Curds are a dairy product made by curdling milk with rennet or yeast so that it separates, and taking away the liquid part (called whey). Milk that has been left to go sour will also naturally separate into curds and whey. Curds are used to make cheese. Curds and whey can be eaten together as a dish.
References[change | edit source]
- "Food and Drink Products of Biotechnology", Competition Science Vision: 1661, February 2004, http://books.google.co.uk/books?id=POgDAAAAMBAJ&pg=PA1661, retrieved 14 February 2010
- Driscoll, Michael; Meredith Hamiltion, Marie Coons (May 2003). A Child's Introduction Poetry. 151 West 19th Street New York, NY 10011: Black Dog & Leventhal Publishers. pp. 10. ISBN 1-57912-282-5. http://search.barnesandnoble.com/A-Childs-Introduction-to-Poetry/Michael-Driscoll/e/9781579122829.