Curds and Whey

Curd

Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet, a culture, 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 will also automatically produce curds, and sour milk cheeses are produced this way.

Little Miss Muffet

"Little Miss Muffet" is an English nursery rhyme of uncertain origin, first recorded in 1805. It has a Roud Folk Song Index number of 20605. The rhyme has for over a century attracted discussion as to the proper meaning of the word tuffet.

Whey

Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct of the making of rennet types of hard cheese, like cheddar or Swiss cheese. Acid whey is a byproduct of the making of acidic dairy products such as strained yogurt.

curds and whey

Noun

1. cottage cheese