Making fresh curd (yoghurt) at home without using existing curd as a starter can still be done using alternatives like lemon juice, vinegar, or chilli stems. Here’s a step-by-step process using milk and a natural acidic agent to ferment the milk.
Pour the milk into a pan and bring it to a boil. Stir occasionally to avoid burning. Boiling the milk ensures that any bacteria present are killed and helps in thickening the curd later.
Once the milk boils, let it cool down to a lukewarm temperature. It should be warm but not hot. Check the temperature by dipping your finger in the milk—it should feel comfortably warm, not scalding.
Add 1 tablespoon of lemon juice or vinegar to the lukewarm milk. Stir gently to mix the acidic agent into the milk.
Cover the container with a lid and wrap it with a cloth to maintain warmth. Let the milk rest undisturbed in a warm place for 6–8 hours or overnight. The acidic agent will slowly ferment the milk and help it set into curd.
After the resting time, check if the milk has turned into curd. It should have a thick, creamy texture. If it hasn’t set fully, leave it for a few more hours in a warm spot.
Once the curd has been set, refrigerate it for a couple of hours to improve its texture and flavour. Chilling also helps in thickening the curd further.