Assertion list
curd (primary) → CapableOf
Results from Ascent++: 34
curd → CapableOf → coat the back of a spoon 0.55
curd → CapableOf → become firmer 0.46
curd → CapableOf → release more whey 0.42
curd → CapableOf → settle to the bottom of the pot 0.42
curd → CapableOf → sink to the bottom 0.42
curd → CapableOf → reach room temperature 0.41
curd → CapableOf → show clean break 0.40
curd → CapableOf → get thicker 0.39
curd → CapableOf → remove acidity 0.37
curd → CapableOf → come to boil 0.35
curd → CapableOf → coagulated with rennet 0.35
curd → CapableOf → leave to age 0.31
curd → CapableOf → make cheddar 0.31
curd → CapableOf → become stretchy 0.29
curd → CapableOf → expel more whey 0.29
curd → CapableOf → hasten the separation 0.29
curd → CapableOf → look like thick yogurt 0.29
curd → CapableOf → continue to release whey 0.25
curd → CapableOf → float in the whey 0.25
curd → CapableOf → impart necessary stringiness 0.25
curd → CapableOf → keep for up to two weeks 0.25
curd → CapableOf → keep in air tight container 0.25
curd → CapableOf → look like scrambled eggs 0.25
curd → CapableOf → preserve the cheese 0.25
curd → CapableOf → reach 180 degrees 0.25
curd → CapableOf → reach a ph of 5.2 0.25
curd → CapableOf → reach right acidity 0.25
curd → CapableOf → remove whey 0.25
curd → CapableOf → retain more moisture 0.25
curd → CapableOf → use whole milk 0.25
curd → CapableOf → use yogurt 0.25
curd → CapableOf → look different 0.25
curd → CapableOf → look great 0.25
curd → CapableOf → become hard 0.16