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 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, 90 percent of the proteins are caseins.

In Indian English, used only in the Indian subcontinent, curd (or curds) is used to refer to the traditional homemade yogurt known as dahi,[1] while paneer and Chhena are used to denote curdled milk.

Types of curd

There are two methods to make curd, with rennet and with acid. Using acid, like lemon juice, to make curd releases the lactose into the water. Thus the solid curd formed from this method is good for people with lactose intolerance. This type of curd is known as Chhena in India.

Using rennet to make curd, attaches the lactose to the solid coagulated proteins. Thus it is not recommended for people with lactose intolerance. This type of curd is the commercial cheese available in supermarkets, such as Cheddar, Mozzarella, Swiz, Parmesan. Vegetarian rennet, usually from Withania coagulans, is used to make paneer in India.

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
한국어: 커드
Bahasa Indonesia: Tahu susu
Ирон: Къæдор
íslenska: Ystingur
italiano: Cagliata
עברית: הגבנה
Lëtzebuergesch: Brach
lietuvių: Varškė
magyar: Túró
मराठी: विरजण
Nederlands: Wrongel
norsk: Ostemasse
norsk nynorsk: Ostemasse
Pälzisch: Weißer Käse
português: Coalhada
русский: Калье
Scots: Crud
sicilianu: Quagghiata
Simple English: Curd
српски / srpski: Вурда
Basa Sunda: Dadih
татарча/tatarça: Eremçek
ತುಳು: ಬೆಞಣ
українська: Кальє
žemaitėška: Varškie
中文: 凝乳