Curd vs. Yeast

Curdnoun

The part of milk that coagulates when it sours or is treated with enzymes; used to make cottage cheese.

Yeastnoun

An often humid, yellowish froth produced by fermenting malt worts, and used to brew beer, leaven bread, and also used in certain medicines.

Curdnoun

The coagulated part of any liquid.

Yeastnoun

A single-celled fungus of a wide variety of taxonomic families.

Curdnoun

The edible flower head of certain brassicaceous plants.

Yeastnoun

A true yeast or budding yeast in order Saccharomycetales.

Curdverb

(intransitive) To form curd; to curdle.

Yeastnoun

Candida, a ubiquitous fungus that can cause various kinds of infections in humans.

Curdverb

(transitive) To cause to coagulate or thicken; to cause to congeal; to curdle.

Yeastnoun

(figuratively) A frothy foam.

Curdnoun

The coagulated or thickened part of milk, as distinguished from the whey, or watery part. It is eaten as food, especially when made into cheese.

‘Curds and cream, the flower of country fare.’;

Yeastverb

To ferment.

Curdnoun

The coagulated part of any liquid.

Yeastverb

(of something prepared with a yeasted dough) To rise.

Curdnoun

The edible flower head of certain brassicaceous plants, as the broccoli and cauliflower.

‘Broccoli should be cut while the curd, as the flowering mass is termed, is entire.’; ‘Cauliflowers should be cut for use while the head, or curd, is still close and compact.’;

Yeastverb

To exaggerate

Curdverb

To cause to coagulate or thicken; to cause to congeal; to curdle.

‘Does it curd thy bloodTo say I am thy mother?’;

Yeastnoun

The foam, or troth (top yeast), or the sediment (bottom yeast), of beer or other in fermentation, which contains the yeast plant or its spores, and under certain conditions produces fermentation in saccharine or farinaceous substances; a preparation used for raising dough for bread or cakes, and making it light and puffy; barm; ferment.

Curdverb

To become coagulated or thickened; to separate into curds and whey

Yeastnoun

Spume, or foam, of water.

‘They melt thy yeast of waves, which marAlike the Armada's pride, or spoils of Trafalgar.’;

Curdnoun

a coagulated liquid resembling milk curd;

‘bean curd’; ‘lemon curd’;

Yeastnoun

A form of fungus which grows as individual rounded cells, rather than in a mycelium, and reproduces by budding; esp. members of the orders Endomycetales and Moniliales. Some fungi may grow both as a yeast or as a mycelium, depending on the conditions of growth.

Curdnoun

coagulated milk; used to made cheese;

‘Little Miss Muffet sat on a tuffet eating some curds and whey’;

Yeastnoun

a commercial leavening agent containing yeast cells; used to raise the dough in making bread and for fermenting beer or whiskey

Curd

Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking.

Yeastnoun

any of various single-celled fungi that reproduce asexually by budding or division

Yeastnoun

a microscopic fungus consisting of single oval cells that reproduce by budding, and capable of converting sugar into alcohol and carbon dioxide.

Yeastnoun

a greyish-yellow preparation of the yeast fungus obtained chiefly from fermented beer, used as a fermenting agent, to raise bread dough, and as a food supplement.

Yeastnoun

any unicellular fungus that reproduces vegetatively by budding or fission, including forms such as candida that can cause disease.

Yeast

Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized.