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The acidic lime juice causes the cream-based Baileys to curdle. The curdled Baileys does not taste sour, but it does rapidly gain viscosity and stick to the drinker's teeth, reminiscent of cement. For a sweeter taste, two shot glasses, one of lemonade and one of Baileys, can be used.
Crossword. Solve puzzle clues across and down to fill the numbered rows and columns of the grid with words and phrases. By Masque Publishing. Advertisement. Advertisement. all. board. card. casino.
Cheese curd prior to pressing Silky tofu (kinugoshi tofu). Milk and soy milk are curdled intentionally to make cheese and tofu by the addition of enzymes (typically rennet), acids (including lemon juice), or various salts (magnesium chloride, calcium chloride, or gypsum); the resulting curds are then pressed.
Animal rennet to be used in the manufacture of cheddar cheese. Rennet (/ ˈ r ɛ n ɪ t /) is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme that curdles the casein in milk.
Curd products vary by region and include cottage cheese, curd cheese (both curdled by bacteria and sometimes also rennet), farmer cheese, pot cheese, queso blanco, and paneer. The word can also refer to a non-dairy substance of similar appearance or consistency, though in these cases a modifier or the word 'curdled' is generally used.
A traditional dish from Sogn og Fjordane in Norway, it is prepared from curdled unpasteurized milk which is boiled down with sugar for several hours. Gomme: Norway: A traditional Norwegian dish used for dinner or dessert, gomme is a sort of sweet cheese made of long-boiled milk, having a yellow or brown color.
Clabber passed into Scots and Hiberno-English dialects meaning wet, gooey mud, though it is commonly used now in the noun form to refer to the food or in the verb form "to curdle". In rural areas of the Southern United States , it was commonly eaten for breakfast with brown sugar , nutmeg , cinnamon , or molasses added.
Posset pot, Netherlands, Late 17th or early 18th century, Tin-glazed earthenware painted in blue V&A Museum no. 3841-1901 [2] Victoria and Albert Museum, London. To make the drink, milk was heated to a boil, then mixed with wine or ale, which curdled it, and spiced with nutmeg and cinnamon.