Butter and Kazakh cuisine

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Difference between Butter and Kazakh cuisine

Butter vs. Kazakh cuisine

Butter is a dairy product containing up to 80% butterfat (in commercial products) which is solid when chilled and at room temperature in some regions and liquid when warmed. Kazakh cuisine is the cuisine of Kazakhstan, and traditionally is focused on mutton and horse meat, as well as various milk products.

Beef

Beef is the culinary name for meat from cattle, particularly skeletal muscle.

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Buttermilk

Buttermilk refers to a number of dairy drinks.

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Cake

Cake is a form of sweet dessert that is typically baked.

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Cattle

Cattle—colloquially cows—are the most common type of large domesticated ungulates.

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Cheese

Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein.

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Cream

Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization.

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Dairy product

Dairy products, milk products or lacticinia are a type of food produced from or containing the milk of mammals, primarily cattle, water buffaloes, goats, sheep, camels, and humans.

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Dough

Dough is a thick, malleable, sometimes elastic, paste made out of any grains, leguminous or chestnut crops.

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Lard

Lard is pig fat in both its rendered and unrendered forms.

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Milk

Milk is a white liquid produced by the mammary glands of mammals.

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Salt

Salt, table salt or common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite.

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Sheep

Domestic sheep (Ovis aries) are quadrupedal, ruminant mammal typically kept as livestock.

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Soured milk

Soured milk denotes a range of food products produced by the acidification of milk.

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Sugar

Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food.

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Tea

Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of the Camellia sinensis, an evergreen shrub (bush) native to Asia.

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Whey

Whey is the liquid remaining after milk has been curdled and strained.

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