Dairy
Acid Set
Acid-set curd coagulates milk with lemon, vinegar, or lactic acid rather than rennet—paneer-style, chhena, and queso blanco-style curds that hold shape when heated without melting stretch. Press for blocks, crumble into sweets, fry cubes. Do not expect mozzarella pull. Rinse if too acidic.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 10.1 g
- Saturated Fat 5.7 g
- Trans Fat 0.3 g
- Monounsaturated Fat 3.15 g
- Polyunsaturated Fat 0.3 g
- Cholesterol 30.1 mg
- Sodium 79.9 mg
- Salt 0.2 g
- Total Carbohydrate 4.81 g
- Dietary Fibre 0 g
- Total Sugars 4.74 g
- Complex / starch 0 g
- Protein 8.1 g
- Water 73.8 g
- Energy 154 kcal
- Water 73.8 g
- Carbohydrates 4.81 g
- Sugars 4.74 g
- Protein 8.1 g
- Fat 10.1 g
- Saturated Fat 5.7 g
- Monounsaturated Fat 3.15 g
- Polyunsaturated Fat 0.3 g
- Omega-3 0.03 g
- Trans Fat 0.3 g
- Vitamins 31.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.05 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 0.11 mg
- Vitamin B5 — Pantothenic Acid 0.46 mg
- Vitamin B6 0.06 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 8.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.5 µg
- Vitamin E 0.11 mg
- Vitamin K 0.5 µg
- Minerals 479 mg
- Major Minerals 478 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 30.1 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.05 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 0.11 · vitamin-b5-pantothenic-acid: 0.46 · vitamin-b6: 0.06 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 8.9 · vitamin-d: 0.5 · vitamin-e: 0.11 · vitamin-k: 0.5 ·
Minerals
Acid Set of Curd: composition reflects this culinary part relative to the whole ingredient.
History
Acid coagulation of milk predated widespread rennet in many cultures.
Industrial acid-set fresh curds supplied urban cooking.
Paneer and queso fresco kept acid-set curd central to home cooking.