In this process, lactose in milk is converted into lactic acid by several probiotic microorganisms.

Curd starter is sometimes made with dried red chillies (or their stems) in hot milk.

The reason for this tradition is that dried chillies are rich in a type of lactobacilli, the bacteria that help ferment milk to form curd.

After the starter is made, or saved from a previous batch of curd, milk is boiled and cooled.

Traditionally, buffalo milk is filtered and boiled, the scum is removed and it is cooled to room temperature.

A few spoonfuls of a previous batch of curd are added and it is then mixed well and poured into clay pots.