Then the curd is “foreworked”—that is, stirred slowly, either continuously or at intervals—for 30 minutes to an hour or more as it acquires firmness.
Source: wiktionary
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Then the curd is “foreworked”—that is, stirred slowly, either continuously or at intervals—for 30 minutes to an hour or more as it acquires firmness.
Source: wiktionary
Data sourced from Wiktionary, WordNet, CMU, and other open linguistic databases. Updated March 2026.