FermenteaWhere food goes to change

Ingredients

1086 articles on substrates, cultures and additives.

All dairy29Milk, by animal21Cream and butter4Milk powders3Cultured dairy products1

Dairy and eggs

29 ingredients

Substrates
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Clear pale yellow acid whey in a glass pitcher and small glass cup.
Substrates

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.

Substrates

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.

Editorial depiction of bovine colostrum as a pale cream liquid sample; the source does not establish freshness, reconstitution or collection time.
Substrates

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.

Opaque white mare milk in a clear glass pitcher on a warm ivory surface; editorial illustration of the liquid ingredient, not a claim about processing or safety.
Substrates

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.

Goat milk in a clear glass; processing state and fat content unspecified.
Substrates

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.

Buffalo milk in a glass jug and tumbler.
Substrates

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.

A glass of plain milk with a yak softly visible behind it, an editorial illustration of yak milk; the liquid itself does not show species or processing.
Substrates

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 in a glass jug and tumbler.
Substrates

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 in a clear glass carafe and drinking glass on a warm ivory surface
Substrates

Full-cream milk

Full-fat fluid milk, available with different heat treatments and fat distributions; the linked Quark method permits homogenized or UHT forms.

Sheep milk and goat milk shown separately in a clear glass jar and small pitcher on a warm ivory surface.
Substrates

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.

Substrates

Pasteurized skim milk

Liquid milk with most fat removed and a pasteurizing treatment applied, used as a protein-rich base for fresh curds.

Substrates

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.

Substrates

Pasteurized light cream

Liquid pasteurized cream used for cultured fresh cheese, with a fat grade whose meaning differs between markets.

Pale nonfat dry milk powder in a shallow ivory ceramic bowl, with a little powder spilled beside it on a warm ivory surface.
Substrates

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.

Substrates

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.

Substrates

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.

Neutral illustration of milk in a clear pitcher and glass; the ingredient record treats cow and water-buffalo milk as alternatives, without specifying species, a blend or treatment.
Substrates

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.

White sheep milk in a clear tumbler with an uncapped glass bottle behind it on a warm ivory tabletop.
Substrates

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.

Plain liquid heavy cream in a small clear glass jug on a warm ivory surface.
Substrates

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.

A clear glass of creamy white milk stands in front of a handled glass jug on a warm ivory tabletop.
Substrates

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.

Plain skim milk in a clear glass on a warm ivory surface.
Substrates

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.

Substrates

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.

Smooth pale liquid cream in a plain ivory ceramic jug.
Substrates

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.

Off-white dry milk powder with soft clumps in a plain bowl.
Substrates

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.

Whole milk in a plain clear glass on a warm ivory surface.
Substrates

Pasteurized whole milk

Full-fat milk given conventional pasteurization, selected in linked cultured-milk and cheese methods for its composition and treatment.

Substrates

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.

White milk in an open clear drinking glass.
Substrates

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.

Pale nonfat dry milk powder in a low ivory bowl.
Substrates

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.