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Cottage Cheese

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Cottage Cheese

Ingredients

Directions

  1. Set a pan of sour loppered milk over a kettle of hot water and heat slowly until the curd and whey separate.

  2. Drain the curd well in a cloth and transfer it to an earthen dish.

  3. Season the curd with a little coarse sea salt and butter.

  4. Add a little milk or sweet cream until the curd is moist enough.

  5. If necessary, give the draining bag a few light squeezes to improve moisture.

  6. Stir the seasoning in well and form the curd into small balls or serve in one mold.

  7. Place in a cool area.

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.

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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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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