To begin, place a large heavy bottomed pot on medium heat and pour in the milk. Slowly bring it close to a simmer without allowing it to boil. Stir gently to avoid scorching and ensure even heating.

Once the milk is steaming, gradually add the curd cheese, breaking it up as you stir. Continue stirring until the mixture separates into curds and whey. This typically takes 8 to 10 minutes. Do not rush this process for best separation.

Strain the mixture through a cheesecloth or a fine sieve into a large bowl. Let the curds drain for about 5 minutes, pressing gently to remove excess whey. Retain the curds in the cloth and discard or reserve the whey for baking or soup.

Return the strained curds to the pot. Add the caraway seeds and salt, mixing thoroughly. Place the pot over low heat and stir continuously for 5 minutes to blend the flavours and gently dry the curds further.

In a separate bowl, whisk the egg yolks until smooth. Slowly incorporate them into the curd mixture, stirring constantly to prevent curdling. Maintain low heat throughout to avoid scrambling the yolks.

Continue stirring the mixture for 5 to 7 minutes, or until it thickens and begins to form a single cohesive mass. The cheese should come away from the sides of the pot easily and form a dough like ball.

Add the butter and mix until fully incorporated. This enriches the texture and adds a subtle silkiness to the cheese. Keep the heat gentle to prevent any burning.

Transfer the cheese mass into a damp cheesecloth. Wrap tightly and shape into a round loaf. Place on a plate and press gently with a flat weight (like a small saucepan or cutting board) to help it firm up. Chill in the refrigerator for at least 6 hours or overnight.

Unwrap the cheese and slice into wedges. Serve at room temperature with rye bread, fresh herbs or honey for a festive touch. Its mellow flavour pairs beautifully with beer or sour cream. For a traditional feel, garnish with wildflowers when serving during Jāņi.