Boil a pint of milk; and when it rises to the top of the sauce-pan,
pour in a large glass of sherry or Madeira. It will be the
better for adding a glass of currant wine also. Let it again boil
up, and then take the sauce-pan off the fire, and set it aside to
stand for a few minutes, but do not stir it. Then remove the curd,
(if it has completely formed,) and pour the clear whey into a bowl
and sweeten it.
When wine is considered too heating, the whey may be made by
turning the milk with lemon juice.