Make Curd More Equal

Pour the milk into a suitable bowl and cover. Stand at room temperature for about 48 hours until the milk becomes thick and sour.

Preheat the oven to 30 degrees and place the baking dish in the stove for half an hour. Remove from the stove when the curds (white lumps) have separated from the whey (clear, slightly yellowish liquid). Spread out a sieve with a muslin cloth and pour the curds with the whey through this sieve into another baking dish. Knot the muslin cloth at four tines and hang it over the baking dish to allow the remaining whey to drain.

Allow to drain for at least 120 minutes. If the curd is too dry, you can make it creamier with whipped cream or milk.

A tip for making a fluffy, creamy curd without separately adding calories is to whip it slowly with mineral water. The carbon dioxide stirred in makes the curd fluffy and airy, without an ounce of fat.

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