curdling


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Related to curdling: curdling blood

cur·dle

 (kûr′dl)
v. cur·dled, cur·dling, cur·dles
v.intr.
1.
a. To change into curd.
b. To become congealed or lumpy: The sauce curdled in the pan.
2. To become spoiled or transformed into something bad: Warm feelings curdled into distrust.
v.tr.
1. To cause to curdle, congeal, or become lumpy: "The inlet was curdled with slush" (Alyson Carol Hagy).
2. To cause to be spoiled or transformed into something bad: "an event that curdled whatever goodwill the prince had awakened" (Julia Whitty).

[Frequentative of curd.]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.curdling - the process of forming semisolid lumps in a liquid
blood clotting, blood coagulation - a process in which liquid blood is changed into a semisolid mass (a blood clot)
natural action, natural process, action, activity - a process existing in or produced by nature (rather than by the intent of human beings); "the action of natural forces"; "volcanic activity"
thermocoagulation - congealing tissue by heat (as by electric current)
References in classic literature ?
No -- better still, he would join the Indians, and hunt buffaloes and go on the warpath in the mountain ranges and the trackless great plains of the Far West, and away in the future come back a great chief, bristling with feathers, hideous with paint, and prance into Sunday- school, some drowsy summer morning, with a blood- curdling war-whoop, and sear the eyeballs of all his companions with unappeasable envy.
They had come almost to the spot when their ears were assailed by the weird and blood curdling yells of native warriors, and a moment later von Horn's escort dashed into view in full retreat.
My mum used to feed my sister and I cream cheese from sour milk and it's the curdling that makes yoghurt a wonder food.
For me, that is the only way to cook it, with the oil rising to the top and the cream curdling. Anything white and cream is raw or undercooked gata in my opinion.
Blood curdling cold waves have reigned over most of the areas of Balochistan where the temperature is reported to have fallen below freezing point.
There are three basic steps of cheesemaking: curdling the milk, draining and pressing the curds and removing the whey, followed by aging and ripening.
COAGULATE (CURDLING): A step in cheese making when milk's protein, casein, is clotted by the action of rennet or acids.
To keep custard from curdling, add two teaspoons of corn flour while mixing in the eggs and sugar, and stir continuously with a wooden spoon, making a figure 8 motion.