• Jiang Chong How to make milk: 1

    1

    To make ginger milk, you should choose small turmeric. It has high starch content and is easy to succeed. Peeling turmeric is a bit time-consuming.

  • Jiang Chong How to make milk: 2

    2

    Cut the turmeric into small pieces and set aside. Pour the milk into a small bowl and add an appropriate amount of milk powder. This will have a higher success rate. Today's milk is all skimmed milk.

  • Jiang Chong How to make milk: 3

    3

    Pulse the ginger into minced ginger in a food processor, pour it into a small bowl and squeeze out the ginger juice through gauze.

  • Steps of making ginger milk: 4

    4

    Get a bowl of ginger juice, and the remaining ginger can be fried in ginger oil for cooking.

  • Jiang Chong How to make milk: 5

    5

    Add a little white sugar to the milk and cook on the stove until the sugar melts and bubbles appear on the side. Turn off the heat and let cool to about 80 degrees. This step can also be replaced by a health pot to heat the milk. The health pot has a temperature display.

  • Jiang Chong How to make milk: 6

    6

    Stir the ginger juice that sinks to the bottom of the ginger juice bowl evenly. There will be a little amyloid precipitate. Pour the milk into the ginger juice quickly. Be sure to control the temperature in this step.

  • Steps of making ginger into milk: 7

    7

    Close the lid and wait for the milk injection to be successful

  • Steps of making ginger into milk: 8

    8

    Blueberries can be suspended in custard to indicate success

  • Jiang Chong How to make milk: 9

    9

    Finished product picture 1

  • Steps of making ginger milk: 10

    10

    Picture 2 of the finished product. If the toothpick can stand, it means the milk has coagulated well.

  • Jiang Chong How to make milk: 11

    11

    Picture 3 of the finished product, the spoon can be hung.

Tips

1. When making ginger milk, you must use small turmeric, which has high starch content and is very successful.
2. When making ginger milk, you must not add water. If the milk is not full-fat, it is best to add a little milk powder to increase the success rate.
3. The temperature of breast milk must be controlled well, not too high or too low, and should be controlled at around 80 degrees. Increase the temperature appropriately in winter
4. Ginger milk usually solidifies in 5-10 minutes. If it does not solidify after cooling, it means failure.
5. This dessert tests patience and temperature control. If it doesn’t work, try it a few times and you will succeed.
6. Personally, I feel that this dessert is a little more difficult to make than double skin milk. The main thing is to control the temperature. Practice makes perfect.