For the curd cheese, drain the curd well in a cloth. Mix the curd with baking soda well in a bowl and let it stand in the icebox for 2-4 days. Stir daily.
Melt butter in a pot, add curd and sprinkle with salt and caraway seeds. Place the pot in a water bath and heat, stirring constantly, until the whole mixture is liquid and then thickens again.
Pour into a cold-rinsed mold (if not available, canning jars can also be used), seal and refrigerate the curd cheese.
Preparation Tip:
The curd cheese should be consumed relatively quickly.
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