Curd curdled by bacteria and sometimes also rennet), farmer cheese, pot cheese, queso blanco, and paneer. The word can also refer to a non-dairy substance of similar appearance or consistency, though in these cases a modifier or the word "curdled" is generally used. In England, curds produced using rennet are referred to as junket; true curds and whey are produced from the natural separation of milk due to its environment (temperature, acidity). Cheese curds, drained of the whey and served without further processing or aging, are popular in some French-speaking regions of Canada, such as Quebec, parts of Ontario, and Atlantic
Stracciata the weather. Salt is added to milk. The whey "zizza" is prepared with the acid whey processing of the previous day and the rennet, mostly in powder, left to curdle for about 20–30 minutes. The curd is then broken into pieces the size of a grain of corn and allowed to cool for an hour or two. Finally part of the whey is removed to be used for ricotta, and the curd is left to precipitate and sottosiero rest for about 90 minutes. Then the curd is fed, rested on the table mitters cut and left to further acidify the