Yellow Curd is a typical Easter dish in the Northern-East area of Hungary among Greek Catholics, but the tradition of making this dish after the 40 days lent became popular in the Roman Catholic community as well.
Usually, it's sweet but some people like it savoury.
One of our Easter traditions is 'food blessing' when the family brings some festive food in a basket -usually smoked and cooked ham, boiled eggs and challah- to the Easter Sunday service to the church where the priest blesses it. In this specific region of the country yellow curd is in that basket too.
- 500 ml milk
- 5 eggs, beaten
- 3 tbsp sugar
- 1 tsp vanilla extract
- 1 pinch salt
- Boil the milk together with sugar, vanilla extract and salt.
- Add the eggs, lower the temperature to medium and cook it in the milk till it gets a texture similar to curd.
- Pour the mixture into a cheesecloth and let it drip overnight. If your kitchen is not cold, make sure you do this in the fridge.
- It will have a firmer consistency, so you will be able to slice.
- Refrigerate the yellow curd till serving.