It is composed of three constituents—namely, butter, curd, and whey—each of which is also composed of a number of substances.
We drew the whey hours ago, and now we are just done putting the curd to press.
When a green cheese is taken from the press, the curd is tough, firm, but elastic.
You may make it of milk that is entirely sweet by forming the curd with rennet.
At the right time, we would like to have the entire vat of curd instantaneously separated into pieces of uniform size.
Set it near the fire till the curd comes; fill a vat made in the form of a brick, of wheat straw or rushes sewed together.
Attempts to pile the curd too fast result in a soft, mushy, open-textured product.
Keep the pan covered till the curd be sufficiently firm to cut, three or four times across with a saucer, as the whey leaves it.
They judge by the appearance and feel of the curd when it is in condition to dip, and may succeed in hitting the right point.
In 10the formation of this coagulum (curd), the fat is imprisoned and held.
c.1500, metathesis of crud (late 14c.), originally "any coagulated substance," probably from Old English crudan "to press, drive," from PIE root *greut- "to press, coagulate," perhaps via ancestor of Gaelic gruth (because cognates are unknown in other Germanic or Romance languages).