Why it works: Milk and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 77,875 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Humanized Milk
Ingredients
Directions
Dilute 1 pint of new milk with 3 pints of boiling water.
After a month, adjust the mixture to equal parts milk and water.
Add a little sugar if desired.
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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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
- New milk
- Supplies the proteins, fats and sugars that make up the drink.
- Boiling water
- Dilutes the milk, lowering its concentration of proteins, fats and sugars.
The step that matters
Dilute the milk with the water. The ratio of water to milk sets how concentrated the drink is. Too little water leaves more protein and fat per volume, which can be harder to digest, so measuring the 1 pint to 3 pints dilution carefully matters.
“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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