curd of milk
1curd — I. noun Etymology: Middle English crud; probably akin to Old English crūdan to press more at crowd Date: 15th century 1. the thick casein rich part of coagulated milk 2. something suggesting the curd of milk • curdy adjective II. verb …
2Curd rice — Origin Place of origin India Region or state South India …
3Curd — (k[^u]rd), n. [Of Celtic origin; cf. Gael. gruth, Ir, gruth, cruth, curd, cruthaim I milk.] [Sometimes written {crud}.] 1. The coagulated or thickened part of milk, as distinguished from the whey, or watery part. It is eaten as food, especially… …
4curd — [kʉrd] n. [15th c. form, by metathesis < ME crud, orig., any coagulated substance < IE base * greut , to press, coagulate > CROWD1] [often pl.] the coagulated part of milk, from which cheese is made: it is formed when milk sours and is… …
5curd — [kə:d US kə:rd] n [U] [Date: 1300 1400; Origin: crud curd (14 20 centuries), perhaps from a Celtic language] also curds [plural] the thick substance that forms in milk when it becomes sour →↑whey →↑bean curd …
6curd cheese — ► NOUN ▪ a mild, soft, smooth cheese made from skimmed milk curd …
7curd — [ kɜrd ] noun count or uncount the solid substance that forms in milk when it starts to become sour …
8curd — ► NOUN 1) (also curds) a soft, white substance formed when milk coagulates, used as the basis for cheese. 2) the edible head of a cauliflower or similar plant. ORIGIN of unknown origin …
9curd|y — «KUR dee», adjective. 1. full of curds. 2. like curdled milk …
10Curd — This article is about the dairy product. For the dessert sauce, see Fruit curd. Curd Curds are a dairy product obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off …
