A substance that causes curdling, or something that turns milk or other liquids into curds; also, something that shocks or disturbs.
Agent noun formed from 'curdle' plus '-er,' denoting something or someone that performs the action of curdling.
In cooking, rennet is the secret curdler that cheesemakers use—it's an enzyme from calf stomachs that makes milk separate so reliably that the same cheese has been made the same way for centuries.
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