Thick curd

Bring the milk and cream to boil and set aside to cool. The temperature to which it needs to cool is important. It should be warm – not lukewarm, not hot.

A good test is to insert your (clean!) finger in the milk and see if you can hold it there for 10 seconds without needing to pull it out because it’s too hot or feeling too comfortable because it’s too cold.

Transfer the milk to the container you want to set the curds in.

Add the curds to the milk. Yes, to make curd you need curd as a starter. The bacteria in our starter then acts on the rest of the milk and turns it all to curd

Mix the curd and the milk well together. This step is important. The better they are mixed, the quicker and better the curd will set. Using a whisk is a great idea too.

Once mixed, keep loosely covered in a warm place. Once the milk has completely cooled down, you can close the lid tighter (even airtight) but this is not necessary.

After about 6-8 hours, tadaaa! The hung curd is ready