Forms: see the sb. [f. prec.]
1. trans. To make into curd; to coagulate, congeal; = CURDLE v. 1.
1382. Wyclif, Job x. 10. Whether not … as chese thou hast crudded me?
c. 1420. Pallad. on Husb., VI. 141. Alle fresshe the mylk is crodded now to chese.
1563. T. Gale, Antidot., II. 36. This oile … courdeth milke by and by.
1602. Shaks., Ham., I. v. 69. It doth posset And curd, like Aygre droppings into Milke, The thin and wholsome blood.
1610. Holland, Camden’s Brit., I. 601. The feat of crudding it [milk] to a pleasant tartnesse.
1823. New Monthly Mag., IX. 166/2. So acrid … that they curd milk.
† b. To curdle (blood). Obs. rare.
1601. Shaks., All’s Well, I. iii. 155. Dos it curd thy blood To say I am thy mother?
2. intr. To become or form curd; to coagulate, congeal; = CURDLE v. 3.
1398. Trevisa, Barth. De P. R., XVI. vii. (1495), 555. Quycke syluer cruddeth not by itself kyndly wythout brymstone. Ibid., XIX. lxxvi. (1495), 906. Mylke rennyth and curdyth … and the wheye is departyd therfro.
c. 1430. Two Cookery-bks., 17. Styre it tylle it crodde.
1578. Lyte, Dodoens, VI. xlvi. 719. The iuyce of Figges turneth milke and causeth it to crudde.
1598. Epulario, K iij. Heat it vntill the Cheese curd.
fig. 1589. Pappe w. Hatchet (1844), 29. A Lemman will make his conscience curd like a Posset.
3. trans. To render curdy, cover as with curd.
1654. Gayton, Pleas. Notes, II. i. 33. Two chaf’d Boars, or blowne Mastiffs, whose rage had curded one anothers chops.
Hence Curding vbl. sb. and ppl. a.
1398. Trevisa, Barth. De P. R., XVII. clxviii. (1495), 712. Whete sod wyth juys of rewe dissoluyth … rennyng and kurdyng of mylke.
1727. C. Threlkeld, Stirpes Hibern., E ij. In crudding of Milk it may occupy the Place of Cheslope.
1742. Lond. & Country Brewer, I. (ed. 4), 76. Those harsh, curding Well-waters that many drink of.
