Finely crumble 900 g of the crumbled curd between your hands and spread about 1.5 cm high on a rim tray (baking tray).
Cover with a linen cloth and leave to glaze in a warm place (approx. 28 °C) for 2-3 days, loosening the curd now and then.
Once the curd is already glazed, add salt, sprinkle with caraway seeds and melt in hot clarified butter over low heat, stirring constantly.
Remove from the heat, finely crumble the remaining 100 g of crumbled curd between your hands and mix into the mixture.
Transfer the Glundner Kas to a suitable container to set.