Difference between revisions of "Curd"
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[[File:lighterstill.jpg]][[File:Curd200.jpg|right|frame]] | [[File:lighterstill.jpg]][[File:Curd200.jpg|right|frame]] | ||
| − | *[ | + | *[https://en.wikipedia.org/wiki/16th_century 1590] |
==Definitions== | ==Definitions== | ||
*1: to form curds; also : to congeal as if by forming curds <a scream curdled in her throat> | *1: to form curds; also : to congeal as if by forming curds <a scream curdled in her throat> | ||
*2: to go bad or wrong : spoil | *2: to go bad or wrong : spoil | ||
==Description== | ==Description== | ||
| − | '''Curds''' are a dairy product obtained by curdling (coagulating) milk with [ | + | '''Curds''' are a dairy product obtained by curdling (coagulating) milk with [https://en.wikipedia.org/wiki/Rennet 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 ([https://en.wikipedia.org/wiki/Casein casein]) to tangle into solid masses, or ''curds''. The remaining liquid, which contains only [https://en.wikipedia.org/wiki/Whey_protein 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 [https://en.wikipedia.org/wiki/Lactic_acid_bacteria lactic acid bacteria] or yeast) will also naturally produce curds, and [https://en.wikipedia.org/wiki/Sour_milk_cheese sour milk cheese] is produced this way. |
| − | Curd products vary by region and include [ | + | Curd products vary by region and include [https://en.wikipedia.org/wiki/Cottage_cheese cottage cheese], [https://en.wikipedia.org/wiki/Quark_(food) quark] (both curdled by bacteria and sometimes also rennet) and Indian [https://en.wikipedia.org/wiki/Paneer 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 are referred to as junket, with true curds and whey only occurring from the natural separation of milk due to its environment (temperature, acidity). | In England, curds produced from the use of rennet are referred to as junket, with true curds and whey only occurring from the natural separation of milk due to its environment (temperature, acidity). | ||
| + | ==See also== | ||
| + | *'''''[[Whey]]''''' | ||
[[Category: General Reference]] | [[Category: General Reference]] | ||
Latest revision as of 23:45, 12 December 2020
Definitions
- 1: to form curds; also : to congeal as if by forming curds <a scream curdled in her throat>
- 2: to go bad or wrong : spoil
Description
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.
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 are referred to as junket, with true curds and whey only occurring from the natural separation of milk due to its environment (temperature, acidity).
