It's a warm stomach

Ginger colliding milk is a traditional dessert, which reacts with the geckoglobin and calcium ions in the milk, so that the milk is condensed, and the milk condensed can hold a stainless steel spoon. It's like yoghurt, like pudding. It's smelling of ginger and milky, it's healing, it's chilling, it's warm, it's real therapeutic. To be successful, the selection is important. The traditional ginger colliding milk uses water milk due to high protein and milk content. However, milk may not always be available, so the choice of milk must be based on a higher protein and milk content, such as pure milk for future pastures. To further improve the success rate, I added milk powder to increase protein and cream content and reduce moisture. Non-milk powder can also be condensed, except for milk that is thicker with powdered milk。