|Full cream milk||1 Liter|
|Sour curds||1 Tablespoon, well beaten|
The milk should be of excellent quality.
Bring milk to boil, lower heat and simmer slowly till it is reduced by a quarter.
Add sugar and continue to simmer for ten minutes, till it is reduced a little more.
Remove from heat and allow to reach body temperature.
Brush surface of bowl in which you are going to-set curds, with some beaten curds.
Add remaining curds to milk and mix well.
Pour milk from one pan into another five or six times, keeping pans as far away from each other as possible while you are pouring milk.
Pour milk into bowl lined with curds, cover with a plate, cover whole with a towel and leave overnight in a warm place to set.
It should be firm enough to cut with a knife.
Chill and serve.