Curd

Curds are a dairy product obtained by curdling (coagulating) milk with rennet or any edible acidic substance such as lemon juice or vinegar, and then allowing it to set. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. The remaining liquid, which contains only whey proteins, is the whey. In cows milk, 80% of the proteins are caseins. Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria or yeast) will also naturally produce curds, and sour milk cheese is produced this way. In the Indian subcontinent, the word curd is widely used to refer to what is known as yogurt, but it appears to be a misnomer in the opinion of many.In India, another word paneer is used to denote the dairy product discussed in this article.