Curded: meaning, definitions and examples
๐ง
curded
[ หkษหrdษชd ]
food processing
Curded refers to the process where milk thickens and coagulates, separating into curds and whey. This process is essential in the making of cheese and certain dairy products. The curds formed can vary in texture and taste depending on the method used and the addition of enzymes or acids. It is a fundamental step in dairy processing, contributing to different flavors and consistencies in cheese production.
Synonyms
clotted, coagulated, thickened.
Examples of usage
- The milk curded when lemon juice was added.
- He learned how to make ricotta by curding milk.
- The chef explained how curded milk can be the base for various dishes.
Translations
Translations of the word "curded" in other languages:
๐ต๐น coalhado
๐ฎ๐ณ เคฆเคนเฅ
๐ฉ๐ช geronnen
๐ฎ๐ฉ berkurang
๐บ๐ฆ ะทะณััะตะฝะธะน
๐ต๐ฑ zsiadลy
๐ฏ๐ต ๅๅบใใ
๐ซ๐ท caillรฉ
๐ช๐ธ cuajado
๐น๐ท pฤฑhtฤฑlaลmฤฑล
๐ฐ๐ท ์๊ณ ๋
๐ธ๐ฆ ู ุฎุซุฑ
๐จ๐ฟ sraลพenรฝ
๐ธ๐ฐ zrazenรฝ
๐จ๐ณ ๅๅบ็
๐ธ๐ฎ strjen
๐ฎ๐ธ gerรฐ
๐ฐ๐ฟ ัาฏั
๐ฌ๐ช แแแแ แแแแแ
๐ฆ๐ฟ xarabalฤฑ
๐ฒ๐ฝ cuajado
Etymology
The word 'curd' comes from the Old English term 'curde', which is derived from the Germanic root 'kurdiz', meaning 'to thicken' or 'to curdle'. The use of the term dates back to the early medieval period, indicating the importance of milk preservation and cheese making in early agricultural societies. Over the centuries, the process of curdling milk has been refined and developed into various methods, leading to a wide range of dairy products. The process of curd formation is not only crucial in culinary practices but also highlights the transformation that food undergoes during processing. Variations of the term can be found in many languages, illustrating its significance in culinary history globally.