Noah Webster's New International Dictionary of the English Language

1. (n.) The coagulated or thickened part of milk, as distinguished from the whey, or watery part. It is eaten as food, especially when made into cheese.

2. (n.) The coagulated part of any liquid.

3. (n.) The edible flower head of certain brassicaceous plants, as the broccoli and cauliflower.

4. (v. t.) To cause to coagulate or thicken; to cause to congeal; to curdle.

5. (v. i.) To become coagulated or thickened; to separate into curds and whey