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• Creamed corn
  * Put a box cheese grater in a large bowl or on a big plate with sloping sides, to hold the ju ...re is no hiding or overlooking splatters like those created while prepping cream style corn. Keep a wet washcloth handy to wipe up those splatters as they h
  2 KB (396 words) - 21:59, 6 January 2010
• Pumpkin Spice Cake
  1 can (15 ounces) cream cheese or vanilla frosting<br/>
  505 bytes (72 words) - 18:34, 19 February 2010
• Baking Substitutions
  |Sour cream |Nonfat sour cream, low-fat sour cream, pureed low-fat cottage cheese
  1 KB (162 words) - 18:50, 18 March 2010
• Stinging nettle
  ...glossary-term/t--38676/gouda-cheese-with-stinging-nettles.asp |title=Gouda Cheese with Stinging Nettles: Cooking Terms |publisher=RecipeTips.com |date= |acce [[antipruritic|Anti-itch drugs]], usually in the form of [[Cream (pharmaceutical)|creams]] containing [[antihistaminic]]s or [[hydrocortison
  21 KB (3,099 words) - 12:28, 7 July 2010
• Citric acid
  Citric acid can be added to [[ice cream]] to keep fat globules separate, and can be added to recipes in place of fr ...cite web|url=http://www.cheesemaking.com/store/pg/21.html|title=Mozzarella Cheese Recipe|publisher=New England Cheesemaking Supply Company|page=21|accessdate
  20 KB (2,855 words) - 20:16, 21 September 2010
• List of foods named after people
  ...re, has many foods named after him, including pickled herring, pastry, and cheese. ...Brillat-Savarin]] (1755–1826) has many dishes named for him besides this cheese, including partridge, eggs, garnishes, savory pastries, and the [[Savarin c
  71 KB (10,445 words) - 21:05, 21 September 2010
• Butter churn
  A '''butter churn''' is a device used to convert [[cream]] into [[butter]]. This is done through a mechanical process, frequently v The agitation of the cream, caused by the mechanical motion of the device, disrupts the [[milk fat]].
  6 KB (925 words) - 19:36, 13 October 2010
• Butter
  ...[churning (butter)|churning]] fresh or [[fermentation (food)|fermented]] [[cream]] or [[milk]]. It is generally used as a [[spread (food)|spread]] and a [[c Butter is a water-in-oil [[emulsion]] resulting from an inversion of the cream, an oil-in-water emulsion; the milk proteins are the emulsifiers. Butter re
  40 KB (5,956 words) - 19:36, 13 October 2010
• Butterfat
  ...fat''' or '''milkfat ''' is the [[fat]]ty portion of [[milk]]. Milk and [[cream]] are often sold according to [[fat content of milk|the amount of butterfat ..., USDA Commercial Item Description: Cream, Eggnog, Half-and-half, and Sour Cream (2002).</ref> Commercial products generally contain the minimum legal amoun
  3 KB (462 words) - 19:36, 13 October 2010
• Kashk
  ...this name: foods based on curdled [[milk]] products like [[yoghurt]] or [[cheese]]; foods based on [[barley]] broth, bread, or flour; and foods based on [[c ...be used in cooking. Kashk was traditionally produced from the leftovers of cheese-making (more specifically, the milk used to make it).
  2 KB (302 words) - 19:37, 13 October 2010
• Žinčica
  ...-03-02}}</ref> It is a [[by-product]] in the process of making [[Bryndza]] cheese.<ref name=kurmann1992/>
  3 KB (365 words) - 19:37, 13 October 2010
• Skyr
  ...e [[Viking]]s. It is traditionally served cold with a topping of sugar and cream.<ref>[http://news.google.com/newspapers?id=-agLAAAAIBAJ&sjid=sVQDAAAAIBAJ&p ...erm for other variants of cultured milk products - usually byproducts from cheese production. In its traditional use, it was diluted with water when used as
  4 KB (624 words) - 19:37, 13 October 2010
• Fermented milk products
  | || [[cheese]] ===Soured cream===
  10 KB (1,281 words) - 19:37, 13 October 2010
• Whey
  [[Image:Whey.jpg#file|thumb|right|180px|Whey collecting as newly made cheese drains]] ...") is obtained during the making of acid types of cheese such as [[cottage cheese]].
  6 KB (960 words) - 19:37, 13 October 2010
• United States raw milk debate
  ...nating the need to shake or stir the milk container to remix the separated cream layer.{{Citation needed|date=June 2010}} ...l=http://rawmilkcheese.org/index_files/Page396.htm|title=American Raw Milk Cheese Presidium Mission & Protocol|author=Raw Milk Cheesemakers’ Association}}<
  23 KB (3,442 words) - 19:37, 13 October 2010
• Condensed milk
  ...annual conventions 1916-17-18 | pages = 155–165 | publisher = Wisconsin Cheese Makers' Association | location = Madison, WI | date = 1918 | url = http://d ..., condensed milk is a key ingredient in [[lemon ice box pie]], a sort of [[cream pie]]. In the [[Philippines]], condensed milk is mixed with some [[evaporat
  14 KB (2,089 words) - 19:37, 13 October 2010
• Cream
  [[File:Milk-bottle.jpg|thumb|275px|A milk bottle showing cream risen to the top]] ...cream is sold in several grades depending on the total butterfat content. Cream can be dried to a powder for shipment to distant markets.
  11 KB (1,619 words) - 19:37, 13 October 2010
• Buttermilk
  ..., buttermilk was the liquid left behind after churning [[butter]] out of [[cream]]. It also refers to a range of fermented milk drinks, common in warm clima | url = http://biology.clc.uc.edu/Fankhauser/Cheese/BUTTERMILK.HTM
  8 KB (1,127 words) - 19:37, 13 October 2010
• Curd snack
  ...-, [[kiwifruit|kiwi]]- or [[Fragaria vesca|woodland strawberry]]-flavoured cream. * [[Quark (cheese)]]
  2 KB (198 words) - 19:37, 13 October 2010
• Clabber (food)
  ...[[molasses]] added. Some people also eat it with fruit or black pepper and cream. ...called ''[[Quark (cheese)|Quark]]''. In France a similar food made from cream is known as [[Crème fraîche]].
  2 KB (264 words) - 19:37, 13 October 2010

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