Just to make sure we are all on the same page here at Baking Delights here is a glossary of the most commonly used terms for dairy foods.
Butter: A solid emulsion of fat, air, and water created by churning cream . Used as an accompaniment to breads, and as an ingredient in baking and cooking. Unsalted is recommended for baking. Do not confuse this with

(Whipped) Butter: Butter that has been whipped, often with oil added to it, to a spreadable consistency. You can make your own using up to 1 part oil to 1 part butter and whipping with a mixer.

Buttermilk: The liquid left after the butter has been churned from milk or a cultured milk made by adding a certain bacteria to sweet milk. Used as a beverage and in cooking and baking. Whole, or full fat, buttermilk is more difficult to find but makes a creamier product.
Cheese: Soft/Fresh: Unripened cheese. Fresh cheese is not aged and has a higher moisture content than other cheeses. Common types are: cream cheese, ricotta cheese, queso blanco, mozzarella, and cottage cheese. Fresh cheeses are very perishable.

Cheese: Created from the milk of cows, goats, or sheep, and rarely other mammals. Fresh milk is set aside to thicken, sometimes with the addition of rennet, until it is separated into two distinct forms, the solids, called curds, and the liquid called whey. The whey is drained and the rest is formed and pressed into a mold. If it is to be a fresh cheese it is packaged and distributed while if it is to be sold as an aged cheese it is cured and aged for the proper time.

Clotted Cream/Devonshire Cream: Only available in the United States by import. This is a thick cream that is produced in the UK by heating milk until a thick layer of cream is formed and skimmed off. Devonshire Cream is formed by the same process using milk that is produced in Devonshire.

Cream: The part of the milk with the most fat. Fat content varies with type. There are significant differences between heavy cream, and whipping cream. Whipping cream often has skim milk added and stabilizers. Heavy cream without anything but cream is the best. As always read carefully.
Creme Fraiche: A slightly soured, thickened cream milder than sour cream and used in cooking.

Dry Milk: Milk from which the water has been evaporated giving it a longer and more stable shelf life. May be reconstituted at a ratio of 1:3. One cup of dry milk to three cups of water.

Evaporated Milk: Milk which has the some of the water taken out and is then canned. It can be kept sealed at room temperature for an extended time.

Half and Half- This is called light cream in other parts of the world.

Goat Milk: The milk from goats. Goat’s milk is delicate and takes on bad flavors easily. The fat content varies from breed to breed. We raise dairy goats and fresh goats’ milk makes the absolute best ice cream an custards, being more creamy than half and half but lighter than heavy cream.

Ice Cream: Frozen dessert made with cream, milk, and sugar.

Kafir: A cultured beverage similar to thin yogurt.

Milk: Milk from cows is the most popular type of milk in the United States. It has various amounts of butterfat content depending on the variety.

Sheep Milk: A rich milk used to make mozzarella , and other cheeses.

Sour Cream: A cultured cream product that is allowed to sour.
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Sweetened Condensed Milk: Condensed milk with large amounts of sugar added used in some desserts and candies.

Yogurt:a cultured dairy product made from acidophiles bacteria and milk and often sweetened and flavored.