Bring Milk to Boil: Heat the milk until it reaches a boil, then let it cool until it's warm but not hot.
Add Starter Culture: Mix in a tablespoon of curd or yogurt with active cultures as a starter.
Maintain Warmth: Keep the milk warm by wrapping the container in a towel or placing it in a warm area.
Cover the Container: Use a lid or cloth to cover the milk while it sets to retain warmth and prevent contamination.
Avoid Disturbance: Refrain from stirring or shaking the milk while it's setting to prevent disruption of the curdling process.
Allow Sufficient Time: Let the milk sit undisturbed for at least 6-8 hours or until it forms thick curds.
Refrigerate After Setting: Once the curds have formed, refrigerate them to halt the fermentation process and firm up further.
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