Homemade thick curd is a creamy, rich, and velvety dairy product made by fermenting milk. It's typically prepared by boiling whole milk, cooling it down to a warm temperature, and adding a small amount of curd (starter culture) from a previous batch or store-bought curd to initiate the fermentation process. The milk is then left undisturbed in a warm place for several hours, allowing the bacteria to culture the milk into a smooth, thick curd. The texture of homemade thick curd is smooth, dense, and custard-like, often more solid compared to the watery commercial varieties. It’s tangy, with a fresh, slightly sour flavor that can be adjusted based on how long it's left to set. This type of curd is rich in probiotics, proteins, and essential nutrients, making it a healthy addition to meals. It's perfect for eating on its own, adding to fruits, or incorporating into various dishes like raita, lassi, or curries.