Acid whey
Acid whey is liquid left after acid coagulation of milk, including cultured dairy. Its composition and uses vary. Icelandic sour skyr-whey is related, but not automatically the same material.
Ingredients
1086 articles on substrates, cultures and additives.
Fruit, vegetables and seaweedsFruit, vegetables, roots, alliums, seaweeds and algae.
Grains, legumes and nutsGrains, flours, malts, starches, beans, pulses, nuts, seeds and the coffee, cocoa and tea crops.
Mushrooms and fungiCultivated and wild mushrooms, truffles and other edible fungi, and lichens.
Meat and fishMeat, offal, fat, casings, fish, shellfish and insects.
Dairy and eggsMilk by animal, cream, butter, milk powders, rennets, dairy additives and eggs.
Cultures and startersYeasts, bacteria, moulds, koji, SCOBYs, grains and kept starters that begin a ferment.
Salt and mineralsCooking, named and curing salts, brines, alkalis and mineral additives.
Sugars and sweetenersRefined and unrefined sugars, honeys, syrups, molasses and malt sugars.
Herbs and spicesHerbs, seed and bark spices, peppercorns, chillies, aromatic roots, brewing botanicals and resins.
Oils, sauces and drinksPlant oils, condiments, vinegars, waters and the wines, beers and pickles other recipes use.
Additives and aidsFood acids, sulphites, preservatives, enzymes, leaveners, gelling agents, brewing additives and wrapping leaves.
All dairy41
Milk, by animal21
Rennets7
Cream and butter5
Milk powders3
Dairy additives2
Eggs2Cultured dairy products1
Milk, by animal21Rennets7Cream and butter5Milk powders3Dairy additives2Eggs2Cultured dairy products1Dairy and eggs
Eider eggs
Firsthand accounts describe eider-egg fermentation in Northern Greenland, including a 2019 encounter published in 2024. Sources give no validated controls; egg collection follows Greenland's licensing and seasonal rules.
Papaya latex / papain
Papaya latex from unripe Carica papaya fruit supplies proteases used to set Enrekang Dangke. Fresh latex, dried latex and standardized papain are distinct preparations with different evidence and handling needs.
Reindeer milk
Reindeer milk is milk from female reindeer (Rangifer tarandus). Sámi sources document its former use in cheese and stored foods in parts of Sápmi; one source says reindeer milking no longer occurs in its described context.
Bovine colostrum
Bovine colostrum is the changing first secretion around calving, concentrated in proteins and maternal immune components; it feeds newborn calves and appears in seasonal foods and processed products.
Calotropis coagulant for wagashi and wara
Calotropis procera preparations are documented as coagulants for wagashi gassirè in Benin and wara in Nigeria. Crude plant materials differ from purified research enzymes, and current evidence does not support a general home preparation.
Mare milk
Mare milk is milk produced by a lactating female horse. Its composition varies with breed and lactation; raw milk, pasteurized milk and fermented drinks such as airag or qymyz are distinct forms with different handling and evidence.
Cardoon flower rennet
Dried flower heads of cardoon (Cynara cardunculus) supply plant proteases used to coagulate milk in several documented regional cheeses. Plant, extraction, milk and dose matter; evidence does not establish a universal home method.
Goat milk
Goat milk is the liquid milk of domestic goats, used as a drink, a cheesemaking substrate and the base of regional dairy foods. Its composition varies among animals and farms, and its species name does not say whether it is pasteurized.
Water buffalo milk
Water buffalo milk comes from Bubalus bubalis and appears in regional dairy traditions across Asia and beyond. Its richer average fat and casein profile affects processing, while composition and raw-milk risk depend on the actual supply.
Yak milk
Milk from female domestic yaks is a rich, seasonal ingredient for household tea, butter, curds, and cheeses across highland pastoral systems.
Camel milk
Camel milk from one- and two-humped camels supplies fresh drinks, fermented milks and specialised cheeses across pastoral food systems in Africa and Asia.
Full-cream milk
Full-fat fluid milk, available with different heat treatments and fat distributions; the linked Quark method permits homogenized or UHT forms.
Milk species and the cheesemaking substrate
Milk supplies protein, fat and lactose for cultured drinks and cheese. Animal species, composition and processing each affect how it behaves.
Sheep and goat milk
Sheep and goat milk supplies the proteins, fat, lactose and minerals from which small-ruminant cheeses are made. Its proportions and composition vary; no fixed ratio is established here.
Rennet powder
A dry milk-clotting enzyme preparation for setting cheese curd. Its animal or microbial source, strength, carrier and dietary status depend on the actual product.
Pasteurized skim milk
Liquid milk with most fat removed and a pasteurizing treatment applied, used as a protein-rich base for fresh curds.
Pasteurized mare milk
Pasteurized mare milk is liquid horse milk treated before sale or fermentation. Its relatively low fat and casein and high lactose distinguish it from cow milk, with composition varying by animal and lactation.
Pasteurized light cream
Liquid pasteurized cream used for cultured fresh cheese, with a fat grade whose meaning differs between markets.
Nonfat dry milk
Nonfat dry milk is pasteurized skim milk dried to a pale powder. It supplies milk solids in the linked salami recipe, which names it as a binder but does not establish a measured effect.
Raw whole sheep milk
Unpasteurized sheep milk with its natural fat retained, documented as the starting milk for Kashkaval. Seasonal composition affects curd behavior; raw status does not establish microbiological safety.
Pasteurized goat milk
Heat-treated milk from domestic goats supplies lactose, proteins and fat for cultured dairy and cheese; its heat treatment and composition affect how it behaves in the vat.
Liquid calf rennet
An animal-derived liquid enzyme extract sets milk by changing casein proteins; its activity and formulation determine how a particular bottle is used in cheesemaking.
Cow or buffalo milk
Cow milk and water-buffalo milk are distinct dairy substrates whose fat, protein and mineral balance affects cheese; this ingredient name preserves a choice rather than defining a blend.
Butter
Butter is a milk-fat emulsion made by churning cream. It enriches dough or finishes bread; melted, cool and room-temperature butter serve different recipe roles.
Sheep milk
Milk from a ewe, used in cheese and cultured dairy foods. Its protein, fat and solids vary with the animal and season; it contains lactose and milk allergens.
Single-strength liquid rennet
A liquid milk-clotting enzyme preparation at the strength assumed by its cheese recipe. Enzyme source and product activity must be identified separately.
Heavy cream
A fat-rich liquid separated from milk, used to enrich cheese and sauces, form whipped foams and supply fat for cultured cream and butter.
Whole cow milk
Cow milk in its whole-fat category supplies fat, proteins and lactose for cooking, cultured dairy and cheese. Heat treatment and homogenization are separate product choices.
Skim milk
Milk with most of its fat separated into cream, retaining lactose and proteins used in cultured curds, starter media and other dairy foods.
Pasteurized, non-homogenized cream
Heat-treated dairy cream whose fat globules have not been mechanically homogenized, retaining a form used for churning cultured and sweet-cream butter.
Cream
The fat-rich fraction of milk, used as a pouring ingredient, a whipped foam, a cultured dairy substrate or the starting material for butter.
Liquid rennet
A liquid milk-coagulating enzyme preparation whose source, activity and formulation vary, used to form curd for cheesemaking.
Calcium chloride
A soluble calcium salt used to support cheese curd formation, balance cheese brines, reinforce some plant tissues and adjust brewing water.
Chicken egg
Chicken eggs supply proteins and yolk fats that set and emulsify. Atlas breads use them in enriched doughs, surface washes and a sourdough pancake batter mixed after fermentation.
Dry milk
Dry milk is a family of dairy ingredients made by removing most water from milk or cream. The name includes distinct whole, partly skimmed and nonfat powders; fat level, heat treatment and particle form determine handling and use.
Pasteurized whole milk
Full-fat milk given conventional pasteurization, selected in linked cultured-milk and cheese methods for its composition and treatment.
Rennet and other milk coagulants
Rennet is an enzyme preparation that helps milk form a cuttable curd. Animal, microbial, fermentation-produced and plant coagulants have distinct identities and strengths.
Whole milk
Whole milk retains its milkfat and brings fat, casein, lactose, minerals and water to the table; species and processing still shape how it tastes and sets.
Milk
Milk is the fluid produced by dairy animals. Its species, fat level, heat treatment and handling shape the way it can be drunk, cultured or turned into curd.
Nonfat dry milk powder
Nonfat dry milk powder is dried skim milk that adds protein, lactose and minerals without much fat. It supplies milk solids for cultured dairy, baking and frozen desserts.