Welcome to Anagrammer Crossword Genius! Keep reading below to see if drinkable is an answer to any crossword puzzle or word game (Scrabble, Words With Friends etc). Scroll down to see all the info we have compiled on drinkable.
drinkable
Searching in Crosswords ...
The answer DRINKABLE has 4 possible clue(s) in existing crosswords.
Searching in Word Games ...
The word DRINKABLE is VALID in some board games. Check DRINKABLE in word games in Scrabble, Words With Friends, see scores, anagrams etc.
Searching in Dictionaries ...
Definitions of drinkable in various dictionaries:
noun - any liquid suitable for drinking
adj - suitable for drinking
A beverage.
Word Research / Anagrams and more ...
Keep reading for additional results and analysis below.
| Possible Crossword Clues |
|---|
| Potable |
| Link bread pudding with something to wash it down that's just about OK |
| Red I blank out -- such as 7? |
| Pronunciation of 'oenophilist' leaving something to be desired |
| Last Seen in these Crosswords & Puzzles |
|---|
| Apr 29 2011 The Telegraph - Toughie |
| Apr 29 2008 The Guardian - Cryptic crossword |
| Jun 15 2000 The Guardian - Cryptic crossword |
| Sep 29 1998 Irish Times (Simplex) |
| Possible Dictionary Clues |
|---|
| (of a liquid) fit to drink potable. |
| Suitable or fit for drinking potable: drinkable water. |
| A beverage. |
| any liquid suitable for drinking |
| fit to drink |
| clean and safe to drink: |
| pleasant tasting: |
| Drinkable might refer to |
|---|
| Yogurt, yoghurt, or yoghourt ( or ; from Turkish: yoğurt; other spellings listed below) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is commonly available worldwide, and, as such, is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt where available locally. The milk used may be homogenized or not; each type produces substantially different results. * Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. In addition, other lactobacilli and bifidobacteria are also sometimes added during or after culturing yogurt. Some countries require yogurt to contain a certain amount of colony-forming units (CFU) of bacteria; in China, for example, the requirement for the number of lactobacillus bacteria is at least 1 × 106 CFU per milliliter.To produce yogurt, milk is first heated, usually to about 85 °C (185 °F), to denature the milk proteins so that they do not form curds. After heating, the milk is allowed to cool to about 45 °C (113 °F). The bacterial culture is mixed in, and a temperature of 45 °C (113 °F) is maintained for four to twelve hours to allow fermentation. |