The word ‘curd’ refers to the solid part that forms when milk coagulates. It is a key component in the production of cheese and is created when milk is allowed to sour and thicken, often by the addition of an acidic substance or rennet. Curd can also refer to products made from the solid part of milk, such as cottage cheese or the soft cheese that is used in various dishes. Additionally, in a broader context, ‘curd’ can describe any thickened or coagulated substance in cooking or food preparation.
