The terms curd and whey are associated with making what?
Curd pressed and drained to varying amounts for different styles of cheese and different secondary agents (molds for blue cheeses, etc.) are introduced before the desired aging finishes the cheese. The remaining liquid, which contains only whey proteins, is the whey. In cow's milk, 90 percent of the proteins are caseins. In Indian English, used only in the Indian subcontinent, "curd" (or "curds)" is used to refer to the traditional homemade yogurt known as dahi, while "paneer" and "Chhena" are used to denote curdled milk. There are two methods to make curd, with rennet and with acid. Using acid, like lemon
Whey drink whey." This was probably "sack whey" or "wine whey". Another use of whey is to make "cream of tartar whey": "Put a pint of blue milk [blue milk is characterized by the appearance on its surface, eighteen or twenty-four hours after it is drawn, of small, indigo-blue fungal spots that rapidly enlarge until the whole surface is covered with a blue film] over the fire, when it begins to boil, put in two tea spoonfuls of cream of tartar, then take it off the fire, and let it stand till the curd settles to the bottom of the pan,