: When warm milk is poured into the ginger juice, this enzyme breaks down the protective structures of the protein ( kappa-casein ) in the milk.
: 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. milkandginger_0098.jpg
Here is the "solid story" behind the magic of ginger and milk: 👵 The Folklore: An Old Woman's Remedy : When warm milk is poured into the