Curds

Curds are the solid parts of milk that separate from the liquid whey during the process of cheesemaking. They are formed when milk proteins coagulate, often through the action of acid or rennet. curds can vary in texture, from soft and creamy to firm and crumbly, depending on the milk type, the process, and the desired final product. They are a fundamental ingredient in a wide array of cheeses and are sometimes consumed directly as a dairy product. The taste of curds can range from mild and slightly tangy to more pronounced, depending on their age and preparation.

Curds meaning with examples

• Fresh curds, made with whole milk and a touch of lemon juice, formed the base for a classic Indian paneer dish. The smooth, soft curds absorbed the spices beautifully.
• During the cheesemaking process, the cheesemaker carefully cut the curdled milk into small pieces to release the whey. The consistency of the curds was critical for the final texture of the cheese.
• The farmer brought a basket filled with the day's fresh curds to the local market. Customers enjoyed the pure, unadulterated taste, and often used it as a base for dips.
• He poured some curdled milk into a cheesecloth to strain out the whey, leaving behind the soft, white curds. He then salted it and pressed the curds to create a semi-hard cheese.