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Curd

The most usual way to "turn" milk, as it is called, that is, to make it curdle, is to mix it, when warm, but not hot, with a little rennet, and let it stand in a warm place until the curd is solid and the whey clear. Essence of rennet can be obtained at any of the stores at prices varying from 4d. to 1s. per bottle. A little lump of alum put into cold milk and set on the fire will turn milk, or a few well-beaten eggs stirred in just as the milk is boiling. A pinch of salt added after the milk curdles will assist the whey to separate. Whey is by some considered a wholesome drink for feverish persons, and in country places the lasses often wash in it to improve their complexions.