Boil milk for 5-10minutes. Remove from flame and transfer milk to a bowl. Wait until it becomes warm. There will be a film of cream on top. With a spoon, remove the film a little and add a drop of curd to the milk. Cover and let it set. I usually leave it overnight. Morning fresh thick curd will be ready. Refrigerate until further use. Otherwise the curd will become sour. Use it the way you want.
Curd / Yogurt
Curd also known as Thayir in Tamil, is an important part of Indian food. South Indians relish it with rice and no lunch is complete without curd rice and pickle. On the other hand north Indian recipes use curd as an important ingredient in cooking. The gravies are thickened with curd and there are so many chaat recipes with curd as the main ingredient. I also use it as an egg substitute in many of my bakes. There are also so many sweets and drinks which use curd. To prepare all the recipes and relish home made curd is a great way. Though you get curd at stores, nothing can beat a thick home made curd. Making curd at home is easy. You need a drop of curd and thick milk to prepare fresh curd. Thicker the milk, thicker the curd. So boil milk for 5-10minutes so that you can ensure that the milk is thick. Though packed milk produces good results, I prefer the milk bought directly from milk man.