Curds is a noun that refers to the solid part of coagulated milk. When milk undergoes a process called coagulation, it transforms from a liquid state to a semi-solid state, resulting in the formation of curds and whey. Curds are essentially clumps of proteins, mainly casein, that come together and separate from the liquid, or whey, during this process.
Curds can be further processed to produce a variety of dairy products, such as cheese and paneer. In cheese production, curds are typically cut into smaller pieces, drained of whey, and then pressed to expel moisture, ultimately creating the desired texture and flavor. The quality of curds, such as their firmness, moisture, and acidity, has a significant impact on the final product.
The term "curds" can also be used more broadly to describe any similar coagulated or clotted substances. For example, curds can refer to solidified or coagulated residue found in certain liquids, like yogurt or sour milk. Additionally, in certain medical contexts, lumps or clumps that form in bodily fluids, such as urine or vomit, may also be referred to as curds.
Overall, "curds" signifies the solid part that separates from liquid when milk coagulates, forming a major component of various dairy products and occasionally used more generally to describe other coagulated substances.
