Bahan Makanan - Susu dan Krim

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

susu

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

susu homogen, susu homogenisasi

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

susu pasteurisasi, susu olahan

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

susu panas, susu mendidih

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

susu kental manis, susu kental

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

susu evaporasi, susu kental

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

susu karamel, susu karamelisasi

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

susu bubuk, susu serbuk

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

susu formula, formula bayi

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

whey, serum susu

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

susu mentega, lendir susu

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

kulit susu, lapisan susu

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

krim

a thick cream that is made by gradually heating whole milk until lumps of cream rise to the top, originally made in the UK

krim kental, krim beku

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

krim kocok, krim whipped

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

krim ganda, krim kental

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

krim tunggal, krim cair

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

kaymak, krim

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

krim asam, krim masam

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

mentega

a thickened and curdled milk resulting from natural fermentation

susu kental, susu asam

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

yogurt, yogurt

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

keju

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.

krim custard

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

krim segar, krim asam

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

susu mentah

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

susu semi-skim, susu rendah lemak

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

susu full cream, susu segar

milk that has a low percentage of fat

susu rendah lemak, susu sedikit lemak

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

setengah-setengah, krim campuran

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

susu kelapa, krim kelapa

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

mentega meunière, mentega gaya meunière

milk from which almost all the fat content has been removed

susu skim, susu rendah lemak

a plant-based milk alternative made from soybeans

susu kedelai, kedela susu