The opposite of "more curdled" is "less curdled". When something curdles, it forms lumps or becomes thick and lumpy. The process of curdling is often seen in milk or other dairy products when they have been left out for too long or exposed to high temperatures. When food becomes less curdled, it means that it is smoother, more uniform, and has a better texture. It is important to note that curdling can occur intentionally in certain dishes, such as in the production of cheese or yogurt. However, in most cases, less curdled food is considered more appealing to the palate.