The term 'curds and whey' is a phrase that has been used since the 16th century to refer to a dairy product made from the solid parts of milk that are separated from the liquid whey. Curds are the solid parts of milk that are formed when milk is curdled, usually with an acid or enzyme. The whey is the liquid that remains after the curds have been removed. Curds and whey are often used in cheese-making, and can also be eaten as a snack or dessert.