n
The aging of cheese as part of its manufacture.
n
Milk formulated to be suitable for cats.
n
The stage of manufacturing Cheddar cheese and similar cheeses where the curd is cut into small pieces, often cubes, to drain the whey before being stacked and turned.
v
To prepare curds for making cheese.
n
The dried stomach of a calf, used for curdling milk for cheese.
n
Alternative form of clabber [Sour or curdled milk.]
n
A cheese curd product with a mild flavor that is drained but not pressed so some whey remains.
n
The part of milk that coagulates when it sours or is treated with enzymes; used to make cottage cheese, dahi, etc.
v
(transitive, intransitive) To form curds so that it no longer flows smoothly; to cause to form such curds. (usually said of milk)
n
Any foodstuff made from milk, such as cheese or yogurt.
n
(rare) The cutting of curds into blocks as part of cheesemaking.
v
(transitive, archaic) To curdle (milk), especially in the cheesemaking process.
n
The collecting of labels from cheese.
n
Alternative spelling of hash brownie [A brownie laced with hashish and eaten for its psychoactive effects.]
n
(regional, UK, school slang) Sauce, gravy, or syrup.
n
A kind of cannabis smoked in Morocco and Algeria, for narcotic or intoxicating effect.
n
Coagulated sour milk diluted with water.
v
(obsolete) To curdle; to turn, as milk; to coagulate.
n
Alternative form of rennet [An enzyme used as the first step in making cheese, to curdle the milk and coagulate the casein in it, derived by soaking the fourth stomach of a milk-fed calf in brine.]
n
Cream which has been treated with a benign bacterium to turn it slightly sour, often used as a condiment, or a topping for baked potatoes.
n
Alternative form of sour milk [A kind of dairy product produced by causing raw milk to somewhat congeal by addition of acid or fermentation through bespoke acidification cultures.]
n
The white whey, or that which is last pressed out of the curd by the hand, and of which butter is sometimes made.
n
The liquid remaining after milk has been curdled and strained in the process of making cheese.
v
Of milk: to curdle, especially in the cheesemaking process.
n
A milk-based product stiffened by a bacterium-aided curdling process, and sometimes mixed with fruit or other flavoring.
n
(archaic) Curd produced from milk by adding acetic acid, after rennet has ceased to cause coagulation.
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