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 ↓
Artificial Human Milk
Ingredients
Directions
Make the curd
Heat the skimmed milk to about 96°F (just warm).
Stir in the Walden's Extract of Rennet until well combined.
Once set, break up the curd into small pieces and let it stand for 10-15 minutes until the curd sinks.
Prepare the whey
In a saucepan, boil the whey quickly.
Dissolve the sugar of milk in a third of a pint of the whey.
Combine
Once cold, add the new milk and cream, stirring well to combine.
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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Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Whey + creamtop 10% of all pairsSmell alikemoderateCooked together36 recipes
Shared aroma: acetic acid (sour, vinegar).
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Whey + sugartop 10% of all pairsSmell alikemoderateCooked together58 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Milk + creamtop 18% of all pairsSmell alikemoderateCooked together29,399 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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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
- Skimmed milk
- Forms the curd when it is set with rennet.
- Walden's extract of rennet
- Enzyme that clots the milk into a firm curd.
- Whey
- Liquid from the curd that carries dissolved milk solids into the mixture.
- Sugar of milk
- Lactose that adds mild sweetness.
- New milk
- Adds fat and softness to the finished mixture.
- Cream
- Adds richness and fat for a smoother texture.
The step that matters
Warming the skimmed milk and adding the rennet. Rennet works best at a gentle warmth. If the milk is too hot, the enzyme can be damaged and the milk may not set into a firm curd, so keep it just warm before stirring in the rennet.
“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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