Homemade Curd

Ingredients

Milk - 1 cup

Red chilly with stem  - 1 

Green chilly with stem - 1

Preparation 

Boil milk then let it cool. Once milk cools down or at least lukewarm, pour in a small vessel, add both green chilly with stem and red chilly with stem into the milk. Close the vessel with lid. Allow to fermentation for 8 to 12 hours. I will keep it in conventional oven. If it's winter fermentation is very tough. So in winter conventional oven is a good idea to make fermentation quickly. I will set 200*F or 300*F for two to three minutes. Set timer. Don't forget to cancel the settings after warm up.

After 12 hours you can see the thick milk. We can't use it as a curd. It is a starter culture for making curd. So do the first step again. Boil milk(how much curd you need) and let it cool. Once milk comes to lukewarm add the starter culture and allow to fermentation for 12 hours. Use the conventional oven to make the curd quickly that means within 12 hours time frame. 

Now you can make a very tasty curd rice 👍

Note: I live near Boston. We have very cold weather in winter. So ovan instructions for people who lives in cold weather place. 

Note: if you have instant pot, yogurt mode helps to make curd easily. Add some water in the instant pot silver vessel, put the stand and keep the silver bowl which has boiled milk with starter culture.
Close the lid and set the yogurt setting for seven to eight hours. Same way we can make starter culture too in instant pot.