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Curd minangka sawijining produk susu sing dipikolehi kanthi koagulasi susu ing proses sing diarani curdling . Koagulasi bisa disebabake nambah rennet utawa bahan asam sing bisa dimakan kaya ta jus lemon utawa cuka, lan banjur ngidini dadi koagulasi. Anane asam sing tambah nyebabake protein susu ( kasein ) kusut dadi massa padhet, utawa curd . Susu sing wis ditinggalake dadi asem ( susu mentah wae utawa susu pasteurisasi kanthi bakteri asam laktat ) uga bakal ngasilake kari kanthi alami, lan keju susu sing asem diasilake kanthi cara iki. Prodhuksi curds keju siji langkah pisanan ing cheesemaking ; curd dipencet lan dikuras kanthi beda-beda kanggo macem-macem gaya keju lan agen sekunder sing beda (cetakan kanggo keju biru, lan liya-liyane) dikenalake sadurunge tuwa sing dipengini rampungake keju. Cairan sing isih ana, sing mung ngemot protein whey, yaiku whey . Ing susu sapi, 90 persen protein kuwi minangka kasein.
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