Sentence examples for Curd from high-quality English sources.

• Meanwhile, for the lemon curd.

• (Bonus: you'll have several tablespoons of lemon curd left over.

• …into a semisolid substance called curd, thus trapping most of the fat.

• Curd forms when milk turns sour.

• It’s ready when the curd coats the back of a spoon.

• Whisk constantly for 4-5 minutes, or until the curd thickens.

• (The orange curd will keep in the fridge for up to two weeks.)

• Lemon curd sits in that elusive space between soothing and exciting.

Use Curd in a sentence.

• Remove it from the heat and divide the curd between the bases of the ramekins.

• If you are not using the curd immediately, strain into a sterilized jar, allow to cool and seal.

• Curd tarts were traditionally baked for Whitsuntide, when many Yorkshire villages held feasts and fair days.

• The curd is cut or broken to release the whey, but a portion of the whey is always retained in the curd.

• For lemon curd, stir the lemon curd into the whipped cream and use this to sandwich the meringues together.

• In addition, acid affects the elasticity of the finished curd and promotes fusion of the curd into a solid mass.

• Once the curd thickens and releases a bubble or two, remove from the heat and pass the curd through a sieve into a bowl.

• Spoon the goat’s curd on to two plates, spoon around the peas, lay over the radishes and finish with the pea shoots and a twist of black pepper over the goat’s curd.

Curd sentence examples

• For the lime curd, heat all of the lime curd ingredients in a heavy-based saucepan over a low heat for 10-12 minutes, stirring constantly, until the mixture thickens.

• Curdling occurs naturally if milk is not used promptly: it sours, forming an acid curd, which releases whey, a watery fluid containing the soluble constituents; and it leaves semisolid curd, or fresh cheese.

• Curdling occurs naturally if milk is not used promptly: it sours, forming an acid curd, which releases whey, a watery fluid containing the soluble constituents; and it leaves semisolid curd, or fresh cheese.

• The fermentation of milk into finished cheese requires several essential steps: preparing and inoculating the milk with lactic-acid–producing bacteria, curdling the milk, cutting the curd, shrinking the curd (by cooking), draining or dipping the whey, salting, pressing, and ripening.