curdle
cur
ˈkɜr
kēr
dle
dəl
dēl
/ˈkɜːdəl/

āχāĻ‚āϰ⧇āϜāĻŋāϤ⧇ "curdle"āĻāϰ āϏāĻ‚āĻœā§āĻžāĻž āĻ“ āĻ…āĻ°ā§āĻĨ

01

āĻĻāχ āĻŦāĻžāύāĻžāύ⧋, āϜāĻŽāĻžāϟ āĻŦāĻžāρāϧāĻž

turn into curds
02

āϜāĻŽāĻžāϟ āĻŦāĻžāρāϧāĻž, āĻĻāχ āĻšāĻ“āϝāĻŧāĻž

to cause or undergo the separation of a liquid, often milk, into solid curds
āωāĻĻāĻžāĻšāϰāĻŖ
Be careful not to let the soup boil vigorously, as it may curdle due to the high heat.
āĻ¸ā§āϝ⧁āĻĒāϟāĻŋ āĻœā§‹āϰ⧇ āĻĢ⧁āϟāϤ⧇ āύāĻž āĻĻ⧇āĻ“āϝāĻŧāĻžāϰ āϜāĻ¨ā§āϝ āϏāϤāĻ°ā§āĻ• āĻĨāĻžāϕ⧁āύ, āĻ•āĻžāϰāĻŖ āĻāϟāĻŋ āωāĻšā§āϚ āϤāĻžāĻĒ⧇āϰ āĻ•āĻžāϰāϪ⧇ āϜāĻŽāĻžāϟ āĻŦāĻžāρāϧāϤ⧇ āĻĒāĻžāϰ⧇āĨ¤
03

āĻĻāχ āĻšāĻ“āϝāĻŧāĻž, āϟāĻ• āĻšāϝāĻŧ⧇ āϝāĻžāĻ“āϝāĻŧāĻž

to become sour or turn into curds, often due to the action of acid or bacterial fermentation
āωāĻĻāĻžāĻšāϰāĻŖ
The cream began to curdle when it was heated too quickly.
āĻ•ā§āϰāĻŋāĻŽ āϖ⧁āĻŦ āĻĻā§āϰ⧁āϤ āĻ—āϰāĻŽ āĻ•āϰāĻž āĻšāϞ⧇ āĻāϟāĻŋ āĻĢ⧇āĻŸā§‡ āϝ⧇āϤ⧇ āĻļ⧁āϰ⧁ āĻ•āϰ⧇āĨ¤

āĻļāĻŦā§āĻĻāϤāĻžāĻ¤ā§āĻ¤ā§āĻŦāĻŋāĻ• āĻ—āĻžāĻ›

curdled
curdling
curdle
App
āύāĻŋāĻ•āϟāĻŦāĻ°ā§āϤ⧀ āĻļāĻŦā§āĻĻ
LanGeek
āĻ…ā§āϝāĻžāĻĒ āĻĄāĻžāωāύāϞ⧋āĻĄ āĻ•āϰ⧁āύ