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Aktificial Human Milk

A homemade artificial human milk made from powdered milk sugar, fresh milk, and whey.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Aktificial Human Milk

Ingredients

Directions

Prepare the whey

  1. Ladle and pour the whey into a small saucepan.

  2. Heat the whey rapidly to boiling over a spirit lamp.

  3. Strain the whey through muslin to remove any further casein that separates.

Combine and use

  1. Dissolve the powdered milk sugar in the hot whey.

  2. Mix the dissolved sugar with the new milk.

  3. Use the artificial human milk within twelve hours of preparation.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Cream + wheytop 10% of all pairs
    Smell alikemoderate
    Cooked together36 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Sugar + wheytop 10% of all pairs
    Smell alikemoderate
    Cooked together58 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

  5. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked 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

Powdered milk sugar
Adds sweetness and dissolves into the whey to make the mixture taste like milk.
New milk (with cream added)
Adds fat and richness, giving the mixture a creamy body and mouthfeel.
Whey from curd
Forms the watery base of the mixture, supplying moisture and the lighter milk-like liquid.

The step that matters

Strain the whey through muslin. Casein is a milk protein that separates out as the whey is heated. If it is not removed, it can clump and make the mixture grainy or cloudy instead of smooth.

“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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