Milk products

Milk products are available in different fat content levels. In the Milk Products section you will find recipes with milk, butter milk, cream, crème fraiche, tofu made from soy milk, yoghurt and quark. Butter is classified under the category fat. Cheese is also a dairy product, but because there are so many different types of cheese, cheese has been given its own category.

Bulgaria Yoghurt
Bulgaria Yoghurt is a sour milk product which is sold in 500 g cups. The mildly acidic natural yoghurt with a fat content of 3.5% is firm. ...
Butter Milk
Butter Milk has a very fresh, slightly sour taste. You can drink butter milk well chilled pure or mixed with fruits and use it for dessert. ...
Butter Milk Quark
Butter Milk Quark tastes particularly mild and aromatic. It has a slightly firmer consistency, similar to lean quark. ...
Coconut milk
Coconut milk is obtained from the pressed coconut meat and looks white. Coconut milk is often confused with coconut water, which is contained inside the coconut nuts. ...
Condensation Milk
Condensation Milk Condensed milk is thickened milk from which approx. 60% water has been extracted. If you add water to it again, it tastes similar to milk again. ...
cream
Cream By cream I always mean whipped cream with 30-33% fat. Otherwise I write in the recipe that the cream must be whipped. ...
Cream casual
Cream casual is a creamy tasting fresh cream that tastes similar to cream fraiche but contains only 15% fat and is therefore lighter than cream fraiche with a fat content of 30%. The consistency is firm and you can use Creme casere to refine sauces in meat dishes, poultry or fish. ...
Cream Fraiche
Cream Fraiche Creme Fraiche is a sour milk product, tastes very mild and is only slightly acidic. The consistency is firm but spreadable. ...
Cream Fraiche Herbs
Cream Fraiche Herbs Creme Fraiche Kräuter is a creamy cream made from sour milk, which contains fresh herbs and only tastes slightly sour. You can use Creme Fraiche herbs as a dressing for salads, raw vegetables and vegetables or to refine sauces. ...

(C)opyright by Marions Kochbuch