Pouring hot milk into ginger juice solidifies the milk. All I know is that ginger juice contains Zingibain that could break down milk proteins into smaller polypeptides. I'm confused as though why is this sufficient to solidify the milk?
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$\begingroup$ Here's a whole pdf on the exact same thing $\endgroup$– DesaiJan 10 at 2:50
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$\begingroup$ also here's more information from cooking stack exchange $\endgroup$– DesaiJan 10 at 3:09
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$\begingroup$ @Desai Sorry the pdf link isn't working for me. The cooking stackexchange only says that it will curdle, but I'd like to know what's happening at the molecular level? $\endgroup$– Christopher BooJan 10 at 4:58
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$\begingroup$ Ginger Milk Google Drive Link $\endgroup$– DesaiJan 10 at 13:58
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