Curd

n.	1.	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. Curds and cream, the flower of country fare. - Dryden.
	2.	The coagulated part of any liquid.
	3.	The edible flower head of certain brassicaceous plants, as the broccoli and cauliflower. Broccoli should be cut while the curd, as the flowering mass is termed, is entire. - R. Thompson. Cauliflowers should be cut for use while the head, or curd, is still close and compact. - F. Burr.
v. t.	1.	To cause to coagulate or thicken; to cause to congeal; to curdle. [imp. & p. p. Curded; p. pr. & vb. n. Curding.] Does it curd thy blood To say I am thy mother? - Shak.
v. i.	1.	To become coagulated or thickened; to separate into curds and whey

Noun	1.	curd - a coagulated liquid resembling milk curd; "bean curd"; "lemon curd"
	2.	curd - coagulated milk; used to made cheese; "Little Miss Muffet sat on a tuffet eating some curds and whey"

Devonshire cream, albumen, batter, blood clot, bonnyclabber, butter, buttermilk, casein, certified milk, cheese, clabber, clot, clotted cream, coagulate, coagulum, condensed milk, cornstarch, crassamentum, cream, dairy products, dough, egg white, embolus, gaum, gel, gelatin, ghee, glair, glop, glue, gluten, goo, gook, goop, gruel, grume, gumbo, gunk, half-and-half, heavy cream, jam, jell, jelly, legumin, light cream, loblolly, lopper, loppered milk, margarine, milk, molasses, mucilage, mucus, nonfat dry milk, oleo, oleomargarine, pap, paracasein, paste, porridge, pudding, pulp, puree, putty, raw milk, rob, semifluid, semiliquid, size, skim milk, soup, sour cream, starch, sticky mess, syrup, thrombus, treacle, turn, whey, whipping cream, yogurt

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