curd

Above that is cultured, or fermented, plant milk cheese, which is made by adding probiotics and enzymes to nut or oat milk in order to create curds and whey.

I skimped a little when layering the curd, worrying it would drip out the sides — a mistake since it was being covered up with the meringue anyway.

Eventually, most of the water will evaporate, leaving a thick batch of curds in the pot.

In the summer, I opt for homemade raspberry jam, while in the winter, I often fill them with lemon or tangerine curd.

Meringue topping shouldn’t be reserved for lemon curd fillings.

It was my first time seeing the process for making a stretched curd cheese, and I was completely mesmerized.

Two birds with one stone: any excuse to make lemon curd, and a reliable recipe for a killer portable dessert.

New varieties of cheese are formed by mixing vegetable substances with the curd.

The stomach of the newly killed animal contains a quantity of curd derived from the milk on which it has been fed.

In Ayrshire and Limburg, on the other hand, the curd is always left in the stomach and salted along with it.

If the milk be warmer the curd is hard and tough, if colder, it is soft and difficult to obtain free from the whey.

The time necessary for the complete fixing of the curd varies also from 15 minutes to an hour or even an hour and a half.