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From Middle English curd, a metathetic variant of Middle English crud, crudde (coagulated substance). More at crud.



curd (plural curds)

  1. The part of milk that coagulates when it sours or is treated with enzymes; used to make cottage cheese.
  2. The coagulated part of any liquid.
  3. The edible flower head of certain brassicaceous plants.
    • R. Thompson
      Broccoli should be cut while the curd, as the flowering mass is termed, is entire.
    • F. Burr
      Cauliflowers should be cut for use while the head, or curd, is still close and compact.
    • 2010, Geoff Stebbings, Growing Your Own Fruit and Veg For Dummies, Chichester, W. Sussex: John Wiley & Sons, →ISBN, pages 162–163:
      This beautiful vegetable [Romanesco broccoli] looks rather like a green cauliflower designed by a mathematician and has lime-green 'spiralled' curds. The curds are nutty and tasty, and romanesco is worth growing just for its good looks. You can use romanesco in the same ways that you would normally use cauliflower but the flavour is sweeter and they look far more impressive. I try to leave them in large pieces when serving them because they're so beautiful.

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curd (third-person singular simple present curds, present participle curding, simple past and past participle curded)

  1. (intransitive) To form curd; to curdle.
  2. (transitive) To cause to coagulate or thicken; to cause to congeal; to curdle.
    • Shakespeare
      Does it curd thy blood / To say I am thy mother?

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