make dahi curd in cool day
Making dahi (curd/yogurt) on a cool day takes a little extra warmth because the bacteria ferment more slowly at lower temperatures.
1–2 teaspoons fresh plain curd (starter culture)
Add the starter by mixing 1–2 teaspoons of fresh curd into the warm milk. Stir gently.
Cover the container with a lid.
Keep it warm for 8–12 hours. On cool days, you can:
Wrap the container in a thick towel or blanket.
Place it inside an insulated casserole.
Keep it in an oven with only the oven light turned on (do not turn the oven on).
Place it near a warm appliance, such as the refrigerator or microwave after recent use.
Check the curd. Once it has set, refrigerate it for 2–3 hours to make it firmer.
Use a fresh starter; old or sour starter may not set well.
Full-fat milk usually gives thicker, creamier curd.
Avoid moving the container while the curd is setting.
If your room is very cold, let it ferment for up to 14 hours.
Following these steps will help you make thick, creamy homemade dahi even during cool weather.