WordNet Search

Key: "S:" = Show Synset (semantic) relations, "W:" = Show Word (lexical) relations

Display options for sense: (gloss) "an example sentence"

S: (n) yogurt, yoghurt, yoghourt (a custard-like food made from curdled milk)

S: (n) milk (a white nutritious liquid secreted by mammals and used as food by human beings)

S: (n) sour milk (milk that has turned sour)
S: (n) pasteurized milk (milk that has been exposed briefly to high temperatures to destroy microorganisms and prevent fermentation)
S: (n) cows' milk (milk obtained from dairy cows)
S: (n) yak's milk (the milk of a yak)
S: (n) goats' milk (the milk of a goat)
S: (n) acidophilus milk (milk fermented by bacteria; used to treat gastrointestinal disorders)
S: (n) raw milk (unpasteurized milk)
S: (n) scalded milk (milk heated almost to boiling)
S: (n) homogenized milk (milk with the fat particles broken up and dispersed uniformly so the cream will not rise)
S: (n) certified milk (milk from dairies regulated by an authorized medical milk commission)
S: (n) powdered milk, dry milk, dried milk, milk powder (dehydrated milk)

S: (n) evaporated milk (milk concentrated by evaporation)
S: (n) condensed milk (sweetened evaporated milk)
S: (n) skim milk, skimmed milk (milk from which the cream has been skimmed)
S: (n) semi-skimmed milk (milk from which some of the cream has been removed)
S: (n) whole milk (milk from which no constituent (such as fat) has been removed)
S: (n) low-fat milk (milk from which some of the cream has been removed)
S: (n) buttermilk (residue from making butter from sour raw milk; or pasteurized milk curdled by adding a culture)
S: (n) chocolate milk (milk flavored with chocolate syrup)

S: (n) clotted cream, Devonshire cream (thick cream made from scalded milk)
S: (n) double creme, heavy whipping cream (cream with a fat content of 48% or more)
S: (n) heavy cream (contains more than 36% butterfat)
S: (n) light cream, coffee cream, single cream (cream that has at least 18% butterfat) "in England they call light cream `single cream'"
S: (n) sour cream, soured cream (artificially soured light cream)
S: (n) whipping cream, light whipping cream (cream that has enough butterfat (30% to 36%) to be whipped)

S: (n) half-and-half (half milk and half light cream; contains 10% to 18% butterfat)
S: (n) butter (an edible emulsion of fat globules made by churning milk or cream; for cooking and table use)

S: (n) stick (a rectangular quarter pound block of butter or margarine)
S: (n) clarified butter, drawn butter (butter made clear by heating and removing the sediment of milk solids)

S: (n) brown butter, beurre noisette (clarified butter browned slowly and seasoned with vinegar or lemon juice and capers)
S: (n) Meuniere butter, lemon butter (clarified butter browned slowly and seasoned with lemon juice and parsley)
S: (n) yak butter (butter made from yaks' milk)

S: (n) yogurt, yoghurt, yoghourt (a custard-like food made from curdled milk)

S: (n) whey (watery part of milk produced when raw milk sours and coagulates) "Little Miss Muffet sat on a tuffet eating some curds and whey"
S: (n) curd (coagulated milk; used to make cheese) "Little Miss Muffet sat on a tuffet eating some curds and whey"
S: (n) clabber (raw milk that has soured and thickened)
S: (n) cheese (a solid food prepared from the pressed curd of milk)

S: (n) triple cream, triple creme (fresh soft French cheese containing at least 72% fat)
S: (n) cottage cheese, pot cheese, farm cheese, farmer's cheese (mild white cheese made from curds of soured skim milk)
S: (n) process cheese, processed cheese (made by blending several lots of cheese)
S: (n) bleu, blue cheese (cheese containing a blue mold)

S: (n) Brie (soft creamy white cheese; milder than Camembert)
S: (n) brick cheese (semisoft sweet American cheese from whole milk in a brick form)
S: (n) Camembert (rich soft creamy French cheese)
S: (n) cheddar, cheddar cheese, Armerican cheddar, American cheese (hard smooth-textured cheese; originally made in Cheddar in southwestern England)

S: (n) Cheshire cheese (a mild yellow English cheese with a crumbly texture)
S: (n) double Gloucester (a smooth firm mild orange-red cheese)
S: (n) Edam (mild yellow Dutch cheese made in balls encased in a red covering)
S: (n) goat cheese, chevre (made from goats' milk)
S: (n) Gouda, Gouda cheese (mild cream-colored Dutch cheese shaped in balls)
S: (n) grated cheese (hard or semihard cheese grated)
S: (n) hand cheese (any cheese originally molded by hand)
S: (n) Liederkranz (a soft cheese with a strong odor and flavor)
S: (n) Limburger (a soft white cheese with a very strong pungent odor and flavor)
S: (n) mozzarella (mild white Italian cheese)
S: (n) Muenster (semisoft pale-yellow cheese)
S: (n) Parmesan (hard dry sharp-flavored Italian cheese; often grated)
S: (n) quark cheese, quark (fresh unripened cheese of a smooth texture made from pasteurized milk, a starter, and rennet)
S: (n) ricotta (soft Italian cheese like cottage cheese)
S: (n) string cheese (cheese formed in long strings twisted together)
S: (n) Swiss cheese (hard pale yellow cheese with many holes from Switzerland)

S: (n) Emmenthal, Emmental, Emmenthaler, Emmentaler (Swiss cheese with large holes)
S: (n) Gruyere (Swiss cheese with small holes)
S: (n) sapsago (a hard green Swiss cheese made with skim-milk curd and flavored with clover)

S: (n) food, solid food (any solid substance (as opposed to liquid) that is used as a source of nourishment) "food and drink"