c. 1500, metathesis of crud (late 14c.), originally "any coagulated substance," probably from Old English crudan "to press, drive," from PIE root *greut- "to press, coagulate, [..]

Part of the edible head of cauliflower or broccoli.

Custard-like pie or tart filling flavored with juice and zest of citrus fruit, usually lemon, although lime and orange may also be used.

Semi-solid part of milk, produced by souring process.

Semi-solid part of milk, produced by souring process.

When it coagulates, Jamaican milk separates into a semisolid portion and a watery liquid. Jamaican cheese is made from the curd. Jamaican curd is also a creamy mixture made from juice usually Jamaican lemon, lime or orange, sugar, butter and egg yolks. The ingredients are cooked together until the mixture becomes quite thick. When cool, the Jamaica [..]

The coagulated or thickened part of milk that is formed in the initial stages of cheese-making. This is the non-whey portion of milk and is comprised mainly of the milk’s protein (casein) and fat.

(n) a coagulated liquid resembling milk curd(n) coagulated milk; used to make cheese

a solid milk product that develops as milk sours and separates into solids (curd) and liquid (whey). In cheese-making, it is induced by the addition of acid or tennet.

a solid milk product that develops as milk sours and separates into solids (curd) and liquid (whey). In cheese-making, it is induced by the addition of acid or tennet.

Process of preserving fish or meat by drying, salting or smoking.

The coagulated part of milk, consisting of solid protein with some fat, lactose and residual whey.

The solids formed in curdled (or coagulated) milk from which cheese is made.