Glossary / curd

By The Aging Cave Desk

Curd

Curd

Milk protein that has been coagulated by rennet or acid and has begun to separate from the whey. In the ledger, 'curd' always means the solid fraction after the set, measured by when it is cut, not by how firm it feels.

Records that use it

• Paneer: A 90 C Acid Set With a Six-Kilogram Press

  Fresh · 1 days · pH 5.2 · 52%

• Ricotta From Yesterday's Whey: Why Acid Timing Beats Temperature

  Fresh · 1 days · pH 5.6 · 70%

• Thirty-Minute Mozzarella With Citric Acid: The Two Numbers That Decide It

  Fresh · 1 days · pH 5.3 · 58%

• Buffalo Mozzarella: Acid-Developed Stretch at pH 4.9

  Fresh · 2 days · pH 4.9 · 62%

• Fresh Cheddar Curd: Cheddaring for the Squeak, Not for the Cloth

  Fresh · 2 days · pH 6.2 · 45%

• Fromage Blanc Without Rennet: A Twelve-Hour Lactic Set

  Fresh · 2 days · pH 4.5 · 72%