Use Warm Milk: Heat the toned milk to just below boiling point, then let it cool to lukewarm before adding the starter culture.
Add a Quality Starter Culture: Use a small amount of fresh, thick curd or a store-bought starter with live cultures.
Mix Well: Stir the starter culture thoroughly into the warm milk to ensure even distribution and consistent curd formation.
Cover and Insulate: Cover the container with a lid or cloth and keep it in a warm, draft-free place to maintain the ideal temperature for fermentation.
Let It Set: Allow the milk to set undisturbed for 6-8 hours or until it thickens to your desired consistency.
Refrigerate: Once thickened, refrigerate the curd to stop the fermentation process and achieve a creamy texture.