| A fermented milk. Bacterial cultures are added to the milk and then heated to promoted fermentation. As a result, part of the milk sugar (lactose) is converted to lactic acid, which gives buttermilk its sour flavour. Despite its name, buttermilk is actually low in fat having been made from low-fat milk. |
| Unsalted butter that has had most of the water evaporated from it and the milk solids separated from the fat. This butter is not as quick to burn or smoke as regular butter, and can therefore be used to cook at higher temperatures. Its flavour is not as rich as regular butter's. Ghee is the East Indian form of highly clarified butter. |
Cream is separated from milk then used for making butter, ice cream and other cream products.
Available forms include:
cereal cream/half and half - not less than 10%BF
table cream - not less than 18% BF
whipping cream - not less than 32% BF
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| A thickened cream with a slightly tangy, nutty flavor and a velvety rich texture. Most popular in France, the thickness can range from sour cream-like to almost as solid as room-temperature margarine. Creme fraiche is delicious served over fresh fruit and other desserts, warm or cold. It's also great to add to sauces or soups because it can be boiled without curdling. |
| An unsalted butter made by adding a harmless bacterial culture to cream prior to churning. It has a delicate, tangy taste commonly referred to as an "old-country flavour". |
| Canned milk that has over half (60%) of the water removed. When reconstituted, it can be used in the same way as fresh milk. Due to the canning process it has a slightly caramelized taste. After opening, store and treat like fresh milk. To reconstitute evaporated milk, add an equal amount of water. |
| Pasteurized skim milk is first partly evaporated then spray-dried into small particles. "Instant" skim milk powder has an additional step - it is blown into a steam chamber, then re-dried; the larger particles formed dissolve easily in water. Both vitamin A and D are added. When reconstituted, the nutrient value is equivalent to fluid skim milk. |
| Is very thick, sweet and has a creamy color. It has been condensed to one-third of its original volume and then has sugar added. It is not exchangeable with evaporate milk. |
| UHT stands for ultra high temperature and is a method of pasteurization which destroys all bacteria present. The milk is packaged airtight, sterile boxes and can be stored without refrigeration. UHT milk does not contain preservatives. Once opened, it must be refrigerated and treated like fresh milk. |
| Butter that has had air beaten into it, making it softer and easier to spread when it is cold. It comes in both salted and unsalted forms. |