0 the solid substance that forms when milk turns sour
1 the solid substance that is left when the liquid is removed from milk
I owned some turkeys, and she presented me with the curds from the milk to feed them.
It is usually studded with caraway seeds, the most natural spice for curds.
The curd is salted after draining and sold in small parchment packages.
They are stone-faced, white as a curd, there's something to take the eye!
They were breaking up the masses of curd before putting them into the vats.
This is supplemented by variable amounts of milk, curds and dairy products.
Confusion curds fractal from this, a buttermilk sky.
Now there probably are some such -properties identifiable in any cooking case, for example in the production of curd.