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
Milk toast is called "soll" in Norwegian and "bryta" in Swedish. It consists of broken "flatbrød" (wafer-thin, crisp bread), "tunnbröd" or dry bread served in a bowl of cold milk (often "filmjölk") and sweetened with sugar etc. "Soll" was an everyday dish for peasants in the countryside, especially served as a simple supper in the evening. During the winter "soll" was sometimes served as breakfast with warmed milk. In New Mexican cuisine, milk toast is referred to as leche cocida, meaning cooked milk. Toasted bread is torn into chunks and placed in a bowl. Milk is cooked with a small amount of