I make my own curd also, called Quark in German. I buy plain yogurt as starter, use 1/2 Gallon of milk. I heat up the milk in a pot, pour it into a plastic container (it has to be hand warm. I never measure the temp. just try it on my wrist), and add the small yogurt. In order to keep it warm, I use a cooler, line it with a blanket and a hot water bottle (filled with hot water of course). I place the milk container on top of the water bottle and close the lid of the cooler. I save on electricity and don't have to wash so many little jars. The yogurt is done after about 8 hours. In between I check the temp of the water, if necessary I replace it with hot water.
The next day, I pour the yogurt onto a cheese cloth, over a strainer and big bowl. I have a "cheese maker" also, works the same way without the cheese cloth. I never leave it on the counter, I put it into the fridge.
When the Quark / curd is ready, I mix it up with orange juice, raisins, cane sugar and fresh fruit. My favorite curd is banana with freshly whipped cream.
The salty version is crude mixed with a little bit of milk, salt, white pepper and black pepper, chives and onions. I eat it on bread, which I bake myself / sourdough bread, or on potatoes with red beats.
bon appetite