Assertion list
curd (primary) → ReceivesAction
Results from Ascent++: 83
curd → ReceivesAction → cut 0.83
curd → ReceivesAction → stored in the fridge 0.72
curd → ReceivesAction → heated 0.68
curd → ReceivesAction → removed 0.66
curd → ReceivesAction → cooked 0.62
curd → ReceivesAction → salted 0.62
curd → ReceivesAction → separated 0.61
curd → ReceivesAction → pressed into mold 0.61
curd → ReceivesAction → washed 0.61
curd → ReceivesAction → drained 0.60
curd → ReceivesAction → formed 0.59
curd → ReceivesAction → set 0.59
curd → ReceivesAction → pressed 0.58
curd → ReceivesAction → stirred 0.55
curd → ReceivesAction → stretched 0.54
curd → ReceivesAction → cut into small pieces 0.53
curd → ReceivesAction → placed in mould 0.52
curd → ReceivesAction → collected 0.51
curd → ReceivesAction → milled 0.51
curd → ReceivesAction → turned 0.50
curd → ReceivesAction → made 0.49
curd → ReceivesAction → finished 0.47
curd → ReceivesAction → cooled 0.46
curd → ReceivesAction → cut into cube 0.45
curd → ReceivesAction → broken 0.44
curd → ReceivesAction → drained in cheesecloth 0.43
curd → ReceivesAction → added 0.41
curd → ReceivesAction → cut into block 0.41
curd → ReceivesAction → cut with knife 0.41
curd → ReceivesAction → prepared 0.41
curd → ReceivesAction → mixed 0.40
curd → ReceivesAction → sliced 0.39
curd → ReceivesAction → broken up by hand 0.37
curd → ReceivesAction → preferred in maharashtra 0.37
curd → ReceivesAction → processed 0.37
curd → ReceivesAction → scalded 0.37
curd → ReceivesAction → broken into small pieces 0.35
curd → ReceivesAction → preferred in place 0.35
curd → ReceivesAction → cut by hand 0.34
curd → ReceivesAction → hooped 0.34
curd → ReceivesAction → kneaded 0.34
curd → ReceivesAction → mixed with honey 0.34
curd → ReceivesAction → used to make cottage cheese 0.34
curd → ReceivesAction → flavored with spice 0.32
curd → ReceivesAction → worked 0.31
curd → ReceivesAction → aged 0.29
curd → ReceivesAction → allowed to settle under the whey 0.29
curd → ReceivesAction → kneaded in hot water 0.29
curd → ReceivesAction → made from heated sour milk 0.29
curd → ReceivesAction → milled into small chips 0.29
curd → ReceivesAction → moulded 0.29
curd → ReceivesAction → placed 0.29
curd → ReceivesAction → spinned after the maturation 0.29
curd → ReceivesAction → stored in glass jar 0.29
curd → ReceivesAction → stored in mason 0.29
curd → ReceivesAction → subjected to successive cuts 0.29
curd → ReceivesAction → transferred 0.29
curd → ReceivesAction → cheddared 0.25
curd → ReceivesAction → cut into square 0.25
curd → ReceivesAction → doubled in volume 0.25
curd → ReceivesAction → fermented 0.25
curd → ReceivesAction → formed by hand into balls 0.25
curd → ReceivesAction → formed by machine 0.25
curd → ReceivesAction → frozen 0.25
curd → ReceivesAction → harvested 0.25
curd → ReceivesAction → kneaded with salt 0.25
curd → ReceivesAction → made in advance 0.25
curd → ReceivesAction → made up to week 0.25
curd → ReceivesAction → molded in square mold 0.25
curd → ReceivesAction → placed into form 0.25
curd → ReceivesAction → pulled 0.25
curd → ReceivesAction → put into cylindrical moulds 0.25
curd → ReceivesAction → ready to pressed 0.25
curd → ReceivesAction → ripened 0.25
curd → ReceivesAction → shaped into wheel 0.25
curd → ReceivesAction → sold 0.25
curd → ReceivesAction → stretched by hand 0.25
curd → ReceivesAction → thrown 0.25
curd → ReceivesAction → transferred to colander 0.25
curd → ReceivesAction → treated 0.25
curd → ReceivesAction → wrapped in cloth 0.25
curd → ReceivesAction → handled 0.23
curd → ReceivesAction → recommended in chronic specific… 0.16