Editing Curd

{{Short description|Result of curdling milk}}
{{Use dmy dates|date=January 2025}}{{about|the cheese product|Indian yogurt|curd (India)|the dessert sauce|Fruit curd|other uses}}
{{lead extra info|date=February 2022}}
{{more citations needed|date=April 2018}}
[[File:Curd_Setting.jpg|thumb|Testing of the setting of cheese curd during the manufacture of cheddar cheese]]
[[File:Fabrication du Beaufort (11).jpg|thumb|Heating and stirring the curd in the traditional process to make French [[Beaufort cheese]], an [[Alpine cheese]]]]

'''Curd''' is obtained by [[Denaturation (biochemistry)|coagulating]] [[milk]] in a sequential process called [[curdling]].  It can be a final [[dairy product]] or the first stage in  [[cheesemaking]].<ref>{{Cite web |title=CFR - Code of Federal Regulations Title 21 |url=https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=133 |archive-url=https://web.archive.org/web/20030908080214/http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=133 |url-status=dead |archive-date=8 September 2003 |access-date=2023-08-05 |website=www.accessdata.fda.gov}}</ref>  The coagulation can be caused by adding [[rennet]], a [[Kefir cheese|culture]], or any edible [[acid]]ic 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 cheese]]s 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 protein]]s, is the [[whey]]. In cow's milk, 90 percent of the proteins are caseins. Curds can be used in baking or may be consumed as a snack.
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In [[Indian English]], used only in the [[Indian subcontinent]], ''curd'' or ''curds'' instead refers to the traditional [[Yogurt#Homemade|homemade yogurt]] (also known as [[Dahi (Curd)|dahi]]<ref>Curd -[http://learningindia.in/references/indian-english-dictionary/ Indian English Dictionary])</ref>), while ''[[paneer]]'' and ''[[chhena]]'' are used to denote curdled milk. Though people often consider curd and yogurt to be the same, there's a thin line of difference between the two.<ref>Curd vs Yogurt -[https://m.huffingtonpost.in/kunal-kapur/curd-vs-yogurt-whats-the-_b_7694528.html/ The difference]</ref> The preparation of curd requires a lactobacillus bacteria,  while yogurt is made using two specific strains of bacteria called [[Lactobacillus delbrueckii subsp. bulgaricus|''Lactobacillus delbrueckii'' subsp. ''bulgaricus'']] and ''[[Streptococcus thermophilus]]'' bacteria. Other strains of lactic acid bacteria may also be added.<ref>[https://timesofindia.indiatimes.com/life-style/health-fitness/diet/how-is-yogurt-different-from-curd/articleshow/46702468.cms How is yogurt different from curd]</ref><ref>[https://m.recipes.timesofindia.com/articles/features/whats-the-difference-between-yogurt-and-curd/amp_photostory/59955572.cms&ved=2ahUKEwiasdrdk8LnAhXbyzgGHbX-CqsQFjAHegQICxAL&usg=AOvVaw3eavI-uFTXkQMP96ho8RiG&ampcf=1&cshid=1581172008311/ What's the difference between yogurt and curd]{{dead link|date=April 2024|bot=medic}}{{cbignore|bot=medic}}</ref> -->

==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>

==See also==
{{portal|Food}}
* ''[[Aarts]]'', Mongolian fermented curd, eaten as a dried snack or reconstituted as a hot beverage
*[[Chongos zamoranos]], a dessert prepared with milk curdled with sugar and cinnamon
*[[Cuajada]] (or Coalhada), usually sweetened and eaten for breakfast or dessert, popular in Spain and Central America
*[[Curd snack]], a snack popular in the Baltic States
*[[Çökelek]], a form of fermented [[buttermilk]] or yogurt curd from Turkey
*[[Farmer cheese]]
*[[Hoop cheese]]
*[[Key lime pie]], prepared by curdling condensed milk
*[[paraguay cheese|Kesú Paraguay]], a Paraguayan formed cottage cheese
* ''[[Kurt (food)|Kurt]]'' or ''[[Qurut]]'', central Asian cheese curd
*''[[Leipäjuusto]]'', Finnish cheese
* ''[[Ostkaka]]'', Swedish style cheese cake, some call it a Swedish National dish
* [[Paskha (dish)|''Paskha'']], a Russian [[Easter]] dessert made of [[Tvorog]]
* ''[[Ricotta]]'', an Italian [[whey cheese]]
* ''[[Skyr]]'',  Icelandic curd
* [[Tofu]], the coagulated product from soy milk, from [[East Asia|eastern]] and [[Southeast Asia|south-eastern]] Asian countries
* ''[[Túró Rudi]]'', a Hungarian chocolate bar with curd
* ''[[Urdă]]'', a [[Balkans|Balkan]] fresh white cheese made from whey.
*[[List of dairy products]]

==References==
{{reflist}}

==External links==
* [http://www.fao.org/docrep/004/Y0500E/y0500e07.htm Food and Agriculture Organization of the United Nations]

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[[Category:Curd]]
[[Category:Dairy products]]
[[Category:Cheese dishes]]