Definition, Meaning & Anagrams | English word CURDS

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Definitions of CURDS

1. plural of curd.
2. inflection of curd
3. plural of Curd.

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Examples of Using CURDS in a Sentence

• Rennet has traditionally been used to separate milk into solid curds and liquid whey, used in the production of cheeses.
• Egg whites are slowly drizzled in, not unlike egg drop soup, but whisked very rapidly to prevent large curds from forming.
• Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria) will also naturally produce curds, and sour milk cheeses are produced this way.
• Notably, cheese curds are popular in Quebec, as part of the dish poutine (made of French fries topped with cheese curds and gravy), and in Wisconsin and Minnesota where they can be served breaded and deep fried.
• One of the earliest references to the rhyme in English is in the comedy The London Chaunticleres, printed in 1657, but probably written about 1636, in which the dairy woman Curds states that she had "danced the building of London-Bridge" at the Whitsun Ales in her youth, although no words or actions are mentioned.
• The primary use of cheesecloth is in some styles of cheesemaking, where it is used to remove whey from cheese curds, and to help hold the curds together as the cheese is formed.
• The lactic acid produced by the bacterium curdles the milk, which then separates to form curds that are used to produce cheese.
• Foods served at the annual Minnesota State Fair have traditionally included watermelon pickles, baked beans, buffalo burgers, deep-fried cheese curds, cotton candy, glazed ham, Australian battered potatoes, chimichangas and homemade apple pie.
• After the ceremony, the extended family eats sheep's tail, mutton, rice with curds, dairy products, and buuz.
• This skyr (skjør in standard Norwegian) might be eaten with bread, watered down and drunk, cooked in porridge, mixed with sour-cream to dip flatbread in, or cooked to split into curds such as in skjørost, gamalost or skjør-kjuke for eating and sour whey for drinking.
• Leonards hut where a local publican is tasked to supply the customary dish of "curds and cream" or "soordook" for refreshment during the official riding of the marches the following week.
• Junket evolved from an older French dish, jonquet, a dish of renneted cream in which the whey is drained from curdled cream, and the remaining curds are sweetened with sugar.
• Warwick also claims to be one of the possible birthplaces of poutine (fries with gravy and cheese curds).
• Curds differ from pie fillings or custards in that they contain a higher proportion of juice and zest, which gives them a bolder, fruitier taste.
• Rennet is added to coagulate the milk into curds and lactic acid enzymes are added to replace enzymes and bacteria killed during pasteurization.
• La Tur has a cake-like rind over a tangy-lactic layer of cream and is representative of Piedmont's robiola style of cheese where the fresh curds are ladled into molds, and drained under their own weight before aging rather than by pressing with weights.
• It is usually made by heating whole fresh milk to near-boiling, adding an acidifying agent such as vinegar, stirring until curds form, then draining the curds in cheesecloth for three to five hours.
• Pasteurised milk, Toned milk, Standardised milk, Ghee, Buttermilk, Curds, Butter, Paneer, Chocolates, and Mysore Pak are some.
• The cheese itself is produced from unpasteurized bovine whole milk principally from the Bruno-alpina or Cabannina cattle races, coagulated with veal rennet, either in paste or powder form, at about , mixing for 35 minutes, breaking apart large curds until the mixture is curdled to the size of rice.
• The milk is brought to a bare simmer while stirring for 30 minutes, allowed to cool 30 minutes, the pieces of shoot removed and the curds drained and strained through cheesecloth to produce a soft cheese.
• Curds and Whey, with 3 distinct strains here, appears in a similar version with more variations, in the George Skene manuscript, written in Aberdeenshire some 20 years later, there called Wat ye what I got late yestreen; in The Northern Minstrel's Budget a verse list of tunes from the early 19th century, the title of this appears as And I got yesternight curds and whey, suggesting that Atkinson's and Skene's titles are both fragments of the same lyric.
• The next day, the curds are crushed by hand, kneaded with raw goat's milk and then tightly stuffed into a goatskin casing, which has been cleaned and salted.
• Mers are mostly vegetarian, with pearl millet (Bājarō), sorghum (Jōwār) and wheat rotis being consumed with vegetables, chillis and curds.
• Traditionally, cheesemakers making this cheese use rennet to coagulate raw sheep's milk, then mix the herbs in with the curds to drain and be pressed.
• It is usually topped with latik (either or both the coconut curds or the syrupy caramel-like variant).

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