I was always curious how did the ginger milk curd theory work. When hot milk was poured into ginger juice, the mixture solidified in minutes. Later I found out that it was the protease in the ginger reacted with the protein in the milk and formed the milk curd. I adjusted the recipe a few times and this is my version:
1. Prepare 1 tbsp of OLD ginger juice in a bowl.
2. Slowly heat up 150ml HIGH PROTEIN fresh milk with 1 tsp of sugar until bubbles aside.
3. Pour the milk into the ginger at certain height.
4. Leave aside for 5 minutes and it is ready to be served.
It is considered success if you place a spoon on it and the spoon stay on top.