Let the milk cool down till it becomes lukewarm. this cooling process MUST be done at room temperature. DO NOT even think of popping in the fridge for quicker cooling process.

Meanwhile remove the starter curd in a small bowl or katori. We need the starter yogurt at room temperature. My yogurt is always chilled in the fridge, so yours. So I always remove the required amount in small bowl and keep it on countertop. So it will come to room temperature while the milk is cooling down.

Let’s check the milk is lukewarm or not. You can use thermometer (110 degrees F or 43 degrees C), but who cares for the exact temperature. I do it this way – stick your clean finger in the milk, you will feel like warm water bath (not hot).

Mix well using spoon or you can use hand blender.

9) Now cover the container with lid. Keep in the warm place without disturbing for 5-6 hours. I usually keep the container in the oven with light on.

Once the curd is set, pop the container in the fridge for further setting or to make this thicker. Keep refrigerated for 1-2 hours or till it gets chilled. Then yogurt is ready to use. If not chilled in the fridge then yogurt will stay runny and watery