From 1922:
Pour boiling water on the thick milk in the dish in which it has turned, stirring while you pour. As soon as the milk separates from the whey and begins to appear cooked, let it settle; in a minute or two the water and whey can be poured off. If not sufficiently cooked, more hot water may be used. Set the pan on edge, and with your spoon or hand draw the curd to the upper side, pressing out as much water as possible. If desired, it can stand a few moments in cold water. When squeezed dry, work the curd fine, rolling it between the hands. Add salt and cream to taste. In very hot weather, when milk has turned quickly, it is very palatable without the addition of cream.