Skip to main content
Main

Cheese-Porridge

A simple porridge made with oatmeal and grated cheese, optionally served with milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Cheese and milk are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 4,426 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cheese-Porridge

Ingredients

Directions

Make the porridge

  1. Cook oatmeal in water according to package instructions.

  2. Once cooked, add grated cheese gradually while stirring well.

  3. Serve hot, adding milk if desired for taste.

Make the cheese-pudding

  1. For cheese-pudding, bake potatoes, remove skins, and mash them.

  2. Sprinkle grated cheese into the mashed potatoes and mix well.

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. Cheese + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 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

Oatmeal
Forms the body of the porridge as it absorbs water and swells during cooking.
Grated cheese
Melts into the hot oatmeal, adding richness, savoury flavour and a creamy texture.
Potatoes (in the method)
Provide the starchy, mashable base that holds the grated cheese in the cheese-pudding.

The step that matters

Adding the cheese gradually while stirring. Cheese added to hot starch melts smoothly when it is folded in slowly and stirred well. Dumping it in at once can cause it to clump or turn stringy.

“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.

You might also like

Macaroni and CheeseMacaroni and Cheese102 recipesCheese MakingCheese Making50 recipesCheese FrittersCheese Fritters34 recipesCheese OmeletteCheese Omelette31 recipes