Name: Mustard Whey
Ingredients: ½ pint new milk; 1 ounce bruised mustard seeds

Why it works: Milk and mustard are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 2,658 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Mustard Whey

Ingredients

½ pint new milk
1 ounce bruised mustard seeds

Directions

Make the whey

Boil the new milk in a saucepan.
Add the bruised mustard seeds and let it curdle.
Strain off the whey.

Finish

Flavor the whey to taste.

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.

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.

Milk + mustardtop 25% of all pairs

Smell alikemoderate

Cooked together2,658 recipes

Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

New milk: Provides the liquid and proteins that curdle, separating into curds and whey.
Bruised mustard seeds: Add pungent flavor and aroma to the whey as they steep during curdling.

“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.