There are a number of dairy products used in our recipes or referenced in our world cuisine pages. This is the sub-index for the dairy products (excluding cheese) that we have listed in the glossary.
Whipped cream is cream that is whipped by a whisk or mixer until it is light and fluffy. Whipped cream is often sweetened and sometimes flavoured with vanilla, and is often called Chantilly cream or crème Chantilly.
Kaymak is a Central Asian, Balkan, Turkic and Turkish creamy dairy product, similar to clotted cream. It is made from the milk of water buffalos or of cows.
Ayran is a cold yoghurt beverage mixed with salt. In addition to Turkey, where it is considered a national drink, ayran is found in Iran, Iraq, Afghanistan, the Balkans, Lebanon, Azerbaijan, Armenia, Kyrgyzstan, and across the Caucasus.
Crème Fraîche has a rich, mildly tangy taste with a smooth, velvety texture. Less tart than sour cream and non-curdling, it is perfect for sweet and savoury dishes.
Amasi (so called in Zulu and Xhosa, and maas in Afrikaans) is the common word for fermented milk that tastes like cottage cheese or plain yoghurt. It is very popular in South Africa.
Ymer is a Danish soured milk product which has been known since 1930. It is made by fermenting whole milk with the bacterial culture Lactococcus lactis.
Strained yoghurt, yoghurt cheese, labneh, or Greek yoghurt is yoghurt which has been strained in a cloth or paper bag or filter to remove the whey, giving a consistency between that of yoghurt and cheese, while preserving yoghurt’s distinctive sour taste.
Yoghurt is not just for smoothies or frozen treats. In the Middle-East and Mediterranean, yoghurt is a staple in the diet. It is served as a side dish, appetiser, marinade and dessert. It is consumed for breakfast, lunch and dinner. And, it is also used in drinks.