Method of preparation
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 and stir. 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.
Underlying chemical principle
Ginger contains protease. When milk is added to ginger juice, protease reacts chemically with the protein in milk which changes from a water-soluble form to a water-insoluble form, and leads to the formation of milk curd.