Pronunciation: [kˈɜːdi] (IPA) 
The word "Curdy" is spelled with a "c" and a "y" at the end. The IPA phonetic transcription for "Curdy" is /ˈkɜrdi/. The "c" is pronounced as /k/, while the "ur" sound is transcribed as /ɜr/. The "d" sound is /d/ and the "y" at the end is pronounced as a consonant /i/. "Curdy" is often used to describe food that has a thick, lumpy texture, like cottage cheese or custard.
Curdy is an adjective that describes something having the texture or appearance of curds. Curds are solid pieces or lumps formed by the coagulation of milk, typically through the addition of an acid or the enzyme rennet. When a substance or material is curdy, it exhibits a consistency reminiscent of curds, often appearing as small, chunky masses.
In a culinary context, curdy is frequently used to describe cheese or cheese-like substances that have a crumbly or chunky texture. It is commonly associated with certain types of soft, fresh cheeses like cottage cheese, ricotta, or paneer. These cheeses typically have a curdy texture due to the way they are produced: milk is curdled and then strained to separate the solid curds from the liquid whey.
The term curdy can also be used more generally to describe the appearance or texture of other substances. For example, certain skin conditions may cause the formation of small, white, curdy patches or deposits. In the field of medicine, the term might be used to describe the consistency of certain bodily fluids or secretions, such as curdy vaginal discharge in cases of candidiasis.
Overall, the word curdy signifies a texture or appearance characterized by the presence of small, solid lumps or curds, often associated with the coagulation of milk or similar substances.
Like curd; full of curd.
Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
The word "curdy" comes from the base word "curd", which has its roots in Old English. The Old English word "curd" was derived from the West Germanic word "kurd", which meant "pressed coagulated milk". This term eventually evolved into "curd" in Middle English. The adjective form "curdy" emerged from the noun "curd" to describe something that resembles or is made of curds, specifically referring to a soft, lumpy texture similar to coagulated milk solids.
