Milk (58 page)

in Indian subcontinent,
1.1
,
1.2
,
1.3
,
1.4
,
1.5

lactation in,
1.1
,
4.1

in Northeastern Cow Belt,
1.1
,
1.2

in Northwestern Cow Belt,
1.1
,
1.2
,
1.3

zebu-type,
1.1
,
1.2
,
1.3

see also
milk (fresh unsoured)

crabmeat, in Chinese “Fried Milk”,
5.1

cream (fresh),
prf.1
,
1.1
,
1.2
,
2.1
,
5.1
,
5.2
,
5.3

beating into butter

buying,
5.1
,
5.2

Clotted,
1.1
,
1.2
,
1.3
,
5.1
,
5.2

historical ups and downs of

label designations for

separating from milk,
4.1
,
4.2

ultrapasteurized,
5.1
,
5.2
,
5.3

see also
cream soups
;
whipped cream
;
specific recipes listed on
this page

cream, cultured,
1.1
,
1.2
,
1.3

see also
sour cream

cream cheese,
1.1
,
9.1
,
9.2
,
9.3
,
9.4

Creamy,
9.1

Light,
9.1

as Liptauer base,
9.1

Scallion Dip,
9.1

Creamed Spinach, Madame Saint-Ange (Épinards à la Crème),
5.1

creamlines, cream layers,
2.1
,
2.2
,
4.1
,
5.1

cream soups

Apple-Onion,
5.1

Clam Chowder, New Englandish,
5.1

Corn Chowder, Spiced,
5.1

Tomato,
5.1

Vichyssoise,
5.1

crema,
7.1
,
7.2

Fried Bananas with,
7.1

Crème Anglaise (Stirred Custard),
5.1

crème fraîche,
7.1
,
7.2

as cold sauce and dip

Homemade Sour Cream,
7.1

Cremets d’Angers,
5.1

cucumber(s):

Cacık and Relatives,
6.1

Cold Yogurt Soup with Walnuts and (Tarator),
6.1

Pachadi,
6.1

Radish Sour Cream Sauce,
7.1

Raita,
6.1

Cuisine of Hungary, The
(Lang)

cultured butter

cultured milk and cream

as culinary resource

exotic kinds of

history of,
7.1
,
7.2

survey of

see also
buttermilk (cultured)
;
sour cream
;
sour milk
;
yogurt
;
specific recipes listed on
this page

curd cheese

“Curd Rice”,
6.1

curds, formation of,
1.1
,
4.1
,
5.1
,
9.1

Curnonsky

custard:

-Based Vanilla Ice Cream,
5.1

Southern Buttermilk Pie,
7.1

Stirred (Crème Anglaise),
5.1

see also
butter-and-egg custards

dairy chemistry, home experiments in

Dairy Industry in America, The
(Selitzer)

Dannon

Davaasambuu, Ganmaa

David, Elizabeth,
5.1
,
5.2
,
8.1

Desai, Vanmala

desserts:

Bananas, Fried, with Crema,
7.1

Blueberry Soup, Cold,
7.1

Buttermilk Pie, Southern,
7.1

Butter Tarts, Canadian,
8.1

Cajeta Mexicana (Mexican Dulce de Leche),
5.1

Chocolate Pudding,
5.1

Crème Anglaise (Stirred Custard),
5.1

Cremets d’Angers,
5.1

Dulce de Leche with Canned Condensed Milk,
5.1

Hangop (Dutch Buttermilk Dessert),
7.1

Junket, Non-Nursery,
9.1

Lemon Curd,
8.1

Lemon Sponge Pudding,
5.1

Lemon Tart,
8.1

Lime Curd,
8.1

Panna Cotta and Relatives,
5.1

Paskha (Russian Easter Dessert),
9.1

Revani (Yogurt-Semolina Cake with Lemon Syrup),
6.1

Rice Pudding,
5.1

Shrikhand (Saffron-Scented Yogurt Dessert),
6.1

sour cream or crème fraîche as sauce for

Vanilla Ice Cream, Custard-Based,
5.1

Vanilla Ice Cream, Philadelphia-Style,
5.1

deutsche Küche, Die
(Scharfenberg)

De Voe, Thomas F.

Diamond, Jared

Diat, Louis,
5.1
,
5.2

dips and spreads:

Cacık and Relatives,
6.1

Cervelle de Canut,
9.1

Cream Cheese–Scallion Dip,
9.1

Liptauer Cheese,
9.1

Smoked Whitefish Salad,
7.1

Tyrokafteri or Htipiti (Whipped Feta-Cheese Spread),
9.1

Walnut-Yogurt Chutney,
6.1

Yogurt “Cheese” and “Cheese” Balls,
6.1

Diverse Sources Belt,
1.1
,
1.2
,
1.3
,
1.4
,
6.1
,
6.2
,
9.1
,
9.2
,
9.3
,
9.4
,
9.5

distinctive flavors, preference for

earliest milk-eating experiments in,
1.1
,
1.2

milch animals in

origins of herding and milking in

Dodd, George

domestication of animals

Doogh (Persian-Style Yogurt Drink),
6.1

dressings

Buttermilk Salad,
7.1

Spicy-Milky Peanut Sauce,
5.1

dried milk

dulce de leche

with Canned Condensed Milk,
5.1

Mexican (Cajeta Mexicana),
5.1

Durham or milking Shorthorn cows

Dutch cuisine,
See
Netherlands, Dutch cuisine

Easter Dessert, Russian (Paskha),
9.1

Eggnog with a Difference (Hoppelpoppel),
5.1

eggs:

“Buttered” (Skillet-Custard Eggs),
8.1

Poached, in Yogurt Sauce, Turkish (Çilbir),
6.1

scrambled

see also
butter-and-egg custards

Eliot, George

England,
see
Great Britain, English cuisine

enzymes, cheeses and,
1.1
,
9.1
,
9.2

Épinards à la Crème (Creamed Spinach, Madame Saint-Ange),
5.1

Escherichia coli

Ethiopia, Ethiopian cuisine

Nit’r Kibeh (Spiced Clarified Butter),
8.1
,
8.2

evaporated milk,
5.1
,
5.2

Everyone Eats Well in Belgium Cookbook
(Van Waerebeek),
7.1

Farmer, Fannie,
5.1
,
8.1

farmer cheese,
9.1
,
9.2

as Liptauer base,
9.1

fat,
see
milkfat

fat-free milk,
see
skim milk

fatty acids,
8.1
,
8.2

saturated, health concerns and

feeding dairy cows,
2.1
,
2.2
,
3.1
,
3.2

fermentation,
prf.1
,
1.1
,
2.1
,
6.1
,
7.1

alcoholic,
7.1
,
7.2
,
7.3
,
9.1

fresh cheeses and,
1.1
,
9.1

lactic-acid,
6.1
,
9.1
;
see also
bacteria, lactic-acid

yogurt and,
6.1
,
6.2
,
9.1

feta,
prf.1
,
1.1
,
1.2
,
9.1
,
9.2
,
9.3

as Liptauer base,
9.1

Milk Toast with,
5.1

Spread, Whipped (Tyrokafteri or Htipiti),
9.1

“filled” milk

Fisher, M. F. K.,
5.1
,
8.1

flour:

and butter in pastry

and butter in sauces,
8.1
,
8.2

“Fontainebleau”

Food and Drug Administration, U.S. (FDA),
2.1
,
5.1

Food of London, The
(Dodd)

Foods of Greece, The
(Kremezi)

Fragrant Harbor Taste
(Hom)

fraisage

France, French cuisine,
1.1
,
1.2
,
1.3
,
5.1
,
5.2
,
6.1
,
7.1
,
8.1
,
8.2
,
8.3
,
9.1
,
9.2
,
9.3

Cervelle de Canut,
9.1

Cremets d’Angers,
5.1

Pâte Brisée,
8.1
,
8.2

Sauce Béchamel Maigre,
5.1

French Provincial Cooking
(David),
5.1
,
8.1

Fried, Barbara R.

Fried Bananas with Crema,
7.1

“Fried Milk,” Chinese,
5.1

Fritters, Pot-Cheese, Russian (Syrniki or Tvorozhniki),
9.1

fromage blanc, fromage frais

“Fromage de Fontainebleau”

From My Mother’s Kitchen
(Sheraton),
7.1

galactose,
2.1
,
2.2

Garlic-Yogurt Sauce,
6.1

gelatin, in Panna Cotta and Relatives,
5.1

Germany, German cuisine,
1.1
,
1.2
,
7.1
,
9.1
,
9.2

Hoppelpoppel: Eggnog with a Difference,
5.1

Ghee (Indian Clarified Butter),
1.1
,
1.2
,
8.1
,
8.2

Glorious Foods of Greece, The
(Kochilas)

glucose,
2.1
,
2.2

goat cheese

as base for Whipped Cheese Spread,
9.1

Fresh, with Cultures and Rennet,
9.1

goats and goats’ milk,
prf.1
,
1.1
,
1.2
,
1.3
,
1.4
,
1.5
,
1.6
,
1.7
,
1.8
,
1.9
,
1.10
,
1.11
,
1.12
,
2.1
,
4.1
,
8.1
,
9.1

lactation in,
4.1
,
4.2

yogurt made from,
1.1
,
6.1
,
6.2
,
6.3
,
6.4
,
6.5

Goldstein, Darra

Gourmet

grasses, ruminant, digeston of

Gravy, Pan, with Cream,
5.1

Great Britain, English cuisine,
prf.1
,
1.1
,
1.2
,
2.1
,
2.2
,
5.1
,
9.1

breeding of cows in

Clotted Cream,
1.1
,
1.2
,
1.3
,
5.1
,
5.2

rise of market for fresh milk in

Greece, Greek cuisine,
1.1
,
1.2
,
6.1
,
6.2
,
8.1
,
9.1

Tyrokafteri or Htipiti (Whipped Feta-Cheese Spread),
9.1

yogurt in

see also
feta
;
tarhana or trahana

greens:

Mashed Potatoes with Milk and (Irish Champ),
5.1

Saag Panir or Palak Panir,
5.1

grosse Sacher-Kochbuch, Das
(Maier-Bruck)

Guernsey cows,
2.1
,
2.2
,
5.1
,
5.2
,
8.1

Gujarati cuisine:

Shrikhand (Saffron-Scented Yogurt Dessert),
6.1

Stovetop Corn Pudding (“Corn Kees”),
5.1

Guns, Germs, and Steel
(Diamond),
1.1