Rinse the pot which you are using to boil milk with cold water. Rinsing with cold water will reduce the chance of milk sticking to the bottom.

Pour milk in it and bring to a boil on medium-high heat.

Keep string at regular intervals to prevent milk from sticking to the bottom. Stirring will also break the skin or forming of cream layer on the milk.

After milk starts boiling turn the heat on low and allow milk to simmer on low heat for 5-10 minutes.

Simmering of milk for few minutes will make yogurt thick and creamy.

Turn off the heat, remove the pot and let it cool down to a lukewarm temperature.

If you do not want a cream layer on top of milk, keep stirring at intervals while milk is cooling down.

Check the milk for the correct lukewarm temperature. You can check by immersing a clean finger into milk.

But if you are not sure, you can also check the temperature by using a candy thermometer. The temperature should be between 40-44 degrees celsius.

Pour the milk into a container or bowl in which you want to set the yogurt.

You can also use the same pot or a clay pot to set the yogurt.

Add yogurt culture and mix it with the whisk. Mixing with a whisk will evenly distribute the starter into the milk. It will also froth the milk and help in making thick yogurt.

Cover the container or bowl with the lid. Keep the container in a warm place without disturbing for 5-7 hours or until set.

In hot weather, it can set as early as in 4 hours. So keep an eye. Keeping the yogurt at room temperature for longer after it sets, will make it sour.

Place the curd in the refrigerator for at least two hours to let it set further. Then yogurt is ready to enjoy!