Allow it to cool to the temperature between 110-115°F.
In an air tight container, add 1 tablespoon of live culture to 1cup of warm milk.
Whisk gently for a minute until culture blends with the milk.
To set, cover and leave it on the kitchen counter for 6-8 hours.
Perfect yogurt/curd is ready in your kitchen.
Notes
If curd does not set within 6-8 hours, then there might be a problem in the temperature of milk or the quantity of the culture. Try to adjust these and repeat the same process for the next day.