Milk, Cheese & Eggs

Dairy foods are fundamental to Western cuisine. Milk is the basis of many soups and sauces; it is the foundation of rice pudding and other popular puddings, of custards and thin batters like crêpes. It features in breads and pancakes, and desserts such as bavarian cream and ice cream. As well as drinking cold milk, we still consume generous quantities on breakfast cereal or in milk shakes and hot milk drinks.

Cream is only slightly less important. We take it for granted in our coffee; we use it to top fresh fruits and apple pie, and to enrich so many chilled desserts. Cultured dairy foods like yogurt are less versatile, but nonetheless useful to the cook in sauces, cold soups, salad dressings and vegetable dishes.