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Cheese, nutritious food consisting primarily of the curd, the semisolid substance formed when milk curdles, or coagulates.
Mix together the goat's cheese or curd, the creme fraiche and double cream, then whisk in the eggs.
And because the king shied away from the regurgitated curd, the deity put a curse on the royal family.
I try to carefully tutor the new procedure with the fresh bean curd — the soak, the purée, the temperature of the scald without scorching, the straining through a clean cotton dinner napkin.
When the fog finally rolled back in, around 6 p.m., Ramini had turned his batch of milk into 30 wet white bricks of mozzarella curd — the raw material of one of the most elusive cheeses on earth.
The thick, gloopy pile of chips, meat gravy and squeaky cheese curd (the solid product from the beginning stages of making cheese), which is believed to have originated in Quebec in the 1950s, is having a moment.
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Check the texture of the curd after the first 90 minutes.
Boil the curd till the water evaporates, don't burn the curd.
After cutting the slit, insert the wide, flat side of the knife into the curd and lift the curd where the slit ends.
It's ready when the curd coats the back of a spoon.
Transfer the curd to the hot water.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com