Name: Rennet Wine
Ingredients: 1 calf's rennet; 1 quart sherry wine

Why it works: Sherry and wine work together. They rank in the top 32% of all ingredient pairs. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

Rennet Wine

Ingredients

1 calf's rennet
1 quart sherry wine

Directions

Make the rennet wine

Cut the rennet into pieces about 1 inch square.
Place the rennet pieces into a bottle with the sherry wine.
Cork the bottle tightly and store it in a cool place.
After 2 days, it will be ready for use.

Use

Use 1 tablespoon of the mixture to coagulate 1 quart of milk.

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.

Sherry + winetop 32% of all pairs

Smell alikemoderate

Cooked together0 recipes

Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

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

What each ingredient does

Calf's rennet: Contains enzymes that coagulate milk proteins, setting the milk into curds.
Sherry wine: Acts as the liquid that extracts the rennet's enzymes, and preserves the mixture.

“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.