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curds and whey
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Tofu (soy milk curds) Fondue, Ragout, cashew, roux (sauce), stew, cachou, barbecue, rue,
birds, curds, lurds, furds, herds, yurds, zurds, verds, turtle, your mom
curds and whey is a dairy product made by curdling milk. Curds are solid; whey is liquid.
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Curds are a dairy productobtained by coagulating milk in a process called curdling. Whey is the liquid remaining after milk has been curdled and strained. The whole mess is similar to cottage cheese.
Rennet is added to milk and forms curds and whey. The whey is then tapped off leaving the curds.
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.
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.
"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".