Curd is valid Scrabble Word

Definitions for CURD in dictionary:

VERB:
• to curdle
• To cause to coagulate or thicken; to cause to congeal; to curdle.
• To become coagulated or thickened; to separate into curds and whey
• turn into or become curd
NOUN:
• a soft, white substance formed when milk coagulates, used as the basis for cheese.
• a fatty substance found between the flakes of poached salmon.
• the edible head of a cauliflower.
• coagulated milk, used to make cheese
• 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.
• The coagulated part of any liquid.
• The edible flower head of certain brassicaceous plants, as the broccoli and cauliflower.
• a coagulated liquid resembling milk curd
• coagulated milk; used to make cheese

Words related to CURD

curded10 curdier10 curdiest11 curdiness12 curding11 curds8 curdy11

Words that contain CURD

curds8 curdy11 curded10 curdle9 curdier10 curding11 curdled11 curdler10 curdles10 curdiest11 curdlers11 curdling12 curdiness12 uncurdled13 curdinesses14 bloodcurdling20 bloodcurdlingly25

How to use CURD in a sentence

• They were breaking up the masses of curd before putting them into the vats.
• CURD SOAP is a nearly neutral soap, of pure soda and fine tallow.
• Still lower qualities of scented soap are made by using greater proportions of yellow soap, and employing a very common curd, omitting the oil soap altogether.
• For sulphur soap, the curd soap may be melted, and flowers of sulphur added while the soap is in a soft condition.
• The chief cement they employ for small work is the curd of buffalo-milk, called prakat.
• The thick sour milk left at the bottom, when the butter or cream is removed, is the curd here meant.
• The curd is then thoroughly broken by a machine like a chocolate-mill.
• The kettle is then moved over the hearth, and heated by a quick fire till the curd is hard enough, being broken into small lumps by continued stirring.
• The next day the Curd will be thick and firm above, and the drink clear under it.
• As soon as it beginneth to boil, put into it the whites of three or four Eggs beaten, and let it boil up gently, till the Eggs harden into a curd.
• I have here a sample of the curd which I will pass around in a moment for you to see.
• This picture shows this curd pressed in large cakes.
• Add to the curd a little salt and cream, mix all together with a spoon or the hands, and form into cakes or balls for the table.
• When it is sufficiently heated, empty the curd into strong muslin bags and hang up to drain for several hours.
• If properly scalded and drained, the curd will be quite dry and may be seasoned and served the same as other cottage cheese.
• The milk should be well scalded, but not allowed to boil, as that will render the curd tough and leathery.
• Have ready a clean piece of cheese cloth spread inside a colander, dip the curd into it, and leave it to drain.
• When well drained, remove the dry curd to a dish, rub it fine with the hands, add salt, and season with sweet cream, beating it well through the curd with a silver fork.

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