Why it works: Milk and wine are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 3,116 recipes. Both carry sotolon, which smells fenugreek, curry. The science ↓
Cottage Custard
Ingredients
Directions
Heat the milk until lukewarm.
Stir in the rennet wine.
Season the milk with coarse sea salt to taste.
Let it sit for a short time until set.
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.
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Milk + winetop 19% of all pairsSmell alikemoderateCooked together3,116 recipes
Shared aroma: sotolon (fenugreek, curry).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Milk
- Provides the proteins and liquid that set into the soft custard.
- Rennet wine
- Its rennet enzyme clots the milk proteins so the milk sets into curd.
The step that matters
Heating the milk to lukewarm. Rennet works best at lukewarm temperatures. If the milk is too hot, the enzyme can be weakened or destroyed, and the milk may not set properly.
“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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