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Drink

Milk Teast

A milk-based drink prepared by mixing milk, salt, flour, and yeast, then warming.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Milk Teast

Ingredients

Directions

Make the mixture

  1. Combine the milk, salt, and flour in a bowl and stir well.

  2. Set the mixture by the fire to keep it lukewarm for about 1 hour.

Yeast notes

  1. Use twice the quantity of common yeast when ready to use.

  2. Do not store yeast in a tin vessel.

  3. If the old yeast is sour, add 1 teaspoon of saleratus to a pint of yeast before using.

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 + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

Milk
Supplies the liquid that carries the other ingredients and feeds the yeast.
Flour
Gives the mixture body and provides starch for the yeast to work on.
Common yeast
Ferments the mixture so it rises and becomes light and airy.

The step that matters

Keeping the mixture lukewarm. Yeast works best at lukewarm temperatures. Too much heat can kill it, while cold slows fermentation, so the mixture should stay gently warm for the full hour.

“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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