Curds and Whey

• 2 pints unpasteurised milk
• Setting agent as described in recipe (rennet, eggs or butter milk)

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 teaspoons salt to each pint of milk; the mixture was heated very gently until at simme