Cool curdles

One thing I always do each morning is check on the curd that I set a night before and once it's set I put it in the fridge.
Normally curd sets in about 12 hours here, for no reason other than the fresh milk that I buy is processed and pasteurized in a way that it doesn't spoil easy, and this process make it less susceptible to setting curd or yogurt and it's quiet a dilemma to find and or eat good unsweetened yogurt here, because yogurts are aplenty in the market but not a singular one is unsweetened; they're either flavour based or sweet and never carry enough active culture to set warm milk to curd either.
Right, so where was I?
Yeah, I checked on curd only to realize that after 12 hours of sitting serenely the damn thing was a vat of buttermilk with just a few clumps of curd spread hither and tither.

Oh dear! This is a phenomena that usually happens when the wether isn't warm enough and indeed the weather has cooled down.
Yesterday, after that sudden weather change and temperature drop the air has taken on a rather pleasant tone. It's not as humid neither sunny.

What this is from my experience is the onset of season change especially the way it happens in china.
For the next month the weather will turn into a bipolar nutcase, oscillating between humid warmth and cool pleasantness until one day the cool turns to chill and then it'll be cold all the way.

Another month of somewhat summer warmth then, one that comes with humid baggage and by the end of September I'll put my denim and light jackets for dry cleaning.

And the curd? Well, I put it in a warm water bath and it's set.
But a couple months later this exercise will become a lot more tedious, cuz I'll keep changing water baths every couple hours to keep it warm.