User talk:Jyothisha

The word 'curd' evolved fro middle English 'crouden',a verb meaning 'to press or push hard in a downward direction'.This association may derive from the fact that curds were normally poured into a clothbag and pressed dry of the whey or hung from a hook and allowed to drip over a basin,hence the old term "hung cheese".In the 18th and 19th centuries,curds were also pressed into molds made of ceramic or tin and solid in farm markets in a wide variety of shapes usually hearts of various shapes. In composition curds are fatty part of milk that has become solid.When milk undergoes acidification,it sours.The sourong process is induced by lactic acid bacteria streptococci and lacto bacilli.They feed on milk sugars(lactose) and change it into acid.When this happens slowly at room temperature ,this milk is clabber or "thick milk",as it is often called in colonial America.Clabber is milk that has obtained a consistency resembling junket and in this form,it was an important ingredient in traditional cookery.