Ingredientes de Alimentos - Leche y Crema

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

piel 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a thick cream that is made by gradually heating whole milk until lumps of cream rise to the top, originally made in the UK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

doble crema

a thinner, pourable cream with a lower fat content compared to double cream

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

leche

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

milk that has a low percentage of fat

leche baja en grasa

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 meuniere

milk from which almost all the fat content has been removed

leche desnatada

a plant-based milk alternative made from soybeans

leche de soja