It’s getting cold again these days, so I’m going to make you a dessert to warm up your body.
I don’t usually like ginger, but I like ginger milk – although there is a taste of ginger, but it is very good for dessert, so if you don’t like ginger, you can try this way of eating it!
Authentic ginger milk is made with buffalo milk, but buffalo milk is a little hard to come by, so you can use regular milk instead – be careful not to use skim milk!
Especially for girls.
If you don’t like ginger, give it a try and you may not be able to resist the taste of ginger any longer.
white granulated sugar
How to make warm ginger milk
25g ginger, peeled and diced, pressed into juice
The best ginger to use is old ginger.
Squeeze the ginger paste again through a colander after pressing the juice.
Strain the ginger ale.
You don’t waste what you can’t use, do you
Strain all the pressed ginger ale through a colander.
Got 12 grams of pure ginger ale.
Wrap the foil and pour the ginger ale into the dessert container.
450ml milk, add sugar and simmer on low heat to thicken.
Don’t use boiled milk right away.
Let the milk cool down for about 30 seconds.
Pour in the ginger ale
Leave it for a few minutes.
Allow the proteases in ginger juice to fully react with the milk proteins
A few minutes later, the ginger milk was ready!
Take a spoonful.
It’s not a bad texture.
I’ve seen a lot of recipes underneath that people say they don’t succeed in making it, but there is a gist to it!
First of all, the ginger must be old, not too young.
Secondly, the milk has to be whole, not skim.
Finally, the milk needs to be around 60 degrees, cold won’t react and too hot will ruin the reaction!
Make sure you do these three things, once and for all.