Why it works: Milk and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 77,875 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Artificial Human Milk
Ingredients
Directions
Separate the cream and curd
Allow ⅓ pint of new milk to stand until the cream settles, then remove the cream.
Add 1 square inch of rennet to the new milk.
Place the vessel in warm water.
After 5 minutes, remove the rennet.
Pour off the whey carefully.
Heat the whey to boiling to prevent souring.
Strain the whey through calico to remove any additional curd.
Make the mixture
Dissolve 3/8 ounce of milk sugar in ¼ pint of the hot whey.
Combine the solution with the cream.
Add the mixture to ½ pint of new milk.
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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Milk + sugartop 18% of all pairsSmell alikelowCooked together77,875 recipes
Shared aroma: 2-nonenal (fatty, green).
Milk and sugar barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- New milk
- Provides the fat, protein and sugars that make up the drink's base.
- Rennet
- Causes the milk to curdle, separating the curd from the whey.
- Milk sugar
- Adds sweetness to the whey mixture.
The step that matters
Heat the whey to boiling. Boiling the whey stops it from souring, since bacteria that cause souring are killed by heat. Skipping or shortening this step lets the mixture turn sour before it is used.
“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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