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. [ 1913 Webster ]

Curds and cream, the flower of country fare. Dryden. [ 1913 Webster ]

2. The coagulated part of any liquid. [ 1913 Webster ]

3. The edible flower head of certain brassicaceous plants, as the broccoli and cauliflower. [ 1913 Webster ]

Broccoli should be cut while the curd, as the flowering mass is termed, is entire. R. Thompson. [ 1913 Webster ]

Cauliflowers should be cut for use while the head, or curd, is still close and compact. F. Burr. [ 1913 Webster ]

v. t. [ imp. & p. p. Curded; p. pr. & vb. n. Curding. ] To cause to coagulate or thicken; to cause to congeal; to curdle. [ 1913 Webster ]

Does it curd thy blood
To say I am thy mother? Shak. [ 1913 Webster ]

v. i. To become coagulated or thickened; to separate into curds and whey Shak. [ 1913 Webster ]

n. The state of being curdy. [ 1913 Webster ]

v. i. [ From Curd. ] [ Sometimes written crudle and cruddle. ] 1. To change into curd; to coagulate; as, rennet causes milk to curdle. Thomson. [ 1913 Webster ]

2. To thicken; to congeal. [ 1913 Webster ]

Then Mary could feel her heart's blood curdle cold. Southey. [ 1913 Webster ]

v. t. [ imp. & p. p. Curdled p. pr. & vb. n. Curdling ] 1. To change into curd; to cause to coagulate. “To curdle whites of eggs” Boyle. [ 1913 Webster ]

2. To congeal or thicken. [ 1913 Webster ]

My chill blood is curdled in my veins. Dryden. [ 1913 Webster ]

a. Destitute of curd. [ 1913 Webster ]

a. Like curd; full of curd; coagulated. “A curdy mass.” Arbuthnot. [ 1913 Webster ]