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The Collaborative International Dictionary of English v.0.48 (gcide)

Curd \Curd\ (k[^u]rd), v. t. [imp. & p. p. {Curded}; p. pr. &
vb. n. {Curding}.]
To cause to coagulate or thicken; to cause to congeal; to
curdle.
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Does it curd thy blood
To say I am thy mother? --Shak.
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Curd \Curd\ (k[^u]rd), n. [Of Celtic origin; cf. Gael. gruth,
Ir, gruth, cruth, curd, cruthaim I milk.] [Sometimes written
{crud}.]
1. The coagulated or thickened part of milk, as distinguished
from the whey, or watery part. It is eaten as food,
especially when made into cheese.
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Curds and cream, the flower of country fare.
--Dryden.
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2. The coagulated part of any liquid.
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3. The edible flower head of certain brassicaceous plants, as
the broccoli and cauliflower.
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Broccoli should be cut while the curd, as the
flowering mass is termed, is entire. --R. Thompson.
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Cauliflowers should be cut for use while the head,
or curd, is still close and compact. --F. Burr.
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Curd \Curd\, v. i.
To become coagulated or thickened; to separate into curds and
whey --Shak.
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