All about curd
Curd is a dairy product obtained by curdling (coagulating) milk. The
coagulation can be caused by adding rennet or any edible acidic
substance such as lemon juice or vinegar, and then allowing it to set.
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 or yeast) will also
naturally produce curds and sour milk cheeses are produced this way.
Producing cheese curd is one of the first steps in cheese making. The
curd is pressed and drained to varying amounts for different styles of
cheese and different secondary agents (moulds for blue cheeses) 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. In the Indian
subcontinent, the words "curd" or "curds" are used to refer to "yoghurt".In
the Indian subcontinent, another word "paneer" is used to denote a dairy