The thick, lumpy white or yellow solid parts that separate from milk when it sours or when acid is added, used to make cheese.
From Middle English 'crud' or 'curd,' possibly from Old Norse 'kurndr,' or onomatopoetic in origin. The word appears in early dairy farming contexts across Germanic languages.
Making cheese starts with curds and whey—the same nursery rhyme reference! Cheesemakers have perfected the process of controlling curd formation to create hundreds of different cheese varieties.
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