Milk Cookery

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Across
  1. 2. Milk heated to just below the boiling point.
  2. 4. The solid, coagulated part of milk used to make cheese.
  3. 6. To simmer a milk-based sauce to concentrate flavor and thicken it.
  4. 7. The primary mineral in milk responsible for strong bones.
  5. 9. Milk processed so the cream doesn't separate.
Down
  1. 1. The heat treatment process (72-76°C) used to make milk safe.
  2. 3. Tangy liquid added to baking for moisture; originally produced after churning butter.
  3. 5. A sweetened mixture of milk and eggs cooked until thickened.
  4. 6. A mixture of fat and flour added to milk to make a Béchamel sauce.
  5. 8. The liquid remaining after milk has been curdled and strained.