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Bath Cream Cheese

A soft cheese made by curdling milk with rennet and draining whey.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and cream are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 29,399 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Bath Cream Cheese

Ingredients

Directions

Make the curd

  1. Mix the new milk, hot water, and cream together.

  2. Add a larger proportion of rennet than for milk alone.

  3. When the curd forms, break it slightly and let the whey drip off.

  4. Pour 1 gallon of cold water over the curd, break it again, and let it drip.

  5. Repeat the cold water process a third time.

Press the cheese

  1. Put the curd into 2 quarts of boiling water and squeeze out most of the whey.

  2. Drain the curd, place it in a vat, and press for 3 hours.

  3. Turn the curd and press for another 3 hours.

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 + 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

New milk
Forms the body of the cheese curd once coagulated by rennet.
Cream
Adds fat, making the cheese richer and softer in texture.
Rennet
Coagulates the milk proteins so the curd separates from the whey.

The step that matters

Breaking the curd and draining the whey. Breaking the curd releases whey and controls moisture. Cutting it too little leaves the cheese wet, while cutting it too much makes it dry and crumbly.

“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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