Skip to main content
Drink

Two-milk Whey Made of Sour Milk

A whey product made by boiling new milk and buttermilk until curds form, then straining.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Buttermilk and sugar match in chemistry and in kitchens. They rank in the top 9% of all ingredient pairs, and cooks put them together in 2,973 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Two-milk Whey Made of Sour Milk

Ingredients

Directions

Make the whey

  1. Boil new milk and buttermilk together until curd forms.

  2. Let it sit by the fire to settle.

  3. Strain off the whey.

Finish

  1. Add sugar if 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. Buttermilk + sugartop 9% of all pairs
    Smell alikestrong
    Cooked together2,973 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Milk + buttermilktop 41% of all pairs
    Smell alikelow
    Cooked together9 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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

New milk
Its proteins form the curd that separates out, leaving the liquid whey behind.
Buttermilk
Its acidity helps the milk curdle so the curds separate from the whey.

The step that matters

Boiling the milk and buttermilk together until curd forms. Heat and acid together cause the milk proteins to coagulate into curds. If the mixture is not heated enough, curds may not form well, and the whey will stay cloudy or thin.

“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.

You might also like

Vegetable SoupVegetable Soup350 recipesRaspberry VinegarRaspberry Vinegar214 recipesBrown Coffee with EggBrown Coffee with Egg175 recipesBlackberry CordialBlackberry Cordial129 recipes