Answer: curdy
Curdy describes a lumpy, coagulated texture, often used for fresh cheeses like cottage cheese or ricotta, or for milk that has separated into soft curds and whey, giving a slightly clotted or curdled appearance
Curdy describes a lumpy, coagulated texture, often used for fresh cheeses like cottage cheese or ricotta, or for milk that has separated into soft curds and whey, giving a slightly clotted or curdled appearance