Curds and whey

Image result for curds and wheyNursery rhymes are often hundreds of years old and their meanings aren’t clear but only repeated or sung by young kids. In the case of”Little Miss Muffet” she is eating a centuries old version of traditional curds and whey, which is your basic cottage cheese, probably the food that this rhyme depicts. Cottage cheese is drained, but the whey remains, leaving the individual curds loose. And the acidity eliminated to achieve a more sweet and pleasant taste.
Cheese curds are a essential component in cheesemaking, which may also be fried for a snack or appetizer.These curds are strong pieces of curdled milk and produced from fresh pasteurized milk in the process of producing cheese after bacterial culture as well as an acidic substance, such as lemon juice, are added to cause clotting (curdling). For convenience, bakers often”curdle” milk to produce a buttermilk taste when making muffins, pancakes or other baked goods. Vinegar or lemon juice are the most popular additive, but centuries ago rennet was used (cow’s stomach lining). It is then cut into cubes and the end result is a mixture of whey (the liquid) and curd. This mixture is cooked and pressed to separate the whey from the curd, creating the last product of cheese curd. Normally mild in taste, fresh curds squeak when bitten into, a feature caused by air trapped within the porous material. In the country of India, a popular alternative to beef is paneer, which is commonly utilized in traditional main courses, and rice biryani. It looks like tofu and has a bland but pleasing taste and feel.
Though cheese curds ideally should be eaten fresh, they can be bought at local supermarkets nationally, The most common curd is a young cheddar. In Wisconsin, cheese factories crank them out daily to satisfy the demand and have been produced since the mid 1800s, when cheesemaking got its start in America’s Dairyland, as Swiss and German immigrants brought their recipes and skills to the Midwest. Today they are the nation’s most popular snack. Wisconsin produces more than 2 billion pounds of cheese per year. That’s a good deal of curds.
A favorite snack in the state of Wisconsin (no surprise), they’ve been enjoyed for years with wine or beer, but now have spread throughout the nation, especially at state and county fairs, where they are usually deep-fried. They can be bought at many local supermarkets.
So basically, Miss M was sitting on a stool eating cottage cheese before that spider showed up and ruined things for her. That should clear up any confusion you have had since childhood. These days she would likely be noshing on fried cheese curds and sipping a soft drink. Now go fry up some and enjoy.

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