Boil Milk Properly - Heat buffalo milk until it reaches a boil, then simmer for a few minutes to increase thickness.
Cool to the right temperature - Let the milk cool down till it's at a lukewarm temperature before adding in the curd.
Use Fresh Curd - Add 1 to 2 teaspoons of fresh curd as a starter and mix it well for even fermentation.
Set in a warm place - Keep the milk in a warm temperature and not under direct sunlight for around 6 to 8 hours to form thick curd.
Do not disturb the curd - Once the milk is set, do not move or stir the curd. This will ensure the thickness of the curd.
Refrigerate before serving - Put the curd in a refrigerator for 2 to 3 hours before serving for the perfect texture and taste.