Dairy Products Word Search
Play a Dairy Products word search free online. We built the 12-word list around the ingredients, dishes, and flavors of a food topic, then scattered it across a 15×15 grid — horizontal, vertical and diagonal. Find them all to clear the board.
Words to find: BUTTER, CHEESE, CREAM, MILK, YOGURT, CURDS, WHEY, GHEE, KEFIR, LASSI, PANEER, RICOTTA.
Diagonals are where most players stall. Once you are down to the last word or two, sweep the diagonals deliberately.
Dairy Products word list, defined
- BUTTER /ˈbʌtər/ · noun
- A soft yellow solid made from cream by churning, used as a spread and in cooking; also a verb meaning to spread or coat something with butter. Related: margarine, ghee, spread, oleo.
- CHEESE /tʃiːz/ · noun, verb
- A food made from the pressed curds of milk, typically firm and aged or soft and fresh. As a verb (informal), to cheese means to stop or give up, especially in the phrase 'cheese it.' Related: dairy product.
- CREAM /kriːm/ · noun
- The thick, fatty layer that rises to the top of milk, or a preparation made from it, used in cooking, baking, and beverages; also the pale yellowish-white color resembling it. Related: milk fat, double cream, heavy cream.
- MILK /mɪlk/ · noun
- Milk is the whitish liquid secreted by the mammary glands of mammals and commonly consumed as a drink and food ingredient. The word also refers figuratively to nourishment, gentle treatment, or a mild disposition. Related: dairy, nourishment, sustenance.
- YOGURT /ˈjɔːɡərt/ · noun
- A semisolid or pourable dairy product made by fermenting milk with live bacterial cultures, giving it a creamy texture and mildly tart flavor. Related: yoghurt, cultured milk, fermented milk, yoghourt.
- CURDS /kɜːrdz/ (US); /kɜːdz/ (UK) · noun
- The solid, clotted parts that form when milk coagulates, especially in cheesemaking, separated from the liquid whey. Also used more broadly for any soft, lumpy mass formed by coagulation. Related: clot, congealed milk, coagulum.
- WHEY /weɪ/ · noun
- The thin, watery liquid that separates from milk when it is curdled during cheese-making. It may be sweet or tangy and is often used for further processing or as a dietary supplement. Related: milk serum, serum, liquid residue, residue.
- GHEE /ɡiː/ · noun
- A clarified dairy fat made traditionally by heating butter until the water evaporates and the milk solids separate, leaving a golden-yellow fat with a distinctive aroma. Related: clarified butter, Indian butter.
- KEFIR /ˈkɛfɪr/ · noun
- A slightly sour, creamy fermented milk drink made with kefir grains, a culture of bacteria and yeast. It is traditionally associated with the Caucasus and is also made and consumed in many other regions. Related: kefir drink, fermented milk, cultured milk.
- LASSI /ˈlɑːsi/ · noun
- A refreshing drink made from blended yogurt, water or milk, and often spices or fruit. Sweet and savory varieties are common in South Asia. Related: yogurt drink, yoghurt drink.
- PANEER /pɑːˈnɪər/ · noun
- A firm, fresh cheese made by curdling milk and draining the resulting curds, traditionally eaten in South Asian cuisine. Unlike many cheeses, it is usually eaten fresh rather than aged. Related: cottage cheese, curd cheese, farmer cheese, ricotta.
- RICOTTA /rɪˈkɒtə/ (UK), /rɪˈkɑːtə/ (US) · noun
- A soft, fresh, white cheese made from milk or whey, with a creamy texture and a mild flavour. In informal American English, the term can also refer metaphorically to a rich mixture of disparate things. Related: cheese, whey cheese, fresh cheese.
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