There are several ways to make curds. Bottled rennet has been widely used since the late nineteenth century when it replaced the prepared calf’s stomach lining. A more extravagant method in eighteenth century use was to add three beaten eggs with one
Sweeten and flavour both curd and whey with sugar and spice to suit your taste. Serve the curd chilled, as a dessert, either alone or with fresh stewed fruit, and pour some of the whey over it as a sauce, just before serving.