Having read some of the ways that people make their curds I thought that I would like to tell you about the way that my father, who was a baker and confectioner for 50 years made his curds.
1. Bring 2 pints of milk (this can be dried or ordinary milk skimmed or full fat) almost to the boil. quickly take off the heat and put a teaspoon of Epsom Salts into the milk, it will immedieately separate into curds and whey.
2. Pour into a fine sieve to drain the whey and then rinse thoroughly with cold water to eliminate the salts.
You can then proceed to use the curds in the usual way