4.—TO PREPARE RENNET WHEY.
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.