Curded Meaning: Definition, Examples, and Translations
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curded
[ˈkɜːrdɪd ]
Definition
food processing
Curded refers to the process where milk thickens and coagulates, separating into curds and whey. This process is essential in the making of cheese and certain dairy products. The curds formed can vary in texture and taste depending on the method used and the addition of enzymes or acids. It is a fundamental step in dairy processing, contributing to different flavors and consistencies in cheese production.
Synonyms
clotted, coagulated, thickened.
Examples of usage
- The milk curded when lemon juice was added.
- He learned how to make ricotta by curding milk.
- The chef explained how curded milk can be the base for various dishes.
Translations
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Interesting Facts
Cooking Techniques
- Curdling can happen naturally with sour milk or can be expedited by adding an acid like lemon juice or vinegar.
- In cooking, curds are often used in the creation of cheeses, yogurt, and some desserts, bringing various textures and flavors.
- Different types of cheese are made through specific curding processes, leading to a wide range of food experiences.
Cultural Significance
- In many cultures, curdled milk is not wasted; it's often used in traditional dishes, such as Indian 'paneer' or Mediterranean 'labneh.'
- The process of curding has ritual importance in cheese festivals, where various types of cheese are celebrated and showcased.
- Many folk remedies involve the use of curds, indicating its cultural presence beyond just culinary uses.
Health Aspects
- Curds, particularly in the form of yogurt, are beneficial for gut health due to their probiotic content.
- Some people are sensitive to curds derived from cow's milk, leading them to seek out alternative dairy products.
- Fermented curds, like those in kefir, provide additional vitamins and minerals, enhancing their dietary benefits.
Science
- The curdling process involves proteins in milk, namely casein, which coagulate in the presence of rennet or acid.
- This transformation from liquid to solid is a fascinating example of phase change in food science.
- Research on curds often explores how different milk sources affect the curd-formation process, resulting in varying cheese qualities.
Origin of 'curded'
Main points about word origin
- The term 'curd' comes from the Middle English word 'curd,' which indicated a lump or mass formed in milk.
- Related words in different languages often refer to lumpiness; for example, the German 'Geriebe' also conveys a sense of curdled milk.
- Curds have been made by humans for thousands of years, showcasing a historical connection to dairy consumption.
The word 'curd' comes from the Old English term 'curde', which is derived from the Germanic root 'kurdiz', meaning 'to thicken' or 'to curdle'. The use of the term dates back to the early medieval period, indicating the importance of milk preservation and cheese making in early agricultural societies. Over the centuries, the process of curdling milk has been refined and developed into various methods, leading to a wide range of dairy products. The process of curd formation is not only crucial in culinary practices but also highlights the transformation that food undergoes during processing. Variations of the term can be found in many languages, illustrating its significance in culinary history globally.