In Poland and most of the Western Europe countries you can buy curd cheese. It is kind of sweet Greeks feta. Feta is salted as you know. Curd cheese in more sweet or neutral I will say. We use them in plenty of recipes. Is will show you in next few weeks plenty of recipes with it.
Firstly I want to show you how easy is it to do it. The only think that can make different is to find a farmer with milk cows, or shop which sell non pasteurise milk. European Union regulation says that non pasteurise milk cannot be sell in the shop. Even now when you buy that milk it says on the box that non pasteurise milk contains bacteria that can make you sick. The Thrue is that yes milk contain microorganism, but I don’t believe that they harm you. You need to remember that to create natural yogurt they implant bacteria from human stomach. I know you can buy now probably cultures of bacteria on the internet and make yogurt or fermented milk.
I don’t want to tell you witch way is better, any kind of bad bacteria will make you sick or can kill you. I just say that’s my grandmother did it on her farm her mum , my mum and me. My stomach is just really use to the bacteria in this type of fermented milk. It’s happened when you eat small amount and your stomach will become use to it.
How we do it. We need no pasteurize milk.
I bought 1 liter of the no pasteurize milk. I place it in the glass big jar, you can use mug for trying it or milk jug. Small amount for trying it out.
You keep milk outside of fridge for 3 days. No longer if you keep it longer the milk will be no good. If you use no pasteurize milk you will see strait away after hour or two that there is half a centimeter different color top on the milk. It’s cream. If you use 3% or more % fresh milk cream will occur on top of the milk.
I collect the cream and use in few days.
That’s the photo of the milk in the big jar. I don’t know can you see the cream on the top.
I waited 4 days for milk to fermented. It did;-)))) I was so happy, it’s happen. I place the fermented milk in one pan and place it in the bigger one with hot water. Basically I make water bath for it. I really though that you melt chocolate like that only, but my mum said that it’s the best way to do curd cheese. Why?? You won’t burn the pan when according to my mum it’s possible when you cook fermented milk.
I cooked it for short time until I saw that it’s separated.
I place the sieve in the bowl with Muslim squares. The Muslim squares is very useful for drying, covering things.
When it drain the curd cheese wars ready. I leave the liquids from making the curd cheese, it become the base for my next meal. I make horseradish soup , but this is next time, ;-))))
I will use curd cheese in many of my recipes.

I keep no pasteurizer milk in warm place for 4 days, That’s how it looked after that time

I placed it in water bath and cooked really short time

After the minutes the fermented milk starts looks like that, you could see curds of cheese

don’t cook it too long because it become sour.

I place it on the sieve with cloth and wait till it was drain

when it was drain it was ready.

and it was ready.

It’s delicious with cream and sugar for breakfast, or with cream and spring onion if you don’t the bigest fan of sweet breakfast. :-)))