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 ↓
To Make Butter
Ingredients
Directions
Scald your milk pans daily after washing and let them cool.
Fill the pans with cold water 30 minutes before milking and do not empty until ready to use.
Strain the milk into broad, shallow pans and place them in a cool water spring-house.
After 24 hours, skim off the cream and place it in a large, covered earthen jar.
Stir the cream twice a day and whenever you add fresh cream to prevent skin formation.
Churn the cream at least twice a week for best results.
Clean and cool your churn with cold water before use.
Strain the cream into the churn and cover it.
Churn slowly in warm weather to avoid soft butter.
When the handle moves heavily, the butter is ready.
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 + creamtop 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
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