Easter Curd

Ingredients

10 pcs eggs
1 liter SABI whole milk
2 tbsp granulated sugar
1 tsp salt
gauze or cloth, pot, sieve, string

Procedure

1. Crack 10 eggs into a large bowl and mix thoroughly.

2. Prepare a sieve lined with damp gauze or cloth to strain the curd. The cloth must be wet to prevent the mixture from sticking.

3. Pour milk into a pot, add salt and sugar, and heat.

4. Slowly pour the eggs into the boiling milk while stirring continuously. Stir until the whey starts separating from the milk (curds begin to form). When foam forms on top, remove the pot from heat. The mixture should not be too thick or too thin.

5. Pour the milk-egg mixture into the sieve with gauze/cloth and strain. Tie the cloth tightly with string and try to squeeze out as much whey as possible. Use silicone gloves as the mixture is very hot.

6. Let the curd drip and cool in a cool place. Store the cooled curd in the refrigerator and serve with Easter treats.