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Soup

Milk Soup with Whey

A simple soup made from sweet whey, water, flour, butter or oil, salt, and hot milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and milk 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 ↓

Milk Soup with Whey

Ingredients

Directions

Prepare the whey

  1. Prepare 1 pint of sweet whey according to directions.

  2. Heat the whey to boiling point and add 1 cup of hot water.

Make the soup

  1. In a separate pan, heat some butter or vegetable oil.

  2. Mix in 2 tablespoons of mixed flour.

  3. Gradually add the hot whey mixture and salt to taste.

  4. Let cook for a few minutes.

  5. Add 1 cup of hot milk.

  6. Flavor as desired.

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.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Whey + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together35 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Whey + flourtop 18% of all pairs
    Smell alikemoderate
    Cooked together39 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Mixed flour
Thickens the soup as it cooks in the fat, giving it body.
Sweet whey
Forms the liquid base of the soup.
Hot milk
Adds richness and a creamier mouthfeel to the finished soup.

The step that matters

Gradually add the hot whey mixture. Adding liquid slowly to the flour and fat keeps the mixture smooth. Pouring it in all at once can trap lumps of starch that are hard to whisk out.

“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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