The word “curd” refers to a dairy product that forms when milk coagulates, separating into solid and liquid components. The solid portion, known as curds, is the basis for cheese production, while the liquid, called whey, is the byproduct. Curds can also refer to the soft, lumpy substance produced when milk sours or when an acid is added to it. In a broader context, “curd” can be used to describe similar coagulated materials in other contexts.
