Curd

The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds.

In England, curds produced using rennet are referred to as junket, having a texture similar to pudding or jelly.

Throughout Canada cheese curds are served with french fries and gravy in a popular snack called poutine.

[5] In Turkey, curds are called keş and are served on fried bread and are also eaten with macaroni in the provinces of Bolu and Zonguldak.

Usually buffalo curd cured in clay pots and served with kitul treacle (Caryota urens), is considered a delicacy in almost every part of the island.

The pasteurized milk is added to a container called theki carved out of wood like Daar(Boehmeria Rugulosa).

Testing of the setting of cheese curd during the manufacture of cheddar cheese
Heating and stirring the curd in the traditional process to make French Beaufort cheese , an Alpine cheese
Cutting of milk curd into small cubes using a curd knife
Lithuanian curd