By Simran Makkar
August 31, 2026
Turning plain milk into a thick, creamy curd without a spoonful of starter culture almost feels like a little food alchemy. The secret is hidden in the natural bacteria living on the stems of green chillies or dried red chillies. All you need to do is steep the chillies in lukewarm milk, keep it somewhere cosy, and just wait for nature to do its trick overnight. These bacteria, when given sufficient warmth and time, end up doing the same job a dollop of old curd would.
– 2 dried red chillies or 2–3 whole green chillies, stems attached – 1 litre full-fat milk
Bring the milk to a boil in a heavy-bottomed pan while stirring occasionally to prevent it from sticking to the bottom
After boiling, allow the milk to cool down until it's lukewarm. The temperature should be warm enough that you can dip a finger comfortably without discomfort.
Transfer the lukewarm milk to a clean bowl or container.
Wash and pat the green chillies dry. Place them in the milk with the stems facing up.
Place a lid or cloth over the bowl and keep it in a warm, undisturbed place, such as an oven with the light on or wrapped in a towel.
Allow it to sit undisturbed for 8–10 hours, or overnight, until the milk sets into curd
After the curd sets, remove the chillies and refrigerate it for a couple of hours before use.