Why it works: Milk and dock work together. They rank in the top 29% of all ingredient pairs, and cooks put them together in 18 recipes. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓
New-Milk Cheese
Ingredients
Directions
Make the curd
Pour the milk into a pan and add the rennet.
Once it curdles, cut it with a saucer to break it.
Let it stand for 2 hours.
Spread a thin cloth in a sieve and pour the curd into it to drain the whey.
Break the curd slightly with your hand and place it in a vat with a 2-pound weight on top.
Press and finish
After 12 hours, bind a fillet around it and turn it daily until dry.
It can be used fresh or ripened with dock leaves or nettles for 3 weeks if the weather is warm.
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.
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Milk + docktop 29% of all pairsSmell alikemoderateCooked together18 recipes
Shared aroma: 2-methylbutyraldehyde (malty, chocolate).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Milk
- Provides the protein and fat that set into the curd and form the cheese body.
- Rennet
- Enzyme that coagulates the milk proteins so the milk separates into curd and whey.
The step that matters
Cutting the curd. Cutting the coagulated milk into pieces releases whey, and the size of the pieces controls how much moisture stays in the curd. Cutting too late or too coarsely leaves a wetter, softer cheese.
“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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