How to make curd at home:

• Pour the milk in the pan and turn the heat on medium-high and bring it to a boil
• Once it comes to a boil and rises, lower the heat to lowest and simmer for 2-3 minutes and then turn off the stove.
• Pour the milk into the container in which your are going to set the yogurt or you can set the yogurt in same patila or pan.
• Let the milk cool down till it becomes lukewarm.
• Also remove the starter curd in a small bowl or katori and let it come to room temperature.
• Let’s check the milk is lukewarm or not. You can use thermometer (110 degrees F or 43 degrees C), but who cares for the exact temperature. I do it this way - stick your clean finger in the milk, you will feel like warm water bath (not hot).
• Ok, now milk is lukewarm and starter yogurt is at room temperature. Add that yogurt in the milk.
• Mix well using spoon or you can use hand blender.
• Now cover the container with lid. Keep in the warm place without disturbing for 5-6 hours. I usually keep the container in the oven with light on.
• During the summer in India, it can be ready very quickly (with in 4-5 hours), so do check after 4 hours and see if it is set or not.
• During the winters, you can cover the container with warm blanket. During winters in USA, I just turn on the oven at lowest temperature for few minutes just to warm up the oven (not pre-heating) and then keep the container in oven (turned off) overnight.
• Once the curd is set, pop the container in the fridge for further setting.
• Keep refrigerated for 1-2 hours or till it gets chilled.
• Then yogurt is ready to use.