2 C whole pwd milk
1 qt water
Set milk in warm place to clabber; a shelf near a wood stove is best. When a thick clabber has formed but no curds, set the pan on the stove and heat, but do not boil. Cool thoroughly. Place pan in cold water to hasten cooling. Strain. Pour a little cold water over it to remove the sour taste. Put the curds in a pan and add salt, pepper and milk or cream as desired.