Before pouring the milk, as it helps extract its full flavor.
Use a fine grater; grate the ginger directly over the teapot.
Put the ginger on a cutting board, take a knife, and cut the ginger into small pieces.
Place the ginger on cutting board and use a mortar and pestle to crush the ginger.
Hold a small spoon and gently scrape the edge against the ginger's skin. The spoon removes the thin skin easily without wasting much of the ginger.
Place grated ginger in cheesecloth or sieve, then squeeze or press to extract the juice.
Grate ginger, place in ice cube trays with water, freeze, and store cubes in bags.