3-4teaspoonsYogurt (curd or dahi)from previous batch or store-bought
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.