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Dessert

Rttsh Cream Cheese

A homemade cream cheese made from fresh cream, milk, sugar, and rennet.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Rttsh Cream Cheese

Ingredients

Directions

Make the curd

  1. Warm the new milk until it is warm enough to mix with the cream.

  2. Combine the warm milk, cream, sugar, and rennet.

  3. Set the mixture near the fire until the curd forms.

Drain and ripen

  1. Fill a vat made of wheat-straw or rushes with the curd.

  2. Cover the vat with a square of straw or rushes and let it sit overnight.

  3. The next day, remove the cheese and allow it to ripen.

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

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

  2. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

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

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

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

Fresh cream
Adds fat, which gives the finished cheese a rich, soft texture.
New milk
Provides the protein and liquid that rennet sets into curd.
Rennet
Enzyme that coagulates the milk proteins so they set into a curd.

The step that matters

Set the mixture near the fire until the curd forms. Rennet works within a narrow temperature range; too cool and the curd sets slowly or weakly, too hot and the enzyme is damaged and the curd turns grainy or tough.

“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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