Curd vs. Yogurt

Curdnoun

The part of milk that coagulates when it sours or is treated with enzymes; used to make cottage cheese.

Curdnoun

The coagulated part of any liquid.

Curdnoun

The edible flower head of certain brassicaceous plants.

Curdverb

(intransitive) To form curd; to curdle.

Curdverb

(transitive) To cause to coagulate or thicken; to cause to congeal; to curdle.

Curdnoun

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.

Curdnoun

The coagulated part of any liquid.

Curdnoun

The edible flower head of certain brassicaceous plants, as the broccoli and cauliflower.

Curdverb

To cause to coagulate or thicken; to cause to congeal; to curdle.

Curdverb

To become coagulated or thickened; to separate into curds and whey

Curdnoun

a coagulated liquid resembling milk curd;

Curdnoun

coagulated milk; used to made cheese;

Curd

Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking.

Yogurtnoun

A milk-based product thickened by a bacterium-aided curdling process, and sometimes mixed with fruit or other flavoring.

Yogurtnoun

Any similar product based on other substances (e.g. soy yogurt).

Yogurtnoun

a custard-like food made from curdled milk

Yogurtnoun

a semi-solid sourish food prepared from milk fermented by added bacteria, often sweetened and flavoured

Yogurt

Yogurt (UK: ; US: , from Turkish: yoğurt) also spelled yoghurt, yogourt or yoghourt, is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures.