curd

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curd

(kerd),
The coagulum of milk.

curd

(kĕrd) [ME]
Milk that has been curdled (usually by an acid such as vinegar or rennet). This produces a mass of casein, a dairy protein. Cottage cheese and paneer are both examples of curd.

curd

the solid component of MILK, that forms when milk coagulates (see COAGULATION), usually through the action of RENNIN, an ENZYME. Curd is made up of CASEIN and is used in cheese-making.

curd

the proteinaceous part of milk precipitated by rennin. Usually contains some fat when whole milk is used.
References in periodicals archive ?
Set up an ice water bath in a large bowl before starting the custard so it can be cooled quickly to prevent the eggs within the custard from overcooking and curdling.
ATry using double cream - this should stop it curdling - and fillet steak is fine.
To avoid curdling, watch the sauce carefully, and don't let it get too hot,'' warned Fay.
Karen Petts, Lambeth, South London Try using double cream, this should stop it curdling.
And there is a fantasy scene where he does a curdling version of ``I've Got You Under My Skin'' to a batch of white supremists.
The egg-based desserts are usually cooked in a water bath to keep the eggs from curdling.