curdle etymology

Etymology:

Curdle comes from the Old English word "cyrnel," which means "small grain." The term originally referred to the formation of small, hard lumps in milk or other liquids when they are heated or exposed to an acid. Over time, the word came to be used more generally to describe the process of coagulation or thickening.

Meaning:

Curdling is the process by which milk or other liquids thicken and form small, solid lumps called curds. This process is caused by the action of enzymes or acids on the proteins in the liquid. Curdling is an important step in the production of cheese, yogurt, and other dairy products.

Origin:

The earliest known use of the word "curdle" in English was in the 13th century. The term was used to describe the process of thickening milk with rennet, an enzyme found in the stomachs of young animals. Rennet causes the proteins in milk to coagulate, forming curds. Over time, the word "curdle" came to be used more generally to describe the process of thickening liquids with acids or other agents.

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