If you do these two things while making curd then it will not turn sour, know the method

The most important thing while making curd in summer is to add sourdough in small quantity. Bacteria already work faster in summer than in winter. Adding too much sourdough will set the curd quickly but will also turn sour quickly. The milk should be lukewarm, neither too hot nor too cold. If the milk is too hot then the taste of curd may get spoiled, hence it is important to take care of the correct temperature.

Using an earthen vessel is a very good way to prevent curd from turning sour. Earthen utensils maintain coolness naturally. These also absorb some of the extra water present in the curd. Due to this the curd remains fresh for a longer time and less sour. Apart from this, the taste of curd set in an earthen pot also looks better and more natural.