Grate a 2"-3" piece of fresh ginger. Use a fine-mesh strainer or a piece of cheese cloth to squeeze out the juice. Measure 1 tablespoon into a ceramic bowl.
Pour the milk into a saucepan. Add the sugar and stir to dissolve. Heat medium to 176˚F/80˚C.
Immediately pour the hot milk into the bowl with the ginger juice.
Wait 10 minutes and serve.
Notes
Do not stir the hot milk and ginger juice. Doing so will disturb the fragile curd.
It's recommended to pour the milk from a height of a few inches to help combine it with the ginger juice.