To become coagulated or thickened; to separate into curds and whey
The coagulated part of milk, consisting of solid protein with some fat, lactose and residual whey.
The coagulated or thickened part of milk. Curd from whole milk consists of casein, fat, and whey, whereas curd from skim milk contains casein and whey but only traces of fat.
Soft, solid substance. It is made mainly of milk proteins and fat.
Coagulated fats and other solids made from milk.
The solid portion of coagulated or curdled milk.
a coagulated liquid resembling milk curd; "bean curd"; "lemon curd"
coagulated milk; used to made cheese; "Little Miss Muffet sat on a tuffet eating some curds and whey"
The solid part of curdled milk used to make cheeses. Curd is also a generic term used to describe similar solid substances derived from coagulation such as tofu or fruit and dairy sauces.
To cause to become viscous or thickened into a coherent mass.
The solid mass formed when milk is coagulated by rennet.
Coagulated substance which is produced when milk is soured.
The coagulated substance produced when milk is soured.
A creamy mixture made from juice (lemon, lime or orange), sugar, butter and egg yolks. The ingredients are cooked together until the mixture becomes quite thick. When cool, the lemon (or lime or orange) curd becomes thick enough to spread and is used as a topping for breads and other baked goods.
The parts of milk which coagulate when natural fermentation takes place, or when a curdling agent, such as rennet or an acid is added. The term also refers to a creamy preserve made from fruit (usually lemon or orange) and sugar, eggs and butter.
The coagulated portion of milk consisting of protein, fat, water and a small amount of milk and sugar (lactose).
The solid part of curdled milk used to make cheeses or tofu (soy milk). The term curd is also used to describe custards of fruit and dairy.
The solid portion of the milk in the cheese-making process.
A white solid that is produced in the cheese-making process when milk is coagulated.
When milk coagulates, it separates into two parts--the curds and the whey. The curd is the semisolid formed by this separation. Cheese is made from the curd. The whey is the watery liquid.
Custard-like pie or tart filling flavored with juice and zest of citrus fruit, usually lemon, although lime and orange may also be used.
Curdled milk from which cheese is made.
a solid milk product that develops as milk sours and separates into solids (curd) and liquid (whey). In cheese-making, it is induced by the addition of acid or tennet.
Curd is 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) 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".
