Curd is an important ingredient in estonian kitchen and sõir, a traditional food mainly from the sothern parts of the country, is one of the best things you can do with curd. Apart from "kohuke" the dessert that would make you run amock... sõir is a cheese-like substance, that contains the best you can get out of milk products - ferments, protein, smoothe, creamy texture. My sõir contains a bit more fat than the averidge, but keeps together the more better.
Mix milk and double cream up good. Bring almost to boil, but don´t boil. Add the curd, if it is not a smoothe curd paste, run through a food processor first or use a sieve. Stir well. Simmer for 5 to 7 minutes until you see the curd and milk form sort of a bulk and sink to the bottom, whileas the water, a bit greenish in color, separates from the mass (in other words, the milk curdles and devides into the proteins and the whey). Turn off the heat, take a large bowl and drain the bulk into a sieve placed above the bowl. Preserve the whey because mixed with apple juice it makes a great refreshing and low-calorie drink.
Melt butter in a saucepan, mix in the drained curd. Stir constantly ( and quickly!) Add the egg, cumin seeds and salt. Heat up to 3 minutes. Then take a bowl and cover it with kitchen foil. Pour the bulk inside, cover the surface with kitchen film too. Let cool, then place in the fridge and keep there for 2-3 days.
Sõir goes well with home made rye bread, meat pies, mushrooms, pea soup or hummus, veggie stew or good barley porridge.