Look up: curd

1. 
   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/cpage.htm
   
   
2. 
   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/basic_ck.htm
   
   
3. 
   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.virtualitalia.com/recipes/che
   
   
4. 
   curd
   [n] - a coagulated liquid resembling milk curd 2. [n] - coagulated milk
   Found on http://www.webdictionary.co.uk/definitio
   
   
5. 
   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/gl_
   
   
6. 
   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
   
   
7. 
   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, or watery part. It is eaten as food, especially when made into cheese. « Curds and cream, the flower of country fare. Dryden. &#x ...
   Found on http://www.encyclo.co.uk/webster/C/204
   
   
8. 
   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 curd thy blood To say I am thy mother? Shak. »
   Found on http://www.encyclo.co.uk/webster/C/204
   
   
9. 
   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
   
   
10. 
    curd
    The coagulum of milk. ... (05 Mar 2000) ...
    Found on http://www.mondofacto.com/facts/dictiona
    
    
11. 
    curd
    noun coagulated milk; used to made cheese; `Little Miss Muffet sat on a tuffet eating some curds and whey`
    Found on http://wordnet.princeton.edu/perl/webwn?
    
    
12. 
    Curd
    `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 sol...
    Found on http://en.wikipedia.org/wiki/Curd
    
    
13. 
    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 from the whey, or watery part. It is eaten as food...
    Found on http://thinkexist.com/dictionary/meaning
    
    
14. 
    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