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A domestic cat investigates curds (solids) and whey (liquid) Curds and whey may refer to: Collectively, curds and whey, the dairy products; Little Miss Muffet, the nursery rhyme, wherein she consumes them; Cottage cheese, also called "curds and whey" Junket (dessert), a dish historically known as "curds and whey"
It lists an example from 1895 in which the meaning is "a three-legged stool" and another from 1904 with the meaning "footstool". [6] Some sources, including Brewer's Dictionary of Phrase and Fable (1898) [ 11 ] and Chambers 20th Century Dictionary (1983) [ 12 ] , failed to recognise this meaning at all, and listed only the grassy knoll definition.
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 ...
The bacteria and enzymes separate the milk into curds and whey. What is curd? Curds are the product of coagulating milk. Simply put, a curd is the solid stuff. Whey is the remaining liquid. It may ...
This makes the milk coagulate or curdle, separating the milk solids (curds) from the liquid whey. [4] Sweet whey is the byproduct of rennet-coagulated cheese, and acid whey (also called sour whey) is the byproduct of acid-coagulated cheese. [5] Sweet whey has a pH greater than or equal to 5.6; acid whey has a pH less than or equal to 5.1. [6]
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. [2]
Curds can be enjoyed as is, like the ones that top a poutine, or they can be molded and aged to create other cheeses. But for mozzarella and burrata, the curds take a hot bath (in either water or ...
The body had some slight curds and graininess, but that stirred out easily, especially since there was barely any whey run-off to fold back in. ... This is to absorb secreted whey while the yogurt ...