Coagulated substance formed from milk by the action of acid or rennet, used as the basis for cheese (4) Crossword Clue

Here is the answer for the crossword clue Coagulated substance formed from milk by the action of acid or rennet, used as the basis for cheese (4) . We have found 40 possible answers for this clue in our database. Among them, one solution stands out with a 98% match which has a length of 4 letters. We think the likely answer to this clue is CURD.

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Crossword Answer For Coagulated substance formed from milk by the action of acid or rennet, used as the basis for cheese (4):

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40 Potential Answers:

RankAnswerLengthSourceDate
98% CURD Coagulated substance formed from milk by the action of acid or rennet, used as the basis for cheese (4) (4)
5% ALKALI Non-acidic substance (6) Puzzler Backwords Jan 17, 2026
5% CLOT Coagulate (4) The Telegraph Cross Atlantic Jan 15, 2026
5% CURDS White substance formed when milk coagulates (5) The Times Concise Oct 11, 2024
5% CURDLERS Rennet and such, for milk (8)
4% NETWORK Form business contacts with people on social basis (7) (7) The Guardian Quick Feb 20, 2026
4% IGNEOUS Formed from molten lava (7) New York Times Feb 19, 2026
4% EDAM Cheese made from 50% of used spam (4) (4) The Guardian Quiptic Feb 15, 2026
4% RATA Pro ___ basis (4) TV Feb 15, 2026
4% AGAR Gelatinous substance derived from seaweed (4) The Times Concise Feb 12, 2026
Coagulated substance formed from milk by the action of acid or rennet, used as the basis for cheese (4) Crossword Clue
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We found 40 solutions for Coagulated substance formed from milk by the action of acid or rennet, used as the basis for cheese (4). The top solutions are determined by popularity, ratings and frequency of searches. The most likely answer for the clue is CURD.

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With our crossword solver search engine you have access to over 7 million clues. You can narrow down the possible answers by specifying the number of letters it contains. We found more than 40 answers for Coagulated substance formed from milk by the action of acid or rennet, used as the basis for cheese (4).