Curds

Gulf, seemed at first to have lived among the mountains of Armenia, at the source of the Tigris; and this was the region where Abraham was born, a region now occupied by the people called Curds, who are perhaps descendants of the old Chaldees, the inhabitants of Ur. The Curds are

Ten Great Religions An Essay in Comparative Theology James Freeman Clarke 1849

The segments are called "Angry Curds," and I urge you to watch.

Ravitch: Jon Stewart and other education heroes 2011

If we have to suffer through your Culver Curds in Texas, you can suffer through Sonic's Limeade.

"Cherry Limeade is all well and good, but I doubt they'll have a pitcher of Old Style for a buck fifty on Thursdays." Ann Althouse 2009

Lieberman might be allowed to chair the Curds and Whey Committee.

Reid: No Decisions Have Been Made On Lieberman's Fate 2009

Last year Ellsworth Cooperative Creamery sold 104,000 pounds of its famous 100% All Natural Premium Cheddar Cheese Curds made from farmer certified rBST free milk to the Minnesota State Fair – as well as state and county fairs nationwide.

If it's on a stick...eat it! kat 2008

Curds also can be produced by acidic foods like lemon juice or vinegar.

Archive 2004-09-01 2004

Hi Lauren - I'd be really surprised if Curds and Whey didn't have some kind of sheep yoghurt - if they do, please let me know as this will be useful information for others looking for it.

Sugar High Friday #21 Haalo 2006

Draining, Shaping, and Salting the Curds The curds can be drained of their whey in several ways, depending on how much moisture the cheesemaker wants to remove from the curd.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Fruit Curds Fruit curds—lemon curd is the most common—can be thought of as a kind of cream in which the place of milk is taken by fruit juice, usually enriched with butter.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Draining, Shaping, and Salting the Curds The curds can be drained of their whey in several ways, depending on how much moisture the cheesemaker wants to remove from the curd.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004