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 ↓
Milk for Babies
Ingredients
Directions
Prepare the cream and whey
Allow 1/3 pint of new milk to stand for 12 hours.
Remove the cream and add 2/3 pint of new milk.
Add the rennet to the remaining 1/3 pint of milk.
Set the vessel in warm water until fully curdled (5-15 minutes).
Break up the curd and separate the whey.
Finish the milk
Heat the whey to boiling in a small pan.
Strain the whey through muslin to remove 'fleetings'.
Dissolve 110 grains of powdered sugar of milk in the hot whey.
Mix the whey with the 2/3 pint of new milk.
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 + 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
- Provides the fat, proteins and sugar that make up the whole feed.
- Rennet
- Enzyme that sets the milk into a curd, separating it from the whey.
- Powdered sugar of milk
- Adds sweetness and lactose, the milk sugar, to match natural milk.
The step that matters
Set the vessel in warm water until fully curdled. Rennet works best at warm temperatures. If the milk is not fully curdled, the curd and whey will not separate cleanly, and the later straining and mixing will not give a uniform result.
“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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