Sour Milk Pudding

From 1922:

For the purpose of making this pudding on the Continent small wicker draining baskets are bought for separating the curd from the whey, but muslin will serve the same purpose. Leave a quart of milk to become thick and sour; hang it up in muslin to drain all night. When required turn the solid mass carefully into a glass dish and serve with cream and sugar.

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