It has been compared with that of milk and of blood, which depend essentially on the coagulation or separation in curds of a proteid or albuminous substance, such as takes place when white of egg is warmed.
There will be only enough milk for that person to eat milk curds.
Drain for one minute, and then spoon the curds into a bowl.
This allows the whey to drain off, leaving the curds.
Making cheeses using rennet enzymes which break down casein (milk protein) and cause the separation of the curds from the whey.