The name of which foodstuff, made by coagulating Soya milk, means 'bean curd' in Japanese?
Fermented bean curd together with its brine, to flavor stir-fried or braised vegetable dishes (particularly leafy green vegetables such as water spinach). Both tofu and cheese are made from curds obtained from the coagulation of soy milk and dairy milk respectively. However, soybean curds are formed from the chemical destabilization of the micelles (using calcium sulfate, magnesium sulfate, etc.) allowing protein bonding while cheese curds are created from the enzymatic (rennet) hydrolysis of casein into para-casein. The bean curds are then simply pressed to produce tofu and thus bland and highly perishable, like unaged cheese, while fermented bean curd, like aged cheese, is
Curd Curd Curds are a dairy product obtained by coagulating milk in a process called curdling. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or "curds". Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria) will also naturally produce curds, and sour milk cheeses are produced this way. Producing cheese curds is one of the first steps in cheesemaking; the curds are