Curd

1.

(the coagulated part of sour milk, that separates from the whey when milk turns sour. It is used in making cheese, any chemical coagulation) ទឹកដោះខាប់, ទឹកដោះកក

2.

(វេជ្ជសាស្ត្រ) ទឹកដោះកក, ទឹកដោះខន់

1.

(INTRANSITIVE) (To form into a curd, to curdle) ឡើងកក (ទឹកដោះជូរ)

2.

(TRANSITIVE) ធ្វើឱ្យកក (ទឹកដោះ)

• bean curd
  - តៅហ៊ូ (ធ្វើមកពីសណ្តែក)

1.

The coagulated part of any liquid.

2.

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.

3.

The edible flower head of certain brassicaceous plants, as the broccoli and cauliflower.

1.

(TRANSITIVE) To cause to coagulate or thicken; to cause to congeal; to curdle.

2.

(INTRANSITIVE) To become coagulated or thickened; to separate into curds and whey