Curd vs. Yeast — What's the Difference?
Difference Between Curd and Yeast
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Compare with Definitions
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.
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.
Curd
The part of milk that coagulates when the milk sours or is treated with enzymes. Curd is used to make cheese.
Yeast
A microscopic fungus consisting of single oval cells that reproduce by budding, and capable of converting sugar into alcohol and carbon dioxide.
Curd
A lump of curd
Cheese curds.
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Yeast
Any of various unicellular fungi of the genus Saccharomyces, especially S. cerevisiae, reproducing asexually by budding or sexually through the production of ascospores and capable of fermenting carbohydrates.
Curd
A coagulated liquid that resembles milk curd.
Yeast
Any of numerous fungi that exhibit a one-celled growth form and reproduce by budding, including certain candidas that can cause infections in humans.
Curd
To form or cause to form into curd; curdle.
Yeast
Froth consisting of yeast cells together with the carbon dioxide they produce in the process of fermentation, present in or added to fruit juices and other substances in the production of alcoholic beverages.
Curd
The part of milk that coagulates when it sours or is treated with enzymes; used to make cottage cheese, dahi, etc.
Yeast
A powdered or compressed commercial preparation of yeast cells, used chiefly as a leavening agent or as a dietary supplement.
Curd
The coagulated part of any liquid.
Yeast
An agent of ferment or activity
Political agitators who are the yeast of revolution.
Curd
The edible flower head of certain brassicaceous plants.
Yeast
An often humid, yellowish froth produced by fermenting malt worts, and used to brew beer, leaven bread, and also used in certain medicines.
Curd
(intransitive) To form curd; to curdle.
Yeast
A single-celled fungus of a wide variety of taxonomic families.
Curd
(transitive) To cause to coagulate or thicken; to cause to congeal; to curdle.
Yeast
A true yeast or budding yeast in order Saccharomycetales.
Curd
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.
Yeast
Candida, a ubiquitous fungus that can cause various kinds of infections in humans.
Curd
The coagulated part of any liquid.
Yeast
(figuratively) A frothy foam.
Curd
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.
Yeast
To ferment.
Curd
To cause to coagulate or thicken; to cause to congeal; to curdle.
Does it curd thy bloodTo say I am thy mother?
Yeast
(of something prepared with a yeasted dough) To rise.
Curd
To become coagulated or thickened; to separate into curds and whey
Yeast
To exaggerate.
Curd
A coagulated liquid resembling milk curd;
Bean curd
Lemon curd
Yeast
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.
Curd
Coagulated milk; used to made cheese;
Little Miss Muffet sat on a tuffet eating some curds and whey
Yeast
Spume, or foam, of water.
They melt thy yeast of waves, which marAlike the Armada's pride, or spoils of Trafalgar.
Yeast
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.
Yeast
A commercial leavening agent containing yeast cells; used to raise the dough in making bread and for fermenting beer or whiskey
Yeast
Any of various single-celled fungi that reproduce asexually by budding or division
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