- Often curds. a substance consisting mainly of casein and the like, obtained from milk by coagulation, and used as food or made into cheese.
- any substance resembling this.
- Also called curd cheese. Chiefly Northeastern and Southern U.S. cottage cheese.
- the edible flower heads of cauliflower, broccoli, and similar plants.
- to turn into curd; coagulate; congeal.
Origin of curd
Regional variation note
Examples from the Web for curd
You may make it of milk that is entirely sweet by forming the curd with rennet.Directions for Cookery, in its Various Branches
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.
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.
We drew the whey hours ago, and now we are just done putting the curd to press.The Octopus
The butter is the lightest and the curd is the heaviest constituent.The Stock-Feeder's Manual
Charles Alexander Cameron
- (often plural) a substance formed from the coagulation of milk by acid or rennet, used in making cheese or eaten as a food
- something similar in consistency
- to turn into or become curd
Word Origin and History for curd
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).