a coagulated liquid resembling milk curd
"bean curd"; "lemon curd"
coagulated milk; used to make cheese
"Little Miss Muffet sat on a tuffet eating some curds and whey"
The part of milk that coagulates when it sours or is treated with enzymes; used to make cottage cheese.
To form curd; to curdle.
Origin: metathesis of crud, from crud
the coagulated or thickened part of milk, as distinguished from the whey, or watery part. It is eaten as food, especially when made into cheese
the coagulated part of any liquid
the edible flower head of certain brassicaceous plants, as the broccoli and cauliflower
to cause to coagulate or thicken; to cause to congeal; to curdle
to become coagulated or thickened; to separate into curds and whey
Origin: [Of Celtic origin; cf. Gael. gruth, Ir, gruth, cruth, curd, cruthaim I milk.]
Curds are a dairy product obtained by curdling milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the liquid portion. The increased acidity causes the milk proteins to tangle into solid masses, or curds. The remaining liquid, which contains only whey proteins, is the whey. In cow's milk, 80% of the proteins are caseins. Milk that has been left to sour will also naturally produce curds, and sour milk cheese is produced this way.
Chambers 20th Century Dictionary
kurd, n. milk thickened or coagulated: the cheese part of milk, as distinguished from the whey.—n. Curd′iness.—v.i. Curd′le, to turn into curd: to congeal: to thicken.—v.t. to congeal.—adj. Curd′y, like or full of curd. [Prob. Celt.; Gael. gruth, Ir. cruth.]
The numerical value of Curd in Chaldean Numerology is: 6
The numerical value of Curd in Pythagorean Numerology is: 1
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Translations for Curd
From our Multilingual Translation Dictionary
- lait cailléFrench
- կաթնաշոռ, շոռArmenian
- младо сирењеMacedonian
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