Why it works: Milk and vinegar are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 2,949 recipes. Both carry isoamyl acetate, which smells banana, pear. The science ↓
Curd for Rennet
Ingredients
Directions
Heat the milk that has stood for 5-6 hours until it cools and the cream separates.
Add a little vinegar to the milk and heat gently until it coagulates and the curd separates.
Pour off the whey and wash the curd by kneading it with repeated portions of water.
Press and dry the curd to obtain a pure casoin for ordinary purposes.
For further purity, dissolve the curd in a weak solution of carbonate of soda and let it stand for 12 hours.
Separate any cream that rises, add vinegar to precipitate the curd, wash frequently, and occasionally boil with pure water.
Repeat the process 3-4 times to remove fatty and saline matter.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Milk + vinegartop 28% of all pairsSmell alikemoderateCooked together2,949 recipes
Shared aroma: isoamyl acetate (banana, pear).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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