Skylar Grey

Mazomanie doesn't even have a stoplight, so it doesn't do a lot. But the cheese curds there are unbelievable. I've never had them anywhere else, even at places in California that claim to have the real thing. There's a cheese factory in Arena, Mazomanie's neighboring town, and they'll give you fresh curds that are so amazing.

American Musician

Claire Saffitz

Lemon curd is one of the first things I remember cooking when I was old enough to use the stove without supervision. I looked up a recipe in my one of my mom's Martha Stewart cookbooks and went to work, stirring anxiously and monitoring closely for signs that the mixture was thickening so as not to curdle the eggs.

American Editor

Vijay Sethupathi

I prepare my style of biriyani by sauting sliced onion, tomato, green chilli, ginger garlic and add required water and rice. If I end up adding a tad too much of salt, I used to add curd to balance it.

Indian Actor

Lemon curd is a basic custard, meaning it's thickened by eggs. Although many curd recipes call for just yolks, I prefer to use a combination of whole eggs and yolks to add a bit of lightness.

Alvin Leung

I especially like to make my own ginkgo soup, bean curd sheet soup, and red bean soup. This way, I can control the sugar portions.

English Chef

Milkha Singh

I start my day with two eggs and two slices of toast along with juice and take 1-2 chapatis with dal and curd rice at lunch.

Indian Athlete

Yotam Ottolenghi

Scamorza, an Italian curd cheese often labelled 'smoked mozzarella,' melts fantastically well.

Israeli Chef

J. J. Watt

I'm a Wisconsin kid, so I like brats and burgers and stuff like that. Cheese curds.

American Athlete

Hilary Knight

I love cheeseburgers; I love fries, cheese curds, the list goes on.

Curd forms when milk sours naturally or acid is introduced, changing its texture and taste.

Sour Transformation

Understanding curd is essential for learning basic cheese-making techniques.

Culinary Basics

In some contexts, 'curd' can refer to similar textures in non-dairy products.

Not Always Dairy

In a professional context, 'curd' is a technical term for a cheese-making stage.

Technical Cheese-making

'Curd' highlights the separation of components in milk during cheese-making.

Separation Process

In India, 'curd' commonly refers to a yogurt-like dairy product served with meals.

Cultural Cuisine

Curd is valued in Indian cuisine for its cooling effect alongside spicy dishes.

Cooling Accompaniment

The fermentation process gives Indian curd a distinct taste compared to yogurt.

Fermentation Variety

 its proteins start to aggregate and curdle. That's why spoiled milk is clumpy. Cheesemakers usually add an enzyme called rennet, naturally found inside of cows, goats, and some other mammals to help this process along. Eventually, those little curdles turn into bigger curds,

The beneficial bacteria...

 and with milk you often boil it in this big pots you can see here. She's straining the milk into the pot. She's going to boil it on slow fire over dung fire usually because nothing grows there so they use dry dung to cook. And then you'll get this kind of curd.

We Are What We Eat:...

 could help him revive his village. Like many rural communities, Luo's home specialized in a very specific provincial craft -- making fermented bean curd, in this case. So he started a small factory and started selling his locally made goods online.

Curd

Sour Transformation

Culinary Basics

Not Always Dairy

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