Milk curd intended for ice cream production is concentrated fat and protein brought on by a food grade acid. The curd may contain 12-15% protein, 16-20% fat and 50-60% moisture, depending on the initial composition of raw milk. One recipe for curd-based ice cream can produce 20 cups (120 ml/cup). The texture of the final product was inferior compared to commercially produced ice cream. It had a slightly sandy texture that could still be improved by the right stabilizer for curd-based ice cream. The experimental ice cream was slightly grainy but using natural flavors can mask the very slight acid taste of the curd.