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Dictionary Meaning and Definition on 'Curd'

Curd Meaning and Definition from WordNet (r) 2.0
    curd n
  1. a coagulated liquid resembling milk curd; "bean curd"; "lemon curd"
  2. coagulated milk; used to made cheese; "Little Miss Muffet sat on a tuffet eating some curds and whey"
Curd Meaning and Definition from Webster's Revised Unabridged Dictionary (1913)
    Curd \Curd\, v. i. To become coagulated or thickened; to separate into curds and whey --Shak.
Curd Meaning and Definition from Webster's Revised Unabridged Dictionary (1913)
    Curd \Curd\ (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 when made into cheese. Curds and cream, the flower of country fare. --Dryden.
  2. The coagulated part of any liquid.
  3. The edible flower head of certain brassicaceous plants, as the broccoli and cauliflower. Broccoli should be cut while the curd, as the flowering mass is termed, is entire. --R. Thompson. Cauliflowers should be cut for use while the head, or curd, is still close and compact. --F. Burr.
Curd Meaning and Definition from Webster's Revised Unabridged Dictionary (1913)
    Curd \Curd\ (k?rd), v. t. [imp. & p. p. Curded; p. pr. & vb. n. Curding.] To cause to coagulate or thicken; to cause to congeal; to curdle. Does it curd thy blood To say I am thy mother? --Shak.
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Wikipedia Meaning and Definition on '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 the liquid portion (called whey). Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria or yeast) will also naturally produce curds, and sour milk cheese is produced this way. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. The rest, which contains only whey proteins, is the whey. In cow's milk, 80% of the proteins are caseins. Curd products vary by region and include cottage cheese, quark (both curdled by bacteria and sometimes also rennet) and paneer (curdled with lemon juice). The word can also refer to a non-dairy substance of similar appearance or consistency, though in these cases a modifier or the word curdled is generally used (e.g., bean curds, lemon curd, or curdled eggs). In England, curds produced from the use of rennet is referred to as junket, with true curds and whey only occurring from the natural separation of milk due to its environment (temperature, acidity). In Asia, curds are essentially a vegetarian preparation using yeast to ferment the milk. In some places in Indian subcontinent, particularly in North India, buffalo milk is used for curd due to its higher fat content, making a thicker curd. The quality of curds depends on the starter used. The time taken to curdle also varies with the seasons, taking less than 6 hours in hot weather and up to 16 hours in cold weather. In the industry, an optimal temperature of 43 °C for 4–6 hours is used for preparation.

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