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Curd
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This article is about the dairy product. For the dessert sauce, see
Fruit curd.
Curd
Curds are a
dairy product obtained by curdling (coagulating)
milk with
rennet or an edible
acidic substance such as
lemon juice or
vinegar, and then draining off the liquid portion. The increased acidity causes the milk proteins (
casein) to tangle into solid masses, or curds. The remaining liquid, which contains only
whey proteins, is the
whey. In cow's milk, 80% of the proteins are caseins. Milk that has been left to sour (raw milk alone or pasteurized milk with added
lactic acid bacteria or yeast) will also naturally produce curds, and
sour milk cheese is produced this way.
Contents
Uses
Curd products vary by region and include
cottage cheese,
quark (both curdled by bacteria and sometimes also rennet) and
paneer (curdled with lemon juice). The word can also refer to a non-dairy substance of similar appearance or consistency, though in these cases a modifier or the word curdled is generally used (e.g.,
bean curds,
lemon curd, or curdled eggs).
In England, curds produced from the use of rennet is referred to as junket, with true curds and whey only occurring from the natural separation of milk due to its environment (temperature, acidity).
In
Asia, curds are essentially a
vegetarian preparation using
yeast to ferment the milk. In some places in
Indian subcontinent, particularly ...
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