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
Dahi (curd) and fast food. Dahi (curd) Dahi (Hindi/Marathi: दही, Urdu: دہی "dahī"; Bengali: দই, Assamese: দৈ, Sylheti: ꠖꠂ "doi"; Tamil: தயிர் "thayir", Telugu: పెరుగు "perugu", Malayalam: തൈര് "tayir") is a traditional yogurt or fermented milk product, originating from the Indian subcontinent, usually prepared from cow's milk, and sometimes buffalo milk, or goat milk. It is popular throughout the Indian subcontinent. The word "curd" is used in Indian English to refer to (naturally probiotic) homemade yogurt, while the term "yogurt" refers to the pasteurized commercial variety known as "heat treated fermented milk". Dahi is made by bacterial fermentation of milk. In this