Milk (57 page)

Ayran (Turkish-Style Yogurt Drink),
6.1

Ayrshire cows

Babcock test

bacteria,
2.1
,
8.1

dairying practices and

health claims for yogurt and,
6.1
,
6.2

pasteurization and,
2.1
,
3.1
,
3.2
,
3.3
,
6.1

bacteria, lactic-acid,
prf.1
,
1.1
,
1.2
,
2.1
,
2.2
,
4.1

cultured milk or cream and

cultured or ripened butter and

fresh cheeses and,
9.1
,
9.2
,
9.3

mesophilic,
1.1
,
6.1
,
7.1
,
9.1

thermophilic,
1.1
,
6.1
,
7.1
,
9.1

yogurt and,
1.1
,
1.2
,
6.1
,
6.2

see also
starter bacteria

bacteria, psychrophilic

Balkans, Balkan cuisines,
1.1
,
6.1
,
9.1

Milk Toast with Feta,
5.1

Tarator (Cold Yogurt Soup with Cucumbers and Walnuts),
6.1

banana(s):

Fried, with Crema,
7.1

Raita,
6.1

Barley Pilaf with Whey,
9.1

Batidos (Latin American Milkshakes),
5.1
,
5.2

Batra, Neelam

béarnaise sauce

béchamel grasse

Béchamel Maigre,
5.1

Beecher, Catharine

Beef Stroganoff,
7.1

Beeton, Isabella,
5.1
,
9.1

Beet Soup, Cold, Polish (Chłodnik Litewski),
7.1

Belgian Stampers or taatjespap,
7.1

Berry Cookbook, The
(Fried)

Beurre Blanc/Beurre Rouge,
8.1

Beurre Manié,
8.1

beurre meunière

Beurre Noir/Beurre Noisette (“Black Butter”/“Brown Butter”),
8.1

beverages:

Ayran or Doogh (Turkish- or Persian-Style Yogurt Drink),
6.1

Batidos (Latin American Milkshakes),
5.1
,
5.2

buttermilk as

Chocolate Malted,
5.1

condensed and evaporated milk in

Hoppelpoppel: Eggnog with a Difference,
5.1

Hot Chocolate,
5.1

Iced Coffee, Thai-Style,
5.1

Milk Punch,
5.1

yogurt-based, about

see also
lassi

blancmange

Blueberry Soup, Cold,
7.1

Bonne Cuisine de Madame Saint-Ange, La
,
5.1
,
5.2

Booke of Cookerie, A
(Murrell)

Book of
New
New England Cookery, The
(J. and E. Jones),
7.1

Borden, Gail

“Borek Meets Kugel”,
9.1

Boston Cooking–School Cookbook, The
(Farmer),
5.1
,
8.1

Bovine and Buffalo Belt,
1.1
,
1.2
,
6.1

bovines

bovine somatotropin (BST), bovine growth hormone (BGH),
2.1
,
3.1

breeding dairy cows,
2.1
,
2.2
,
3.1
,
3.2

breeding schedules,
1.1
,
1.2
,
4.1

Bremzen, Anya von

brined (pickled) cheeses,
prf.1
,
1.1
,
1.2
,
9.1
,
9.2
,
9.3
,
9.4

brine-pickled vegetables and fruits

British cuisine,
see
Great Britain, English cuisine

Brown, Helen Evans

Brown Swiss cows

Bryan, Lettice

buffaloes,
see
water buffaloes and water buffaloes’ milk

Bulgaria, Bulgarian cuisine,
1.1
,
9.1

health claims for yogurt in

Tarator (Cold Yogurt Soup with Cucumbers and Walnuts),
6.1

“Bulgarian buttermilk”

Bulgur Pilaf with Whey,
9.1

butter,
prf.1
,
1.1
,
1.2
,
1.3
,
1.4
,
1.5
,
2.1
,
2.2
,
2.3
,
2.4
,
4.1
,
5.1
,
8.1
,
8.2

Beurre Blanc/Beurre Rouge,
8.1

Beurre Manié,
8.1

Beurre Noir/Beurre Noisette (“Black Butter”/“Brown Butter”),
8.1

buying and handling

clarified,
see
clarified butter

color of

cultured

Flavored or Compound,
8.1

flavor nuances in

Home-Churned: Ripened-Cream Type,
8.1

Home-Churned: Sweet-Cream Type,
8.1

milkfat in,
8.1
,
8.2

in pastry-making,
8.1
,
8.2

perishability of

salted vs. unsalted

smells and tastes of other foods absorbed by,
8.1
,
8.2

transition between solid and melted state of,
8.1
,
8.2
,
8.3
,
8.4
,
8.5

whipped

yogurt as starting point of

butter-and-egg custards

“Buttered Eggs” (Skillet-Custard Eggs),
8.1

Hollandaise Sauce,
8.1
,
8.2

Lemon Curd,
8.1

Lime Curd,
8.1

buttermilk (cultured),
4.1
,
4.2
,
7.1
,
7.2

“Bulgarian”

as culinary resource

as drink,
7.1
,
7.2

history of

Homemade,
7.1

Indian vs. American,
6.1
,
7.1

buttermilk (true),
1.1
,
1.2
,
1.3
,
1.4
,
4.1
,
7.1
,
8.1
,
8.2
,
8.3
,
8.4
,
8.5

Fresh,
8.1

Buttermilk Dessert, Dutch (Hangop),
7.1

Buttermilk Pie, Southern,
7.1

Buttermilk Potatoes,
7.1

Buttermilk Salad Dressing,
7.1

Buttermilk “Salad,” Mennonite,
7.1

buttermilk soups

Blueberry, Cold,
7.1

Caraway,
7.1

Cherry, Cold,
7.1

Cold Savory (Michael Field’s “Chłodnık”),
7.1

North Indian Thick (Kadhi or Karhi),
7.1

South Indian (Moru Kozhambu),
7.1

Butter Tarts, Canadian,
8.1

Cacık,
6.1

Cajeta Mexicana (Mexican Dulce de Leche),
5.1

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

calcium,
2.1
,
4.1

camels and camels’ milk,
1.1
,
1.2
,
7.1
,
9.1

Canadian Butter Tarts,
8.1

canned milk,
5.1
,
5.2
,
5.3
,
5.4

Dulce de Leche with,
5.1

caprines

see also
goats and goats’ milk
;
sheep and sheep’s milk

Carasso, Isaac

cardboard milk containers

Carême, Marie-Antoine

casein,
2.1
,
4.1
,
4.2
,
4.3
,
6.1
,
6.2
,
7.1
,
9.1
,
9.2
,
9.3
,
9.4
,
9.5
,
9.6

centrifuging,
2.1
,
2.2
,
3.1
,
3.2
,
4.1
,
5.1
,
5.2
,
5.3

certification campaigns

Cervelle de Canut,
9.1

Champ, Irish (Mashed Potatoes with Milk and Greens),
5.1

cheeses,
2.1
,
3.1

aged or ripened,
prf.1
,
1.1
,
1.2
,
1.3
,
1.4
,
2.1

cheeses (fresh),
prf.1
,
1.1
,
9.1

brined (pickled),
prf.1
,
1.1
,
1.2
,
9.1
,
9.2
,
9.3
,
9.4

curd formation and,
1.1
,
9.1

getting organized for making

Goats’-Milk,
9.1

names for

origins and history of,
1.1
,
1.2
,
1.3
,
1.4
,
1.5
,
1.6
,
1.7
,
9.1
,
9.2

White: Kindergarten Version,
9.1

White, with Cultures,
9.1

White, with Cultures and Rennet,
9.1

see also
cream cheese
;
feta
;
specific recipes listed on
this page

Cherry Soup, Cold,
7.1

chèvre,
9.1
,
9.2

chhenna,
1.1
,
4.1
,
5.1
,
9.1
,
9.2
,
9.3

Homemade,
5.1

Saag Panir or Palak Panir,
5.1

Vegetarian Malai Kofta,
5.1

chicken:

Paprikás, or Paprikahuhn,
7.1

Salad à la Tandoor,
6.1

Chile-Milk Infusion, Venezuelan (Ají de Leche),
5.1

China, Chinese cuisine,
5.1
,
6.1
,
6.2
,
7.1

“Fried Milk”,
5.1

“Chłodnik,” Michael Field’s (Cold Savory Buttermilk Soup),
7.1

Chłodnik Litewski (Polish Cold Beet Soup),
7.1

chocolate:

Hot,
5.1

Malted,
5.1

Pudding,
5.1

cholesterol

chowders:

Clam, New Englandish,
5.1

Corn, Spiced,
5.1

Chutney, Walnut-Yogurt,
6.1

Çilbir (Turkish Poached Eggs in Yogurt Sauce),
6.1

clabber or clabbered milk,
2.1
,
9.1

Claiborne, Craig

Clam Chowder, New Englandish,
5.1

clarified butter,
8.1
,
8.2
,
8.3
,
8.4

Ethiopian Spiced (Nit’r Kibeh),
8.1
,
8.2

European-Style,
8.1

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

clotted cream,
1.1
,
1.2
,
1.3
,
5.1

Homemade,
5.1

coeur à la crème

Coffee, Iced, Thai-Style,
5.1

colostrum

concentrate (feed)

condensed milk,
5.1
,
5.2

Dulce de Leche with,
5.1

condiments:

Banana Raita,
6.1

Butters, Flavored or Compound,
8.1

Cacık and Relatives,
6.1

Clotted Cream,
5.1

Cucumber Pachadi,
6.1

Cucumber Raita,
6.1

Walnut-Yogurt Chutney,
6.1

see also
dips and spreads
;
sauces

Continental Flavor, The
(Hazelton)

Cooking à la Ritz
(Diat)

Cooper, James Fenimore

corn:

Chowder, Spiced,
5.1

“Kees” (Gujarati Stovetop Corn Pudding),
5.1

cottage cheese,
9.1
,
9.2
,
9.3

cows and cows’ milk,
prf.1
,
1.1
,
1.2
,
1.3
,
1.4
,
1.5
,
1.6
,
1.7
,
4.1
,
5.1
,
8.1
,
9.1

antibiotic treatment of

breeding of,
2.1
,
2.2
,
3.1
,
3.2

domestication of

feeding of,
2.1
,
2.2
,
3.1
,
3.2