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Stir into it half a tea-cupful of infusion of rennet or rennet-water; and having covered it, set it in a warm place for about half an hour, or till it becomes a firm curd. Cut the curd into squares with a large knife, or rather with a wooden slitting-dish, and let it stand about fifteen minutes. Then break it up fine with your hands, and let it stand a quarter of an hour longer.
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