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Goat milk is the milk of domestic goats. Goats produce about 2% of the world's total annual milk supply. [1] Some goats are bred specifically for milk. Goat milk naturally has small, well-emulsified fat globules, which means the cream will stay in suspension for a longer period of time than cow's milk; therefore, it does not need to be ...
Kinnara – Half-human, half-bird in later Indian mythology. Kurma – Upper-half human, lower-half tortoise. Ichthyocentaurs – Creatures that have the torsos of a man or woman, the front legs of a horse, and the tails of a fish. Scorpion man – Half-man half-scorpion. Serpopard – A creature that is part-snake and part-African leopard.
The faun (Latin: Faunus, pronounced [ˈfäu̯nʊs̠]; Ancient Greek: φαῦνος, romanized: phaûnos, pronounced [pʰâu̯nos]) is a half-human and half-goat mythological creature appearing in Greek and Roman mythology. Originally fauns of Roman mythology were ghosts of rustic places, lesser versions of their chief, the god Faunus.
A glass of cow milk Cows in a rotary milking parlor. Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. [1] Milk contains many nutrients, including calcium and protein, as well as lactose and ...
A fermented milk drink prepared by inoculating cow, goat, or sheep milk with kefir grains. Khoa: A milk food widely used in Indian and Pakistani cuisine, made of either dried whole milk or milk thickened by heating in an open iron pan. Kulfi: A popular frozen dairy dessert from the Indian Subcontinent.
So whole milk isn't much fattier than 2%. In fact, a gallon of 2% has more than half the fat as a gallon of whole milk. The FDA requires whole milk to have at least 3.25$ fat by weight. But the ...
To use it in a recipe, replace the amount of milk called for with half heavy cream and half water. 2. Half and Half. Half and half is made of 50 percent whole milk and 50 percent heavy cream, so ...
While goat milk is the most usual base, other liquids or juices may be used. In Celaya, and eventually the rest of Mexico, the confection of half goat's milk and half cow's milk became known by the name cajeta. Elsewhere, the milk candy is known as leche quemada or dulce de leche.