Take a patila (pot) and add 1 litre full cream milk to it.
Warm it a little bit. If you are boiling milk the first time then boil it for 10-15 minutes.
Milk should not be too hot or too cold for making curd. Put 1-2 drops of milk on the backside of your hand to check the milk temperature. If milk is not too hot and not too cold, it indicates milk is ready for making dahi (curd). Or you can put your finger in the milk to check the temperature.
Turn off the gas.
Put 2 tbsp curd into the milk and mix it with the spoon.
Whisk it a little bit or do taidana ( in the Hindi language)
Take a lota or earthenware for making curd, and put the curd in the lota or earthenware.
Cover with the plate and set it aside for a few hours. Keep it in a warm place.
It will take 2 hours in the stainless steel utensil and 4 hours in the earthenware in the summers.