No, while pot cheese is more like a fondue, cheese curds are just like clumps of cheese and milk.
There are many types of curds. Many foods will form clumps that are referred to as curds. Cheese is probably the most common. If you are referring to curds and whey, then you are referring to lumps of cheese floating in the water that separates from milk when acid is added and the milk protein clumps together to form cheese.
No. cottage cheese is just curds, and its really soft. feta cheese is harder and it is in crumbles usually.
Not exactly. The closest cheese to pot cheese is ricotta or queso blanco.
Rennet gets added to milk to form curds and whey. It is the curds that go on to form the cheese.
If you add acid it will continue to curdle the cheese and make the curds firmer.
Curds are formed during the cheese-making process when milk is coagulated with the help of enzymes or acid. The curds contain proteins and fats from the milk, which are essential components of cheese. By pressing and aging the curds, the moisture is removed and flavors develop, resulting in the formation of cheese.
smile at cheese
Rennet is used to separate milk into curds and whey. The curds is a solid that is processed into cheese.
Probably by someone leaving milk out to sour, causing it to split into curds and whey. Curds are the most basic form of cheese.
I believe they have to do with the cheese making process. They are an ingredient in cheese.
"Curds" - when milk is used for cheesemaking, it is separated into curds (the milk solids) and whey (a watery residue) by the addition of an acid, or rennet (an enzyme). The curds are then processed to become many different forms of cheese, but the cheese which most closely resembles curds in it's unprocessed form is "cottage cheese".
cheese curds