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Dessert

Curds and Cream

Milk curds served with a sweetened cream mixture of sugar, wine, and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Curds and Cream

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 ↓

Curds and Cream

Ingredients

Directions

Make the curd

  1. Warm the milk in a pan.

  2. Add rennet or gallino to the milk.

  3. When curd forms, ladle it into a perforated earthen shape.

  4. Fill the shape as whey drains off without breaking the curd.

  5. For a firmer curd, make it earlier and squeeze it.

Serve

  1. Serve with cream mixed with sugar, wine, and lemon.

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.

Photo for illustrative purposes only · Contact us to use it

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Buttermilk + creamtop 10% of all pairs
    Smell alikemoderate
    Cooked together674 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Wine + lemontop 13% of all pairs
    Smell alikelow
    Cooked together6,157 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

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

What each ingredient does

Milk
Forms the base that coagulates into curd.
Rennet or gallino
Enzyme that sets the milk into a solid curd.
Cream
Adds richness and a smooth, fatty mouthfeel to the serving.
Sugar
Sweetens the cream to balance the tang of the curd.
Lemon
Adds acidity that brightens the cream and curd.

The step that matters

Leaving the curd to drain without breaking it. Stirring or disturbing the curd as whey drains breaks the delicate protein network, leaving a grainier, looser result. Letting whey drain gently keeps the curd tender and intact.

Swap the lemon

How well each one fits the dish's main ingredients (milk, buttermilk, cream, sugar, wine):

  1. Vanillafits better
  2. Strawberryfits better
  3. Raspberryfits about as well
  4. Lemonthe original

Fit is the average pairing score against milk, buttermilk, cream, sugar, wine. Candidates are from the same food group and used in at least 100 recipes.

“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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