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 ).

Cheddaring refers to an additional step in the production of Cheddar-style cheese where, after heating, the curd is kneaded with salt, cut into cubes to drain the whey then stacked and turned.

Fresh it is usually rolled into a ball of, or about in diameter, sometimes up to, or about diameter, and soaked in salt water ( brine ) or whey, sometimes with citric acid added.

A whey starter is added from the previous batch that contains thermophilic bacteria, and the milk is left to ripen so the bacteria can multiply.

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.

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

* Çökelek is one of two types of unsalted white cheese, made by boiling the whey left over from making beyaz peynir.

At the top, whey proteins form a skin which is removed, and the resulting butterfat is then poured off from the mixture of water and casein proteins that settle to the bottom.

The curd is cut up into pea sized pieces and stirred, releasing whey.

After the curdling process lactose is found in the water-based portion ( along with whey and casein ), but not in the fat-based portion.

Its parent company is also a leading U. S. manufacturer and exporter of sweet whey, whey protein and lactose products and claims to be the world's largest manufacturer of mozzarella and pizza cheese.

This is a plant which produces and ships many food ingredients, including whey protein products and cheese.

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

Some of the whey is then drained, and water is added.

Although advocates of the GFCF diet often recommend total elimination of dairy from the diet, whey protein is a different milk protein from casein.

Sweet whey is manufactured during the making of rennet types of hard cheese like cheddar or Swiss cheese.

Acid whey ( also known as " sour whey ") is obtained during the making of acid types of cheese such as cottage cheese.

The skyr is then strained through fabric to remove the whey ( mysa in Icelandic ) and the milk solids retained.

* Labaneh, yoghurt which has been strained in a cloth or paper bag or filter, traditionally made of muslin, to remove the whey, giving a consistency between that of yoghurt and cheese, while preserving yoghurt's distinctive sour taste.

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

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

The contents are then placed into moulds and the whey is pressed out.

The cheese is placed on wooden shelves, then gets washed with a whey and water mixture and turned.

Dried and cleaned stomachs of young calves are sliced into small pieces and then put into saltwater or whey, together with some vinegar or wine to lower the pH of the solution.

In Iranian cuisine, it can be blended with whey as kashk e-bademjan, tomatoes as mirza ghasemi or made into stew as khoresh-e-bademjan.

Whole milk, skim milk, buttermilk, and whey products are dried into a powder form and used for human and animal consumption.

* to retain a liquidy solid ( for example, in home cheese-making, when the milk has curdled to a gel, pour into a muslin bag and squash between two saucers ( upside down under a brick ) to squeeze out the liquid whey from the cheese curd )

When Joseph Priestley was at college at Daventry Academy 1752 – 1755, he records that, during the morning of Wednesday 22 May 1754, he “ went with a large company to drink whey .” This was probably ‘ sack whey ’ or ‘ wine whey .’ A contemporary recipe for ‘ wine whey ’ instructs: “ Put a pint of skimmed milk, and half a pint of white wine into a basin, let it stand a few minutes, then pour over it a pint of boiling water, let it stand a little, and the curd will gather in a lump, and settle to the bottom, then pour your whey into a China bowl, and put in a lump of sugar, a sprig of balm, or a slice of lemon .”

In industrial production, however, cheese is separated from whey in a centrifuge and later formed into blocks.

But then, unlike other cheeses, fresh mozzarella curds are plunged into hot whey or lightly salted water, kneaded and pulled to develop the familiar stretchy strings ( pasta filata ), then shaped in whatever form is desired.

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