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 ↓
Whey
Ingredients
Directions
The book gives no oven temperature. The 100°F (38°C) in the steps was added when the recipe was transcribed, as a starting point.
Make the curd
Warm 1 pint of milk slowly to 100°F (38°C).
Add 1 square inch of rennet or 1½ teaspoons of pepsine wine.
Allow it to stand for about 30 minutes.
Strain
Strain it through a muslin bag.
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.
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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 proteins that the rennet or pepsin sets into curd, with whey draining away.
- Rennet or pepsine wine
- Enzyme that causes the milk proteins to coagulate and separate into curd and whey.
The step that matters
Warming the milk slowly to 100°F (38°C). Enzymes work within a limited temperature range. Heating too fast or too far can weaken or destroy the enzyme, so the milk may not set properly.
“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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