Curd \Curd\, v. i. To become coagulated or thickened; to separate into curds and whey --Shak.

Source: Webster's Revised Unabridged Dictionary (1913)
 

Curd \Curd\ (k[^u]rd), n. [Of Celtic origin; cf. Gael. gruth, Ir, gruth, cruth, curd, cruthaim I milk.]

[Sometimes written crud.]

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.

Source: Webster's Revised Unabridged Dictionary (1913)
 

Curd \Curd\ (k?rd), v. t. [imp. & p. p. Curded; p. pr. & vb. n. Curding.]

To cause to coagulate or thicken; to cause to congeal; to curdle.

Does it curd thy blood To say I am thy mother? --Shak.

Source: Webster's Revised Unabridged Dictionary (1913)