Curd

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Curd is obtained by

Producing cheese curds is one of the first steps in cheesemaking; the curds are pressed and drained to varying amounts for different styles of cheese and different secondary agents (molds for blue cheeses, etc.) are introduced before the desired aging finishes the cheese. The remaining liquid, which contains only whey proteins, is the whey. In cow's milk, 90 percent of the proteins are caseins. Curds can be used in baking or may be consumed as a snack.

Uses

In

In some parts of the Midwestern U.S., especially in Wisconsin, curds are eaten fresh without further additions, or they are breaded and fried.

Curd products vary by region and include

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

In Sri Lanka, curd is eaten fresh as a dessert since antiquity. Usually buffalo curd cured in clay pots and served with kitul treacle (Caryota urens), is considered a delicacy in almost every part of the island. Although cows milk curd also is produced, Buffalo curd is the preferred variety.

In Nepal, curd is produced by souring pasteurized milk with natural micro-flora. The pasteurized milk is added to a container called theki carved out of wood like Daar(Boehmeria Rugulosa). The milk is left for 12–16 hours and the micro-organisms entrapped within the Theki act as inocula.^[6] The curd produced after is used to make chhurpi and variations of it.

In Mexico, chongos zamoranos is a dessert prepared with milk curdled with sugar and cinnamon.

Albanian gjiza is made by boiling whey for about 15 minutes and adding vinegar or lemon. The derivative is drained and salted to taste. Gjiza can be served immediately or refrigerated for a couple of days.

See also

• Aarts, Mongolian fermented curd, eaten as a dried snack or reconstituted as a hot beverage
• Chongos zamoranos, a dessert prepared with milk curdled with sugar and cinnamon
• Cuajada (or Coalhada), usually sweetened and eaten for breakfast or dessert, popular in Spain and Central America
• Curd snack, a snack popular in the Baltic States
• Çökelek, a form of fermented buttermilk or yogurt curd from Turkey
• Farmer cheese
• Hoop cheese
• Key lime pie, prepared by curdling condensed milk
• Kesú Paraguay, a Paraguayan formed cottage cheese
• Qurut
  , central Asian cheese curd
• Leipäjuusto
  , Finnish cheese
• Ostkaka, Swedish style cheese cake, some call it a Swedish National dish
• Paskha, a Russian Easter dessert made of Tvorog
• Ricotta, an Italian whey cheese
• Skyr, Icelandic curd
• Tofu, the coagulated product from soy milk, from eastern and south-eastern Asian countries
• Túró Rudi, a Hungarian chocolate bar with curd
• Urdă, a Balkan
  fresh white cheese made from whey.
• List of dairy products

References