curd

You may make it of milk that is entirely sweet by forming the curd with rennet.

Set it near the fire till the curd comes; fill a vat made in the form of a brick, of wheat straw or rushes sewed together.

Keep the pan covered till the curd be sufficiently firm to cut, three or four times across with a saucer, as the whey leaves it.

We drew the whey hours ago, and now we are just done putting the curd to press.

The butter is the lightest and the curd is the heaviest constituent.

In 10the formation of this coagulum (curd), the fat is imprisoned and held.

For this reason the curd should be cut into pieces of uniform size.

It is this film which holds the fat within the pieces of curd.

In their manufacture the cooking of the curd takes a prominent place.

When ready to drain, the curd should be firm, smooth and mildly acid.