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	Definition of curd - Merriam-Webster Online Dictionary
		Learn more about "curd" and related topics at Britannica.com
		Find more about "curd" instantly with Live Search
		See a map of "curd" in the Visual Thesaurus
	www.m-w.com /cgi-bin/dictionary?book=Dictionary&va=curd (58 words)

	Filling cheese moulds with a curd portion - Patent 3988090
		An apparatus for filling cheese moulds with curd portions issuing from vertical sieve cylinders with a feed for a whey/curd mixture at their top, the cylinders cooperate with the upperside of a table having an aperture.
		Sometimes it is desirable to change the height of the severed curd column portions, such in connection with the size or the volume of the cheese eventually to be made.
		1 the height H of curd portion 5 is indicated at the beginning of the severing operation to be performed by cutter 4.
	www.freepatentsonline.com /3988090.html (1056 words)

	Curd
		Curd or yogurt is a lactic fermentation of milk.
		Apart from the lactic acid organisms placed in the milk for the purpose of souring it, the acid of sour milk and its lectose content are important curative factors in a number of diseases.
		The use of curd in the form of buttermilk is highly beneficial in the treatment of obstinate skin disorders such as psoriasis and eczema.
	flavoursofindia.tripod.com /curd.html (801 words)

	Curd at AllExperts
		Curd is a dairy product obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar and then draining off the liquid portion (called whey).
		In Asia, curd is essentially a vegetarian preparation using yeast to ferment the milk.
		Cheese curds are popular in some French-speaking regions of Canada such as Quebec and parts of Ontario as well as in the Midwest of the United States.
	en.allexperts.com /e/c/cu/curd.htm (441 words)

	Definition of Curd from dictionary.net
		Broccoli should be cut while the curd, as the flowering mass is termed, is entire.
		Cauliflowers should be cut for use while the head, or curd, is still close and compact.
		To cause to coagulate or thicken; to cause to congeal; to curdle.
	www.dictionary.net /curd (137 words)

	Regulatory Buoys - Marker Buoys - CURD BUOYS - Marine Hardware
		We were founded on the concept of innovation and look forward to hearing any new ideas or concepts that you may have in the development of navigational aids.
		Curd buoys and floats are built using an outer shell of ABS plastic, corrosion resistant hardware and closed-cell polyurethane foam.
		For one year from date of purchase, Curd Enterprises will replace, to the original consumer any buoy found to be defective in material, workmanship or both.
	www.curdbuoy.com /faq.php (331 words)

	Lemon Curd Recipe & Photo - Joyofbaking.com
		Lemon Curd is like a lemon filling or custard in that it does not use special ingredients; just eggs, sugar, lemon juice, lemon zest, and unsalted butter.
		Once the lemon curd has become nice and thick (like hollandaise), remove it from the heat and strain to remove any lumps that may have formed.
		Always use fresh lemons to make lemon curd as the bottled lemon juice is a poor substitute and won't give you that wonderful sharp and refreshing citrus taste.
	www.joyofbaking.com /LemonCurd.html (807 words)

	Lemon Curd Cheesecake
		Susan Spungen's lemon curd cheesecake moves easily from a formal dessert course to a buffet to a relaxed afternoon tea.
		Curd can be stored in refrigerator in an airtight container up to 1 week.
		Stir lemon curd until smooth (it should be the consistency of thick sour cream) and spread over surface of cheesecake.
	www.oprah.com /foodhome/food/recipes/food_200511_cake.jhtml (467 words)

	A Foolproof Way to Make Luscious, Light Lemon Curd
		Lemon curd is so delicious, so luscious, and so versatile that I'm sure it's what all good lemons aspire to be when they grow up.
		Made by gently cooking a mixture of fresh lemon juice, sugar, butter, and eggs until thickened, lemon curd is also divine on buttered toast, a simple and perfect way to appreciate the curd's cool, satiny texture.
		And a dollop of lemon curd tastes delicious with a piece of gingerbread or a slice of pound cake; its tart lemon flavor counters the spiciness of the former and the sweet richness of the latter.
	www.taunton.com /finecooking/pages/c00197.asp (1133 words)

	curd Definition in the Food Dictionary at Epicurious.com
		A creamy mixture made from juice (usually lemon, lime or orange), sugar, butter and egg yolks.
		When cool, the lemon (or lime or orange) curd becomes thick enough to spread and is used as a topping for breads and other baked goods.
		Various flavors of curd are available commercially in gourmet markets and some supermarkets.
	www.epicurious.com /cooking/how_to/food_dictionary/entry?id=2212 (184 words)

	Ricotta Pancakes With Lemon Curd, Try Chef Bobby Flay's Delicious Breakfast Recipe - CBS News
		Curd originates in England and can be made from the juice of any citrus fruit.
		As for the lemon curd, it is made from the juice of lemons, sugar, eggs and butter.
		Empty the contents of the lemon curd into a small saucepan and warm over low heat or remove the lid and place in a microwave for 2 minutes, stopping after 1 minute to stir the curd.
	www.cbsnews.com /stories/2005/11/02/earlyshow/contributors/bobbyflay/printable1003236.shtml (537 words)

	curd - Allrecipes
		When it coagulates, milk separates into a semisolid portion (curd) and a watery liquid (WHEY).
		When cool, the lemon (or lime or orange) curd becomes thick enough to spread and is used as atopping for breads and other baked goods.
		Various flavors of curd are available commercially in gourmet markets and some supermarkets.
	allrecipes.com /HowTo/curd/Detail.aspx (135 words)

	The Vegetarian Society UK - Information Sheet - Cheese & Rennet
		Cheese is made by coagulating milk to give curds which are then separated from the liquid, whey, after which they can be processed and matured to produce a wide variety of cheeses.
		For soft cheeses, the curds are sparingly cut and allowed to drain naturally.
		After pressing, the curds may be treated in a number of ways.
	www.vegsoc.org /info/cheese.html (1123 words)

	GourmetSleuth - How To Make Small Curd Cottage Cheese
		If hurried, it will cause the curd to shrink on the outside and harden and be mushy inside.
		Remove curds from the heat as soon as they firm and reach the desired temp.
		Allow to drain for several minutes, then rinse curd by immersing the cheese cloth and curd in lukewarm water.
	www.gourmetsleuth.com /smallcurdcottagecheese.htm (525 words)

	how to make curd (Site not responding. Last check: )
		If you heat the milk and add the curd when it is hot and also cover it tight with lid, the water evaporates and then condenses back on the curd.
		Hi I don't have the starter curd and I don't want to rely on the yogurt in the groceries could you tell me how do I make the curd with out the starter..
		I find that the curds set better in porcelian than steel and also in porcelean the curds don't go sour very soon.
	forumhub.mayyam.com /hub/viewlite.php?t=462 (683 words)

	curd - Eierbutter (English to German translation glossary) Food,Food & Dairy,
		Lemon curd is an English specialty and traditionally was served with scones at afternoon tea.
		A lighter filling can be made by adding heavy whipping cream to the lemon curd.
		is what my Oxford Duden gives for lemon curd but I will leave it up to a native speaker to tell you whether this is used or not.
	www.proz.com /?sp=h&id=512390 (475 words)

	National Center for Home Food Preservation \| NCHFP Publications
		Making lemon curd at home is sometimes perceived as a challenge to novice cooks, but once the home-food preserver has mastered the art of making this delicacy, its versatility and the demand for this item will be well worth the effort.
		Preparing a lemon curd is an exacting process, requiring special attention to selecting, preparing and assembling the freshest, highest-quality ingredients, blending them in the right order, and carefully cooking to the right temperature, to achieve a homogenous product.
		The water should not boil vigorously or touch the bottom of the top double-boiler pan or bowl in which the curd is to be cooked.
	www.uga.edu /nchfp/publications/nchfp/factsheets/lemoncurd.html (1432 words)

	Lemon Curd, Lemon Recipe
		Lemon curd is also fantastic on buttered toast, and also wonderful as a filling in trifles, tarts, and cakes.
		May be kept in the refrigerator for up to two weeks and in the freezer for approximately two months.
		For lime curd, substitute fresh lime juice and lime zest for the lemon.
	whatscookingamerica.net /LemonCurd.htm (233 words)

	curd - definition by dict.die.net
		curd n 1: a coagulated liquid resembling milk curd: "bean curd"; "lemon curd" 2: coagulated milk; used to made cheese: "Little Miss Muffet sat on a tuffet eating some curds and whey"
		gruth, Ir, gruth, cruth, curd, cruthaim I milk.] [Sometimes written crud.] 1.
		Curding.] To cause to coagulate or thicken; to cause to congeal; to curdle.
	dict.die.net /curd (157 words)

	Curd - Glossary - Hormel Foods
		Cheese Curd - A small solid that is formed during the first stage of cheesemaking when milk is coagulated, separating it into solids of protein and liquid.
		If the Curds are to be made into cheese, they go through several processes which include first being cut to a general size (fine, medium or large, also referred to as "coarse") which determines the texture of the cheese being produced.
		As the Curds are cut, the whey is removed and drained and then used for cheese making while the Curds are then cooked, pressed, milled, and salted for the final stages of the cheesemaking process.
	www.hormel.com /kitchen/glossary.asp?id=35340&hlite=true&querytext=Cure (298 words)

	Dry curd cottage cheese sources - SCD Web Library
		Dry curd cottage cheese (dccc) can be frozen, and when thawed the curd has a softer, lighter consistency which is useful when baking.
		SCD-legal dry curd cottage cheese may also be called "farmer's cheese" or "dry curd farmer cheese".
		No milk products are added to cream the dry curd after the culture has worked on the curd (no milk is added after fermentation).
	www.scdiet.org /8resources/drycurd_sources.html (1340 words)

	Recipes : Petite Lemon Curd Cookies : Food Network
		Add yolk mixture to remaining lemon mixture, then reduce heat to low and cook, whisking constantly, until curd is thick enough to hold marks of whisk, about 2 minutes.
		Transfer lemon curd to pastry bag or plastic bag (snip an 1/8-inch opening in a corner of plastic bag).
		Cookies (baked and coated with confectioners' sugar but not filled with lemon curd) keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 1 week.
	www.foodnetwork.com /food/recipes/recipe/0,1977,FOOD_9936_27990,00.html (485 words)

	how to make curd
		And I dint even bring curd from India to start my curd anytime.One time i just bought the yogurt served in the air plane and I started making curd in my house with that as a starter.
		The stringy curd may be due to lot of reasons.
		Make sure to make curds in stoneware or corning ware or porcelain dishes and not steelcoz steel or aluminium dishes make it sour even though when curd is not yet done.
	forumhub.com /southfood/28754.13.51.33.html (911 words)

	Indian Cuisine: Dahi (Curd)
		Will answer most of your queries about Indian foods, laying more emphasis on the approach to cooking rather than the recipe itself.
		Curds or Dahi should be made with full fat milk.
		Bring the milk to boil stirring constantly, so as not to let milk stick at the bottom.
	en.allexperts.com /q/Indian-Cuisine-759/Dahi-Curd.htm (439 words)

	Chocolate & Zucchini :: View topic - Lemon Curd
		You can use lemon curd as a filling for thumbprint cookies/ biscuits as well, and (apparently) to sandwich plain layer cakes such as a Victoria sponge, for a lemony flavour.
		Recently, I made lime curd, which I poured into a tart shell, let sit in the fridge to firm up, then spread sliced mango over the top.
		A 5 layer sponge (uses most of the egg whites) filled with lemon curd (that uses all the yolks) and covered with pillowy Italian meringue (there goes the rest of the egg white).
	www.chocolateandzucchini.com /forums/viewtopic.php?p=9476&highlight= (1334 words)

	Recipe - Adam's Lime Curd - Pacific School of Herbal Medicine
		Then stir continuously, alternating with a whisk and a wooden spoon until the curd thickens.
		Continue to stir continuously, alternating with the whisk and wooden spoon until the curd thickly coats the spoon, about 5 minutes more.
		Remove the curd from the heat and whisk until no more steam rises.
	www.pshm.org /recipe_lime_curd.shtml (181 words)

	Grapefruit Curd
		Stir gently or the curd will be filled with tiny air bubbles.
		Continue to stir the mixture until the curd thickens and coats the back of a metal spoon, about 5 minutes.
		Slowly pour the curd through the sieve and into the chilled bowl to strain the zest and any small lumps from the curd.
	www.canningpantry.com /grapefruitcurd.html (401 words)

	Lemon Curd Question - Home Cooking - Chowhound (Site not responding. Last check: )
		I usually make my lemon curd with 3 eggs, using both the white and the yolk, and have always enjoyed the end product.
		However, my sister was over this week and balked at the use of the whites, claiming she doubles the amount of eggs and uses yolks only.
		I'm making a lot of lemon curd based recipes this holiday, and was wondering of this would make a huge difference in taste, texture etc....
	www.chowhound.com /topics/341588 (749 words)

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