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milk
/ˈmɪɫk/
noun
the white liquid we get from cows, sheep, or goats that we drink and use for making cheese, butter, etc.
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homogenized milk
/hˈɑːmoʊdʒnˌaɪzd mˈɪlk/
noun
a type of dairy product where the fat particles are evenly dispersed throughout the milk to create a consistent texture
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pasteurized milk
/pˈæstjuːɹˌaɪzd mˈɪlk/
noun
a type of milk that has been heated to a specific temperature to kill harmful bacteria while preserving its nutritional properties
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scalded milk
/skˈɑːldᵻd mˈɪlk/
noun
a type of milk that has been heated just below its boiling point
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condensed milk
/kəndˈɛnsd mˈɪlk/
noun
a type of milk that is thickened and sweetened, sold in cans
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evaporated milk
/ɪvˈæpɚɹˌeɪɾᵻd mˈɪlk/
noun
a type of milk that has had about 60% of its water content removed through a heating process
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caramelized milk
/kæɹəməlaɪzd mɪlk/
noun
a sweet mixture of sugar and milk heated until golden brown, used in desserts and confections
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powdered milk
/pˈaʊdɚd mˈɪlk/
noun
milk that is heated to the point of dryness, made in the form of powder
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formula
/ˈfɔɹmjəɫə/
noun
a specially prepared nutritional substance, typically in liquid or powder form, designed to provide essential nutrients for infants
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whey
/ˈhweɪ/, /ˈweɪ/
noun
the liquid portion of milk that remains after the curds have been separated, commonly used for its nutritional properties
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buttermilk
/ˈbətɝˌmɪɫk/
noun
the liquid left after butter has been produced, which can be drunk or used in cooking
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milk skin
/mɪlk skɪn/
noun
the thin layer that forms on heated milk, used in dishes like custards and puddings
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cream
/ˈkɹim/
noun
the thick white or pale yellow fatty liquid that rises to the top of milk
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clotted cream
/klˈɑːɾᵻd kɹˈiːm/
noun
a thick cream that is made by gradually heating whole milk until lumps of cream rise to the top, originally made in the UK
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whipped cream
/wˈɪpt kɹˈiːm/
noun
cream that has been beaten by a mixer or whisk until it becomes light and fluffy
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double cream
/dˈʌbəl kɹˈiːm/
noun
a rich and thick dairy product with a high fat content, perfect for adding luxurious texture to desserts and sauces
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single cream
/sˈɪŋɡəl kɹˈiːm/
noun
a thinner, pourable cream with a lower fat content compared to double cream
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kaymak
/keɪmæk/
noun
a creamy dairy product made from boiled or raw milk, used as a spread, topping, or ingredient in Middle Eastern and Balkan cuisines
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sour cream
/sˈaɪʊɹ kɹˈiːm/
noun
a light cream that is produced from regular cream and lactic acid bacteria
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butter
/ˈbətɝ/
noun
a soft, yellow food made from cream that we spread on bread or use in cooking
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clabber
/klˈæbɚ/
noun
a thickened and curdled milk resulting from natural fermentation
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kefir
/kəˈfɪər/
noun
a fermented dairy drink with probiotic properties, made from milk and kefir grains, used for drinking or cooking
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yogurt
/ˈjoʊɡɝt/
noun
a thick liquid food that is made from milk and is eaten cold
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cheese
/ˈtʃiz/
noun
a soft or hard food made from milk that is usually yellow or white in color
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ayran
/ˈɛɹən/
noun
a yogurt-based Turkish beverage, often flavored with herbs or spices, consumed as a drink or condiment
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custard
/ˈkəstɝd/
noun
a thick creamy sauce made with milk, eggs, sugar, flour or corn flour that is served hot on top of puddings, fruits, etc.
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creme fraiche
/kɹɛm fɹeɪtʃ/
noun
a tangy, creamy French cultured cream used in cooking, baking, or as a condiment
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raw milk
/ɹˈɔː mˈɪlk/
noun
a type of milk that has not undergone any pasteurization or homogenization processes
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semi-skimmed milk
/sˈɛmaɪskˈɪmd mˈɪlk/
noun
a type of milk with a reduced fat content, typically containing around 1-2% fat
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whole milk
/hˈoʊl mˈɪlk/
noun
a type of milk that contains the natural proportion of milk fat, usually around 3.5% fat content
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low-fat milk
/lˈoʊfˈæt mˈɪlk/
noun
milk that has a low percentage of fat
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skimmed milk
/skˈɪmd mˈɪlk/
noun
milk with no fat, because it has been removed from it
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half-and-half
/hˈæfændhˈæf/
noun
a dairy product that is made by combining equal parts of milk and cream
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coconut milk
/kˈoʊkənˌʌt mˈɪlk/
noun
a white and creamy liquid made from coconut flesh, used as a substitute for dairy milk
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meuniere butter
/mjˌuːniˈɛɹ bˈʌɾɚ/
noun
a classic French sauce made by browning butter and adding lemon juice and parsley
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soymilk
/sˈɔɪmɪlk/
noun
a plant-based milk alternative made from soybeans
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