eggs:
“Buttered” (Skillet-Custard Eggs), 8.1
Poached, in Yogurt Sauce, Turkish (Çilbir), 6.1
scrambled
see also butter-and-egg custards
Eliot, George
England, see Great Britain, English cuisine
enzymes, cheeses and, 1.1, 9.1, 9.2
Épinards à la Crème (Creamed Spinach, Madame Saint-Ange), 5.1
Escherichia coli
Ethiopia, Ethiopian cuisine
Nit’r Kibeh (Spiced Clarified Butter), 8.1, 8.2
evaporated milk, 5.1, 5.2
Everyone Eats Well in Belgium Cookbook (Van Waerebeek), 7.1
Farmer, Fannie, 5.1, 8.1
farmer cheese, 9.1, 9.2
as Liptauer base, 9.1
fat, see milkfat
fat-free milk, see skim milk
fatty acids, 8.1, 8.2
saturated, health concerns and
feeding dairy cows, 2.1, 2.2, 3.1, 3.2
fermentation, prf.1, 1.1, 2.1, 6.1, 7.1
alcoholic, 7.1, 7.2, 7.3, 9.1
fresh cheeses and, 1.1, 9.1
lactic-acid, 6.1, 9.1; see also bacteria, lactic-acid
yogurt and, 6.1, 6.2, 9.1
feta, prf.1, 1.1, 1.2, 9.1, 9.2, 9.3
as Liptauer base, 9.1
Milk Toast with, 5.1
Spread, Whipped (Tyrokafteri or Htipiti), 9.1
“filled” milk
Fisher, M. F. K., 5.1, 8.1
flour:
and butter in pastry
and butter in sauces, 8.1, 8.2
“Fontainebleau”
Food and Drug Administration, U.S. (FDA), 2.1, 5.1
Food of London, The (Dodd)
Foods of Greece, The (Kremezi)
Fragrant Harbor Taste (Hom)
fraisage
France, French cuisine, 1.1, 1.2, 1.3, 5.1, 5.2, 6.1, 7.1, 8.1, 8.2, 8.3, 9.1, 9.2, 9.3
Cervelle de Canut, 9.1
Cremets d’Angers, 5.1
Pâte Brisée, 8.1, 8.2
Sauce Béchamel Maigre, 5.1
French Provincial Cooking (David), 5.1, 8.1
Fried, Barbara R.
Fried Bananas with Crema, 7.1
“Fried Milk,” Chinese, 5.1
Fritters, Pot-Cheese, Russian (Syrniki or Tvorozhniki), 9.1
fromage blanc, fromage frais
“Fromage de Fontainebleau”
From My Mother’s Kitchen (Sheraton), 7.1
galactose, 2.1, 2.2
Garlic-Yogurt Sauce, 6.1
gelatin, in Panna Cotta and Relatives, 5.1
Germany, German cuisine, 1.1, 1.2, 7.1, 9.1, 9.2
Hoppelpoppel: Eggnog with a Difference, 5.1
Ghee (Indian Clarified Butter), 1.1, 1.2, 8.1, 8.2
Glorious Foods of Greece, The (Kochilas)
glucose, 2.1, 2.2
goat cheese
as base for Whipped Cheese Spread, 9.1
Fresh, with Cultures and Rennet, 9.1
goats and goats’ milk, prf.1, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, 1.10, 1.11, 1.12, 2.1, 4.1, 8.1, 9.1
lactation in, 4.1, 4.2
yogurt made from, 1.1, 6.1, 6.2, 6.3, 6.4, 6.5
Goldstein, Darra
Gourmet
grasses, ruminant, digeston of
Gravy, Pan, with Cream, 5.1
Great Britain, English cuisine, prf.1, 1.1, 1.2, 2.1, 2.2, 5.1, 9.1
breeding of cows in
Clotted Cream, 1.1, 1.2, 1.3, 5.1, 5.2
rise of market for fresh milk in
Greece, Greek cuisine, 1.1, 1.2, 6.1, 6.2, 8.1, 9.1
Tyrokafteri or Htipiti (Whipped Feta-Cheese Spread), 9.1
yogurt in
see also feta; tarhana or trahana
greens:
Mashed Potatoes with Milk and (Irish Champ), 5.1
Saag Panir or Palak Panir, 5.1
grosse Sacher-Kochbuch, Das (Maier-Bruck)
Guernsey cows, 2.1, 2.2, 5.1, 5.2, 8.1
Gujarati cuisine:
Shrikhand (Saffron-Scented Yogurt Dessert), 6.1
Stovetop Corn Pudding (“Corn Kees”), 5.1
Guns, Germs, and Steel (Diamond), 1.1
half-and-half, 5.1, 5.2
Hangop (Dutch Buttermilk Dessert), 7.1
Hazan, Marcella
Hazelton, Nika Standen
health issues, 2.1, 2.2
and claims on behalf of yogurt, 6.1, 6.2
heart disease, 2.1, 2.2
heavy cream, 5.1, 5.2
Herring with Sour Cream Sauce, 7.1
Hibben, Sheila
high-temperature/short-time pasteurization (HTST), 2.1, 3.1
Hindu creation myth, 1.1, 1.2
Hollandaise Sauce, 8.1, 8.2
Holstein-Friesian cows, 2.1, 3.1, 4.1, 8.1
Hom, Ken
homogenization, 1.1, 2.1, 2.2, 3.1, 3.2, 4.1, 5.1, 7.1
Hoppelpoppel: Eggnog with a Difference, 5.1
hormones
horses, mares’ milk, 1.1, 1.2, 1.3, 1.4, 7.1, 7.2
Hot Chocolate, 5.1
How to Cook a Wolf (Fisher)
Htipiti (Whipped Feta-Cheese Spread), 9.1
Hungary, Hungarian cuisine, 6.1, 7.1
Chicken Paprikás, 7.1
Liptauer Cheese, 9.1
ice cream, 2.1, 5.1
custard-based vs. “Philadelphia”
see also vanilla ice cream
Iced Coffee, Thai-Style, 5.1
imitation milks
immigration, prf.1, prf.2, 1.1, 9.1
India, Indian cuisine, prf.1, prf.2, 1.1, 1.2, 1.3, 1.4, 1.5, 4.1, 5.1
buttermilk in, 6.1, 7.1
Chicken Salad à la Tandoor, 6.1
“Corn Kees” (Gujarati Stovetop Corn Pudding), 5.1
Cucumber Pachadi, 6.1
culinary traditions in, 1.1, 1.2
“Curd Rice”, 6.1
Ghee (Clarified Butter), 1.1, 1.2, 8.1, 8.2
Kadhi or Karhi (North Indian Thick Buttermilk Soup), 7.1
milch animals in
Moru Kozhambu (South Indian Buttermilk Soup), 7.1
Shrikhand (Saffron-Scented Yogurt Dessert), 6.1
Vegetarian Malai Kofta, 5.1
Walnut-Yogurt Chutney, 6.1
yogurt in, 1.1, 6.1, 6.2, 6.3, 6.4, 6.5, 6.6, 6.7
see also chhenna; lassi; panir; raitas
Invitation to Indian Cooking, An (Jaffrey)
Irish Champ (Mashed Potatoes with Milk and Greens), 5.1
Italy, Italian cuisine, 1.1, 8.1
Mascarpone, 5.1
Panna Cotta and Relatives, 5.1
ricotta in, 9.1, 9.2, 9.3
Jaffrey, Madhur, 6.1, 7.1
Jersey cows, 2.1, 2.2, 2.3, 3.1, 4.1, 5.1, 5.2, 5.3, 8.1
Jewish cuisine and food traditions, 1.1, 1.2, 2.1, 7.1, 7.2, 7.3, 8.1, 9.1, 9.2
Jones, Evan, 5.1, 7.1
Jones, Judith
Joy of Cooking, 5.1, 7.1, 8.1
Julius Caesar
junket
Non-Nursery, 9.1
Kadhi or Karhi (North Indian Thick Buttermilk Soup), 7.1
Kamman, Madeleine
Kaneva-Johnson, Maria, 5.1, 6.1
Kashmiri Walnut-Yogurt Chutney, 6.1
Kaufman, Edna Ramseyer
kaymak, 5.1, 5.2
kefir, 1.1, 7.1, 7.2
Kentucky Housewife, The (Bryan)
Keys, Ancel
Koch, Robert
Kochilas, Diane, 6.1, 6.2
Kofta, Vegetarian Malai, 5.1
Köfte, Lamb, in Yogurt Sauce, 6.1
Kremezi, Aglaia
kugel:
“Meets Borek”, 9.1
Savory Lokshen (Noodle Pudding), 9.1
kumys (kumis or koumiss), 1.1, 7.1, 7.2
kvas or kwas
lactalbumins, lactoglobulins
lactase, lactase persistence
lactation, 1.1, 4.1
lactic acid, 1.1, 1.2, 1.3
see also bacteria, lactic-acid
lactose, 1.1, 2.1, 2.2, 4.1, 5.1, 6.1
reduced-, dairy products, 2.1, 5.1
tolerance or intolerance for, prf.1, 1.1, 1.2, 1.3, 1.4, 1.5, 2.1, 2.2, 2.3, 2.4, 4.1, 5.1, 6.1, 6.2
Lamb Köfte in Yogurt Sauce, 6.1
laminitis
Lang, George
lassi
Mango, 6.1
Salt, 6.1
seasoning variations for, 6.1
Sweet, Punjabi-Style, 6.1
Latin America, Latin American cuisines, 1.1, 1.2, 5.1, 5.2, 5.3, 5.4, 9.1
Ají de Leche (Venezuelan Milk-Chile Infusion), 5.1
Batidos (Milkshakes), 5.1, 5.2
crema
see also dulce de leche
leaveners, sour milk and
leeks:
Irish Champ (Mashed Potatoes with Milk and Greens), 5.1
Vichyssoise, 5.1
Legendary Cuisine of Persia, The (Shaida)
lemon:
Curd, 8.1
Sponge Pudding, 5.1
Tart, 8.1
Leslie, Eliza
light cream, 5.1, 5.2
Lime Curd, 8.1
Lincoln, Mary
lipolysis
Liptauer Cheese, 9.1
Lockwood, Yvonne and William
Lokshen Kugel, Savory (Noodle Pudding), 9.1
Longfellow, Henry Wadsworth
Los Angeles Times
low-fat milk, 2.1, 5.1
Maier-Bruck, Franz
main dishes:
Beef Stroganoff, 7.1
Buttermilk Potatoes, 7.1
Champ, Irish (Mashed Potatoes with Milk and Greens), 5.1
Chicken Paprikás, or Paprikahuhn, 7.1
Chicken Salad à la Tandoor, 6.1
Çilbir (Turkish Poached Eggs in Yogurt Sauce), 6.1
“Corn Kees” (Gujarati Stovetop Corn Pudding), 5.1
“Fried Milk,” Chinese, 5.1
Lamb Köfte in Yogurt Sauce, 6.1
Saag Panir or Palak Panir, 5.1
Vegetarian Malai Kofta, 5.1
malai
Kofta, Vegetarian, 5.1
maltaise sauce
Malted, Chocolate, 5.1
malted-milk powder, 5.1, 5.2
mammary glands, 1.1, 4.1
Mango Lassi, 6.1
Marcella Cucina (Hazan)
mares’ milk, see horses, mares’ milk
marinade, buttermilk as
Mascarpone, 5.1
Mashed Potatoes with Milk and Greens (Irish Champ), 5.1
Massialot, François
mastitis
Mayhew, Henry, 2.1, 9.1
medieval Europe
Mediterranean Grains and Greens (Wolfert)
Melting Pot: Balkan Food and Cookery, The (Kaneva-Johnson), 5.1, 6.1
Melting Pot of Mennonite Cookery 1874–1974, The (Kaufman)
Mennonite Buttermilk “Salad”, 7.1
Mesopotamia
Metchnikoff, Élie
Mexican Dulce de Leche (Cajeta Mexicana), 5.1
Michael Field’s Cooking School
milk (fresh unsoured), prf.1, prf.2, prf.3, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 2.1, 5.1, 5.2
buying
canned, 5.1, 5.2, 5.3
clabbered, 2.1, 9.1
dried or powdered
earliest experiments in eating of
efforts to boost production of
infusing with other essences
label designations and
niche marketing and, 2.1, 2.2, 5.1
nutritional reputation of, 1.1, 2.1, 2.2, 2.3, 2.4, 3.1
organic, 3.1, 3.2
price regulation and price supports and
raw vs. pasteurized, 3.1, 7.1
rise of urban market for
see also sour milk; specific recipes listed on this page
milk-based sauces
Ají de Leche (Venezuelan Milk-Chile Infusion), 5.1
Spicy-Milky Peanut Sauce, 5.1
“White Sauce” or Sauce Béchamel Maigre, 5.1
milkfat, 4.1, 8.1, 8.2
cow breeding and, 2.1, 2.2
dairy processors and, 2.1, 2.2, 2.3, 3.1
health concerns and, 2.1, 2.2
milk and cream designations and
milking, origins of
Milk Punch, 5.1
Milkshakes, Latin American (Batidos), 5.1, 5.2
Milk Toast, 5.1
Miss Leslie’s Directions for Cookery (Leslie)
Modern Cookery for Private Families (Acton)
molds, 7.1, 7.2
monounsaturated fatty acids, 2.1, 2.2
Monsanto Corporation
Moru Kozhambu (South Indian Buttermilk Soup), 7.1
Mouflon, 1.1
Murrell, John
mushroom(s):
Pirozhki with Sour Cream Pastry, 7.1
with Sour Cream Sauce, 7.1
National Cook Book, The (Hibben)
Neolithic civilization, 1.1, 1.2, 1.3
Netherlands, Dutch cuisine, 1.1, 7.1
Buttermilk Dessert (Hangop), 7.1
Hollandaise Sauce, 8.1, 8.2
neufchâtel
New Englandish Clam Chowder, 5.1
New Yorker
New York Times Menu Cookbook, The (Claiborne)
niche marketing, 2.1, 2.2, 5.1, 6.1
Nit’r Kibeh (Ethiopian Spiced Clarified Butter), 8.1, 8.2
nomadism, 1.1, 1.2, 1.3
nonfat milk, see skim milk
Noodle Pudding (Savory Lokshen Kugel), 9.1
Northeastern Cow Belt, 1.1, 1.2, 5.1, 7.1, 7.2, 9.1, 9.2
culinary traditions in
milch animals in
North Indian Thick Buttermilk Soup (Kadhi or Karhi), 7.1
Northwestern Cow Belt, 1.1, 1.2, 5.1, 9.1
culinary traditions in, 1.1, 2.1
influx of immigrants and
lactose tolerance in, 1.1, 2.1
in medieval times
milch animals in, 1.1, 1.2
in Roman era
100 Easy-to-Make Gujarati Dishes (Shroff and Desai)
1,000 Indian Recipes (Batra)
okroshka
omasum
Onion-Apple Cream Soup, 5.1
organic milk, 3.1, 3.2
Ozan, Özcan, 6.1, 6.2
pachadis
Cucumber, 6.1
Palak Panir, 5.1
Pan Gravy with Cream, 5.1
panir, 1.1, 5.1, 9.1, 9.2, 9.3
Homemade, 5.1
Saag or Palak, 5.1
Panna Cotta and Relatives, 5.1
Papashvily, Helen and George
Parmalat
Paskha (Russian Easter Dessert), 9.1
Pasteur, Louis
pasteurization, 1.1, 2.1, 2.2, 6.1, 7.1
raw-vs.-pasteurized debate and
see also ultrapasteurization
pastry:
butter in, 8.1, 8.2
Sour Cream, 7.1
pâte brisée
Basic, 8.1
pâte sablée
Pâte Sucrée, 8.1, 8.2
Peanut Sauce, Spicy-Milky, 5.1
Persian wild goat, 1.1
Persian Yogurt Drink (Doogh), 6.1
phase inversion, 4.1, 8.1
phases of milk
pickled cheeses, see brined cheeses
pie doughs, American
pigs, 1.1, 1.2, 9.1
pilafs:
Barley, with Whey, 9.1
Bulgur, with Whey, 9.1
Pirozhki, Mushroom, with Sour Cream Pastry, 7.1
Please to the Table (Bremzen)
Pliny the Elder
plowing, milch animals in, 1.1, 1.2
Poland, Polish cuisine:
“Chłodnik,” Michael Field’s (Cold Savory Buttermilk Soup), 7.1
Chłodnik Litewski (Cold Beet Soup), 7.1
polyunsaturated fatty acids, 2.1, 2.2
Popara, 5.1
porridges, 1.1, 1.2
see also tarhana or trahana
potatoes:
Buttermilk, 7.1
Mashed, with Milk and Greens (Irish Champ), 5.1
Scalloped, 5.1
Vichyssoise, 5.1
pot cheese, 9.1, 9.2
Fritters, Russian (Syrniki or Tvorozhniki), 9.1
powdered milk
prehistoric milking traditions, 1.1, 1.2, 1.3
Presilla, Maricel
price regulation, price supports
puddings:
Chocolate, 5.1
Corn, Gujarati Stovetop (“Corn Kees”), 5.1
Lemon Sponge, 5.1
Noodle (Savory Lokshen Kugel), 9.1
Rice, 5.1
Punch, Milk, 5.1
Punjabi-Style Sweet Lassi, 6.1
quark or quargel, 1.1, 9.1
queso blanco, queso fresco, 9.1, 9.2
Radish-Cucumber Sour Cream Sauce, 7.1
raitas
Banana, 6.1
Cucumber, 6.1
rancidity, 2.1, 8.1
Ransome, Arthur
raw milk, 3.1, 6.1, 7.1
reduced-fat milk, 2.1, 5.1
refrigeration, 2.1, 2.2, 5.1
reindeer
rennet, 1.1, 1.2, 1.3, 1.4, 9.1, 9.2, 9.3, 9.4, 9.5
Fresh White Cheese with Cultures and, 9.1
Non-Nursery Junket, 9.1
reticulum
Revani (Yogurt-Semolina Cake with Lemon Syrup), 6.1
rice:
“Curd”, 6.1
Pudding, 5.1
ricotta, 9.1, 9.2, 9.3
Roden, Claudia
Rome and Romans, ancient
ropy milks
roux, 8.1, 8.2
rumen, rumination, 2.1, 2.2, 8.1
Russia, Russian cuisine, prf.1, 1.1, 1.2, 1.3, 8.1, 9.1
cultured milk in, 7.1, 7.2, 7.3
Easter Dessert (Paskha), 9.1
fresh cheeses in, 9.1, 9.2, 9.3, 9.4, 9.5, 9.6
Mushroom Pirozhki with Sour Cream Pastry, 7.1
Pot-Cheese Fritters (Syrniki or Tvorozhniki), 9.1
“Russian Cream,” 5.1, 5.2
Saag Panir, 5.1
Sabban, Françoise
Saffron-Scented Yogurt Dessert (Shrikhand), 6.1
Saint-Ange, Madame E., 5.1, 5.2
Salad Dressing, Buttermilk, 7.1
salads:
Chicken, à la Tandoor, 6.1
Smoked Whitefish, 7.1
Zucchini-Yogurt, with Fresh Dill, 6.1
Salt Lassi, 6.1
saturated fatty acids, 2.1, 8.1
sauces
Ají de Leche (Venezuelan Milk-Chile Infusion), 5.1
Beurre Blanc/Beurre Rouge, 8.1
Beurre Manié for, 8.1
Beurre Noir/Beurre Noisette (“Black Butter”/“Brown Butter”), 8.1
Buttermilk Salad Dressing, 7.1
cold, sour cream or crème fraîche as
Crème Anglaise (Stirred Custard), 5.1
Cucumber-Radish Sour Cream, 7.1
Milk Page 41