Welcome to Anagrammer Crossword Genius! Keep reading below to see if curdle 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 curdle.
curdle
Searching in Crosswords ...
The answer CURDLE has 42 possible clue(s) in existing crosswords.
Searching in Word Games ...
The word CURDLE is VALID in some board games. Check CURDLE in word games in Scrabble, Words With Friends, see scores, anagrams etc.
Searching in Dictionaries ...
Definitions of curdle in various dictionaries:
verb - turn into curds
verb - go bad or sour
verb - turn from a liquid to a solid mass
more
Word Research / Anagrams and more ...
Keep reading for additional results and analysis below.
| Possible Crossword Clues |
|---|
| Turn |
| Sour |
| Get lumpy |
| Turn bad, as milk |
| Turn sour |
| Spoil |
| Go bad or sour |
| Congeal |
| Of milk, go sour and form soft substance |
| Go sour, milk or blood |
| Possible Jeopardy Clues |
|---|
| To congeal, as milk does when it spoils |
| Possible Dictionary Clues |
|---|
| Separate or cause to separate into curds or lumps. |
| separate or cause to separate into curds or lumps. |
| If a liquid curdles, or you curdle it, it gets thicker and develops lumps. |
| to change into curd, or to become sour |
| turn from a liquid to a solid mass |
| go bad or sour |
| turn into curds |
| To change into curd. See Synonyms at coagulate. |
| To become congealed as if by having changed into curd: The blood in my veins curdled at the horrific sight. |
| To go bad or become spoiled. |
| Curdle might refer to |
|---|
| In cookery, curdling is the breaking of an emulsion or colloid into large parts of different composition through the physico-chemical processes of flocculation, creaming, and coalescence. Curdling is intentional and desirable in making cheese and tofu; unintentional and undesirable in making sauces and custards. Curdling occurs naturally in cows' milk, if it is left open to air for a few days in a warm environment. Milk is composed of several compounds, primarily fat, protein, and sugar. The protein in milk is normally suspended in a colloidal solution, which means that the small protein molecules float around freely and independently. These floating protein molecules refract light and contribute (with the suspended fat) to the white appearance of milk. Normally these protein molecules repel each other, allowing them to float about without clumping, but when the pH of their solution changes, they can attract one another and form clumps. This is what happens when milk curdles, as the p |