Making curd at home is not difficult and once you get used to this, you would never want to bring the gooey store bought curd ever!!
1. Boil milk in a saucepan
2. Once the milk is boiled, turn off the heat and let it cool. The milk temperature should feel slightly more than warm
3. Since its winter and in general the temperature is low, we need warm place for the milk to curdle, hence turn on the conventional oven with the lowest setting on. Let it pre heat for about 5-9 mins
4. While the oven is pre heating, add the culture(You can use Greek yoghurt/ culture sample from previous curd) in the milk (which is now warm). Mix it thoroughly. Turn off the oven once its warm inside it.
5. Place this pan inside the oven for 6- 8 hours until it thickens. I keep it overnight and in the morning, nice chunky curd is ready. Refrigerate it covered and use as required. It remains good for 2-3 weeks