** Whey, the liquid drained from curds and used for further processing or as a livestock feed

In the basic recipe for poutine, French fries are covered with brown gravy, and topped with fresh cheese curds.

About ten percent of the mixture are curds, which are pressed into circular moulds for several hours.

Recipes for it appear in other 15th-century sources: boil milk, add either wine or ale " and no salt ", let it cool, gather the curds and discard the whey, and season with ginger, sugar, and possibly " sweet wine " and candied anise.

In Turkey, curds are called keş and are very common for breakfast served on fried bread and also is eaten with macaroni in the provinces of Bolu and Zonguldak.

Located on the highway in town, this cheese factory makes fresh cheese curds, and has a viewing window for all guests to see how cheese is being made.

Deep-fried cheese curds are covered with a batter, like that used for onion rings, or are breaded and placed in a deep fryer.

Soft goat cheeses are made in kitchens all over the world, with cooks hanging bundles of cheesecloth filled with curds in the warm kitchen for several days to drain and cure.

In most cuisines, the curds are wrapped in cloth and placed under a heavy weight, such as a stone slab, for 2 – 3 hours, and then cut into cubes for use in curries.

In the area surrounding the Gujarati city of Surat, surti paneer is made by draining the curds and ripening them in whey for 12 to 36 hours.

Traditional food for the festival includes dairy products, rice with curds ( tsagaa-цагаа ) or rice with raisin ( berees-бэрээс ), a pyramid of traditional cookies erected on a large dish in a special fashion symbolising Mount Sumeru or Shambhala realm, a grilled side of sheep and minced beef or minced mutton steamed inside pastry, a dish known as buuz, horse meat and traditional cookies.

The curds are then cut into tiny white grains that are the size of rice or wheat which are then stirred before being heated again for around 30 minutes.

It is sometimes made by pressing the whey from cottage cheese, but more often it is made by heating whole fresh milk to near-boiling, adding an acidifying agent such as vinegar, stirring until curds form, then draining the curds in cheesecloth for three to five hours.

This forms curds, which are neutralized with a base, such as sodium bicarbonate ( baking soda ), to cause them to unclump and become a thicker plastic-like substance.

The curds and whey are separated using rennet, an enzyme complex normally produced from the stomachs of newborn calves ( in vegetarian or kosher cheeses, bacterial -, yeast-or mould-derived chymosin is used ).

Frites are the main ingredient in the Canadian dish of Québécois descent known in both Canadian English and French as poutine, comprising fried potatoes covered with cheese curds and gravy, a dish with a growing number of variations.

Cheese curds are common as a snack or fried as an appetizer.

The curds are stirred and heated to separate the curds from the whey.

The whey is then drained from the curds and the curds are placed in a hoop to form a solid mass.

Fresh cheese curds ( not more than a day old ) are used.

Cheeses other than fresh curds are commonly used ( most commonly mozzarella cheese ), along with beef, brown or turkey gravy.

Egg whites are slowly drizzled in, not unlike egg drop soup, but whisked very rapidly to prevent large curds from forming.

In England, curds produced from the use of rennet are referred to as junket, with true curds and whey only occurring from the natural separation of milk due to its environment ( temperature, acidity ).

In Asia, curds are essentially a vegetarian preparation using yeast to ferment the milk.

Cheese curds, drained of the whey and served without further processing or aging, are popular in some French-speaking regions of Canada, such as Quebec parts of Ontario, and Atlantic Canada.

In Quebec, Eastern Ontario and the more Eastern provinces such as New Brunswick, cheese curds are popularly served with french fries and gravy as poutine.

Curds are mentioned in the Middle Irish parodic tale The Vision of Mac Conglinne, the relevant portion of which reads: Stately, pleasantly it sat, A compact house and strong. Then I went in: The door of it was dry meat, The threshold was bare bread, cheese-curds the sides. Smooth pillars of old cheese, And sappy bacon propsAlternate ranged ; Fine beams of mellow cream, White rafters-real curds, Kept up the house.

The whey is removed from the curds, which are then packed into cylindrical molds called arnios, salted and left to cure and harden.

As soon as the curds have formed, they are poured into a cheesecloth bag which is hung to drain.

After coagulation, the curd is cut into large, 1 "– 2 " pieces, and left to sit so the curds firm up in a process known as healing.

The moulds are turned every six to twelve hours to allow the whey to drain evenly from the cut curds ; after 48 hours, each mould contains a flat, cylindrical, solid cheese mass weighing approximately 350 grams ( about 12 oz ).

The bean curds are then cut diagonally in half and arranged on a plate garnished with bean sprouts, cucumber and spring onion.

This is then cut and stirred until the curds develop.

The milk is first heated to about 80 ° C ( 176 ° F ) to kill any undesirable bacteria and to denature the milk proteins so that they set together rather than form curds.

Ancient fermented food processes, such as making bread, wine, cheese, curds, idli, dosa, etc., can be dated to more than 6, 000 years ago.

After the ceremony, the extended family eats rice with curds, dairy products and buuz and drinks airag, and exchanges gifts.

( Pudding made from rice, jaggery and ghee ); Aval ( flattened rice ); Avial ( Mixed vegetable curry ); Banana chips ; Chammanthi powder ( Chutney with chillies ); Chukku vellum ( dried ginger water ); Curd ; Ellunda ( gingelly ball ); Fried banana ; Ghee ; Ginger curry ; Holy water from river Pampa ; Kaalhen ( curry made from curds ); Kaalipazham payasam ( Pudding made of banana ); Kalkandum ( Sugar candy ); Kadala Prathaman ( made of Bengal gram ) ; Kychadi ( Curry made of rice and gram ); Mango curry ; Munthiri pachadi ( Curry made of grapes ); Olen, ( mixed curry ); Pacchadi ( A vegetable curry ); Paal payasm ( Pudding made of Milk ); Pachamoru ; Pulisserry ( Curry prepared with thick and sour buttermilk ); Resam ; Red Cheera Thoran ( made with a variety of amaranthus ); Sambar ; Thakara Thoran ( Thoran with cassia tora ); Unniappam.

The quality of curds depends on the starter used.

Cheese curds in cuisine, or cooking, are the solid parts of soured milk either eaten alone or used in various regional dishes, mostly in Canada and the northeastern and midwestern United States.

In India, Ash gourd is used to make a liquefied dish with curds or buttermilk ( a popular traditional South Indian recipe )

Before ageing, copper wires or rods are used to pierce the formed curds to distribute the mould ( Penicillium roqueforti ) evenly through the cheese.