Curds Sentence Examples

It has been compared with that of milk and of blood, which depend essentially on the coagulation or separation in curds of a proteid or albuminous substance, such as takes place when white of egg is warmed.

There will be only enough milk for that person to eat milk curds.

Drain for one minute, and then spoon the curds into a bowl.

This allows the whey to drain off, leaving the curds.

Making cheeses using rennet enzymes which break down casein (milk protein) and cause the separation of the curds from the whey.

If you have kids or you are a huge fan of the protein-rich curds of soybean milk, then you've probably heard of killer tofu.

Plenty of fluffy, white frosted desserts have hidden sumptuous dark chocolate layers, tart fruit curds, nutty spice cakes, and even decadent cheesecakes.

The sheep's milk was stored in bags made from the stomach, which contained rennet that turned the milk into curds and whey.

The curds were then separated from the more watery whey and enjoyed as a consistent part of many people's diets.

If the latex is warmed or an acid, an alkali or astringent plant juice is added to it, " coagulation " usually takes place more or less readily, the caoutchouc separating in solid flakes or curds.

Today, most cheeses are made by cutting the curds using mechanical blades, which slice, rather than tear, the curds.

With its denser white curds, the French plant was much more popular.

To separate the curds from the whey, lactic cultures, or bacteria, are added to the milk.

After separation has occurred, the curds are separated from the whey.

The curds are next ladled into cheese molds.

Gently ladle the curds into the colander.

Pull the cheesecloth up and over the curds, and tie it at the top.

As soon as you see the curds and whey begin to separate, stop adding the vinegar.

If the curds don't separate, increase the temperature of the milk to 205.

Carefully pour the curds into a large colander lined with cheesecloth.

The food of the Irish was very simple, consisting in the main of oaten cakes, cheese, curds, milk, butter, and the flesh of domestic animals both fresh and salted.