Name: Smooth As Butter Spread
Ingredients: from joni's kitchen; 8 oz ricotta or farmer cheese; 4 tbsp skim milk; 2 tbsp to 3 tbls butter baby blend; -to taste

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Smooth As Butter Spread

Ingredients

Directions

Blend all ingredients together in a mixing bowl until smooth and creamy.
Refrigerate.

Nutrition, whole recipe (rough)

538Calories

26 gProtein

39 gFat

18 gCarbs

What these numbers assume: 4 portions

Ingredient	Portion assumed	kcal
Ricotta Cheese	1/2 cup (124g) part-skim	174
Milk	1 cup (244ml) whole	149
Cheese	1 oz (28g) cheddar	113
Butter	1 tbsp (14g)	102

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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.

Milk + buttertop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Cheese + buttertop 8% of all pairs

Smell alikemoderate

Cooked together7,962 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).
Cheese + milktop 10% of all pairs

Smell alikemoderate

Cooked together4,426 recipes

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

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

What each ingredient does

Ricotta or farmer cheese: Provides the main body and creamy texture of the spread.
Skim milk: Adds moisture and loosens the mixture to a smooth, spreadable consistency.
Butter baby blend: Adds fat for richness and a smoother, softer mouthfeel.

“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.