skim the cream from the milk
101Tomme de Savoie — Infobox Cheese name = Tomme de Savoie othernames = country = France regiontown = Savoie region = town = source = Cows pasteurised = No texture = Semi soft fat = protein = dimensions = weight = aging = 10 weeks certification = PDO 1992Tomme de… …
102Methylcellulose — (or methyl cellulose) is a chemical compound derived from cellulose. It is a hydrophilic white powder in pure form and dissolves in cold (but not in hot) water, forming a clear viscous solution or gel. It is sold under a variety of trade names… …
103Tomme cheese — Tomme, is a type of cheese, and is a generic name given to a class of cheese produced mainly in the French alps. Tommes are normally produced from the skim milk left over after the cream has been removed to produce butter and richer cheeses, or… …
104buttermilk — but•ter•milk [[t]ˈbʌt ərˌmɪlk[/t]] n. 1) coo the acidulous liquid remaining after butter has been separated from milk or cream 2) coo a similar liquid made by adding a bacterial culture to whole or skim milk • Etymology: 1520–30 …
105stand in — verb be a substitute (Freq. 1) The young teacher had to substitute for the sick colleague The skim milk substitutes for cream we are on a strict diet • Syn: ↑substitute, ↑sub, ↑fill in • Derivationally related forms: ↑ …
106Filled cheese — An inferior kind of cheese made from skim milk with a fatty filling, such as oleomargarine or lard, to replace the fat removed in the cream. [Webster 1913 Suppl.] …
