n. [ 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. [ 1913 Webster ]

Curds and cream, the flower of country fare. Dryden. [ 1913 Webster ]

2. The coagulated part of any liquid. [ 1913 Webster ]

3. The edible flower head of certain brassicaceous plants, as the broccoli and cauliflower. [ 1913 Webster ]

Broccoli should be cut while the curd, as the flowering mass is termed, is entire. R. Thompson. [ 1913 Webster ]

Cauliflowers should be cut for use while the head, or curd, is still close and compact. F. Burr. [ 1913 Webster ]

Curd

v. t. [ imp. & p. p. Curded; p. pr. & vb. n. Curding. ] To cause to coagulate or thicken; to cause to congeal; to curdle. [ 1913 Webster ]

Does it curd thy blood
To say I am thy mother? Shak. [ 1913 Webster ]

Curd

v. i. To become coagulated or thickened; to separate into curds and whey Shak. [ 1913 Webster ]

Curdiness

n. The state of being curdy. [ 1913 Webster ]

Curdle

v. i. [ From Curd. ] [ Sometimes written crudle and cruddle. ] 1. To change into curd; to coagulate; as, rennet causes milk to curdle. Thomson. [ 1913 Webster ]

2. To thicken; to congeal. [ 1913 Webster ]

Then Mary could feel her heart's blood curdle cold. Southey. [ 1913 Webster ]

Curdle

v. t. [ imp. & p. p. Curdled p. pr. & vb. n. Curdling ] 1. To change into curd; to cause to coagulate. “To curdle whites of eggs” Boyle. [ 1913 Webster ]

2. To congeal or thicken. [ 1913 Webster ]

My chill blood is curdled in my veins. Dryden. [ 1913 Webster ]

Curdless

a. Destitute of curd. [ 1913 Webster ]

Curdy

a. Like curd; full of curd; coagulated. “A curdy mass.” Arbuthnot. [ 1913 Webster ]

German-English: TU-Chemnitz DING DictionaryDING DE-EN Dictionary

Kernseife { f } | Kernseifen { pl }

curd soap | curd soaps[Add to Longdo]

Japanese-English: EDICT DictionaryEDICT JP-EN Dictionary

カード

[ka-do](n) (1) card; (2) curd; (P)#1139[Add to Longdo]

揚げ

[あげ, age](n, n-suf) fried bean curd; (P)#10341[Add to Longdo]

豆腐

[とうふ, toufu](n) tofu; bean-curd; (P)#13883[Add to Longdo]

カードル

[ka-doru](n, vs) (1) curdle; (n) (2) bundle (fre[Add to Longdo]

ソフトカードミルク

[sofutoka-domiruku](n) soft curd milk[Add to Longdo]

卯の花

[うのはな, unohana](n) (1) bean-curd lees; soybean pulp; refuse from tofu; (2) deutzia; Deutzia crenata[Add to Longdo]

巻繊;巻煎

[けんちん;けんちゃん;けんちぇん, kenchin ; kenchan ; kenchien](n) (1) fried finely minced daikon, great burdock, carrot and shiitake mushrooms wrapped with crumbled tofu in dried beancurd and deep-fried; (2) (abbr) (See 巻繊汁) Japanese tofu and vegetable chowder; (3) (arch) (orig. meaning) black soybean sprouts fried in sesame seed oil wrapped in dried beancurd and stewed[Add to Longdo]

鬼気迫る

[ききせまる, kikisemaru](exp, v5r) (usu. modifying a noun) to be bloodcurdling; to be ghastly[Add to Longdo]

凝り固まる

[こりかたまる, korikatamaru](v5r, vi) to coagulate; to curdle; to clot; to be fanatical[Add to Longdo]

凝結

[ぎょうけつ, gyouketsu](n, vs) coagulation; freezing; solidification; curdling; setting; congealing[Add to Longdo]

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