curd

It was my first time seeing the process for making a stretched curd cheese, and I was completely mesmerized.

Two birds with one stone: any excuse to make lemon curd, and a reliable recipe for a killer portable dessert.

New varieties of cheese are formed by mixing vegetable substances with the curd.

The stomach of the newly killed animal contains a quantity of curd derived from the milk on which it has been fed.

In Ayrshire and Limburg, on the other hand, the curd is always left in the stomach and salted along with it.

If the milk be warmer the curd is hard and tough, if colder, it is soft and difficult to obtain free from the whey.

The time necessary for the complete fixing of the curd varies also from 15 minutes to an hour or even an hour and a half.