Ingrédients Alimentaires - Lait et crème

the white liquid we get from cows, sheep, or goats that we drink and use for making cheese, butter, etc.

lait

a type of dairy product where the fat particles are evenly dispersed throughout the milk to create a consistent texture

lait homogénéisé, lait homogène

a type of milk that has been heated to a specific temperature to kill harmful bacteria while preserving its nutritional properties

lait pasteurisé, lait stérilisé

a type of milk that has been heated just below its boiling point

lait échaudé, lait chauffé

a type of milk that is thickened and sweetened, sold in cans

lait concentré sucré

a type of milk that has had about 60% of its water content removed through a heating process

lait évaporé, lait concentré non sucré

a sweet mixture of sugar and milk heated until golden brown, used in desserts and confections

lait caramélisé, lait au caramel

milk that is heated to the point of dryness, made in the form of powder

lait en poudre

a specially prepared nutritional substance, typically in liquid or powder form, designed to provide essential nutrients for infants

formule, lait infantile

the liquid portion of milk that remains after the curds have been separated, commonly used for its nutritional properties

petit-lait, lait de sérum

the liquid left after butter has been produced, which can be drunk or used in cooking

babeurre

the thin layer that forms on heated milk, used in dishes like custards and puddings

peau de lait, croûte de lait

the thick, fatty part of milk that rises to the top when you let milk sit

crème

a thick cream that is made by gradually heating whole milk until lumps of cream rise to the top, originally made in the UK

crème caillée

cream that has been beaten by a mixer or whisk until it becomes light and fluffy

crème fouettée, chantilly

a rich and thick dairy product with a high fat content, perfect for adding luxurious texture to desserts and sauces

crème épaisse, crème double

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

crème légère, crème fluide

a creamy dairy product made from boiled or raw milk, used as a spread, topping, or ingredient in Middle Eastern and Balkan cuisines

kaymak, crème fraîche

a light cream that is produced from regular cream and lactic acid bacteria

crème aigre, crème sure, crème acidulée

a soft, yellow food made from cream that we spread on bread or use in cooking

beurre

a thickened and curdled milk resulting from natural fermentation

lait caillé, lait fermenté

a fermented dairy drink with probiotic properties, made from milk and kefir grains, used for drinking or cooking

kefir

a thick liquid food that is made from milk and is eaten cold

yaourt

a soft or hard food made from milk that is usually yellow or white in color

fromage

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.

crème anglaise

a tangy, creamy French cultured cream used in cooking, baking, or as a condiment

crème fraîche

a type of milk that has not undergone any pasteurization or homogenization processes

lait cru

a type of milk with a reduced fat content, typically containing around 1-2% fat

lait écrémé, lait partiellement écrémé

a type of milk that contains the natural proportion of milk fat, usually around 3.5% fat content

lait entier, lait complet

milk that has a low percentage of fat

lait écrémé, lait demi-écrémé

a dairy product that is made by combining equal parts of milk and cream

crème légère, crème-miellée

a white and creamy liquid made from coconut flesh, used as a substitute for dairy milk

lait de coco, crème de coco

a classic French sauce made by browning butter and adding lemon juice and parsley

beurre meunière, beurre à la meunière

milk from which almost all the fat content has been removed

lait écrémé

a plant-based milk alternative made from soybeans

lait de soja, soja lait