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Dessert

Milk Cheese

Milk Cheese is a cheese made by scalding sour milk, draining curd, mixing with butter, salt, and cream, then forming into balls.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and butter 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 Cheese

Ingredients

Directions

Make the curd

  1. Place the sour milk in a pan on the back of the stove and scald it until the curd separates from the whey.

  2. Spread a strainer-cloth over a bowl, pour in the milk, and lift the edges of the cloth to drain the curd until dry.

Shape the cheese

  1. In a small bowl, combine the curd with butter, salt, and cream, mixing to a smooth paste.

  2. Take 1 teaspoon of the mixture and roll it into a smooth ball; it should be moist to prevent cracking.

  3. If too soft, chill for an hour to make shaping easier, or serve broken up with a fork.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

What each ingredient does

Sour milk
Its curdling provides the curd that forms the body of the cheese.
Butter
Adds fat for richness and a softer, smoother texture in the paste.
Cream
Adds moisture and richness, helping the paste stay smooth and moist.

The step that matters

Keeping the curd moist when shaping. The paste should be moist enough to roll into a smooth ball; if it is too dry it can crack. If it is too soft, chilling firms it up so it holds its shape.

“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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