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 ).

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.

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.

It is made with french fries, cheese curds and gravy.

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.

Poutine, by contrast, is a hearty serving of French fries, fresh cheese curds and hot gravy.

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

Every twelve years, thousands of devotees congregate here to perform the Mahamastakabhisheka, a spectacular ceremony in which the statue is covered with milk, curds, ghee, saffron and gold coins.

Whole milk is reacted to form curds that can be compressed, processed and stored to form cheese.

Ahaz's " dread " of Rezin and Pekah, " Son of Remaliah " is recorded in the Immanuel prophecy in Isaiah 7: 14 where the birth of a son ( possibly Hezekiah ) is a sign of the defeat of both kings by the King of Assyria before the child is old enough to eat curds and honey and distinguish right from wrong.

The hot gravy is usually poured over the cold cheese curds, so that the cheese is warmed without completely melting.

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.

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 a main ingredient in poutine, a dish consisting of french fries topped with fresh cheese curds, covered with brown gravy and sometimes additional ingredients.

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

* Poutine-A Canadian dish consisting of French fries topped with fresh cheese curds, covered with brown gravy and sometimes additional ingredients.

Cheese fries are a popular fast food dish consisting of french fries covered in cheese, similar to the French-Canadian snack poutine, which is fries, cheese curds and brown gravy.

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 ").

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.

* Junket ( dessert ), a dessert made of flavoured, sweetened curds

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.

A Classic poutine, such as this one from La Banquise, is made with french fries, cheese curds and gravy.

A Classic poutine, such as this one from La Banquise, is made with french fries, cheese curds and gravy.

In the most simple form, goat cheese is made by allowing raw milk to naturally curdle, and then draining and pressing the curds.

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 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.

Sometimes you lace this preparation with a form of powdered milk, made from curds which have been dried in the sun.

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.

Both tofu and cheese are made from curds obtained from the coagulation of soy milk and dairy milk respectively.

Brick cheese is made in the form of a large rectangular or brick shape, but may also be named " brick " because the cheese curds are pressed with clay-fired bricks.

( 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.