Curdling

Curdling is the breaking of an emulsion or colloid into large parts of different composition through the physio-chemical processes of flocculation, creaming, and coalescence. Curdling is purposeful in the production of cheese curd and tofu, but undesirable in the production of a sauce, cheese fondue or a custard.

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Source: Wikipedia · Image: Wikimedia Commons · Public domain

CURDCRAFT

Make your own cheese — curds, cultures, and the craft of home dairy.

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