Editing Curd (section)

==Uses==
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[[File:20130911-OC-RBN-3855 (9733481041).jpg|thumb|Cutting of milk curd into small cubes using a curd knife]]

[[Cheese curd]]s, 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]]. These are often sold in snack-sized packaging and seen as a typically Canadian food item. Throughout Canada cheese curds are served with [[french fries]] and [[gravy]] in a popular snack called ''[[poutine]]''. 

Curds are also typical of some Germanic-descent regions such as historic [[Waterloo County]] in [[Ontario]].<ref>{{cite web |date=2015-12-21 |title=Curds 'n' Whey 'n' Poutine |url=http://www.waterlooregioneats.com/curds-n-whey/ |archive-url=https://web.archive.org/web/20180403202902/http://www.waterlooregioneats.com/curds-n-whey/ |archive-date=2018-04-03 |access-date=2018-04-16 |website=Waterloo Region Eats}}</ref>

In some parts of the [[Midwestern United States|Midwestern U.S.]], especially in [[Wisconsin]], curds are eaten fresh without further additions, or they are breaded and fried.

[[File:Kaimiška varškė.JPG|thumb|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.

[[Hungary]] has a form of curds called ''túró'', which is an ingredient in several national dishes, such as ''túrós palacsinta'', ''túrós csusza'' and ''túrógombóc''.<ref>{{cite web |last1=Tas |first1=Tobias |title=Túró, Not Paprika, Is The Secret To Hungarian Food |url=https://www.offbeatbudapest.com/features/turo-not-paprika-is-the-secret-to-hungarian-food/ |website=Offbeat Budapest |date=17 April 2019 |access-date=12 May 2023}}</ref> In 2019, ''rögös túró'' — a form that has a unique texture "consisting of clumps of loose lumps reminiscent of cauliflower" (the name translates to "lumpy túró") — was granted the status of [[Traditional Speciality Guaranteed]] (TSG) by the EU.<ref>{{cite journal |title=Official Journal of the European Union C 111 |date=25 March 2019 |volume=62 |pages=5–10 |url=https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=OJ:C:2019:111:FULL&from=EN |access-date=12 May 2023 |publisher=Publications Office of the European Union |issn=1977-091X}}</ref>

In [[Turkey]], curds are called ''keş'' and are served on [[fried bread]] and are also eaten with macaroni in the provinces of [[Bolu Province|Bolu]] and [[Zonguldak Province|Zonguldak]].

In [[Sri Lanka]], curd is eaten fresh as a dessert since antiquity. Usually buffalo curd cured in clay pots and served with kitul treacle ([[Caryota urens]]), is considered a delicacy in almost every part of the island. Although cows milk curd also is produced, Buffalo curd is the preferred variety.

In [[Nepal]], curd is produced by souring pasteurized milk with natural micro-flora. The pasteurized milk is added to a container called ''theki'' carved out of wood like [[Boehmeria|Daar(Boehmeria Rugulosa)]]. The milk is left for 12–16 hours and the micro-organisms entrapped within the Theki act as inocula. <ref>{{Cite journal |last1=Yadav |first1=Hariom |last2=Jain |first2=Shalini |last3=Sinha |first3=P.R. |date=November 2007 |title=Antidiabetic effect of probiotic dahi containing Lactobacillus acidophilus and Lactobacillus casei in high fructose fed rats |url=https://linkinghub.elsevier.com/retrieve/pii/S0899900706003297 |journal=Nutrition |language=en |volume=23 |issue=1 |pages=62–68 |doi=10.1016/j.nut.2006.09.002|pmid=17084593 |url-access=subscription }}</ref> The curd produced after is used to make ''[[chhurpi]]'' and variations of it.

[[Albanian cuisine|Albanian]] {{lang|sq|gjiza}} is made by boiling whey for about 15 minutes and adding vinegar or lemon. The derivative is drained and salted to taste. {{lang|sq|Gjiza}} can be served immediately or refrigerated for a couple of days.

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

In [[English cuisine|England]], milk treated with rennet is referred to as [[Junket (dessert)|junket]], having a texture similar to pudding or jelly. Junket is a [[pudding]]-like dessert decorated with ingredients such as [[semolina]], raisins, chopped nuts and other ingredients. This can be baked, or the curd pudding can be used to bake thin custard [[pancakes]].<ref>{{cite book |last=Nishinari |first=Katsuyoshi |url=https://books.google.com/books?id=A9HGDwAAQBAJ&pg=PA261 |title=Textural Characteristics of World Foods |date=24 December 2019 |publisher=Wiley |isbn=9781119430933 |page=261}}</ref>