I had heard that raw or simply pasteurized milk does curdle if ginger is put in it before it reaches its boiling point.
Alright, so yesterday I boiled the pasteurized milk at 23:00. Room temperature was around 17 degrees Celsius.
In the morning I put in the ginger and then started boiling it, but the milk curdled! (I had put the plain tea leaves and sugar also along with the ginger).
When the milk had been boiled in the previous night, why did it then curdle with ginger in the morning?
I boiled the remaining milk separately and it was fine.