Look up: curd

1. Curd
   Custard-like pie or tart filling flavored with juice and zest of citrus fruit, usually lemon, although lime and orange may also be used.
   Found on http://www.wrenscottage.com/kitchen/glos
   
   
2. curd
   1. When it coagulates, milk separates into a semisolid portion (curd) and a watery liquid (WHEY). CHEESE is made from the curd. 2. A creamy mixture made from juice (usually lemon, lime or orange), sugar, butter and egg yolks. The ingredients are cooked 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. Various flavors of curd are available commercially in gourmet markets and some supermarkets.
   Found on http://www.encyclo.co.uk/visitor-contrib
   
   
3. curd
   [n] - a coagulated liquid resembling milk curd 2. [n] - coagulated milk
   Found on http://www.webdictionary.co.uk/definitio
   
   
4. curd
   product obtained from curdled milk from which most of the serum has been extracted Category: agriculture, fisheries, forestry - food processing industries • coagulated substance formed by action of acids or rennet on milk Category: agriculture, fisheries, forestry - food processing industries
   Found on http://www.mijnwoordenboek.nl/definition
   
   
5. Curd
   Curd (kûrd) noun [ Of Celtic origin; confer 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, o...
   Found on http://www.encyclo.co.uk/webster/C/204
   
   
6. Curd
   Curd transitive verb [ imperfect & past participle Curded ; present participle & verbal noun Curding .] To cause to coagulate or thicken; to cause to congeal; to curdle. « Does it ...
   Found on http://www.encyclo.co.uk/webster/C/204
   
   
7. Curd
   Curd intransitive verb To become coagulated or thickened; to separate into curds and whey Shak.
   Found on http://www.encyclo.co.uk/webster/C/204
   
   
8. curd
   The coagulum of milk. ... (05 Mar 2000) ...
   Found on http://www.mondofacto.com/facts/dictiona
   
   
9. curd
   noun coagulated milk; used to made cheese; `Little Miss Muffet sat on a tuffet eating some curds and whey`
   Found on http://wordnetweb.princeton.edu/perl/web
   
   
10. Curd
    • (v. t.) To cause to coagulate or thicken; to cause to congeal; to curdle. • (n.) The coagulated part of any liquid. • (n.) The edible flower head of certain brassicaceous plants, as the broccoli and cauliflower. • (n.) The coagulated or thickened part of milk, as distinguished ...
    Found on http://thinkexist.com/dictionary/meaning
    
    
11. curd
    (from the article `cheese`) nutritious food consisting primarily of the curd, the semisolid substance formed when milk curdles, or coagulates. Curdling occurs naturally if milk ... ...into a food that could be stored without refrigeration. Rennet, an enzyme found in a calf`s stomach, is added to milk, causing the milk protein ... .....
    Found on http://www.britannica.com/eb/a-z/c/170
    
    
12. Curd
    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.
    Found on http://www.greatbritishkitchen.co.uk/ind
    
    
13. Curd
    Custard-like pie or tart filling made with whole eggs, sugar,juice and zest of citrus the fruit, usually lemon. May also be the solidified nuggets of milk after citric acid has been added and rennet introduced. The curding process is an important stage in the cheese making process.
    Found on http://www.goodcooking.com/winedefs.html
    
    
14. Curd
    Custard-like pie or tart filling made with whole eggs, sugar, juice and zest of citrus the fruit, usually lemon. May also be the solidified nuggets of milk after citric acid has been added and rennet introduced. The curding process is an important stage in the cheese making process.
    Found on http://www.goodcooking.com/winedefs.html
    
    
15. 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. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. The remaining liquid, ...
    Found on http://en.wikipedia.org/wiki/Curd
    
    
16. curd
    Type: Term Pronunciation: kerd Definitions: 1. The coagulum of milk.
    Found on http://www.medilexicon.com/medicaldictio
    
    
17. curd
    The solid portion of coagulated or curdled milk.
    Found on www.artisanalcheese.com
    
    
18. Curd
    The solids formed during coagulation, in the early stages of cheese making. Curds are subsequently pressed and aged or enjoyed as is.
    Found on http://www.dairygoodness.ca/cheese/chees
    
    
19. Curd
    Curdled milk from which cheese is made.
    Found on http://www.eatwisconsincheese.com/cheese