kâmv'iri Lexicon
Subsistence: Dairy Products

ź'u  NSb.  milk.   [źuN]   [PrAr. jhau-'is- 'oblation'   T. 14019 (or < Ar. *jara- < IE *Gla-g- 'milk'; v. Hamp 1968: 127)]

d'iamatia˜  NSb.  milk products.   [diaVmutNia1N˜>]

l'oal'ov  NSb.  pre-Islamic ritual offering of dairy products.   [lovN]   [PIA lâbh-a- 'finding; profit'   T. 11018 (+)]

âmź'u  NSb.  raw milk.   [âmoNźuN]

p'ic  NSb.  "skin" on milk; cream.   [picN]   [PIA piccha-:- 'scum of boiled rice'   T. 8154 (+)]

ź'u pic  NSb.  cream.   [źuN picN]

kâtź'u  NSb.  colostrum (unboiled).   [kâtNźuN]   [PIA  (cf. kât'o 'almond'?)]

břâkź'a  NSb.  boiled colostrum.   [břâkaNźuN]

tr'üa źu  NSb.  yoghurt.   [trüaV źuN]

nuř'i  NSb.  butter.   [nuřiN]   [PIA n'ava-ni:ta- 'fresh butter'   T. 7003]

přâš'ol  NSb.  unclarified part of melted butter.   [přaDâšaVolN]

ân'ua  NSb.  ghee.   p'onua.  [ânuaN]

vâs'e_ânua  NSb.  ghee made from goats' milk.   [vâsaNe>ânuaN]

niv'o  NSb.  buttermilk.   [nivoN]   [PIA ni:-ta- 'fresh butter'   T. 7545]

sâc'uŋalso sâc'um  NSb.  buttermilk solids.   [sâcuŋN]   [PIA sa˜-stya:-na- 'coagulated'   T. 13047]

câN'o bâTa  NSb.  dried buttermilk curds.   [câNoNbâTaN]

Ck'ala=oaCk'ala=ov  NSb.  liquid part of buttermilk.   [CkalaNov1N]

â·'ü  NSb.  starter for milk fermentation.   [â·üN]

gř'âa źu  NSb.  curdled milk used to make cheese.   [gřâVi4> źuN]

gřut'uk  NFSb.  lumps in `gřâa źu.   [gřâ-ta4VukN]

il'a  NSb.  whey (from `gřâa źu).   [ilaN]

ćk'ara=küN  NSb.  curdled ^ila.   [ćkaraNküNN]

ćk'ara  NSb.  solid part of `ćkarküN.   [ćkaraN]   [PIA? cikka- 'gummy matter'   T. 4780 (+; whence ć?)]

ćk'ara=Ckala=oaćk'ara=Ckala=ov  NSb.  liquid part of `ćkarküN.   [ćkaraNCkala-ov1N]

přâl'ia  NFSb.  "pre-cheese" formed by squeezing together ^gřutuk.   [přa- liaN]

št'ü  NSb.  liquid squeezed out of ^přâlia.   [štüN]   [PIA stu- ta- 'dripping; oozing' (+)]

kilt'in  NF.  ^přâlia for eating.   [kilâNtinN]

kil'âř  NF.  cheese.   [kilâNřN]   [PIA kilâ-Ta- 'thickened milk'   T. 3181]

kilpř'oć  NF.  small cheese.   [kilâNpřoćN]

ź'e˜ kilpřoć  NF.  soft cheese made in midwinter.   [źe˜N kilâ-přoćN]

vâ˜ćpř'u˜s kilâř  NF.  cheese made from milk after goats eat hollyoak leaf buds in early spring.   [vânsi- přu˜sNkilâ-řN]

âm'iS  NSb.  cheese made from the curds that form from adding one part buttermilk to two parts boiling milk.   [âDmeSN]   [PIA * â-miS-Ta- 'mixed; mixture of boiled and curdled milk'   T. 1258 (+)]

kil'âabâTa  N.  cut-up cheese.   [kilâ-řNbâTaN]


tr'üa-  VI.  turn to yoghurt [milk].   trüv'oa-; trüv'avoa-   [trüa-V]   [PIA * tRpu- 'sour'   T. 5930]

mât'a-  VT.  churn.   mât'avoa-  [mutNa-D]   [PIA m'a˜th-a-ti 'whirls; churns'   T. 9839 (= T. 14734; - T. 9771 mat-n'â- ti 'whirls; churns')]

Ck'ala bu-  VI.  turn sour [milk].   [CkalaN bu-V]   [PIA kSir 'flow' (+)]

gřut'a-  VI.  curdle during cheese- making [milk] (= gř'â-).   [gřâVta4-V]

gř'â-  VI.  curdle [milk, while making cheese].   gřav'oa-  [gřâ- V]


(Phonemic transcription updated 9 November 2007)