Thick Indian Curd Yogurt Recipe

Ingredients

6-7 cups milk

1-2 tsp curd from previous batch as starter culture

Heavy bottomed pot to prepare curd

Note: You can also use plain greek yogurt or plain yogurt as a starter culture.

Refrigerate curd/yogurt from the previous batch, which will be used as starter culture, till needed.
Slowly bring milk to a rolling boil in a heavy pot over moderate heat, stirring occasionally to prevent scorching.
When milk comes to rolling boil, lower the heat to prevent overflow.
Slowly increase the heat to medium. Keep stirring.
The milk will stop to overflow. At this point, remove from the heat.
After removing from the heat, you can see that milk has reduced in quantity.
Keep it aside and let it cool.
To test, insert your finger to check whether milk is little more warm to the touch.
Take the starter curd/yogurt in a spoon. Drop it into the warm milk. And stir well.
Cover the pot. Keep it in a warm place for 6-8 hours to ferment. I use my unused microwave as a warm place to ferment.
After 6-8 hours, you have Thick Indian Curd/Yogurt.

Refrigerate for 5-6 days.

You can use this curd to make