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 ?
Smooth soured cream over top and drizzle over remaining curd.
Frustration was creeping in and it was Sam Curd who settled the ship with an excellent never give up attitude.
Owner Nicole Paquin said demand for their fresh cheese has been steady since they first opened, often selling out of their signature flavoured curds.
In view of above circumstances, he said that the increase in milk and curd prices has become essential, however, the Deputy Commissioner Hyderabad maintained that no injustice has been done with cattle owners while fixing the milk and curd prices.
Strain lime curd into a shallow bowl and set in a bowl of ice water.
Cool completely, and store in an airtight container before serving with a pot of the curd as a dip.
Using a long kitchen knife, cut the curd into one-inch cubes then let it sit about 10 minutes, allowing the yellowish whey to separate.
The bean curd chips tasted like chicharon, bringing life to the mee siam.
Curd cheese is one of the most commercialized and consumed foods even though it is homemade and the absence of microbiological contamination cannot be ensured; however, it has social and economic relevance, especially for small-sized farms [4].
Mozzarella is a high moisture soft cheese that belongs to the category of stretched curd cheeses.
(3) Further heating these two types of butter, we can procure cream and curd ghee respectively.