I’ve often wondered what, exactly, Little Miss Muffet was eating when she sat on her tuffet.
Curds and whey are what milk becomes when you heat it to a boil and add acid. This causes the milk to separate into coagulated chunks of curd surrounded by watery liquid known as whey. The splitting of milk into curds and whey is the first step in cheesemaking and the point of departure to many wonderful places. But it’s hardly a destination.
