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Curd (UK): solid part of milk formed when the milk coagulates in the presence of acids, rennet or herbs, with the liquid part - whey - separating out, hence "curds and whey". Curd is basically casein and fat [1] [2]


  1. Merriam Webster, Curd, [1]. Accessed 13 October 2015.
  2. Bender, D.A. (2005) Oxford Dictionary of Food and Nutrition, Oxford University Press. ISBN 0198609612.