• enPR: kû(r)d, IPA: /kɜː(ɹ)d/

curd (plural curds)

1. The part of milk that coagulates when it sours or is treated with enzymes; used to make cottage cheese, dahi, etc.
2. The coagulated part of any liquid.
3. The edible flower head of certain brassicaceous plants.

   • Broccoli should be cut while the curd, as the flowering mass is termed, is entire.

   • Cauliflowers should be cut for use while the head, or curd, is still close and compact.

• French: lait caillé, caillot
• German: Käsebruch
• Italian: coagulo, cagliata
• Portuguese: coalho
• Russian: творо́г
• Spanish: cuajada, cuajo

curd (curds, present participle curding; 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.
   • c. 1604–1605, William Shakespeare, “All’s VVell, that Ends VVell”, in Mr. William Shakespeares Comedies, Histories, & Tragedies: Published According to the True Originall Copies (First Folio), London: Printed by Isaac Iaggard, and Ed[ward] Blount, published 1623, OCLC 606515358 ↗, [Act I, scene iii]:

     Does it curd thy blood / To say I am thy mother?

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