Poured...out as milk,
and curdled... like cheese... 

     It takes about 11 lbs. of milk to make 1 lb. of cheese. To bring about this transformation, the solid parts of the milk called curd must be separated from the liquid part called whey. A special bacteria is placed into the milk and paddles beat the mixture for about 3 months, until the milk forms into a semisolid mass called curd. The curd is then cubed and heated to remove any remaining whey. Afterwards the curd is placed into molds, under great pressure, and cured for up to 2 years.
     At times you may feel curdled. Beaten up by your circumstances, like the paddles used to make cheese. Placed under great pressure, you feel as though you are, "pressed out of measure, above strength" (2 Cor. 1:8).
     In such life curdling times, "there is hope" (Jer. 31:17). Therefore, "commit thy way unto the Lord" (Ps. 37:5) and "trust in Him" (Ps. 62:8) for "He shall deliver the needy when he crieth" (Ps. 72:12).