Why it works: Tamarind and milk work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 57 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓
Tamarind Whey
Ingredients
Directions
Boil the milk in a saucepan.
Stir in the tamarinds.
Strain the mixture after boiling.
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.
Photo for illustrative purposes only · Contact us to use it
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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Tamarind + milktop 19% of all pairsSmell alikemoderateCooked together57 recipes
Shared aroma: furaneol (caramel, strawberry).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Milk
- Forms the base of the whey, and its proteins curdle when acidified by the tamarind.
- Tamarinds
- Adds sourness and acidity that separates the milk into curds and whey.
The step that matters
Stir in the tamarinds. Acid from the tamarind must curdle the hot milk to separate solids from liquid. Stirring it in evenly helps the curds form uniformly, so the whey strains out clear.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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