firstly, take 1 cup milk in a heavy bottomed vessel.
dissolve 2 tbsp milk powder to get more creamy curd.
stir well making sure there are no lumps.
now add 7 cup milk and mix well.
get the milk to boil on medium flame stirring occasionally.
once the milk comes to a boil, simmer for 2 minutes. this helps to get creamy curd.
turn off the flame and allow to cool slightly (lukewarm).
transfer the milk into another vessel. you can use the same vessel to set the curd.
now stir in ½ tsp curd into lukewarm milk. use whole red chilli (with its stalk/head) if you want to make a curd without a culture or without using curd / dahi.
cover and rest in warm place for 8 hours. you can also use instant pot / yogurt setter to set the curd if you are living in cold places.
after 8 hours, the milk will be set into curd.
however, to have a very thick and creamy curd, refrigerate for 2 hours before serving.
finally, fresh and creamy homemade curd is ready to use.