Step 1: Prepare the ginger juice. Peel and finely grate the fresh ginger root. Place the grated ginger in a cheesecloth or a fine-mesh sieve and firmly squeeze out all the juice into four individual heat-proof serving bowls (about 1.5 tablespoons of juice per bowl). Set aside.
Step 2: Heat the milk. In a saucepan, combine the whole milk and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the milk reaches a temperature of 158°F (70°C) to 176°F (80°C). Do not let it boil. If you don’t have a thermometer, look for small bubbles forming around the edges of the pot, just before it comes to a rolling boil.
Step 3: Pour the milk. Immediately remove the milk from the heat. Carefully and gently pour the hot milk into each bowl containing the ginger juice, from a height of about 6-8 inches. Do NOT stir the mixture after pouring.
Step 4: Set the pudding. Cover each bowl (e.g., with a plate or plastic wrap) and let it sit undisturbed at room temperature for 10-15 minutes. Resist the urge to peek or move the bowls during this time. The ginger enzymes will curdle the milk, forming a delicate pudding.
Step 5: Serve warm. Once set, the pudding should be firm enough to hold a spoon gently on its surface without sinking. Serve your Warm Ginger Milk Curd Pudding immediately while it’s still warm for the best texture and flavor.