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Cottage Cheese or Schmier Kase

A fresh cheese made by curdling clabber milk, draining curds, seasoning, and adding cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and cream 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 ↓

Cottage Cheese or Schmier Kase

Ingredients

Directions

Make the curds

  1. Heat the clabber milk in a pot until it reaches a boiling point.

  2. Drain the curds into a sack and let it hang until all the whey has drained off.

  3. Transfer the curds from the sack to a dish.

Season and serve

  1. Season with salt and pepper to taste.

  2. Add rich cream and mix well.

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

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

  2. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  3. Pepper + creamtop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

Pepper and cream barely smell alike, yet cooks put them together in 21,449 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

Clabber milk
Its curds form the body of the cheese once heated and drained of whey.
Rich cream
Adds fat and richness, giving the curds a softer, creamier texture.

The step that matters

Heating the clabber milk. Heating the clabber milk until it reaches a boil firms and separates the curds from the whey. Overheating can make the curds tough, while too little heat leaves them loose and hard to drain.

“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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