Why it works: Cream and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 29,399 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓
Cream Cheese
Ingredients
Directions
Make the curd
Mix the cream and milk with the liquid rennet.
Set the mixture in a pan of hot water until it becomes a thick curd.
Press the cheese
Place a piece of Swiss muslin in a small mould.
Put the curd into the muslin.
Let the curd remain for 8 hours.
Place a thin board the size of the mould on top, and put a pound weight on it to press the curd.
Let the cheese remain for one day.
Ripen
Take the cheese out and put it in a linen cloth.
Change the cloth frequently.
After four days the cheese will be ready to eat.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
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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Cream + milktop 18% of all pairsSmell alikemoderateCooked together29,399 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
- Cream
- Adds fat, giving the cheese a rich, smooth texture.
- Milk
- Provides the protein that forms the curd once rennet is added.
- Liquid rennet
- Enzyme that coagulates the milk proteins into a solid curd.
The step that matters
Setting the curd in hot water. The curd must thicken fully before it is moved. Rennet works best at warm temperatures, and a curd that is too loose will not hold its shape or drain properly in the mould.
“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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