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How to use Curd in a sentence

Looking for sentences and phrases with the word Curd? Here are some examples.

Sentence Examples
Curd is boiled, cooled and whisked buffalo milk poured into earthenware pots and left to set.
Curd mixed with vegetables and salt as well as other sour milk products are very popular as well.
The current limited-edition Lemon Curd will become a permanent line.
He's currently looking for a producer to supply Yorkshire jam and lemon curd.
Soy milk can be used in place of cow's milk or can be used to make curd in the form of tofu or tempeh.
Bean curd or tofu can be justifiably called a great invention of ancient China.
Lin says for the home-style bean curd they use soft tofu and mix it with shredded pork, red pepper and green onion.
The curd mat is transferred into a cookerstretcher of his own design, which heats the curd and continues to drain off liquid.
The report made the case for reducing the number of plants processing milk into butter, milk powder and curd from 11 to four.
The curd is perfectly complemented by the thick warm brown treacle topping that titillates the palate of dessert lovers anywhere.
It took Vyaas 25 years to grow his moustaches, nurturing them with almonds, curd, ghee and lemon every day.
Cottage Cheese, also a fresh unripened cheese, generally has additional milk or cream mixed with the curd.
In fresh, unripened cheese, the curd, separated from the whey, can be used immediately.
In a bowl, mix together goat cheese curd, sugar, cream, sour cream and lemon zest.
Milk, butter, sour cream, and curd cheese were traditionally highly prized additions to the diet.
Carbon dioxide is pumped into the dressing, which is mixed before it is added to the curd to displace oxygen and prevent spoilage.
Standard dishes such as stewed beef and home-style bean curd are frequently requested here.
The curd is more lemony than a lemon drop and therefore the Chantilly cream is the perfect topping.
Originally, such cheesecakes were made with soft, home-made curd cheeses but these days we use light cream cheese from the supermarket.
In Russia paskha, an enriched mixture of curd cheese, spices, nuts, dried fruit, and sugar, is traditionally eaten at Easter.
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Examples from Classical Literature
The curd is firmed more in the whey than for Limburger, and more acid is developed.
In koumiss and kefir the curd is very finely divided and will remain in suspension for a long time as with butter milk.
These soaps are prepared by adding the medicant to curd soap, and then making in a tablet form for use.
The heat does not cook the curd in the vat any more than it cooks the milk in the cow's udder.
It is asserted by some makers that butter prepared from whole milk, or from scalded cream, contains a large proportion of curd.
Adequate refrigeration is requisite both to chill the curd before molding and to preserve it after packaging.
The acid curd then is casein or some combination of casein with the precipitant acid.
The mass curdles and separates into a solid curd and a clear fluid, which contains the lactose.
You may make it of milk that is entirely sweet by forming the curd with rennet.
Keep the pan covered till the curd be sufficiently firm to cut, three or four times across with a saucer, as the whey leaves it.
We drew the whey hours ago, and now we are just done putting the curd to press.
If the milk was uncolored or colored with annatto the curd when thus treated will be white.
Rennet is added to the milk to coagulate it, and then the curd, from which nearly all the water is removed, is allowed to ripen.
With the temperature at the right point, rennet is added to coagulate the milk, or form the curd.
Fresh sweet milk curd and fresh butter are pressed together as in making Crowdie or cruddy butter in Scotland.
The cheese must be of evener texture than if made of curd of different degrees of richness mixed together.
A strict vegetarian diet is followed at lunch and dinner with dl, 10 to 12 chapatis, veggies and curd.
In their manufacture the cooking of the curd takes a prominent place.
When ready to drain, the curd should be firm, smooth and mildly acid.
Its most abundant principles are cream, caseous matter or curd, and whey.
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