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Drink

Albumin Milk

A milk product made by adding pepsin essence to warm milk, curdling, and mixing with water and buttermilk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and buttermilk work together. They rank in the top 41% of all ingredient pairs, and cooks put them together in 9 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Albumin Milk

Ingredients

Directions

Curdle the milk

  1. Warm the milk to 100°F (38°C).

  2. Add the essence of pepsin and stir gently.

  3. Maintain the temperature for 30 minutes to form curds and whey.

Strain and finish

  1. Strain the whey through linen for 30 minutes without squeezing the curd.

  2. Rub the curd through a fine sieve with a wooden spoon, adding the pint of water.

  3. Mix in the pint of buttermilk to create albumin milk.

Recipe from a historical cookbook (Internet Archive).

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.

  1. Milk + buttermilktop 41% of all pairs
    Smell alikelow
    Cooked together9 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Whole milk
Its milk proteins coagulate into the soft curds that form the base of the drink.
Essence of pepsin
An enzyme that clots the milk protein into curds, separating them from the whey.
Buttermilk
Adds tang and a thinner, creamy body to the finished drink.

The step that matters

Maintaining 100°F for 30 minutes. Pepsin works best at a steady warm temperature. Too cool and the milk clots slowly or incompletely, while overheating can weaken the enzyme and leave the curd loose.

“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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