Soured milk rings

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Melk og melkeprodukter, s. 45 (falt i det fri)

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1
Set the milk to sour
The milk must be fresh when it is set to sour. Leave it in an even warmth in an airy, dust-free place until it has set. The faster it sours, the better it will be.
2
Prime the mould
Put a little good soured milk or cream in the mould before the milk is poured in.
3
Serve cold
Chill the soured milk until ice-cold before serving, or serve it as cold as possible. Serve with coarse bread. Anyone who does not want soured milk for dinner can have it for breakfast or a mid-morning snack. The book holds that soured milk regulates the bowels.