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Dessert

Humanized Milk

A cheese made by curdling milk with rennet, separating whey, and mixing the whey and cream with fresh milk.

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

Why it works: Cream and whey work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 36 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Humanized Milk

Ingredients

Directions

Separate the milk

  1. Set aside 1 pint of cows' milk in a cool place until the cream rises to the surface.

  2. Skim off the cream and keep it aside.

  3. Add enough rennet to the remaining milk to curdle it thoroughly.

  4. Strain off the whey from the curd.

Recombine

  1. Mix the whey and the reserved cream with 1 pint of fresh cows' 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.

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.

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

    Shared aroma: acetic acid (sour, vinegar).

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

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

  3. Milk + wheytop 20% of all pairs
    Smell alikelow
    Cooked together63 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

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

What each ingredient does

Cream
Adds fat and richness, softening the texture toward that of human milk.
Whey
Provides the thin, watery liquid base and its milk sugars and proteins.
Rennet
Causes the milk to curdle, separating the curd from the liquid whey.

The step that matters

Adding enough rennet to curdle the milk thoroughly. Rennet must be given enough time and quantity to fully coagulate the milk proteins; if curdling is incomplete, the curd will not separate cleanly and the whey will be cloudy and contain residual casein.

“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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