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. [1913 Webster]

Curds and cream, the flower of country fare. --Dryden. [1913 Webster]

2. The coagulated part of any liquid. [1913 Webster]

3. The edible flower head of certain brassicaceous plants, as the broccoli and cauliflower. [1913 Webster]

Broccoli should be cut while the curd, as the flowering mass is termed, is entire. --R. Thompson. [1913 Webster]

Cauliflowers should be cut for use while the head, or curd, is still close and compact. --F. Burr. [1913 Webster]

Source: The Collaborative International Dictionary of English v.0.48
 

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

To cause to coagulate or thicken; to cause to congeal; to curdle. [1913 Webster]

Does it curd thy blood To say I am thy mother? --Shak. [1913 Webster]

Source: The Collaborative International Dictionary of English v.0.48
 

Curd \Curd\, v. i. To become coagulated or thickened; to separate into curds and whey --Shak. [1913 Webster]

Source: The Collaborative International Dictionary of English v.0.48
 

81 Moby Thesaurus words for "curd": 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

Source: Moby Thesaurus II by Grady Ward, 1.0
 

curd

Source: WordNet (r) 2.0
 

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)