The word “curd” refers to a dairy product that is formed when milk coagulates, separating into solid and liquid components. The solid part is the curd itself, which is often used in cheese-making. Curd can also refer to the semi-solid mass produced when milk sours or is treated with an acid or rennet. In a broader context, “curd” might also refer to similar coagulated substances in other contexts, such as in the preparation of desserts like lemon curd.
