Name: Clabbered-milk
Ingredients: skimmed milk; cream; nutmeg

Why it works: Cream and nutmeg are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 7,920 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Clabbered-milk

Ingredients

skimmed milk
cream
nutmeg

Directions

Pour skimmed milk into a covered glass or china dish.
Let it sit until it becomes smooth, firm, and jelly-like.
Do not let it sit too long to avoid separation of whey from curd.
Chill in the refrigerator for an hour before serving.
Serve from the dish, using a large spoon to cut out portions.
Serve with cream and a sprinkle of nutmeg.

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.

Cream + nutmegtop 13% of all pairs

Smell alikemoderate

Cooked together7,920 recipes

Shared aroma: acetic acid (sour, vinegar).
Milk + nutmegtop 15% of all pairs

Smell alikemoderate

Cooked together14,685 recipes

Shared aroma: eucalyptol (eucalyptus, herbal).
Milk + creamtop 18% of all pairs

Smell alikemoderate

Cooked together29,399 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).