Curd, is the coagulated part of milk, after the whey is separated.

As curd contains the most substantial particles of milk, it affords a rich nourishment; and especially when produced by an artificial coagulation of this liquor, while in a fresh state. Many nations live on curds: thus, in France and Switzerland, the inhabitants almost exclusively use this preparation as their only solid food; employing the whey for drink. Among the Laplanders, curd is used to correct the alkaline nature of their aliment, and likewise to serve them as a substitute for an acescent condiment.