Mixture of milk and cream
Crossword Clue

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AnswerCrossword Clue
HALFANDHALFMixture of milk and cream.
halfsmixture of cream and whole milk
battersmixture of flour, milk, and eggs
battermixture of flour, milk, and eggs
lactoglobulinA protein or mixture of similar proteins occurring in milk, obtained after the removal of casein and precipitated in a salt solution
lactalbuminA protein or mixture of similar proteins occurring in milk, obtained after the removal of casein and soluble in a salt solution
doughsa mixture that consists essentially of flour or meal and a liquid (as milk or water) and is stiff enough to knead or roll
SILLABUBFrothy mixture of wine and cream.
eggnogsA drink made from a mixture of beaten eggs, cream, and flavorings, often with alcohol
cannelontubular or rolled pieces of pasta, usually filled with a mixture of meat or poultry and often cheese and baked in a cream or tomato sauce
meringuesAn item of sweet food made from a mixture of well-beaten egg whites and sugar, baked until crisp and typically used as a topping for desserts, esp. pies. Individual meringues are often filled with fruit or whipped cream
eggnoga drink consisting of eggs beaten with sugar, milk or cream, and often alcoholic liquor
brandadeProven├ºal dish of salt cod pur├®ed with olive oil and milk or cream and sometimes mashed potatoes and garlic
SEPARATORIt divides cream and milk
CLAMCHOWDERNorth Atlantic dish with milk and cream
creamingMash (a cooked vegetable) and mix with milk or cream
homogenisesSubject (milk) to a process in which the fat droplets are emulsified and the cream does not separate
homogenisedSubject (milk) to a process in which the fat droplets are emulsified and the cream does not separate
homogenizesSubject (milk) to a process in which the fat droplets are emulsified and the cream does not separate
homogenizedSubject (milk) to a process in which the fat droplets are emulsified and the cream does not separate
homogenizingSubject (milk) to a process in which the fat droplets are emulsified and the cream does not separate
homogenizeSubject (milk) to a process in which the fat droplets are emulsified and the cream does not separate
homogenisingSubject (milk) to a process in which the fat droplets are emulsified and the cream does not separate