Curds are a dairy product obtained by coagulating milk in a process called curdling. The coagulation can be caused by adding enzymes rennet or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate. Also, adding lactic acid bacteria into milk and subsequent acid production will also result in gel formation of milk. 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 pressed and drained to varying amounts for different styles of cheese and different secondary agents (molds for blue cheeses, etc.) are introduced before the desired aging finishes the cheese. The remaining liquid, which contains only whey proteins, is the whey. In cow's milk, 80 percent of the proteins are caseins.


Lithuanian curd

Curd products vary by region and include cottage cheese, curd cheese (both curdled by bacteria and sometimes also rennet), farmer cheese, pot cheese, queso blanco, and paneer. The word can also refer to a non-dairy substance of similar appearance or consistency, though in these cases a modifier or the word curdled is generally used.

In England, curds produced from the use of rennet are referred to as junket, with true curds and whey only occurring from the natural separation of milk due to its environment (temperature, acidity).

Cheese curds, drained of the whey and served without further processing or aging, are popular in some French-speaking regions of Canada, such as Quebec, parts of Ontario, and Atlantic Canada. In Quebec, eastern Ontario and the eastern provinces such as New Brunswick, cheese curds are popularly served with french fries and gravy as poutine. Curds are also typical of some Germanic-descent regions such as historic Waterloo County in Ontario.[1]

In some parts of the Midwestern U.S., especially in Wisconsin, they are breaded and fried, or are eaten straight.

In Turkey, curds are called keş and are very commonly used as an aphrodisiac and for breakfast served on fried bread and are also eaten with macaroni in the provinces of Bolu and Zonguldak.

In Mexico, the chongos zamoranos is a dessert prepared with milk curdled with sugar and cinnamon.

Albanian gjiza is made by boiling whey for about 15 minutes and adding vinegar or lemon. The derivative is drained 3 to 4 times with a napkin or piece of cloth and salted to taste. Gjiza can be served immediately or refrigerated for a couple of days.

In India, curd is often taken with rice or after meals.

Other Languages
العربية: روائب
aragonés: Cuallada
башҡортса: Эремсек
български: Извара
català: Recuit
Deutsch: Bruch (Käse)
eesti: Kohupiim
эрзянь: Топо
Esperanto: Kazeo
فارسی: شیر لخته
français: Caillé
ગુજરાતી: દહીં
한국어: 커드
Bahasa Indonesia: Tahu susu
Ирон: Къæдор
íslenska: Ystingur
italiano: Cagliata
עברית: הגבנה
ಕನ್ನಡ: ಮೊಸರು
lietuvių: Varškė
magyar: Túró
मैथिली: दही
മലയാളം: തൈര്
मराठी: विरजण
Nederlands: Wrongel
नेपाली: दही
norsk: Ostemasse
norsk nynorsk: Ostemasse
ਪੰਜਾਬੀ: ਦਹੀਂ
Pälzisch: Weißer Käse
português: Coalhada
русский: Калье
संस्कृतम्: दधि
Scots: Crud
sicilianu: Quagghiata
Simple English: Curd
српски / srpski: Вурда
Basa Sunda: Dadih
தமிழ்: தயிர்
татарча/tatarça: Eremçek
తెలుగు: పెరుగు
українська: Кальє
žemaitėška: Varškie
中文: 凝乳