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.
Read more about Curd: Uses, Curds in Song and Poetry
Famous quotes containing the word curd:
“Let Sporus tremble—‘What? That thing of silk,
Sporus, that mere white curd of ass’s milk?
Satire or sense, alas, can Sporus feel,
Who breaks a butterfly upon a wheel?’
Yet let me flap this bug with gilded wings,
This painted child of dirt, that stinks and stings;
Whose buzz the witty and the fair annoys,
Yet wit ne’er tastes, and beauty ne’er enjoys:”
—Alexander Pope (1688–1744)
“Firm-style bean curd insoles cushion feet, absorb perspiration and provide more protein than meat or fish innersoles of twice the weight. Tofu compresses with use, becoming more pungent and flavorful. May be removed when not in use to dry or marinate. Innersoles are ready to eat after 1,200 miles of wear. Each pair provides adult protein requirement for 2 meals. Insoles are sized large to allow for snacks. Recipe booklet included.”
—Alfred Gingold, U.S. humorist. Items From Our Catalogue, “Tofu Innersoles,” Avon Books (1982)