Welcome to Anagrammer Crossword Genius! Keep reading below to see if curd is an answer to any crossword puzzle or word game (Scrabble, Words With Friends etc). Scroll down to see all the info we have compiled on curd.
curd
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The answer CURD has 93 possible clue(s) in existing crosswords.
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The word CURD is VALID in some board games. Check CURD in word games in Scrabble, Words With Friends, see scores, anagrams etc.
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Definitions of curd in various dictionaries:
noun - a coagulated liquid resembling milk curd
noun - coagulated milk
The part of milk that coagulates when the milk sours or is treated with enzymes.
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Keep reading for additional results and analysis below.
| Possible Jeopardy Clues |
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| Cottage cheese comes in small, medium & large sizes of this dairy substance |
| Possible Dictionary Clues |
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| a soft, white substance formed when milk coagulates, used as the basis for cheese. |
| A soft, white substance formed when milk coagulates, used as the basis for cheese. |
| The edible head of a cauliflower. |
| coagulated milk used to made cheese |
| a coagulated liquid resembling milk curd |
| the solid substance that forms when milk turns sour |
| the solid substance that is left when the liquid is removed from milk |
| The part of milk that coagulates when the milk sours or is treated with enzymes. Curd is used to make cheese. |
| A coagulated liquid that resembles milk curd. |
| To form or cause to form into curd curdle. |
| Curd description |
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Curds are a dairy product obtained by coagulating milk in a process called curdling. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. 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 cheeses are produced this way. Producing cheese curds is one of the first steps in cheesemaking; the curds are pressed and drained to varying amounts for different styles of cheese and different secondary agents (molds for blue cheeses, etc.) are introduced before the desired aging finishes the cheese. The remaining liquid, which contains only whey proteins, is the whey. In cow's milk, 90 percent of the proteins are caseins. * In Indian English, used only in the Indian subcontinent, curd (or curds) is used to refer to the |