Curds
Curds
Curds (/kɜːrdz/) are a dairy product obtained by coagulating milk in a process called curdling. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon juice or vinegar, and then allowing it to sit.
Etymology
The term "curd" comes from the Middle English word "cruden" (to press or coagulate), which is derived from the Old English "crudan" (to crush or beat).
Process
The process of making curds involves souring of milk with an edible acidic substance, followed by curdling or coagulation. The milk proteins, such as Casein, coagulate into a mass by the acidification process. This mass is the curd. The remaining liquid, which contains whey proteins, is the whey.
Uses
Curds are used in a variety of ways across different cuisines. They are often used in cooking, baking, and as a spread or topping. They are a key ingredient in dishes like cheese, Paneer, and yogurt.
Health Benefits
Curds are a good source of protein, calcium, and probiotics. They are beneficial for gut health and bone health.
Related Terms
External links
- Medical encyclopedia article on Curds
- Wikipedia's article - Curds
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