Curds are small lumps formed when milk coagulates, separating into solid and liquid parts. This process typically occurs when an acid, like vinegar or lemon juice, is added to milk, or when rennet, an enzyme, is used. The solid part, known as curds, can be further processed to make various dairy products, including cheese. The liquid remaining after curd formation is called whey. Curds can vary in texture and flavor depending on the type of milk used and the method of production. They are a key ingredient in many recipes, contributing to dishes like cottage cheese and ricotta.