A curd tub was used to curdle milk and process the curd.
In a curd tub, milk was curdled by adding rennet, causing the milk to separate into curd and whey. After curdling, the curd was cut in the tub to release more whey. The cut curd was stirred and sometimes heated to improve the texture. The whey was then drained, and the curd was placed in cheese molds for further processing.
Personal anecdote:
Wim Kortleve mentions that his mother worked with this curd tub.
Wim Kortleve