Curd

Curdis obtained bycoagulatingmilkin a sequential process calledcurdling.  It can be a finaldairy productor the first stage incheesemaking.The coagulation can be caused by addingrennet, aculture, or any edibleacidicsubstance such aslemon juiceorvinegar, and then allowing it to coagulate. The increased acidity causes the milk proteins (casein) to tangle into solid masses, orcurds. Milk that has been left to sour (raw milkalone orpasteurized milkwith addedlactic acid bacteria) will also naturally produce curds, andsour milk cheesesare produced this way.
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 onlywhey proteins, is thewhey. In cow's milk, 90 percent of the proteins are caseins. Curds can be used in baking or may be consumed as a snack.
InEngland, curds produced using rennet are referred to asjunket, having a texture similar to pudding or jelly. Junket is apudding-like dessert decorated with ingredients such assemolina, raisins, chopped nuts and other ingredients. This can be baked, or the curd pudding can be used to bake thin custardpancakes.
Cheese curds, drained of the whey and served without further processing or aging, are popular in someFrench-speakingregions of Canada, such asQuebec, parts ofOntario, andAtlantic Canada. These are often sold in snack-sized packaging and seen as a typically Canadian food item. Throughout Canada cheese curds are served withfrench friesandgravyin a popular snack calledpoutine.
Curds are also typical of some Germanic-descent regions such as historicWaterloo CountyinOntario.
In some parts of theMidwestern U.S., especially inWisconsin, curds are eaten fresh without further additions, or they are breaded and fried.
Curd products vary by region and includecottage cheese,curd cheese(both curdled by bacteria and sometimes also rennet),farmer cheese,pot cheese,queso blanco, andpaneer. 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.
Hungaryhas a form of curds calledtúró, which is an ingredient in several national dishes, such astúrós palacsinta,túrós csuszaandtúrógombóc.In 2019,rögös túró— a form that has a unique texture "consisting of clumps of loose lumps reminiscent of cauliflower" (the name translates to "lumpy túró") — was granted the status ofTraditional Speciality Guaranteed(TSG) by the EU.
InTurkey, curds are calledkeşand are served onfried breadand are also eaten with macaroni in the provinces ofBoluandZonguldak.
InSri 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.
InNepal, curd is produced by souring pasteurized milk with natural micro-flora. The pasteurized milk is added to a container calledthekicarved out of wood likeDaar(Boehmeria Rugulosa). The milk is left for 12–16 hours and the micro-organisms entrapped within the Theki act as inocula.The curd produced after is used to makechhurpiand variations of it.
InMexico,chongos zamoranosis a dessert prepared with milk curdled with sugar and cinnamon.
Albaniangjizais made by boiling whey for about 15 minutes and adding vinegar or lemon. The derivative is drained and salted to taste.Gjizacan be served immediately or refrigerated for a couple of days.