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.

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

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

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

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

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

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

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

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

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

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

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

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

a thick cream that is made by gradually heating whole milk until lumps of cream rise to the top, originally made in the UK

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

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

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

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

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

a thickened and curdled milk resulting from natural fermentation

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

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

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

a yogurt-based Turkish beverage, often flavored with herbs or spices, consumed as a drink or condiment

a thick creamy sauce made with milk, eggs, sugar, flour or corn flour that is served hot on top of puddings, fruits, etc.

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

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

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

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

milk that has a low percentage of fat

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

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

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

milk from which almost all the fat content has been removed

a plant-based milk alternative made from soybeans