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Artificial Hicman Milk

A recipe for making artificial milk using fresh milk, rennet, and powdered milk sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 Hicman Milk

Ingredients

Directions

Prepare

  1. Allow ⅓ cup of new milk to stand for 12 hours.

  2. Remove the cream from the new milk.

  3. Mix the cream with 1⅓ cups of fresh cow's milk.

Curdle and separate

  1. Add the rennet to the remaining milk.

  2. Keep the mixture warm until fully curdled, about 5 to 15 minutes.

  3. Break up the curd with a fork.

  4. Separate the whey from the curd.

Make the whey and finish

  1. Heat the whey to boiling in a small pan.

  2. Strain the whey through clean muslin to remove any casein.

  3. Dissolve powdered sugar of milk in the hot whey.

  4. Mix the dissolved sugar with the milk and cream mixture.

  5. Use the artificial milk within 12 hours.

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 + 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

New milk
Supplies the cream that is returned to the mixture, adding richness.
Fresh cow's milk
Forms the curd, the solid protein mass separated from the whey.
Rennet
Enzyme that clots the milk into a firm curd.
Powdered sugar of milk
Dissolves in the whey to add sweetness.

The step that matters

Keep the mixture warm until fully curdled. Rennet clots milk most reliably while warm. If curdling is incomplete, the curd stays weak and soft, so the whey will not separate cleanly.

“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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