Chef at 18:43, 30 January 2013

2013-01-30T18:43:14Z

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{{#seo:
|title=Milk curd: Cooking Wiki
|titlemode=replace
|keywords=#proteins #whey #milkcurd #lemonjuice #sourmilkcheese #pasteurised #paneer #vinegar #cottagecheese #dairyproducts #cowsmilk
|hashtagrev=12032020
|description=Curd is a dairy product obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar and then
}}


'''Curd''' is a dairy product obtained by curdling (coagulating) [[milk]] with [[rennet]] or an edible acidic substance such as [[lemon juice]] or [[vinegar]] and then draining off the liquid portion (called [[whey]]). [[Milk]] that has been left to sour (raw milk alone or [[pasteurised]] milk with added lactic acid bacteria) will also naturally produce '''[[curds]]''', and [[sour milk cheese]] is produced this way. The increased acidity causes the milk [[proteins]] (casein) to tangle into solid masses, or "curds". The rest, which contains only [[whey]] [[proteins]], is the [[whey]]. In [[cows' milk]], 80% of the [[proteins]] are caseins. Curd products vary by region and include [[cottage cheese]], [[quark]] (both curdled by bacteria and sometimes also [[rennet]]) and [[paneer]] (curdled with [[lemon juice]]).

[[Category:Ingredients]]
[[Category:Dairy products]]
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Milk curd - Revision history

Chef at 18:43, 30 January 2013