: When warm milk is poured into the ginger juice, this enzyme breaks down the protective structures of the protein ( kappa-casein ) in the milk.
According to Chinese culinary legend, the dish was invented by accident in Shunde, Guangdong. milkandginger_0098.jpg
in public records for a file named milkandginger_0098.jpg or a specific story titled "Solid Story" attached to it. However, "milk and ginger" strongly refers to Ginger Milk Curd (or Ginger Milk Pudding : When warm milk is poured into the
: The milk must be heated to between 70°C and 75°C (158°F - 167°F) . If it is too hot, the enzyme dies; if it is too cold, the reaction won't trigger. However, "milk and ginger" strongly refers to Ginger
What the old woman didn't know was that she had just executed a perfect biochemical reaction. To make ginger milk curd, you do not use gelatin, agar, or eggs. The "solid" magic happens because: