Why it works: Milk and wine are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 3,116 recipes. Both carry sotolon, which smells fenugreek, curry. The science ↓
Rennet Whey
1 quart of wheyIngredients
Directions
Warm the milk in a saucepan, ensuring it does not get too hot.
Wash the salt off the rennet and add it to the milk.
Once the milk curdles, remove the rennet and wash it.
Place the washed rennet in a cup of water for future use.
If using rennet in wine, 2 teaspoons will make 1 quart of whey.
Avoid wine if the person is ill with fever.
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 + winetop 19% of all pairsSmell alikemoderateCooked together3,116 recipes
Shared aroma: sotolon (fenugreek, curry).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Milk
- Provides the liquid that the rennet sets into curds, separating them from the whey.
- Rennet
- An enzyme that causes the warm milk to coagulate into curds.
The step that matters
Warm the milk without letting it get too hot. Rennet is an enzyme, and excessive heat can weaken or destroy its activity. If the milk overheats, it may fail to curdle properly and the whey will not separate cleanly.
“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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