First, squeeze the juice from a piece of ginger, then filter the juice finely and put into a bowl. Next, dissolve sugar in milk, then heat until it simmers. Take off heat immediately and allow it to cool a little. Finally, pour the mixture quickly into the bowl of ginger juice and wait for two to three minutes. The milk will then solidify, and may be eaten with a spoon.
Ginger contains the proteasezingipain. 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.