Why it works: Whey and whisky work together. They rank in the top 30% of all ingredient pairs, and cooks put them together in 5 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓
Cheese
Ingredients
Directions
Remove any impurities from the calf's stomach.
Fill the stomach with a handful of coarse sea salt and roll it up.
Place it in a jar and cover with another handful of salt.
Let it sit covered for 8 to 10 days.
Afterward, hang it near a fire to dry for up to a year.
When needed, cut the stomach into small pieces and place in a jar with a handful of salt.
Add new whey or cooled boiled water, using about 3 pints for a newly-dropped calf or 8 pints for an older calf.
Let it infuse for 1 to 3 days, then strain the liquid and bottle it for use as rennet.
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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Whey + whiskytop 30% of all pairsSmell alikemoderateCooked together5 recipes
Shared aroma: ethyl octanoate (fruity, wine).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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