Boil and cool the milk to yogurt-setting temperatures (quite warm to touch but not hot, around 70C).

Add the sugar, and check for sweetness, adjusting to taste.

Transfer to a container with a spout or something that will be easy to use to pour the milk from a height.

While the milk is cooling, out several small bowls or ramekins in which you wish to set the puddings. A ramekin or equivalent size (espresso mugs, Chinese tea cups) is optimal. Larger containers will require more ginger juice to set effectively, but too large means that the pudding may just appear or remain liquidy. These have to be prepped as single-serve portions.

In each, squeeze out a few drops of ginger juice—about ¼ teaspoon’s worth, or 5-6 drops. You can add more if you wish, but the taste will be sharper if the ginger is more.

[If you like, you can experiment with one cup and if the set is satisfactory and the taste not-too-sharp, then re-heat the milk to 70C and proceed with the rest. Or, adjust the ginger juice quantum accordingly]

Once the sweetened milk is a deep warm to the touch (but not hot), swirl the ginger juice in each cup lightly to keep it from settling.

Follow by pouring the milk from a reasonable height so that the milk mixes evenly with the ginger juice just in the pouring.

If there’s any grated ginger left over, squeeze it by hand over each ramekin, allowing a drop or two of the ginger juice to fall gently on the surface of the milk—which should already have begun to set. These are nice as polka dot decorations on an otherwise plain white surface.

Leave the ramekins out for about 15-20 minutes. Shift them slightly to see if the curds have set & if so, transfer to a refrigerator until they’re well chilled, a minimum of 30 minutes.

Serve with a spoon, or just to slurp up.