curdle with rennet

См. также в других словарях:

• ἐμπυτιασθέν — ἐμπυτιάζω curdle with rennet aor part pass neut nom/voc/acc sg …   Greek morphological index (Ελληνική μορφολογικούς δείκτες)

• ἐμπυτιασθέντος — ἐμπυτιάζω curdle with rennet aor part pass masc/neut gen sg …   Greek morphological index (Ελληνική μορφολογικούς δείκτες)

• Paraguay Cheese — is, without any doubt, the most used ingredient in Paraguayan popular cooking.Fact|date=October 2008It gives the Paraguayan cuisine a high value in calories and proteins, especially in the salted dishes recipes, very characteristic of the country …   Wikipedia

• Curd — This article is about the dairy product. For the dessert sauce, see Fruit curd. Curd Curds are a dairy product obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off …   Wikipedia

• Burrata — is a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it a unique soft texture. It is usually served fresh, at room temperature. Burrata, once… …   Wikipedia

• Cuajada — is a compact, almost cheese like product (milk curd), like curd grains condensed tightly to make a cheese of some sort, made traditionally from ewe s milk, but industrially and more often today from cow s milk. It is popular in the north eastern… …   Wikipedia

• Curdling — In cookery, curdling is the breaking of an emulsion or colloid into large parts of different composition through the physico chemical processes of flocculation, creaming, and coalescence. Curdling is intentional and desirable in making cheese and …   Wikipedia

• Junket (dessert) — Junket is a milk based dessert, made with sweetened milk and rennet, the digestive enzyme which curdles milk. It might best be described as a loose pudding.To make junket, milk (usually with sugar and vanilla added) is heated to approximately… …   Wikipedia

• Parmigiano-Reggiano — Infobox Cheese name = Parmigiano Reggiano othernames = country = Italy regiontown = Provinces of Parma, Reggio Emilia, Modena, Bologna (west of the Reno), Mantua (south of the Po River) region = town = source = Cows pasteurised = No texture =… …   Wikipedia

• Majorero — Country of origin Spain Region Canary Islands Source of milk Goat Pasteurised No Texture semi hard …   Wikipedia

• cheese — cheese1 /cheez/, n., v., cheesed, cheesing. n. 1. the curd of milk separated from the whey and prepared in many ways as a food. 2. a definite mass of this substance, often in the shape of a wheel or cylinder. 3. something of similar shape or… …   Universalium