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  2. Curdling - Wikipedia

    en.wikipedia.org/wiki/Curdling

    Cheese curd prior to pressing Silky tofu (kinugoshi tofu) Milk and soy milk are curdled intentionally to make cheese and tofu by the addition of enzymes (typically rennet), acids (including lemon juice), or various salts (magnesium chloride, calcium chloride, or gypsum); the resulting curds are then pressed. [2]

  3. Cheesemaking - Wikipedia

    en.wikipedia.org/wiki/Cheesemaking

    Once the cheese curd is judged to be ready, the cheese whey must be released. As with many foods the presence of water and the bacteria in it encourages decomposition. To prevent such decomposition it is necessary to remove most of the water (whey) from the cheese milk, and hence cheese curd, to make a partial dehydration of the curd. There are ...

  4. Curd - Wikipedia

    en.wikipedia.org/wiki/Curd

    Cutting of milk curd into small cubes using a curd knife In England , curds produced using rennet are referred to as junket , having a texture similar to pudding or jelly. Junket is a pudding -like dessert decorated with ingredients such as semolina , raisins, chopped nuts and other ingredients.

  5. Cheese curd - Wikipedia

    en.wikipedia.org/wiki/Cheese_curd

    Cheese curds are made from fresh pasteurized milk to which cheese culture and rennet are added. [2] After the milk curdles it is then cut into cubes; the result is a mixture of whey and curd. This mixture is then cooked and pressed to release the whey from the curd, creating the final product.

  6. “So Easy It’s Stupid”: 30 Cheap But Impressive Recipes ...

    www.aol.com/lifestyle/86-cheap-low-effort...

    Image credits: anon #3. Carrot soup. Rough chopped onion, fat of your choice. Saute until slightly brown. Bunch of rough chopped carrots. Add to the pot, continue sautéing for a couple more minutes.

  7. Manufacture of cheddar cheese - Wikipedia

    en.wikipedia.org/wiki/Manufacture_of_cheddar_cheese

    Cheddaring is a unique process in making cheddar cheese that involves stacking "loaves" of curd on top of one another in order to squeeze additional whey out of the loaves below. It is a multi-step process that reduces whey content, adjusts acidity, adds characteristic flavour, and results in a denser and sometimes crumbly texture.

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