by 
Balaji
ANSWERS: 5
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You coud use rennin. A coagulating enzyme obtained from a young animal's (usually a calf's) stomach, rennin is used to curdle milk in foods such as cheese and junket (a dessert). It's available in most supermarkets in tablet or powdered form.
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you can just add lime juice or tamarind juice to the milk since they contain citric acid and tartaric acid respectively...
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add vinegar and mix, then let stand for 15-20 min
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You aren't adding curd, necessarily. When you add curd you are adding the bacteria that made the curd. So if you just get the bacteria and add that, you will have inoculated the milk. Your bacterium could simply come from the air, but there is great risk in that as it can be just any kind and could taste quite funky or sour and not what you want. You need to add the one that you want, the specific bacteria to inoculate your milk, whether it's for a cheese or a yogurt.
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Sigh....this is what made me old n' grouchy; just wait awhile, it'll curd on it's own!
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