Curd

Cuajada con turrón.

The curd is a dairy product, with a creamy texture, made with milk coagulated by the action of rennet. The first known curds date back to prehistoric times and were a traditional dish for shepherds until their use in homes became popular.

It is quite popular around Latin America, although its name sometimes refers to recipes unrelated to rennet [1].

Curd is a solid product, derived from milk by precipitation of its caseins under the effect of an acid substance and/or rennet. This is the first state of any cheese. The remaining liquid part is whey or whey. The transformation of milk into curds is called "coagulation" or 'curdled'. In the dairy industry, curdling of milk is usually achieved by adding rennet. But any acid, such as lemon juice or vinegar, is likely to cause it.

Curd is commonly eaten as a dessert and has a similar nutritional value to milk. Traditionally it was made in a ceramic or clay container called a kaiku.

The "Collà", gastronomic costumbrism of the Pastoral Master.