The matki is porous and absorbs a lot of water which results in thicker and creamier curd.
Green chilis contain bacteria that help in the fermentation of milk.
The insulated container retains the heat and helps in setting the curd.
This method provides an apt temperature for the bacteria to grow.
Toned and double-toned milk has a lower fat content and can make your dahi watery. That's why using full cream milk is the way to go!
After adding the starter culture, just sprinkle some corn cobs into the mixture.