Prepare your favorite kurd.
This time I took all my stocks of frozen puree of yellow tropical fruits, added more lemon juice.
If the puree is frozen, melt it first and let it cool. Mix lemon juice, mashed potatoes, zest, sugar, eggs and yolks and bring to a very hot state in a water bath, stirring constantly. Cook until the cottage cheese thickens and lies down with a spoon. The consistency is about the same liquid as mashed potatoes. You can immediately add 1 tsp of starch to the cold mixture, then cooking will take place faster. Put the pieces of butter in the hot mixture and mix until smooth.
Strain the cottage cheese through a fine sieve, the zest and small pieces of cooked protein will remain in it, cool and transfer to a clean, dry jar. Usually I cook a lot of kurd at once, it is stored without problems for up to 10 days.