curd


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curd

[kərd]
(botany)
The edible flower heads of members of the mustard family such as broccoli.
(food engineering)
The clotted portion of soured milk or milk treated with an acid or enzyme; used in making cheese.
Any food resembling milk curd.
References in periodicals archive ?
Fill each baked tart shell with about 1/4 cup lime curd and chill at least 20 minutes and up to 1 day (cover, with wrap lying against surface of curd, if chilling longer than an hour).
Epigamia Artisanal Curd has started a paradigm shift for dairy brands by providing a lactose-free alternative to consumers.
As with any cheese, using whole milk creates more resulting curd than two percent because the cheese itself is a combination of butterfat and protein.
Fourth (5% curd ghee--G4) and fifth (10% curd ghee G5) group were ghee from curds and they were supplied with the above-mentioned diet with 5 and 10% ghee obtained from curdling of milk respectively.
It is drained, not pressed, so some liquid remains with the large or small curds.
Raan (lamb leg), 400gm; curd, 150gm; red chilli powder, 10gm; garam masala, 10gm cumin powder, 5gm; coriander powder, 5gm; dried fenugreek leaves (kasuri methi), 5gm; salt, 10gm; mustard oil, 150ml; nutmeg, 5gm; ginger-garlic paste, 20gm
Curd explains that as the market has added producers, the diversity of products offered at the market has increased.
Roughly spread the lemon curd over the top but not quite to the edge.
Let sit at room temperature for 12 to 24 hours, or until a uniform mass of curd has pulled away from the side of the pot and there is a clear layer of whey over the top.
Now is the time to protect the curds of cauliflowers you've grown before they become damaged by frost.
GOOD ENOUGH TO EAT - Protecting cauliflowers NOW is the time to protect the curds of cauliflowers you've grown before they become damaged by frost.
INGREDIENTS (Makes 12) 225ml/8fl oz milk 50g/2oz butter, diced 2 eggs, lightly beaten 500g/1lb 2oz strong white bread flour, plus extra for dusting 50g/2oz caster sugar 1 x 7g sachet dried fast-action yeast Zest 2 lemons For the filling 200g/7oz lemon curd For the topping 2 egg whites 100g/4oz caster sugar METHOD Make up the dough following the classic doughnut method to the end of step four, adding the lemon zest to the other dry ingredients in step two.