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Dessert

Cheese Cream, a Plain Family Way

A simple cheese cream made with milk, cream, rennet, and sugar.

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 ↓

Cheese Cream, a Plain Family Way

Ingredients

Directions

Make the curds

  1. Warm the milk and cream together.

  2. Add a little rennet and cover the mixture.

  3. Keep it in a warm place until curdled.

  4. Place the curds in a mold with holes to drain for about an hour.

Serve

  1. Serve with plain cream and sprinkle pounded sugar over it.

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. Milk + creamtop 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

Milk
Supplies the proteins that rennet clots into soft curds.
Cream
Adds fat for richness and a smoother, softer texture.
Rennet
Enzyme that causes the milk proteins to set into curds.

The step that matters

Keep it in a warm place until curdled. Rennet works best at a gentle, steady warmth. Too much heat can weaken the enzyme, and too little slows setting, so the curds may stay loose or fail to form.

“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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