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.

It is made in the pasta filata manner by dipping curds into hot whey, and kneading, pulling and stretching.

Rennet contains many enzymes, including a proteolytic enzyme ( protease ) that coagulates the milk, causing it to separate into solids ( curds ) and liquid ( whey ).

A thicker, higher-fat variety, süzme yoğurt or " strained yoghurt ", is made by straining the yoghurt curds from the whey.

The whey is strained, and the curds placed into molds to be pressed.

The cheese is from cultured milk that is heated until the curds separate from the whey.

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.

It is drained, but not pressed, so some whey remains and the individual curds remain loose.

The curds and whey of nursery rhyme fame is another dish made from curds with whey, but it is uncertain what their consistency was, if they were drained at all or how they were curdled ( which affects the flavor ).

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 ).

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.

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

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 ).

: Eating her curds and whey ;

A product reminiscent of yogurt would have been produced, which, through gentle agitation and the separation of curds from whey would have resulted in the production of cheese ; the cheese being essentially a concentration of the major milk protein, casein, and milk fat.

The Cheddar curds and whey are often transferred from the cheese vat to a cooling table which contains screens that allow the whey to drain, but which trap the curd.

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.

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.

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

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.

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

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

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.

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 curds for the American-made Parmesan are cut in bigger fragments than the rice grain size used for Parmigiano-Reggiano.

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

Because Cheshire, like their namesake, specialized in dairying and making cheese, they decided to send a gift to the president of a Cheshire cheese, but one using curds from every farmer in town.

In China, Hong Kong and Toronto, when served exclusively using only the most flavor-packed vegetarian ingredients, such as pickled tofu or sweet bean curds, it is known as tián suān zhāi (; literally " sweet and sour vegetarian dish ").

However, soybean curds are formed from the chemical destabilization of the micelles ( using calcium sulfate, magnesium sulfate, etc.

After adding the rennet, the cheese milk is left to form curds over a period of time.

Milk and soy milk are curdled intentionally to make cheese and tofu by the addition of enzymes ( typically rennet ), acids, or various salts ( magnesium chloride, calcium chloride, or gypsum ); the curds are then pressed.

The situation of cheese is complicated as hard cheese usually involves rennet, an enzyme which splits milk into curds and whey.

There is a ripening period prior to adding rennet ( an enzyme that coagulates milk into curds and whey ) to the cheese.

) allowing protein bonding while cheese curds are created from the enzymatic ( rennet ) hydrolysis of casein into para-casin.

They are also known as " bag cheeses ", as the curds are normally hung in a bag of cheesecloth to drain.

This is produced in styles ranging from unmatured cheese curds to a quite strong mature version.

Milk that has been left to sour ( raw milk alone or pasteurized milk with added lactic acid bacteria or yeast ) will also naturally produce curds, and sour milk cheese is produced this way.