When making cheese what are curds?

Curds are the solid part of milk that forms during the cheesemaking process. They are essentially solidified milk proteins (casein) that have been separated from the liquid whey.

Here's a breakdown of how curds form:

1. Acidification: Rennet (an enzyme) or acid (like vinegar or lemon juice) is added to milk. This causes the casein proteins to clump together.

2. Coagulation: The clumped proteins form a thick, gelatinous mass called the curd.

3. Separation: The curd is then separated from the liquid whey.

The texture of the curd depends on the method of cheesemaking. Some curds are soft and smooth, while others are firm and crumbly.

The curds are then pressed and aged, which further influences the final texture and flavor of the cheese.