curd

This term describes the coagulated solids of milk, evoking a texture that is thick, lumpy, or semi-solid. It is most frequently encountered in culinary contexts, where it refers to the primary stage of cheesemaking or specific dessert preparations like lemon curd. The word carries a neutral to positive connotation when referring to food, though it can imply spoilage if used to describe milk that has turned sour unexpectedly. Grammatically, the word is typically treated as an uncountable mass noun when referring to the substance in general or the process of coagulation. However, it can be used as a countable noun when referring to individual lumps or specific types of curd products.