Why milk get curdles when boiled with ginger

 

How to make ginger curd and health benefits of ginger milk curd

Milk is a white liquid and we don’t know how to separate the basic ingredients of milk. Milk is not just a solution but a colloidal solution which is divided into minute particles and dispersed in a second substance. If we want to separate the water from a bottle of ink then it seems not possible. If the pH factor in milk is disturbed, the colloid will lose its structure. The protein molecules in milk repel each other, allowing them to float about without clumping, but when the pH of their solution changes, they can attract one another and form clumps. 

I am taking out the juice of ginger and placing it on a stainless-steel bowl. Now pouring milk on the ginger juice and boiling it. 

Within seconds the milk curdles. This is how milk curdles is formed. When pH levels drop in milk, it turns acidic and milk protein (casein and others) molecules attract one another to form "curdles" or lumps. These lumps then float on the surface of the solution. 

The lumps are formed faster at warmer temperatures. When we add the ginger or lemon juice in boiling milk, the acid present in the lime disturbs the pH level of the milk and the protein molecules separate themselves from water molecules and form a sediment. Cheese and Paneer is also made through the same process. I am slicing small amount of ginger and boiling with pasteurized milk. After the milk is boiled within seconds the milk is transform into milk curd. Ginger contains the protease zingipain. When milk is added to ginger juice, this protease catalyses denaturation of the protein in the milk, changing it from a water-soluble form to a water-insoluble form, and leads to the formation of milk curd. We only need ginger, milk and sugar, without using any artificial curdling agent or any sophisticated culinary technique. But to produce a good quality curd with the right texture is not that easy. Preparing curd using ginger is very good to eat if the right amount of ginger is added to the milk and boiled. Adding too much ginger will make the dessert somewhat bitter and may damage the curd flavour. If the ginger is not powerful enough then the curdling process won’t be triggered properly and curd will not be produced. Milk is converted into curd by the process of fermentation. The curd forms because of a chemical reaction between lactic acid bacteria and casein. Eating Ginger milk boost our immune system by destroying harmful bacteria in our body. The antioxidants provide protection from internal free radicals and keep us safe and healthy. Ginger milk increased our digestive power and prevent acidity, acid reflux, stomach aches, and constipation. Ginger tea & milk helps in alleviate headaches, sore muscles, menstrual cramps, and other types of pain. Ginger milk is used by many to get relief from sore throat and can provide relief from cold, flu, cough & throat infections.  

For video of this ginger curd click here to view