curd

n. milk product which is eaten as a food or made into cheese

Curd is a dairy product obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar and then draining off the liquid portion (called whey). Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria) will also naturally produce curds, and sour milk cheese is produced this way. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or "curds". The rest, which contains only whey proteins, is the whey. In cow's milk, 80% of the proteins are caseins. Curd products vary by region and include cottage cheese, quark (both curdled by bacteria and sometimes also rennet) and paneer (curdled with lemon juice). The word can also refer to a non-dairy substance of similar appearance or consistency, though in these cases a modifier or the word curdled is generally used (e.g. bean curd, lemon curd, or curdled eggs).
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Noun
1. a coagulated liquid resembling milk curd; "bean curd"; "lemon curd"
(hypernym) foodstuff, food product
(hyponym) bean curd, tofu
2. coagulated milk; used to made cheese; "Little Miss Muffet sat on a tuffet eating some curds and whey"
(hypernym) dairy product
(substance-holonym) cheese

(v. t.)
To cause to coagulate or thicken; to cause to congeal; to curdle.
  

(v. i.)
To become coagulated or thickened; to separate into curds and whey
  

(n.)
The edible flower head of certain brassicaceous plants, as the broccoli and cauliflower.
  

(n.)
The coagulated part of any liquid.
  

(n.)
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.
  

  crud