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

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 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.

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.

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.

* 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.

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.

This is then cut and stirred until the curds develop.

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

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.

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

To prepare paneer, food acid ( usually lemon juice, vinegar, citric acid or yogurt ) is added to hot milk to separate the curds from the whey.

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

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

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

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.

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.

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 ).

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.

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 ).

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

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

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.

: Eating her curds and whey ;