Thank you for sharing your experience. I’m glad it worked well for you. As for soy milk, no, it won’t work for this recipe. The setting reaction relies on proteins in dairy milk, so soy milk won’t form the same delicate curd.

Thank you for sharing this. So happy you enjoyed this classic dessert at home.

Thank you for this recipe!

PS I like it better cold too. Does this work with other milks like soy milk?

Yes, we tried with lactose free milk and it worked.

Thank you for sharing this, Rebecca! I’m glad it set well in the end. Lovely to hear it brought back memories of Hong Kong.

Hi Hanna! I haven’t tested frozen ginger cubes, but they may be less reliable. Ginger milk curd depends on active enzymes in fresh ginger, and freezing can weaken them. Fresh ginger usually gives more consistent results.

Thanks for trying my recipe and I’m sorry it didn’t set, James. If the temperature and ratios are correct, the ginger is usually the key. Older or less fresh ginger may not have enough active enzymes, so try very fresh ginger. I’ve also tested this recipe with fresh milk. Sterilized milk can have altered protein structure from higher heat treatment, which may make setting less reliable.