2212 Dairy Products and Alternatives
About Dairy Products
About Milk
- Description: The basic dairy product from which all other dairy products are derived. Rich in calcium, vitamin D, and proteins.
- Uses: Drinking, cooking, baking, and making other dairy products like cheese and yogurt.
About Cheese
- Description: Made from curdled milk combined with bacteria or acidic solutions. Comes in many varieties ranging from soft and mild to hard and strong-flavored.
- Uses: Snacking, cooking, toppings for dishes, and an essential element in numerous recipes from various cuisines.
About Yogurt
- Description: Produced by bacterial fermentation of milk. It’s available in various forms such as Greek yogurt (strained to remove more whey) and regular yogurt.
- Uses: Consumed on its own, in smoothies, as a substitute for sour cream, in baking, or as a base for sauces and dressings.
About Butter
- Description: Made from churning cream to separate butterfat from buttermilk. Available salted or unsalted.
- Uses: Baking, cooking, as a spread, and for adding flavor to dishes.
About Cream
- Description: The high-fat part of milk that rises to the top. It is processed into various forms like heavy cream, light cream, and sour cream.
- Uses: Making sauces, desserts, soups, and coffee creamer.
About Dairy Alternatives
As dietary restrictions and preferences evolve, dairy alternatives have become crucial for accommodating different needs.
About Almond Milk
- Description: Made from ground almonds and water. It is light in texture and has a nutty flavor.
- Uses: Baking, cereals, smoothies, and as a dairy-free milk alternative for drinking.
About Soy Milk
- Description: Made from soybeans or soy protein isolate, and often fortified with vitamins and minerals.
- Uses: A staple in vegan diets, used in baking, cooking, and as a milk substitute in many recipes.
About Coconut Milk
- Description: Made from the grated meat of mature coconuts mixed with water. Rich in flavor and high in fat.
- Uses: Common in Asian cooking, particularly in curries, soups, and desserts.
About Oat Milk
- Description: Made from a mixture of oats and water, enriched with vitamins and minerals.
- Uses: Popular in coffee shops for lattes due to its creamy texture and mild, slightly sweet flavor.
About Cashew Milk
- Description: Made from blended cashews and water. It has a creamy texture and a subtle nutty flavor.
- Uses: Smoothies, baking, and as a creamy base for vegan sauces and soups.
About Vegan Cheese
- Description: Made from a variety of plant-based ingredients like nuts, soy, and root vegetables. Engineered to mimic the flavor and texture of cheese.
- Uses: As a substitute for cheese in sandwiches, pizzas, and salads.
About Plant-Based Yogurt
- Description: Made from non-dairy milk sources like almond, soy, coconut, or oats. Often fortified with live cultures.
- Uses: Consumed similarly to traditional yogurt, in smoothies, or with granola.
About Margarine and Plant-Based Butters
- Description: Originally created as a cheaper alternative to butter, now often marketed as a healthier option. Made from vegetable oils.
- Uses: Baking, cooking, and as a spread.