This section is from "The Domestic Encyclopaedia Vol2", by A. F. M. Willich. Amazon: The Domestic Encyclopaedia.
Curdling, the coagulation of any particular fluid, such as milk. In Tuscany, it is effected by means of artichoke flowers, instead of the rennet employed in Britain. There are, besides, a variety of substances which may be advantageously substitued for either, especially when the whey is intended to be a cooling and antiseptic beverage ; for instance, a small quantity of cream of tartar ; a few drops of cl of vitriol, or spirit of salt, previously diluted in a spoonful of water, will easily coagulate the milk ; after which it should be strained. - See Cheese.
 
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