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
Condensed milk Condensed milk Condensed milk is cow's milk from which water has been removed. It is most often found in the form of ""sweetened condensed milk"" ("SCM"), with sugar added, and the terms "condensed milk" and ""sweetened" condensed milk" are often used interchangeably today. Sweetened condensed milk is a very thick, sweet product, which when canned can last for years without refrigeration if not opened. Condensed milk is used in numerous dessert dishes in many countries. A related product is evaporated milk, which has undergone a more complex process and which is not sweetened. Evaporated milk is known in some countries