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Ingredientes de Alimentos - Leche y Crema
Aquí aprenderá algunas palabras en inglés relacionadas con la leche y la nata, como "clotted cream", "kefir" y "buttermilk".
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Tarjetas de memoria
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Cuestionario
the white liquid we get from cows, sheep, or goats that we drink and use for making cheese, butter, etc.
leche
a type of dairy product where the fat particles are evenly dispersed throughout the milk to create a consistent texture
leche homogeneizada
a type of milk that has been heated to a specific temperature to kill harmful bacteria while preserving its nutritional properties
leche pasteurizada
a type of milk that has been heated just below its boiling point
leche escaldada
a type of milk that is thickened and sweetened, sold in cans
leche condensada
a type of milk that has had about 60% of its water content removed through a heating process
leche evaporada
a sweet mixture of sugar and milk heated until golden brown, used in desserts and confections
leche caramelizada
milk that is heated to the point of dryness, made in the form of powder
leche en polvo
a specially prepared nutritional substance, typically in liquid or powder form, designed to provide essential nutrients for infants
fórmula
the liquid portion of milk that remains after the curds have been separated, commonly used for its nutritional properties
suero
the liquid left after butter has been produced, which can be drunk or used in cooking
leche cuajada
the thin layer that forms on heated milk, used in dishes like custards and puddings
corteza de leche
the thick, fatty part of milk that rises to the top when you let milk sit
crema
a thick cream that is made by gradually heating whole milk until lumps of cream rise to the top, originally made in the UK
nata superficial de la leche
cream that has been beaten by a mixer or whisk until it becomes light and fluffy
crema batida
a rich and thick dairy product with a high fat content, perfect for adding luxurious texture to desserts and sauces
nata doble
a thinner, pourable cream with a lower fat content compared to double cream
crema sencilla
a creamy dairy product made from boiled or raw milk, used as a spread, topping, or ingredient in Middle Eastern and Balkan cuisines
kaymak
a light cream that is produced from regular cream and lactic acid bacteria
crema agria
a soft, yellow food made from cream that we spread on bread or use in cooking
mantequilla
a thickened and curdled milk resulting from natural fermentation
lácteo cuajado
a fermented dairy drink with probiotic properties, made from milk and kefir grains, used for drinking or cooking
kéfir
a thick liquid food that is made from milk and is eaten cold
yogur
a soft or hard food made from milk that is usually yellow or white in color
queso
a yogurt-based Turkish beverage, often flavored with herbs or spices, consumed as a drink or condiment
ayran
a thick creamy sauce made with milk, eggs, sugar, flour or corn flour that is served hot on top of puddings, fruits, etc.
natillas
a tangy, creamy French cultured cream used in cooking, baking, or as a condiment
crema fresca
a type of milk that has not undergone any pasteurization or homogenization processes
leche cruda
a type of milk with a reduced fat content, typically containing around 1-2% fat
leche semidesnatada
a type of milk that contains the natural proportion of milk fat, usually around 3.5% fat content
leche entera
a dairy product that is made by combining equal parts of milk and cream
mitad y mitad
a white and creamy liquid made from coconut flesh, used as a substitute for dairy milk
leche de coco
a classic French sauce made by browning butter and adding lemon juice and parsley
mantequilla meunière
milk from which almost all the fat content has been removed
leche desnatada
a plant-based milk alternative made from soybeans
leche de soja
