3 tsp ginger juice (15ml)
1 heaped tsp sugar
1. Put ginger juice into setting bowl.
2. Slowly bring the milk and sugar to a boil in a saucepan turn off the heat .Let it cool down to 85C. (I swirled the milk in the sauce pan for about 10 seconds, then guess that the temperature's just right)
3. Pour milk from 6 inches above bowl.
4. Let the curd set for 5 minutes
5. Ready to be served warm or cold.
See how it resembles EeSync's sour milk just like it was being left on the table for a few hours.