A 100ml terracotta glass is not typically used for making curd (yogurt) due to its small size. Curd or yogurt is typically made in larger containers or vessels because it requires a certain volume of milk and space for the fermentation process. Terracotta pots, jars, or containers of larger capacity are commonly used for this purpose.

However, if you want to make a very small quantity of curd, you can use a small terracotta container like a 100ml glass. Here’s how you can do it:

Ingredients:

1. Milk (approximately 100ml)
2. A small amount of yogurt starter culture or curd from a previous batch

Instructions:

1. Clean the 100ml terracotta glass thoroughly to ensure it’s free from any contaminants.
2. Heat the milk in a separate pot until it reaches a temperature of around 180°F (82°C). Heating the milk helps denature the proteins and create a better texture for the yogurt.
3. Allow the milk to cool down to about 110-115°F (43-46°C). This is the ideal temperature for adding the yogurt starter culture. If the milk is too hot, it can kill the live cultures in the starter culture.
4. While the milk is cooling, take a small amount of yogurt starter culture or a few tablespoons of yogurt from a previous batch. Make sure it contains live active cultures.
5. Once the milk has reached the right temperature, add the yogurt starter culture or the yogurt from the previous batch to the terracotta glass. Mix it well with the milk.
6. Cover the terracotta glass with a lid or a cloth and place it in a warm, draft-free place. You can use a small, warm spot in your kitchen.
7. Allow the milk to ferment for at least 6-8 hours or until it reaches the desired thickness and tanginess. The longer you leave it, the tangier it will become.
8. Once the curd is set, you can refrigerate it to stop the fermentation process and chill it before serving.

Please note that making curd in such a small container may yield only a very tiny quantity of curd, which may not be practical for most purposes. Using a larger container or pot is more common for making curd in larger quantities. Terracotta containers are popular for their natural insulating properties, which help maintain the required temperature during fermentation.