turn to curds
1curd — I. n. Caseine, coagulum of milk, coagulated milk. II. v. a. 1. Coagulate, convert into curds. 2. Thicken, coagulate, stiffen, chill, congeal. III. v. n. 1. Coagulate, turn to curds. 2. Thicken, coagulate, stiffen, chill, congeal …
2clabber — I noun raw milk that has soured and thickened • Hypernyms: ↑dairy product II verb turn into curds curdled milk • Syn: ↑curdle, ↑clot …
3Cheese — For other uses, see Cheese (disambiguation). A platter with cheese and garnishes …
4Manufacture of Cheddar cheese — Contents 1 Food ingredients used during manufacture 1.1 Milk 1.2 Rennet/chymosin/rennin 2 Equipment …
5Cheesemaker — A cheesemaking workshop with goats at Maker Faire 2011. The sign declares, Eat your Zipcode! , in reference to the locavore movement …
6Canadian cuisine — A small sampling of Canadian foods. Top to bottom, left to right: Montreal style smoked meat, Maple syrup, Canadian peameal bacon, Butter tart, Poutine, Nanaimo bar …
7Global cuisines — See also: Cuisine Hyderabadi Biryani, an Indian meat and rice dish …
8Culture of Canada — This article is part of a series History Canadians Canadian …
9Cuisine of the Midwestern United States — Chicago style deep dish pizza …
10Potato — Irish potato redirects here. For the confectionery, see Irish potato candy. For other uses, see Potato (disambiguation). Potato …
