Test Run by E

E did a test run at home. Result: FAILED *sad face*

A rush of excitement came when she had a feeling wanting to do the ginger bang milk process (E is so sorry that no pictures are attached, coz she didnt thought of posting it here). So, she

went to buy 2 medium size cloves of aged ginger
1 box of full cream Dutchlady milk
1 packet of brown sugar

Found out:

1. ginger need not be shread by shreader, the skin of it can be remove with light scrapping with a small knife *big bear hug to mom! Coz she thought E*
2. white substance settle at the bottom of the bowl right after ginger juice was squeezed from the shreaded fiber strips *oooo ahhh eeee oooohhhh*

Solution:

1. milk temperature need to be regulated, not extremly high temp (feel comfy when touched by finger) *it actually burnt E fingers a few times before the temp is correcto*
2. before colliding milk with ginger juice, the juice has to be stir to allow the white substance to mix
3. use 1 bowl to squeeze the juice, to avoid waste of white substance left in other bowl

Suspection of failure:

1. white substance is the key to forming curd
2. too watery (too much milk)
3. not sweet enough