Step 1

Rinse a pot well. This reduces the chances of milk solids getting stuck to the bottom.

Step 2

Pour milk and bring it to boil on a medium to low flame.

Step 3

To get thick curd, once it comes to a boil simmer the milk for 15 mins on a very low flame.

Step 4

Keep stirring in between else the milk will get burnt and smell bad.

Step 5

Simmering step is to get a very thick curd. You can skip this if you are ok to have a moderately thick yogurt.

Step 6

Allow the milk to cool down.

Step 7

If you are intending to use a curd culture that has come down to room temperature, then allow the boiled milk to come down to luke warm temp.

Step 8

But if you are using the culture directly from the fridge, then the temperature of the milk must be mildly warmer than the luke warm.

Step 9

Immerse your clean finger in the milk and check.

Step 10

Add a tsp of curd to the warm milk and stir well. You will have to experiment with the amount of starter to use.

Step 11

In India, my mother uses less than half tsp for 1 liter milk as it is not homogenized milk. But in Singapore I use about 1 tbsp or even more for 1 liter. It depends on the milk, climate and starter.

Step 12

Cover & move the bowl to a warm place.

Step 13

Allow it to set for 6 to 10 hrs depending on the climate.

Step 14

If you wish to set the curd well, you can break a red chili and drop it in the milk. it is optional and does not make the dahi or curd spicy or hot.

Step 15

If you live in a cold place, then keep it in a casserole or thermocol box or oven with the light on.

Step 16

Next if you intend to make curd in small bowls, check the step by step instructions after the recipe card.

Step 17

When the curd is set, move it to refrigerator.