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The protein solids are also called ‘curds’ and the liquid part is called ‘whey.’ Just like Little Miss Muffet, we are working with curds and whey! The glue is formed because the chemical reaction ...

When animal milk is coagulated (or curdled) by acid, it separates into two things: curds and whey (famously eaten by one ...

The rennet causes the milk to separate into curds and whey. The curds are collected and placed into moulds. The moulds give the cheese its shape and let the whey drain away. The cheeses are ...

Rennet is then added to separate the curds and whey. The clip can be used to cover the use of microbes in industry for biology. It could also be used in more general study of food production.

Whey protein is a high-quality protein derived from milk during the cheese-making process. When milk curdles, it separates into curds and whey, with whey being the liquid portion. This liquid is ...

Whenever I mention cottage cheese in one of my classes, Little Miss Muffet inevitably comes up, since her curds and whey were likely to have resembled cottage cheese. Cottage cheese is a nostalgic ...

Line a sieve with muslin and place over a large bowl. Pour the curds and whey into the sieve and allow to drain in the fridge for at least six hours, preferably overnight. To make the pastry ...

One theory is that before pottery vessels were developed, milk was stored in bladders made from animals' stomachs. The rennet in the skins would have reacted with the milk to create curds and whey.

After another hour of resting, at 3:05 p.m., the curds have settled into a semi-soft wheel in the bottom of the pasteurizer. The whey floats on top. Andrew cuts into the cheese wheel with a ...