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This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Making sour milk. Peel the almonds, crush them, pour some milk, but don't let it become oily, pour these onto a pot and pour some dense milk; then put these into a clean cloth and let the milk drain; once dry, squeeze it with dense milk and do it again with dense or sweet milk; if you like it sweet, add sugar.