After peeling the ginger, cut it into pieces and put it in a blender to crush it. Or you can grind ginger with a grater. If you don’t have any of these tools, then use a knife to chop into very fine pieces. Ginger was placed on a sieve and rolled with a spoon to squeeze out 8 ml of ginger juice.

Pour milk into the pan and add sugar.

Simmer at 80 °C. If you do not have a thermometer, then heat until right before the milk begins to foam, then turn off the heat and let set a minute or two.

Once the milk cools down a bit to 75°c, stir the ginger juice and immediately add the milk into the bowl with the ginger juice. Wait a few minutes, and you will see it begin to solidify. It’s very neat to see! It should set in about 10 minutes.