| Tofu is a popular soya bean product, made by grinding, boiling and draining the soya beans, and curdling their milk to form a solid. |
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| The harpy woman shook her wings and let out a blood curdling cry from the depths of her throat, raising goose bumps on my arms. |
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| Absentmindedly she stirred her curdling hot chocolate, staring into its deep brown depths contemplatively. |
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| With a blood curdling cry, the elf lunged for me but I parried her attack and stepped out of the way, just like the many times in practice. |
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| With a blood curdling scream the creatures dove from the dawning sky, their deadly talons showering sparks as they raked along the steel shields. |
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| Lacto bacilli are heralded by the curdling of milk, other microbes simply by a sour smell to the liquid they're in. |
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| To say too much would be to spoil the occasion, but there are twists, turns and horrific blood curdling scenes of carnage. |
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| The milk is then inoculated with fermenting microorganisms and rennet, which promote curdling. |
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| Production of lump sheep's cheese using pasteurised milk: Raw sheep's milk may be pasteurised before curdling. |
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| One and a half hours after having added the rennet which provokes the curdling, the curds are cut into four pieces. |
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| Tofu is made by curdling soy milk with a coagulant called magnesium chloride to create a soft cheese-like food. |
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| While still in the curdling vat, the curd is injected with Penicillium fungus. |
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| Change, as the bonus disc is retitled, strips away most of the orchestral overkill, but the songs still sound empty, their joy curdling into bitterness. |
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| Inside the curdling vat, a small amount of liquid rennet is added to the milk, as are lactic ferments if the milk is pasteurised. |
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| Chevrotin is the only rapid curdling, washed-rind goat's cheese in the industry. |
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| But with temperatures pushing into the 40s, a summer minus generators is curdling tempers. |
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| In Mali bad blood has been curdling since al-Qaeda-linked insurgents took over the northern half of the country nearly a year ago. |
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| After pasteurisation, the milk is warmed slightly at a temperature of 30 to 31 °C, calcium chloride is added, and the mixture is renneted using a fresh amount of casein so as to ensure curdling within 60 minutes. |
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| Add beaten eggs painstakingly slowly to aerate, stabilise and prevent curdling or splitting. |
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| Action of curdling the milk using rennet and lactic ferments. |
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| Think about how many people you know who own a top of the range shiny Scandiwegian fridge which opens to reveal a curling sandwich, a dead tomato and some curdling milk. |
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