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Ingredients

Milk - 500 ml
Curd/ Plain Yogurt from previous batch as a starter - 2 tsp

Method

1. Boil milk in a pan and switch off. Leave it to cool. Let it become
lukewarm.

2. When it is lukewarm, (just dip you little finger to check the

temperature) add 2 tsp of curd and mix well. Alternatively you can
pour milk for one container to another 2-3 times so that the curd
mixes well with the milk. Then transfer the milk into a container
with lid. Keep a separate container for making curd. You can also
set curd in individual cups as shown in the picture above.

3. Leave the container undisturbed in a warm place for 5-6 hours.

The curd will set within 5-6 hours under favorable conditions.

Refrigerate once the curd sets. It becomes firm after 2-3 hours of
refrigeration. If you leave the curd outside for a long time, it will
become sour.