Ingredients (per bowl):
6 oz of milk
2 Tbs fresh ginger juice (about 2 inches will yield 2 Tbs)
1 Tbs sugar (optional and to taste)

Method:

1. Extract 2 Tbs. of ginger juice and put it into a small bowl.
2. Depending on your microwave oven, heat 6 oz. of milk for 1 to 2 minutes (or boil in a pot until the milk just starts to simmer - about 75 degrees F).
   
3. Stir sugar in hot milk until dissolved.
   
4. Pour milk into the bowl with ginger juice.  Leave UNDISTURBED for 2 minutes until set.
5. Eat it while it's hot.

Tips:

• If it doesn't set, try gently moving the bowl to re-heat in microwave in 20-second increments until ready.
  
• It only takes a minute or so to grate 2 inches of ginger using a grinder similar to the one in the video.  Use a fork to gather the moist ground ginger to one side, then press to extract the juice, tilting the grinder to separate the juice from the residual ginger.
• If you accidentally overheat the milk in Step 2, a quick way to reduce the temperature is to pour the milk between two containers about 10 times.

Underlying biochemical principle:
[Quoted from http://en.wikipedia.org/wiki/Ginger_milk_curd]
Ginger contains protease. When milk is added to ginger juice, protease catalyses hydrolysis of the protein in the milk, changing it from a water-soluble form to a water-insoluble form, and leads to the formation of milk curd.