Cottage Cheese.
Rennet is added to milk and forms curds and whey. The whey is then tapped off leaving the curds.
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curds and whey is a dairy product made by curdling milk. Curds are solid; whey is liquid.
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.
Curds and whey. Curds are a dairy product obtained 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.
curds and whey
curds and whey
Whey is a milk serum, a watery liquid that separates from the curds, after coagulation, as in cheese making. In other words, curds are clots and the whey is the 'water' left behind
To make ricotta from whey, heat the whey to a simmer, add an acid like vinegar or lemon juice to separate the curds from the whey, then strain the curds through a cheesecloth. The remaining solid is your homemade ricotta cheese.
When making cheese, milk is used and by the action of the correct bacteria, then forms curds much like you see in cottage cheese. They would then pour this mixture through a cheese cloth and twist it squeezing out the liquid which is called whey.
Eating her curds and whey
curds and whey
curds and whey