The Wayback Machine: Ginger Milk Curd (Lots of good tips; but most other recipes say to pour the milk into the cup which already contains the ginger juice. Also good ratio here: 1 teaspoon of juice per 1/2 cup of milk. Temp. of milk is important: between 140 and 170 F - preferable right in between so that it doesn't cool below while you are pouring. WORKED with organic HALF AND HALF (but didn't add any sugar to this trial). Will add some maple syrup as topping @ serving!