Their is something special about homemade yogurt/ curd/ dahi. In india most people make homemade yogurt. So when i came to UK i tried to make yogurt but was not successful at first but with trial and error i was able to make yogurt. It tastes much better than the store bought yogurt. Temperature plays an important role in making of the yogurt.
1 litre whole milk
1 tablespoon yogurt/ dahi/ curd
Bring the milk to boil and set aside to cool. The temperature to which it needs to cool is important. It should be warm,not lukewarm or hot. A good test is to insert your clean finger in the milk and see if you can hold it for few seconds without needing to pull it out.
Transfer the milk to the container you want to set the yogurt/ curd in. Add yogurt to the milk and mix it properly. The yogurt acts as a starter. The bacteria in the yogurt turns the whole milk in yummy yogurt.
Close the lid of the container and set it aside for 4-5 hours in a warm place. After some hours your homemade yogurt is ready.
Trust me you will get an awesome feeling when you see a perfect batch of homemade yogurt. You can have it with anything or make raitais with it.
The type of milk you use for making curd impacts the outcome largely. Full cream milk gives the best result. Fresh milk works too but more the fat content, the thicker your yogurt.
The temperature and humidity of the place you live in plays a major part too. If you live in a cold place, I would recommend the oven light technique. Just leave the curd to set in your oven with the light turned on for warmth.
If the curd hasn’t set even after 6-8 hours or 10 hours, it’s possible that you used too little starter curd amount, the milk was not warm enough or the temperature is not warm enough.