Synonyme de lait fermenté, lait suri qui fermente naturellement à la température ambiante sous l’action acidifiante des bactéries lactiques mésophiles (principalement Lactococcus lactis).
sauce, gravy (liquid condiment) · A sauce and/or dip of varying textures with a typical base of tomatoes, onion, and chili peppers. · salsa (style of music)
çekim: çoğul salsas
köken: Inherited from Vulgar Latin *salsa, noun use of the feminine of Latin salsus (“salted”), from saliō, from sal.
aile: dar la salsa, en su salsa, en su propia salsa, salsa alfredo, salsa balandra, salsa bearnesa, salsa blanca, salsa bordelesa, salsa brava, salsa cazadora
köken: Borrowed from Russian йогурт (jogurt), ultimately from Proto-Turkic *yogrut (“curdled, coagulated milk”). The expected native term would be *журат (see Kyrgyz жуурат (juurat)).
qatiq (thick soured milk product, more solid form of yogurt)
çekim: tamlayan ҡатыҡтың
köken: From *qatïq "soured milk product"; earlier meaning "something added to soup or eaten with bread; dish seasoning, dressing, condiment". A suffix-derived noun from the well-attested verbal stem Proto-Turkic *kat- (“to mix, add; season a dish"”). Cognate with Kazakh қатық (qatyq), Kyrgyz катык (katık), Southern Altai кадык (kadïk, “seasoning, relish, condiment, flavoring; qatiq; milk”), Uzbek qatiq,…
köken: From Turkish yoğurt or Ottoman Turkish یوغورت (yōghurt, yoğurt). The forms with -u- instead of -o- in the first syllable supposedly represent Swedish influence.
clabber milk (prepared by spontaneous souring in room temperature; its texture is similar to yoghurt, but much lighter)
çekim: çoğul aludttejek
köken: From aludt (“slept”) + tej (“milk”), from the alud- stem of alszik (“to sleep”, here figuratively: become clabbered/curdled) + -t (past participle suffix), compare megalszik.