I always knew what curds and whey was. Spoiled milk.
John Francis wrote:
>
> > >Cheese curds themselves are made, I believe, as an
> > >intermediate step in the cheesemaking process
>
> > They're "new" cheese, before it's pressed and cut into blocks.
>
> Indeed. Take some milk, and separate it somehow (usually by
> adding rennet). The curds are the lumpy bits that will be moulded
> into blocks to be sold as cheese after some amount of aging.
>
> The liquid that is left behind is the whey.
>
> So now you know what "curds and whey" is. Would you eat it?
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