---

curd → ReceivesAction → cut	0.83
curd → HasProperty → thick	0.76
curd → HasProperty → smooth	0.75
curd → ReceivesAction → stored in the fridge	0.72
curd → ReceivesAction → heated	0.68
cheese curd (subgroup of curd) → CapableOf → fall into a pail of hot water	0.68
curd → ReceivesAction → removed	0.66
curd → HasProperty → dry	0.65
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 → HasProperty → soft	0.61
curd → ReceivesAction → drained	0.60
curd → ReceivesAction → formed	0.59
curd → ReceivesAction → set	0.59
curd → HasProperty → firm	0.58
curd → ReceivesAction → pressed	0.58
curd → ReceivesAction → stirred	0.55
curd → CapableOf → coat the back of a spoon	0.55
curd → ReceivesAction → stretched	0.54
curd → HasProperty → loose	0.54
curd → IsA → a dairy product	0.54
curd → HasProperty → ladled	0.53
curd → ReceivesAction → cut into small pieces	0.53
curd → ReceivesAction → placed in mould	0.52
curd → HasProperty → hot	0.52
curd → MadeOf → egg	0.52
curd → ReceivesAction → collected	0.51
curd → ReceivesAction → milled	0.51
curd → HasProperty → sour	0.50
curd → ReceivesAction → turned	0.50
curd → ReceivesAction → made	0.49
curd → HasProperty → rich	0.48
curd → ReceivesAction → finished	0.47
curd → HasA → butter	0.47
curd → CapableOf → become firmer	0.46
curd → ReceivesAction → cooled	0.46
curd → HasProperty → sweet	0.46
curd → ReceivesAction → cut into cube	0.45
curd → HasProperty → small	0.44
curd → HasProperty → warm	0.44
curd → ReceivesAction → broken	0.44
curd → HasProperty → solid	0.43
curd → ReceivesAction → drained in cheesecloth	0.43
curd → HasProperty → fragile	0.43
curd → HasProperty → shiny	0.43
curd → CapableOf → settle to the bottom of the pot	0.42
curd → CapableOf → release more whey	0.42
curd → CapableOf → sink to the bottom	0.42
curd → HasProperty → delicious	0.42
curd → HasProperty → large	0.42
curd → HasProperty → runny	0.41
curd → ReceivesAction → prepared	0.41
curd → ReceivesAction → cut with knife	0.41
curd → ReceivesAction → cut into block	0.41
curd → CapableOf → reach room temperature	0.41
curd → HasProperty → cool	0.41
curd → HasProperty → firmer	0.41
curd → ReceivesAction → added	0.41
curd → ReceivesAction → mixed	0.40
curd → HasProperty → moist	0.40
curd → CapableOf → show clean break	0.40
curd → HasProperty → elastic	0.40
curd → HasProperty → fresh	0.40
curd → HasProperty → delicate	0.40
curd → HasProperty → creamy	0.39
curd → ReceivesAction → sliced	0.39
curd → HasProperty → squeaky	0.39
curd → HasProperty → silky	0.39
curd → HasProperty → white	0.39
curd → CapableOf → get thicker	0.39
curd → HasProperty → cold	0.39
curd → MadeOf → sugar	0.38
curd → ReceivesAction → broken up by hand	0.37
curd → CapableOf → remove acidity	0.37
curd → ReceivesAction → processed	0.37
curd → ReceivesAction → scalded	0.37
curd → ReceivesAction → preferred in maharashtra	0.37
curd → HasProperty → glossy	0.37
curd → HasProperty → great	0.36
pot → HasA → curd	0.36
curd → HasA → moderate resistance	0.35
curd → HasProperty → pliable	0.35
curd → ReceivesAction → preferred in place	0.35
curd → ReceivesAction → broken into small pieces	0.35
curd → CapableOf → come to boil	0.35
curd → HasProperty → acidic	0.35
curd → CapableOf → coagulated with rennet	0.35
curd → ReceivesAction → used to make cottage cheese	0.34
curd → HasProperty → yellow	0.34
curd → ReceivesAction → mixed with honey	0.34
curd → ReceivesAction → hooped	0.34
curd → ReceivesAction → cut by hand	0.34
curd → HasProperty → light	0.34
curd → ReceivesAction → kneaded	0.34
curd → ReceivesAction → flavored with spice	0.32
curd → HasProperty → high	0.31
curd → HasProperty → wet	0.31
curd → CapableOf → leave to age	0.31
curd → CapableOf → make cheddar	0.31
curd → ReceivesAction → worked	0.31
curd → HasProperty → watery	0.31
curd → HasProperty → tough	0.31
curd → HasProperty → big	0.30
curd → HasProperty → nice	0.30
curd → HasProperty → tart	0.30
curd → ReceivesAction → allowed to settle under the whey	0.29
curd → HasProperty → heavy	0.29
curd → ReceivesAction → milled into small chips	0.29
curd → ReceivesAction → placed	0.29
curd → ReceivesAction → moulded	0.29
curd → ReceivesAction → spinned after the maturation	0.29
curd → ReceivesAction → subjected to successive cuts	0.29
curd → ReceivesAction → kneaded in hot water	0.29
curd → ReceivesAction → transferred	0.29
curd → HasProperty → compact	0.29
curd → ReceivesAction → aged	0.29
curd → CapableOf → become stretchy	0.29
curd → HasProperty → visible	0.29
curd → CapableOf → expel more whey	0.29
curd → HasProperty → grainy	0.29
curd → HasProperty → pale	0.29
curd → CapableOf → look like thick yogurt	0.29
curd → CapableOf → hasten the separation	0.29
curd → HasProperty → thin	0.29
curd → ReceivesAction → stored in mason	0.29
curd → ReceivesAction → stored in glass jar	0.29
curd → MadeOf → cow	0.29
curd → ReceivesAction → made from heated sour milk	0.29
curd → MadeOf → cream	0.29
curd → HasProperty → perfect	0.28
curd → HasProperty → helpful	0.27
curd → HasProperty → fine	0.27
curd → CapableOf → reach a ph of 5.2	0.25
curd → ReceivesAction → formed by machine	0.25
curd → ReceivesAction → formed by hand into balls	0.25
curd → CapableOf → remove whey	0.25
curd → ReceivesAction → harvested	0.25
curd → ReceivesAction → pulled	0.25
curd → ReceivesAction → put into cylindrical moulds	0.25
curd → ReceivesAction → doubled in volume	0.25
curd → ReceivesAction → sold	0.25
curd → ReceivesAction → fermented	0.25
curd → ReceivesAction → molded in square mold	0.25
curd → ReceivesAction → transferred to colander	0.25
curd → CapableOf → continue to release whey	0.25
curd → CapableOf → retain more moisture	0.25
curd → CapableOf → float in the whey	0.25
curd → ReceivesAction → treated	0.25
curd → HasProperty → optional	0.25
curd → ReceivesAction → kneaded with salt	0.25
curd → HasProperty → tangy	0.25
curd → HasProperty → low	0.25
curd → ReceivesAction → cut into square	0.25
curd → ReceivesAction → wrapped in cloth	0.25
curd → ReceivesAction → cheddared	0.25
curd → HasProperty → rubbery	0.25
curd → ReceivesAction → thrown	0.25
curd → AtLocation → the uk	0.25
curd → HasProperty → shaped	0.25
curd → ReceivesAction → stretched by hand	0.25
curd → CapableOf → look like scrambled eggs	0.25
curd → ReceivesAction → shaped into wheel	0.25
curd → CapableOf → use whole milk	0.25
curd → CapableOf → use yogurt	0.25
curd → ReceivesAction → placed into form	0.25
curd → CapableOf → keep in air tight container	0.25
curd → CapableOf → impart necessary stringiness	0.25
curd → ReceivesAction → frozen	0.25
curd → ReceivesAction → ready to pressed	0.25
curd → CapableOf → reach right acidity	0.25
curd → CapableOf → preserve the cheese	0.25
curd → CapableOf → reach 180 degrees	0.25
curd → ReceivesAction → made in advance	0.25
curd → MadeOf → fat	0.25
curd → ReceivesAction → made up to week	0.25
curd → CapableOf → keep for up to two weeks	0.25
curd → ReceivesAction → ripened	0.25
paste → MadeOf → curd	0.25
curd → CapableOf → look different	0.25
curd → CapableOf → look great	0.25
curd → HasProperty → easy	0.25
curd → ReceivesAction → handled	0.23
curd → HasA → vitamin e	0.20
curd → HasA → property	0.20
curd → HasProperty → dense	0.20
curd → HasProperty → eggy	0.16
curd → CapableOf → become hard	0.16
curd → HasA → many health benefits	0.16
curd → HasProperty → strong	0.16
curd → ReceivesAction → recommended in chronic specific and non-specific colitis	0.16
curd → HasA → mild taste	0.16
curd → HasProperty → tender	0.16