"steel wire knives. A smaller cube size means the cheese will be lower in moisture, whereas a larger cube size will result in a high-moisture cheese. It is important that cutting time is minimized and that the cuts be clean. The best way to determine how efficient the cutting job was is to determine the fat content of the whey. The optimal level of fat content of whey is 0.3% fat or less. The curds are handled gently after cutting to prevent fat and protein loss to the whey. The curd is prevented from sticking to the sides of the"
"and fast food. Dahi (curd) Dahi (Hindi/Marathi: दही, Urdu: دہی ""dahī""; Bengali: দই, Assamese: দৈ, Sylheti: ꠖꠂ ""doi""; Tamil: தயிர் ""thayir"", Telugu: పెరుగు ""perugu"", Malayalam: തൈര് ""tayir"") is a traditional yogurt or fermented milk product, originating from the Indian subcontinent, usually prepared from cow's milk, and sometimes buffalo milk, or goat milk. It is popular throughout the Indian subcontinent. The word ""curd"" is used in Indian English to refer to (naturally probiotic) homemade yogurt, while the term ""yogurt"" refers to the pasteurized commercial variety known as ""heat treated fermented milk"". Dahi is made by bacterial fermentation of milk. In this"
"Dahi (curd) Dahi (Hindi/Marathi: दही, Urdu: دہی ""dahī""; Bengali: দই, Assamese: দৈ, Sylheti: ꠖꠂ ""doi""; Tamil: தயிர் ""thayir"", Telugu: పెరుగు ""perugu"", Malayalam: തൈര് ""tayir"") is a traditional yogurt or fermented milk product, originating from the Indian subcontinent, usually prepared from cow's milk, and sometimes buffalo milk, or goat milk. It is popular throughout the Indian subcontinent. The word ""curd"" is used in Indian English to refer to (naturally probiotic) homemade yogurt, while the term ""yogurt"" refers to the pasteurized commercial variety known as ""heat treated fermented milk"". Dahi is made by bacterial fermentation of milk. In this process lactose in"
"from the milk of cows from 8 farms in the valley. The monks market it in two styles: Unpasteurised whole milk is warmed to . Cultivated fermenters, made at the abbey, are added. This is then left to coagulate for about 90 minutes. The natural rennet is added to obtain the solids. When this is sufficiently firm, the curdle is cut using special knives, to separate the curds and whey. The time and the speed of the cutting regulates the size of the curds to that of a pea. The mixture is then left for 20 minutes to drain, then"
"milk. Their whey making area was known as Red Ghol or Red Whey. When milk becomes thick, it reaches to Kheer stage, so sometimes it is called Kheer yogurt. Another name for this curd is Chakku yogurt. There is also a reason behind the name. The quality of the curd is judged on its stickiness. To test it, it is also seen by turning down the pot. Even a Chakku or a knife is inserted inside the pot. Thus the name of Chakku yogurt came from that knife. This curd or yogurt is prepared in two steps, one step is"
"together with its brine, to flavor stir-fried or braised vegetable dishes (particularly leafy green vegetables such as water spinach). Both tofu and cheese are made from curds obtained from the coagulation of soy milk and dairy milk respectively. However, soybean curds are formed from the chemical destabilization of the micelles (using calcium sulfate, magnesium sulfate, etc.) allowing protein bonding while cheese curds are created from the enzymatic (rennet) hydrolysis of casein into para-casein. The bean curds are then simply pressed to produce tofu and thus bland and highly perishable, like unaged cheese, while fermented bean curd, like aged cheese, is"
"Curd Curds are a dairy product obtained by coagulating milk in a process called curdling. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or ""curds"". Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria) will also naturally produce curds, and sour milk cheeses are produced this way. Producing cheese curds is one of the first steps in cheesemaking; the curds are"
"this process. The curds are collected in hemp cheesecloth, which have been cleaned, cooled and wetted before use. The bundles of curd are then hung for eight hours to allow them to drain and cure. The curds in the cheesecloth are then pressed into a form with a wooden cover. A weight is placed on the cover for several hours allowing more whey to be expressed. The curd is subsequently cut in pieces the size of bar of soap and immersed in brine. The pieces are then arranged on a counter, and cured for 24 hours. The next day, the"
"by boiling whey for about 15 minutes and adding vinegar or lemon. The derivative is drained and salted to taste. Gjiza can be served immediately or refrigerated for a couple of days. Curd Curds are a dairy product obtained by coagulating milk in a process called curdling. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or ""curds"". Milk that has been left to sour (raw milk alone or pasteurized milk"
"Cheese curd Cheese curds are the moist pieces of curdled milk either eaten alone as a snack, or used for other things. These are chiefly found in Quebec, Canada, in the dish poutine (made of french fries topped with cheese curds and gravy), and in the northeastern and midwestern United States. Curds are sometimes referred to as ""squeaky cheese"". Cheese curds are made from fresh pasteurized milk in the process of creating cheese when bacterial culture and rennet are added to clot the milk. After the milk clots it is then cut into cubes; the result is a mixture of"
"Curd rice Curd rice (, Kannada: ""ಮೊಸರು-ಅನ್ನ"" (mosaru-anna), ), also called yogurt rice, is a dish originating from India. The word ""curd"" in Indian English refers to unsweetened probiotic yogurt. It is most popular in the Indian states of Tamil Nadu, Karnataka, Telangana and Andhra Pradesh. In the state of Tamil Nadu it is called ""thayir saadam"" and in the states of Telangana and Andhra Pradesh it is called ""daddojanam"" and is offered as ""prasadam"" (blessed food) to devotees in temples. While it is most easily prepared by simply mixing steamed white rice and yogurt, more elaborate methods can be"
"milk are curdled intentionally to make cheese and tofu by the addition of enzymes (typically rennet), acids (including lemon juice), or various salts (magnesium chloride, calcium chloride, or gypsum); the curds are then pressed. In hot preparations emulsified with eggs like hollandaise and custard, curdling is the undesirable result of overheating the sauce. Sauces which contain starch curdle with more difficulty. In cold sauces like mayonnaise as well as in hot sauces, too large a ratio of fat to egg may also cause curdling. In sauces which include milk or yogurt, overheating often causes curdling. The higher the fat content,"
"is treated with clotting enzymes to form a semisolid mass. This mass is cut, stirred, and heated to separate the curd and the whey. Increasing the amount of time between cutting and heating will increase both the final moisture content and the milkfat content of the cheese, thereby increasing the yield. There follows an alternating cycle of draining of the whey and stirring. After most of the whey has been drained, the curd is salted, drained, and pressed into the desired form. The remaining product may be cured if the original dairy products were not pasteurized. A common method of"
"two are put together. When the stacks get large enough (in general, 4 high), stacking stops but the loaves are still turned every ten minutes. This process is complete when the acidity of the whey is between 5.1 and 5.3, so it is checked constantly. When the turning process is complete, the loaves must be cut down into a size that fits in the mill. The mill will cut the matted curd into about pieces. During this process, the milled curds are constantly stirred to avoid re-matting. When all of the curd is milled, salt must be added. The amount"
"(which is made by keeping milk in large shallow tanks to allow the cream to separate) of the previous evening's milking, resulting in a part skim mixture. This mixture is pumped into copper-lined vats (copper heats and cools quickly). Starter whey (containing a mixture of certain thermophilic lactic acid bacteria) is added, and the temperature is raised to 33–35 °C (91–95 °F). Calf rennet is added, and the mixture is left to curdle for 10–12 minutes. The curd is then broken up mechanically into small pieces (around the size of rice grains). The temperature is then raised to 55 °C"
"Curdling In cookery, curdling is the breaking of an emulsion or colloid into large parts of different composition through the physico-chemical processes of flocculation, creaming, and coalescence. Curdling is intentional and desirable in making cheese and tofu; unintentional and undesirable in making sauces and custards. Curdling occurs naturally in cows' milk, if it is left open to air for a few days in a warm environment. Milk is composed of several compounds, primarily fat, protein, and sugar. The protein in milk is normally suspended in a colloidal solution, which means that the small protein molecules float around freely and independently."
"World War, more than 3,500 cheese producers were in Britain; fewer than 100 remained after the Second World War. According to a United States Department of Agriculture researcher, Cheddar cheese is the world's most popular variety of cheese, and the most studied type of cheese in scientific publications. 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 cheese where, after heating, the curd is kneaded with salt,"
"Urdă Urdă (, , , , , ) is a sort of whey cheese variously claimed to be originally from Romania (and Moldova), but now commonly produced in the Balkans, namely in Serbia, Macedonia and Hungary. The Romanian term 'urdă' has been borrowed into Bulgarian, Hungarian, Serbian, Slovak, Rusyn, Polish, Czech, and Russian languages. Urda is made from whey of sheep, goat or cow milk. Urdă is produced by heating the whey resulting from the draining of any type of cheese. It is often made into molds to the shape of a half sphere. The paste is finely grained, silky"
"to the milk, and it is set with rennet at a temperature of to . About 30 minutes later, the curd is cut with a harp, stirred, and warmed to about by pouring in hot whey. The curd is dipped with a cloth and kneaded. Cumin seeds are added to a portion of the curd, and the curd is then put into cloth-lined hoops in three layers, with the spiced curd as the middle layer. The cheese is pressed for about three hours, then it is redressed, inverted, and again pressed overnight. It may be salted with dry salt, or"
"After cultured milk is curdled, some of the whey is then drained and water is added. This is called ""washing the curd"", and creates a sweeter cheese, as the washing removes some of the lactose, resulting in a reduction of lactic acid produced. About 10% of the mixture is curds, which are pressed into circular molds for several hours. These molds are the essential reason behind its traditional, characteristic shape. The cheese is then soaked in a brine solution, which gives the cheese and its rind a distinctive taste. The cheese is dried for a few days before being coated"
"a pea), removing part of the whey. Then add the hot water (twice for cow's milk, with the curd first heated to 33 degrees and a quarter of an hour later to 36 degrees), and goat's milk, usually heated to 36 degrees at once. After half an hour of very slow stirring, the curd is poured into the moulds and, after a quarter of an hour of rest, the veins are well pressed. The cheese is left to rest and turned over to drain off any excess liquid. The fresh cheese is then removed from the mould, turned upside down"
"curds. After heating, the milk is allowed to cool to about 45 °C (113 °F). The bacterial culture is mixed in, and that temperature of 45 °C is maintained for 4 to 12 hours to allow fermentation to occur. The word is derived from , and is usually related to the verb ""yoğurmak"", ""to knead"", or ""to be curdled or coagulated; to thicken"". It may be related to ""yoğun"", meaning thick or dense. The sound ğ was traditionally rendered as ""gh"" in transliterations of Turkish from around 1615–1625. In modern Turkish the letter ğ marks a diaeresis between two vowels,"
"branded quark, as well as other brands of quark. Quark (dairy product) Quark or quarg is a type of fresh dairy product made by warming soured milk until the desired amount of curdling is met, and then straining it. It can be classified as fresh acid-set cheese. Traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. It is soft, white and unaged, and usually has no salt added. It is traditional in the cuisines of German-speaking, Slavic and Scandinavian countries. Dictionaries sometimes translate it as curd cheese, cottage cheese, farmer cheese"
"Quark (dairy product) Quark or quarg is a type of fresh dairy product made by warming soured milk until the desired amount of curdling is met, and then straining it. It can be classified as fresh acid-set cheese. Traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. It is soft, white and unaged, and usually has no salt added. It is traditional in the cuisines of German-speaking, Slavic and Scandinavian countries. Dictionaries sometimes translate it as curd cheese, cottage cheese, farmer cheese or junket. In Germany, quark and cottage cheese are"
"is mixed with mild curd, salted and then tempered with mustard seeds, curry leaves, dry chilies and urad dal. Garnishing varies with region, and range from grated carrots, pomegranate seeds, raisins, green and purple grapes, fried cashewnuts, grated raw mango and boondi. It can be served lukewarm or chilled. Additional options include a pinch of powdered and roasted asafoetida. Curd rice Curd rice (, Kannada: ""ಮೊಸರು-ಅನ್ನ"" (mosaru-anna), ), also called yogurt rice, is a dish originating from India. The word ""curd"" in Indian English refers to unsweetened probiotic yogurt. It is most popular in the Indian states of Tamil Nadu,"
"the less likely curdling is. Strained yogurt used in sauces also curdles only with difficulty. Curdling can occur in different cooking processes. Cheesecake is one such process. If water is added to the cream cheese during the combining period, it will curdle. Curdling In cookery, curdling is the breaking of an emulsion or colloid into large parts of different composition through the physico-chemical processes of flocculation, creaming, and coalescence. Curdling is intentional and desirable in making cheese and tofu; unintentional and undesirable in making sauces and custards. Curdling occurs naturally in cows' milk, if it is left open to air"
"largely a Western creation, dating to the 18th century. Such mixtures are commonly thought to have first been prepared by Indian merchants for sale to members of the British Colonial government and army returning to Britain. Dishes called 'curry' may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. Additionally, many instead are entirely vegetarian, eaten especially among those who hold ethical or religious proscriptions against eating meat or seafood. Curries may be either 'dry' or 'wet'. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with"
"is burning in coal. In the case of white yogurt, milk is thickened, at that time, it is needed more time to prepare red curd, i.e. the milk density is thickest for red curd. When the milk is prepared, it is poured in the pots according to the size of the condensed milk, then it is placed around the coal fuel. Then the curd is covered with socks. This step is called yogurt making. And it forms the yogurt. Various types of pot size is supplied according to market demand. The curd contains from 100 grams of clay pots (glass)"
"the spice mixture. Wet curries contain significant amounts of sauce or gravy based on broth, coconut cream, coconut milk, dairy cream, legume purée, sautéed crushed onion, tomato purée or yogurt. Curry was adopted and anglicized from the Tamil word """" meaning 'sauce' or 'relish for rice'. It is usually understood to mean vegetables or meat cooked with spices with or without a gravy, used first in English in 1747 when a curry recipe was published by Hannah Glasse. ""Cury"" (from French cuire, meaning to cook) appeared in the 1390s in an English cookbook, ""The Forme of Cury"", and ""kari"" was"
"vat, but minimal agitation is desired. The curds are allowed to set again for 10 to 15 minutes. Fat and protein loss may affect the ability of the cheese to be considered Cheddar cheese, depending on the region where it is created (See Code of Federal Regulations for US standards) The curd is cooked by adding hot water to the jacket of the vat (up to ). The curd is stirred constantly during this step to avoid uneven cooking or overcooking, and the cooking will only take 20–60 minutes. The whey's pH will be around 6.1 to 6.4 by the"
"Tofu Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a traditional component in East Asian and Southeast Asian cuisines and has been consumed in China for over 2,000 years. Tofu can be soft, firm, or extra firm. It has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish. Tofu has a low calorie count and relatively large amount of protein. It is high in iron, and can have a"
"inside is soft, buttery, white or slightly yellowish. This type is produced by using a mixture of whole milk and skim milk. First the raw milk is heated at about and rennet and enzymes are added as a liquid solution to make it coagulate. The batter obtained is then kneaded and partially cooked: the curd is broken into many small parts (of the size of a grain of rice). At this stage there are two other firings: to . The paste is removed from the heat, stirred with a large whisk and then the curd is extracted and placed in"
"Cuajada Cuajada (milk curd) is a cheese product. Traditionally it is made from ewe's milk, but now it is more often made industrially from cow's milk. It is popular in the northern regions of Spain (Asturias, Basque Country, Navarre, Castilla y León, La Rioja). In Latin America it is popular in the Central American countries of El Salvador, Honduras and Nicaragua. Cuajada is usually served as dessert with honey and walnuts or sometimes sugar, and, less often, for breakfast with fruit or honey. Raw warmed milk is mixed with rennet or with plant extracts and left to curdle. It was"