n
A milky liquid made from almonds and used as a milk substitute, cooking ingredient or beverage.
n
Alternative form of almond milk [A milky liquid made from almonds and used as a milk substitute, cooking ingredient or beverage.]
n
Alternative spelling of almond milk [A milky liquid made from almonds and used as a milk substitute, cooking ingredient or beverage.]
n
Alternative spelling of Athole brose. [A mixture of oatmeal brose, whisky and honey, traditionally drunk in Scotland.]
n
(archaic) unleavened bread used in Jewish or Christian religious context
n
(chiefly UK) Infant formula, especially that sold in liquid form.
n
A sugar syrup used in some cocktails.
n
(medicine, archaic) A decoction of barley used as a nutritive and demulcent.
n
Foam rising upon beer, or other malt liquors, when fermenting, and used as leaven in making bread and in brewing; yeast.
n
(obsolete) Caramel or burnt sugar, used to colour wines, spirits, ground coffee, etc.
n
(US regional) Skimmed milk.
n
(Britain) A hard sweet, made by boiling sugar, which gradually dissolves when sucked.
n
(Scotland and US dialects) Sour, soured, fermented or curdled milk; acidophilus milk.
n
(UK) A milk with relatively high butterfat content, typically 5% or more; especially Channel Island milk.
n
Alternative spelling of breast milk [Milk produced by human mammary glands.]
n
Alternative form of butterfat. [The fatty components of milk and other dairy products.]
n
The fatty components of milk and other dairy products.
n
The liquid left over after producing butter from full cream milk by the churning process, also called traditional buttermilk.
adj
Made with or tasting of butter.
n
(historical cooking) A reduction of must or sweet wine produced by boiling it in large kettles until it was reduced by half or two-thirds in volume.
n
A type of creamy, light-beige-coloured milk originally from the Jersey and Guernsey breeds of cattle native to the Channel Islands.
n
Food, often high in carbohydrates or sugar, consumed to feel comfort or alleviate stress rather than to receive nutrition.
n
Milk that has been reduced and sweetened to the consistency of syrup.
adj
(obsolete) Preserved; pickled.
n
Any of various kinds of food that have been immersed in a substance for both flavor and preservation.
n
(informal) A frozen corpse.
n
A traditional creamer (jug) in the shape of a cow.
n
Alternative spelling of cowmilk [milk produced by cows]
v
(transitive) To skim, or take off by skimming, as cream.
n
An instrument to test milk, usually a graduated glass tube in which the milk is placed for the cream to rise.
v
To extract the cream or creamy part from something.
v
(intransitive) to become creamy
n
A separator for removing cream from milk to leave skimmed milk.
n
A semi-solid substance, somewhat like pale yellow cottage cheese, secreted from the lining of the crop of (both male and female) pigeons and doves that is fed to their young (squabs) through regurgitation. An analog to crop milk is also secreted from the esophagus of flamingos and some penguins.
n
(food) Synonym of crudités (“raw vegetables served as an appetizer”)
adj
(Britain) On food labelling, containing fats only from dairy sources (e.g. dairy ice cream).
n
Alternative spelling of eggnog [A beverage based on milk, eggs, sugar, and nutmeg; often made alcoholic with rum, brandy, or whisky; popular at Christmas.]
n
Milk that has been concentrated by evaporation, often sold canned.
n
Starchy sediment extracted from plants, especially those which are used as food.
n
Any milk or cream that has been reconstituted with fats, usually vegetable oils, from sources other than dairy cows, typically used in cooking and baking.
n
A milky liquid made from flax and used as a milk substitute, cooking ingredient or beverage.
n
(Britain) unpasteurised full cream milk, having a green top to the bottle
n
something that lacks substance
n
A milky liquid made from hazelnuts and used as a milk substitute, cooking ingredient or beverage.
n
A brew used in black magic.
n
Alternative spelling of hemp milk [A milky liquid made from hemp and used as a milk substitute, cooking ingredient or beverage.]
n
(uncountable, dated, US, Canada) Homogenized milk with a high butterfat content.
n
(Canada) Homogenized whole milk.
v
Specifically, to treat milk so that the cream no longer separates.
adj
Having been made homogenous, said especially of milk (which when homogenized no longer separates into cream and skim milk).
n
Milk which has been treated so that the liquid remains creamy throughout, instead of forming a separate layer of cream at the top.
v
To consume hot chocolate.
n
Alternative form of lactarene [A preparation of casein from milk, used in printing calico.]
adj
(dialect, Scotland) soured or spoiled (of milk)
n
Fine particles of malt, or of the grain used in making malt; used as a fertilizer.
n
The liquid infusion of the mash in brewing.
n
(informal) A malted milk; a milkshake.
n
(UK) A hot beverage made from a mixture of malted barley, flour, and milk.
n
(medicine) Any of various medicinal preparations made from, or containing, malt.
n
(brewing) Ground or bruised malt, or meal of rye, wheat, corn, or other grain (or a mixture of malt and meal) steeped and stirred in hot water for making the wort.
n
A suspension of sugar crystals in a mother liquor, after boiling of syrup; produced in a sugar factory.
n
Alternative form of milk camel [A camel of a type or a type of camel that is kept for its producing milk.]
adj
(Judaism, of food) Dairy, containing anything derived from milk.
n
(uncountable, by extension) A white (or whitish) liquid obtained from a vegetable source such as almonds, coconuts, oats, rice, and/or soy beans.
n
(uncountable) Chocolate that includes milk powder as one of its ingredients.
n
A kind of azlon based on the casein found in milk.
n
Alternative form of milk fiber [A kind of azlon based on the casein found in milk.]
n
Synonym of sawmill gravy
n
Pulverized milk solids, produced by evaporating all liquid from milk.
n
Liquid nutrition having nutritional qualities comparable to mother's milk that is given to young animals when mother's milk is not available.
n
A stout containing lactose.
n
Liquid that replaces milk in a diet or recipe.
n
Alternative form of milkaholic [(informal) One who likes to drink milk, particularly an excessive amount.]
n
(New England, Australia, New Zealand) A thin beverage, similar to the above, but with no ice cream or significantly less of it.
adj
Alternative spelling of milquetoast [(originally US, informal, derogatory) Meek, timid; lacking character or effectiveness.]
n
Alternative form of mondmilch [(geology) Synonym of moonmilk (limestone precipitate in caves)]
n
Warm milk, flavoured with honey, cinnamon etc., used typically as a gentle sleep aid
n
Alternative form of moon milk (“flavoured warm milk”) [Warm milk, flavoured with honey, cinnamon etc., used typically as a gentle sleep aid]
n
(rare) A vegan substitute for milk.
n
(food) bittern: the liquor remaining after halite (common salt) has been harvested from saline water (brine), used as a coagulating agent in the manufacture of tofu.
n
A milk substitute made with nuts.
n
Alternative spelling of oat milk [A milky liquid made from oats and used as a milk substitute, cooking ingredient or beverage.]
n
(US) Milk containing one percent butterfat.
n
A brand of milk flavoring product, usually made with malt extract, sugar, and whey.
n
A milky liquid made from peanuts and used as a milk substitute.
adj
(cooking) Prepared with pesto.
n
A manufactured dairy product made by evaporating milk to dryness.
n
(idiomatic) Something that is irrelevant or unimportant, usually used to emphasize the lack of relationship of a non sequitur.
n
Milk, including the skim milk, nonfat components, and butterfat, that is delivered to a milk pool plant or another milk handler, but has not yet been processed.
n
A beverage containing protein mixed with milk or water for the purposes of improved nutrition, especially in bodybuilding.
n
(US) milk from which about half of the cream has been removed
n
A milky liquid made from rice and used as a milk substitute, cooking ingredient or beverage.
adj
of milk, from which about half of the cream has been removed
n
(UK) Milk from which about half of the cream has been removed.
v
Alternative form of sharemilk [To participate in sharemilking.]
v
Alternative form of sharemilk [To participate in sharemilking.]
n
(Britain) Full cream milk, normally homogenised and pasteurised, having a silvery top to the bottle.
n
A drink made of oatmeal, sugar, and water, formerly consumed in the English navy and army.
n
(Canada, US, Australia) Non-fat milk; milk that has had the cream removed.
n
Britain standard form of skim milk. [(Canada, US, Australia) Non-fat milk; milk that has had the cream removed.]
n
The powder or finest part of ground malt.
n
(cooking) Synonym of water souchy
n
(biology) A liquid or gelatinous substrate, especially the mixture of organic compounds that is believed to have played a role in the origin of life on Earth.
n
A kind of dairy product produced by causing raw milk to somewhat congeal by addition of acid or fermentation through bespoke acidification cultures.
n
(Britain, dialectal) A dainty; a relish; a sauce; anything eaten with bread.
n
(uncountable) A milky liquid made from soy beans and used as a beverage, cooking ingredient or substitute for dairy milk.
adj
Resembling or characteristic of the kind of beer called stout.
n
(countable, Britain) A confection made from sugar, or high in sugar content; a candy.
n
(Southern US) milk in its typical, unfermented form (in contrast to sour buttermilk)
n
An imitation milkshake (in locales where "milkshake" refers to the drink specified above), often containing no milk.
n
(food) Initialism of textured vegetable protein. (vegetarian ground meat substitute) [A meat analog derived from soy, a by-product of extracting soybean oil, in the form of small chunks that can be reconstituted with water and cooked.]
n
(US) Milk containing two percent butterfat.
n
(obsolete, medicine) A proprietary drink for nutrition and stimulation prepared from sterilized whey.
n
Alternative spelling of whisky butter [A dish made of whisky, butter, and sugar.]
n
Milk from which none of its constituents (e.g. fat) has been removed.
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