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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
444:— 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
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418:. 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.
482:), is considered a delicacy in almost every part of the island. Although cows milk curd also is produced, Buffalo curd is the preferred variety.
497:. The milk is left for 12–16 hours and the micro-organisms entrapped within the Theki act as inocula. The curd produced after is used to make
345:. These are often sold in snack-sized packaging and seen as a typically Canadian food item. Throughout Canada cheese curds are served with
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If the information is appropriate for the lead of the article, this information should also be included in the body of the article.
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is made by boiling whey for about 15 minutes and adding vinegar or lemon. The derivative is drained and salted to taste.
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Testing of the
Setting of cheese curd during the manufacture of cheddar cheese
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Curds are also typical of some
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Heating and stirring the curd in the traditional process to make French
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contains information that is not included elsewhere in the article
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is a dessert prepared with milk curdled with sugar and cinnamon.
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This article is about the cheese product. For Indian yogurt, see
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can be served immediately or refrigerated for a couple of days.
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Cutting of milk curd into small cubes using a curd knife
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Food and
Agriculture Organization of the United Nations
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and are also eaten with macaroni in the provinces of
816:"Túró, Not Paprika, Is The Secret To Hungarian Food"
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114:. Unsourced material may be challenged and removed.
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758:Nishinari, Katsuyoshi (24 December 2019).
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392:Curd products vary by region and include
271:) will also naturally produce curds, and
174:Learn how and when to remove this message
72:Learn how and when to remove this message
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761:Textural Characteristics of World Foods
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259:. Milk that has been left to sour (
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23:. For the dessert sauce, see
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333:regions of Canada, such as
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16:Result of curdling milk
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223:. It can be a final
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29:Curd (disambiguation)
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269:lactic acid bacteria
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1312:Glass milk bottle
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567:Chongos zamoranos
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125: –
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119:Find sources:
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97:This article
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62:February 2022
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868:cite journal
856:. Retrieved
844:
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823:. Retrieved
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798:. Retrieved
794:the original
789:
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753:
742:. Retrieved
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661:
651:, a Russian
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605:Key lime pie
558:
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434:túrós csusza
433:
429:
425:
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411:queso blanco
409:
391:
372:
361:
354:
347:french fries
327:Cheese curds
325:
302:
277:
256:
229:cheesemaking
209:
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161:
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106:Please help
101:verification
98:
68:
59:
50:lead section
48:
21:curd (India)
1327:Milk carton
1131:Pasteurized
668:whey cheese
632:Leipäjuusto
600:Hoop cheese
551:Food portal
461:fried bread
440:. In 2019,
398:curd cheese
337:, parts of
267:with added
245:lemon juice
214:coagulating
1460:Categories
1357:Tetra Brik
1337:Milk crate
1332:Milk churn
1307:Bag-in-box
1300:Containers
1269:Sour cream
1197:Buttermilk
1109:Watermelon
1099:Strawberry
1064:Evaporated
1054:Carbonated
800:2018-04-16
744:2023-08-05
721:References
589:buttermilk
579:Curd snack
442:rögös túró
438:túrógombóc
406:pot cheese
164:April 2018
134:newspapers
25:Fruit curd
1388:Lactation
1259:Milkshake
1227:Ice cream
1084:Chocolate
1059:Condensed
997:Colostrum
853:1977-091X
696:Túró Rudi
476:Sri Lanka
469:Zonguldak
379:Wisconsin
283:, is the
263:alone or
1445:Category
1412:Milkmaid
1405:Pipeline
1322:Milk bag
1244:Filmjölk
1232:Ice milk
1180:Products
1136:Powdered
1074:Flavored
537:See also
520:Albanian
321:pancakes
317:semolina
261:raw milk
221:curdling
1417:Milkman
1400:Milking
1373:Allergy
1239:Jewelry
1217:Custard
1151:Skimmed
1146:Scalded
1126:Organic
1116:Haymilk
1104:Vanilla
1002:Newborn
962:Buffalo
685:eastern
663:Ricotta
640:Ostkaka
585:Çökelek
573:Cuajada
500:chhurpi
422:Hungary
368:Ontario
356:poutine
339:Ontario
313:pudding
305:England
249:vinegar
237:culture
148:scholar
1366:Topics
1291:Yogurt
1202:Cheese
1192:Butter
1156:Soured
1121:Malted
1094:Papaya
1089:Coffee
1069:Filled
977:Donkey
955:Source
858:12 May
851:
825:12 May
768:
709:Balkan
657:Tvorog
653:Easter
648:Paskha
508:Mexico
453:Turkey
416:paneer
414:, and
341:, and
335:Quebec
309:junket
253:casein
241:acidic
233:rennet
150:
143:
136:
129:
123:"Curd"
121:
1378:Dairy
1254:Kumis
1249:Kefir
1207:Cream
1187:Ayran
1161:Toned
1079:Anise
1049:Baked
1037:Types
1019:Sheep
1009:Moose
992:Human
987:Horse
967:Camel
624:Qurut
560:Aarts
530:Gjiza
524:gjiza
491:theki
487:Nepal
351:gravy
257:curds
202:, an
155:JSTOR
141:books
1466:Curd
1286:Ymer
1281:Whey
1264:Skyr
1222:Ghee
1212:Curd
982:Goat
948:Milk
881:help
860:2023
849:ISSN
827:2023
766:ISBN
707:, a
704:Urdă
687:and
681:Tofu
674:Skyr
618:Kurt
467:and
465:Bolu
436:and
426:túró
349:and
291:Uses
285:whey
235:, a
217:milk
210:Curd
127:news
1317:Jug
1166:UHT
1141:Raw
1014:Pig
972:Cow
621:or
506:In
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