Get a rennet, such as is used for cheeses. Then take a piece two inches
square, or a little larger, rinse it first in cold water, then pour on
to it two table-spoonfuls of hot water, and let it stand a half hour in
a warm place. Take three pints of milk, and heat it blood warm. Then
pour in both the rennet and water, and stir it in well. Cover and let
it stand in a warm place, to keep the milk of an even temperature; it
must not be moved until it turns to a curd; then cut up the curd with
a spoon and strain it, and boil up the whey once. It is then ready for
use. If in an hour it does not turn to a curd, take out the rennet, and
put in some more freshly prepared. It will then surely curd.