Pour curd in a small bowl and give it a good whisk. Make sure that it is smooth then keep it aside. By doing this we are making sure the curd culture dissolves into the milk uniformly.

Heat milk over a medium-low flame. Bring it to a boil while stirring frequently.

Then turn the flame off and allow it to cool down until it is just warm (lukewarm) to the touch. You can check it by touching the sides of the pot or dipping your clean finger into the milk.

Once it cools down, pour the curd into the milk and stir well.

Pour it into a clean bowl. You can use any kind of bowl, like stainless steel, clay, glass, terracotta etc. Here I have used a ceramic bowl. Then cover it with a lid and keep it undisturbed in a warm place in your kitchen for 4-5 hours.

Once the curd is set, keep it in the refrigerator. Enjoy this chilled homemade yogurt or curd as it is or use it in any other recipe.