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Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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curd (or curds) is the solid part of milk which has been separated by curdling with rennet or an acid. Separating the curd in this way is the first step in making almost all kinds of cheese.

The curd contains the main milk protein, casein, and the milk fat. The liquid fraction, whey, contains the milk sugar and the remains of the protein. Curds and whey are eaten together as junket, a bland ‘nursery’ dessert. Also, of course, curds and whey were providing sustenance for Little Miss Muffet until the spider frightened her away.