Liquid Milk Varieties
Whole milk (about 3.25% fat), reduced-fat milk (2%), low-fat milk (1%), skim milk (under 0.5% fat), and flavoured milk (e.g., chocolate milk).
Fermented Dairy Products
- Yoghurt: made by fermenting milk with beneficial bacteria; can be plain, Greek (strained), or flavoured.
- Kefir: a fermented, probiotic-rich milk drink with a slightly tangy taste.
- Buttermilk: traditionally a by-product of churning butter, now usually a fermented milk product with a tangy flavour.
Cheese
Cheeses range from soft (cream cheese, feta) to semi-hard (cheddar, gouda) to hard (parmesan) to blue-veined (Roquefort, gorgonzola), made by curdling milk with rennet or acid and, for aged cheeses, maturing it over time.
Other Processed Dairy Products
- Butter: made by churning cream to separate butterfat from buttermilk.
- Cream: the high-fat component of milk, including heavy cream, half-and-half, and sour cream.
- Evaporated and condensed milk: concentrated milk with much of the water removed; condensed milk is also sweetened.
Dairy Alternatives
Plant-based milks (soy, almond, oat, rice, coconut) and non-dairy creamers serve as substitutes for those avoiding dairy.
Culinary Uses
Milk products are used in sauces and soups, baking, desserts (puddings, custards, ice cream), beverages (coffee, tea, smoothies), and cheese-based dishes.
