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.

Uses[link]

Curd products vary by region and include cottage cheese, quark (both curdled by bacteria and sometimes also rennet) and Indian paneer (milk curdled with lime 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.

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 in North India, buffalo milk is used for curd due to its higher fat content, making a thicker curd. The quality of curds depends on the starter used. The time taken to curdle also varies with the seasons, taking less than 6 hours in hot weather and up to 16 hours in cold weather. In the industry, an optimal temperature of 43 °C for 4–6 hours is used for preparation.^[1]

In India, the word curd always means plain yogurt and is called dahi in Hindi and Urdu, Mosaru (ಮೊಸರು) in Kannada, Thair (தயிர்) in Tamil, perugu in Telugu and by other names in other Indian languages. Curdled milk solids are called cottage cheese or paneer and are not known as curd. In South India, it is common practice to finish any meal with yogurt or buttermilk, which is watered down yogurt.

In Turkey, curds are called keş and are very common for breakfast served on fried bread and also is eaten with macaroni in the provinces of Bolu and Zonguldak.

Cheese curds

Cheese curds, drained of the whey and served without further processing or aging, are popular in some French-speaking regions of Canada, such as Quebec and parts of Ontario. The image to the right shows freshly made morsels of Cheddar cheese before being pressed and aged. In Quebec and Eastern Ontario, cheese curds are popularly served with french fries and gravy as poutine. In some parts of the U.S., especially in Wisconsin, they are breaded and fried, or are eaten straight. Cheese curds may also be coated with a powdered flavoring agent and sold as a snack food in a fashion similar to flavored potato chips.

Old Dutch Cheese press

Curds in song and poetry[link]

Curds are mentioned in the Middle Irish parodic tale The Vision of Mac Conglinne, the relevant portion of which reads:

Stately, pleasantly it sat,
A compact house and strong.
Then I went in:
The door of it was dry meat,
The threshold was bare bread,
cheese-curds the sides.

Smooth pillars of old cheese,
And sappy bacon props
Alternate ranged;
Fine beams of mellow cream,
White rafters - real curds,
Kept up the house.^[2]

Curds also appear in the nursery rhyme Little Miss Muffet.

See also[link]

• Buffalo curd, traditionally made thick curd for dessert
• Coalhada, Brazilian curd dessert
• Curd snack, a snack popular in the Baltic States
• Curd rice a day-to-day recipe from South India
• Ostkaka, Swedish style cheese cake, some call it a Swedish National dish.
• Paneer, an Indian cheese recipe of only milk and yogurt/lemon juice
• Paskha, a Russian Easter dessert made of curd
• Qurut, central Asian cheese curds
• Ricotta
• Skyr, Icelandic curd
• Tofu, the coagulated product from soy milk.
• Túró Rudi, a Hungarian chocolate bar with curd

References[link]

External links[link]

• A fresh look at fine cheese, audio tour of Canada’s best cheese curds.
• Mrs Beeton,