Ginger Milk Curd

Grate 100g Ginger using a fine grater. Place the grated Ginger into a piece of cheesecloth or a fine mesh sieve set over a heatproof bowl. Press firmly to extract approximately 30g of ginger juice into the bowl.

In a small saucepan, combine 500g Whole Milk and 50g Granulated Sugar. Heat over medium-low heat, stirring occasionally, until the Whole Milk reaches approximately 75°C (167°F). It is crucial not to boil the Whole Milk.

Remove the saucepan from the heat. Immediately and carefully pour the hot Whole Milk from a height of about 15-20 cm directly into the bowl containing the ginger juice. Do not stir the mixture after pouring.