100 Examples of sentences containing the noun "curd"

Definition

Curd refers to the solid part of coagulated milk, which is used in making cheese and other dairy products. It can also refer to a thickened or coagulated substance formed from certain liquids, often used in cooking or food preparation.

Synonyms

• Cheese
• Curdled milk
• Coagulated milk
• Dairy product
• Paneer (in South Asian cuisine)

Antonyms

• Whey
• Liquid
• Milk
• Cream

Examples

1. I always curd the milk before using it to make cheese.
2. When preparing paneer, make sure to curd the milk properly.
3. The recipe suggests to curd the mixture until it thickens.
4. If you let the milk sit, it will naturally curd over time.
5. It is important to curd the milk at the right temperature to ensure proper texture.
6. To make yogurt, you first need to curd the milk using live cultures.
7. Many people prefer to curd their milk at home for freshness.
8. The chef will curd the milk before adding it to the sauce.
9. You can easily curd the milk with lemon juice or vinegar.
10. The milk began to curd after being left out too long.
11. In traditional recipes, it’s vital to curd the milk correctly.
12. She watched the milk as it began to curd in the pot.
13. The process to curd the milk is quite simple.
14. I decided to curd the milk to make some fresh cheese.
15. To enhance flavor, you can curd the milk with herbs.
16. It is fascinating to see how quickly milk can curd.
17. You need to curd the milk before adding it to the mixture.
18. The milk will curd if you add too much acid.
19. I learned how to curd milk while attending culinary school.
20. It is essential to curd the milk at the right pH level.
21. He watched in amazement as the milk began to curd.
22. To make ricotta, you have to curd the milk and drain it well.
23. The instructions say to curd the milk slowly for best results.
24. She forgot to curd the milk before starting the recipe.
25. I prefer to curd milk from organic sources.
26. The dairy farm specializes in how to effectively curd milk.
27. After you curd the milk, let it sit for a while.
28. They plan to curd the milk in small batches.
29. To make cheese, you must first curd the milk.
30. The milk will curd if it is agitated too much.
31. You can use a thermometer to help curd the milk accurately.
32. To avoid spoilage, you should curd the milk as soon as possible.
33. I always curd my milk with a pinch of salt for flavor.
34. The process to curd milk can vary by region.
35. The milk didn’t curd properly due to the wrong temperature.
36. I prefer to curd the milk at room temperature.
37. The recipe indicates to curd the milk with specific ingredients.
38. It’s common to curd milk in various cuisines around the world.
39. The chef had to curd the milk before proceeding with the dish.
40. When making cottage cheese, you need to curd the milk and then drain it.
41. I was surprised by how quickly the milk would curd.
42. You can easily curd the milk using natural acids.
43. The instructions were clear on how to curd the milk correctly.
44. You should curd the milk in a clean container to avoid contamination.
45. The milk will naturally curd if left out for too long.
46. They decided to curd the milk as an experiment in the kitchen.
47. To make a custard, you must curd the milk carefully.
48. Every time I curd the milk, it turns out differently.
49. The dairy industry focuses on how to curd milk efficiently.
50. I learned how to curd milk from my grandmother.
51. It takes skill to curd the milk just right.
52. The milk can curd rapidly if exposed to heat.
53. After you curd the milk, be sure to strain it well.
54. The technique to curd the milk is an art form.
55. We decided to curd the milk with lime juice for a twist.
56. The milk will curd when it comes into contact with certain metals.
57. You must curd the milk gently to avoid breaking it apart.
58. I often curd milk at home using simple ingredients.
59. The chef demonstrated how to curd the milk perfectly.
60. I was surprised to learn how easy it is to curd milk.
61. To make a great sauce, you should first curd the milk.
62. The milk didn't curd properly, so I had to start over.
63. It’s important to curd the milk in a well-ventilated area.
64. You can experiment with spices while you curd the milk.
65. I watched a video on how to effectively curd the milk.
66. The milk will curd if left at room temperature too long.
67. I always curd the milk before using it in recipes.
68. They learned how to curd the milk as part of their culinary training.
69. It is recommended to curd the milk slowly to achieve the best results.
70. After you curd the milk, let it rest for a while.
71. The milk will eventually curd if it is not refrigerated.
72. You can curd the milk using various natural ingredients.
73. It is crucial to curd the milk with care to maintain flavor.
74. I was amazed at how quickly the milk would curd with the right acid.
75. The recipe requires you to curd the milk before mixing it with other ingredients.
76. The milk needs to curd for at least an hour for proper consistency.
77. I prefer to curd the milk myself instead of buying pre-made products.
78. The milk started to curd as soon as I added the rennet.
79. They taught us how to curd the milk in different ways.
80. The milk can easily curd if not handled properly.
81. I decided to curd my milk with yogurt culture.
82. The best way to curd the milk is to follow the exact measurements.
83. They used a thermometer to ensure they could curd the milk at the right temperature.
84. The workshop focused on how to effectively curd milk for cheese making.
85. I prefer to curd the milk in smaller batches for better control.
86. It is essential to curd the milk at the right time for quality results.
87. The milk will curd more quickly in warmer temperatures.
88. I learned to curd the milk by watching online tutorials.
89. The milk will naturally curd if it is not pasteurized.
90. To get the best results, you should curd the milk in a temperature-controlled environment.
91. We need to curd the milk immediately for the recipe to work.
92. It is important to curd the milk evenly for consistent texture.
93. The artisan cheese makers know how to curd the milk perfectly.
94. You can use different acids to curd the milk based on your preferences.
95. The milk needs to curd for several hours before it is ready.
96. I often curd the milk using traditional methods.
97. The milk started to curd as we added the vinegar.
98. To make a savory dish, you should first curd the milk.
99. I was excited to learn how to curd the milk for my next recipe.
100. The key to great cheese is knowing how to curd the milk properly.