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.

  • please give answers w.r.t raw AS WELL AS boiled milk. Thanks. And No, no fridge was involved anywhere. Jan 14 '13 at 5:10
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    I was making Ginger milk tea. Jan 14 '13 at 5:17
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    I am sorry, but the ginger preventing curdling thing is probably simply not true. I cannot think of a reason why it would be true, and googling found no hits. Probably the milk simply began to spoil overnight. I see no distinction between raw or previously boiled milk.
    – SAJ14SAJ
    Jan 14 '13 at 7:26
  • @SAJ14SAJ HUH!, In your first comment, I thought it was a typo from your side! Now, you have again repeated the same line below Tor's answer. Where exactly have you found me saying that Ginger prevents milk from curdling? In fact I am worried that Ginger curdles the raw milk and now for some reason it is curdling the boiled one too! Jan 15 '13 at 0:51
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    Its more than the individual sentences, its the overall context. I would introduce the premise you are questioning, something like "I know that ginger can curdle milk, but if you boil the ginger it won't. So why..." This makes clear the premise you are asking about and sets the context so the rest of your question would have been understood. I wouldn't worry too much... worst case, someone will ask or say something like I did, and then you can clarify.
    – SAJ14SAJ
    Jan 15 '13 at 1:41

If you want to prevent the milk from curdling when adding ginger, you have to boil the ginger or at least add it to boiling milk.

Ginger protease (the curdling agent in fresh ginger) is rapidly destroyed at temperatures above 70°C. It does not matter if the milk has been boiled in advance if you add ginger to cold or room-tempered milk, it will still curdle.

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    If I understand what you are saying in this answer correctly, it is not that the ginger prevents the milk from curdling in general, but rather that pre-boiling the ginger specifically prevents the milk from curdling as a result of the ginger--it could still curdle from other causes such as microbial action or presence of acids.
    – SAJ14SAJ
    Jan 14 '13 at 18:25
  • @SAJ14SAJ: Yes, that is exactly what I meant. Jan 14 '13 at 18:36
  • I think you have your answer, @AnishaKaul -- ginger does not prevent curdling of milk. Heating the ginger above 70 C for some time prevents the ginger itself from curdling the milk, but it could still happen from other causes.
    – SAJ14SAJ
    Jan 14 '13 at 19:02
  • Tor - helpful answer! So, curdling due to ginger is not related to preboiled or raw milk. It is related to the -temperature- of the milk! Thanks for enlightening. Jan 15 '13 at 1:04
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    @Anisha: That was not actually what I wrote, but yes, the curdling process itself also depends on the milk temperature. The important issue however is that ginger looses its curdling capacity when heated (once) above 70°C for a few minutes. The ginger juice can then be added to cold or room-tempered milk and the milk will still not curdle. Jan 15 '13 at 16:33

Ginger contains an enzyme, zingipain. When milk is added to ginger juice, this enzyme breaks down proteins in the milk, leading to the formation of cheesy-looking milk curds.

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    Welcome! We explicitly exclude health and nutrition except for clearly measurable effects and food safety. Based on that, we can only leave the paragraph with the chemical explanation and will remove the rest - especially as it doesn’t answer the question.
    – Stephie
    Oct 1 '20 at 20:56

After boiling the milk and adding tea powder to the milk, then add ginger to it and it will not curdle. If you add ginger before the tea leaves, the milk will curdle.

  • Thanks. This works. I added tea first n added ginger to boiling milk. May 3 '20 at 8:59

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