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Webster 1913 Edition

Curd

Curd

(kûrd)
,
Noun.
[Of Celtic origin; cf. Gael.
gruth
, Ir,
gruth
,
cruth
, curd,
cruthaim
I milk.]
[Sometimes written
crud
.]
1.
The coagulated or thickened part of milk, as distinguished from the whey, or watery part. It is eaten as food, especially when made into cheese.
Curds
and cream, the flower of country fare.
Dryden.
2.
The coagulated part of any liquid.
3.
The edible flower head of certain brassicaceous plants, as the broccoli and cauliflower.
Broccoli should be cut while the
curd
, as the flowering mass is termed, is entire.
R. Thompson.
Cauliflowers should be cut for use while the head, or
curd
, is still close and compact.
F. Burr.

Curd

(kûrd)
,
Verb.
T.
[
imp. & p. p.
Curded
;
p. pr. & vb. n.
Curding
.]
To cause to coagulate or thicken; to cause to congeal; to curdle.
Does it
curd
thy blood
To say I am thy mother?
Shakespeare

Curd

,
Verb.
I.
To become coagulated or thickened; to separate into curds and whey
Shak.

Webster 1828 Edition

Curd

CURD

,
Noun.
[See Crystal.] The coagulated or thickened part of milk, which is formed into cheese, or, in some countries, eaten as common food. The word may sometimes perhaps be used for the coagulated part of any liquor.

CURD

,
Verb.
T.
To cause to coagulate; to turn to curd.

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