Creamy Curd @ Homemade

Ingredients

• 1 litre full fat Milk
• 4 tsp Curd

Steps

1. Boil the milk, then let it cool until it is warm to the touch and not hot at all. Dip a finger in to check the temperature.
2. Whisk the curd culture thoroughly into the milk in the same bowl; make sure it is very well mixed. Cover immediately and set it aside for about 5-6 hours. Setting is very quick in summer, while winter may need more time.
3. Always use boiled milk. If the milk is very hot, it will coagulate and leave the curd grainy. If it is a little less hot, the curd will be watery instead of thick. Cold milk will not set at all, so the temperature must be maintained.
4. Once the curd has set, put it in the refrigerator immediately and leave it there until you need it.