Dairy

Curd

Curd is the coagulated milk solid formed when acid, rennet, or heat sets casein into a soft mass before pressing or ageing into cheese. As a finished product in its own right, fresh curds include paneer-style blocks, quark, farmer cheese, tvorog, and squeaky cheese curds. Mild, moist, and versatile, curds are eaten plain, fried, stirred into desserts and breads, or drained further toward cream cheese and labneh textures. Species of milk and coagulation method define firmness, yield, and flavour.

Also known as: Chhena / Paneer Curd, Quark, Tvorog, Twaróg, Fromage Frais / Faisselle, Farmer Cheese / Cheese Curds, Curd Cheese, Cagliata, Labneh Curd

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Explore further

Acid Set

Buffalo

Cow

Fresh Cheese Style

Goat

Rennet Set

Sheep

Texture

Characteristics

Preparations

BoiledChilledCrumbledCubedDrainedFreshFriedFrozenPressedSaltedSlicedUnsaltedWhippedWhole

Traits

Acid SetCleanCoagulatedCreamyCrumblyFirmFreshLacticMildMoistPaleSoftTangy

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 155

Amount per 100 g

Total Fat 10 g
Saturated Fat 5.52 g
Trans Fat 0.3 g
Monounsaturated Fat 2.92 g
Polyunsaturated Fat 0.31 g
Cholesterol 31.1 mg
Sodium 81.4 mg
Salt 0.2 g
Total Carbohydrate 4.66 g
Dietary Fibre 0 g
Total Sugars 5.22 g
Complex / starch 0 g
Protein 8.04 g
Water 71.8 g

Detailed nutrients

Energy 155 kcal
Water 71.8 g
Carbohydrates 4.66 g
- Sugars 5.22 g
  - Monosaccharides 3.66 g
  - Disaccharides 6.27 g
Protein 8.04 g
- Animal Protein 7.64 g
Fat 10 g
- Saturated Fat 5.52 g
- Monounsaturated Fat 2.92 g
- Polyunsaturated Fat 0.31 g
  - Omega-3 0.03 g
  - Omega-6 0.16 g
- Trans Fat 0.3 g
Vitamins 494 mg
- Vitamin A 480 µg
- Vitamin B1 — Thiamine 0.04 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 0.09 mg
- Vitamin B5 — Pantothenic Acid 0.34 mg
- Vitamin B6 0.04 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 6.6 µg
- Vitamin B12 — Cobalamin 1.5 µg
- Vitamin C 2 mg
- Vitamin D 0.6 µg
- Vitamin E 0.12 mg
- Vitamin K 0.6 µg
Minerals 437 mg
- Major Minerals 431 mg
  - Calcium 120 mg
  - Sodium 81.4 mg
  - Potassium 230 mg
- Trace Minerals 5.9 mg
  - Iron 0.5 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.2 g
- Sodium Chloride 0.2 g
Cholesterol 31.1 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.5 · vitamin-a: 480 · vitamin-b1-thiamine: 0.04 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 0.09 · vitamin-b5-pantothenic-acid: 0.34 · vitamin-b6: 0.04 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 6.6 · vitamin-d: 0.6 · vitamin-e: 0.12 · vitamin-k: 0.6 ·

Minerals

Sodium: 81.4 · Potassium: 230 · Calcium: 120 · Iron: 0.5 · Zinc: 0.4 · Iodine: 5 ·

Dairy contributes complete protein, saturated fat, and lactose unless cultured or strained.

In the kitchen

Culinary partners and combinations that usually underperform with Curd.

Pairs well with

Classic and complementary matches

Usually avoid with

Often clash in flavour or tradition

History

5500 BCE

Early cheese-makers drained coagulated milk solids as fresh curd foods long before long-aged hard cheeses developed.

2000 BCEIN

Acid-set milk solids similar to chhena and paneer became central to South Asian sweets and savoury cookery.

1000DE

Central and Eastern European fresh curd cheeses such as quark and tvorog became everyday dairy staples.

1800US

Farmer cheese and cottage-style curds spread with dairy farming in North America as home and creamery products.

1950

Industrial fresh cheese lines standardised cottage cheese, quark, and paneer for retail and food service.