During the cheese-making process, milk is separated into curds and whey. The curds are the result of the milk proteins solidifying, and the whey is the off-white to yellow liquid left behind. You can eat the curds plain -- commonly called farmer's cheese -- immediately after separation, or you can strain, shape and age them to create cheese varieties such as mozzarella and cheddar. Raw milk is easiest to separate into curds and whey, but it may be hard to find. Instead, use store-bought, pasteurized milk, but avoid ultra-pasteurized milk because the high heat makes curd formation more difficult.

I picked cotton. I milked cows.