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Ingrédients Alimentaires - Lait et crème
Ici, vous apprendrez quelques mots anglais liés au lait et à la crème, tels que « crème caillée », « kéfir » et « babeurre ».
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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
a type of milk that has been heated to a specific temperature to kill harmful bacteria while preserving its nutritional properties
lait pasteurisé
a type of milk that has been heated just below its boiling point
lait échaudé
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
a sweet mixture of sugar and milk heated until golden brown, used in desserts and confections
lait caramélisé
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
the liquid portion of milk that remains after the curds have been separated, commonly used for its nutritional properties
petit-lait
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
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a thick cream that is made by gradually heating whole milk until lumps of cream rise to the top, originally made in the UK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
a rich and thick dairy product with a high fat content, perfect for adding luxurious texture to desserts and sauces
crème épaisse
a thinner, pourable cream with a lower fat content compared to double cream
crème légère
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
crème aigre
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
a fermented dairy drink with probiotic properties, made from milk and kefir grains, used for drinking or cooking
kefir
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
a type of milk that contains the natural proportion of milk fat, usually around 3.5% fat content
lait entier
a dairy product that is made by combining equal parts of milk and cream
crème légère
a white and creamy liquid made from coconut flesh, used as a substitute for dairy milk
lait de coco
a classic French sauce made by browning butter and adding lemon juice and parsley
beurre meunière
milk from which almost all the fat content has been removed
lait écrémé
