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Cottage or Dutch Cheese

A salted cheese made by separating whey from clabbered milk and draining it, then seasoning with salt and butter or cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Cottage or Dutch Cheese

Ingredients

Directions

Make the curd

  1. Heat the clabbered milk on the stove until the whey and clabber separate.

  2. Pour the mixture into a jelly bag and hang it up to drain until dry.

Season and shape

  1. Season with coarse sea salt and butter or rich cream.

  2. Mix with your hands and form into small balls, or serve in a dish if using much cream.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Clabbered milk
Its curds are the base of the cheese, separating from the whey when heated.
Butter or rich cream
Adds fat and richness, giving the curd a softer, creamier mouthfeel.

The step that matters

Heating the clabbered milk. Heating gently lets the curds separate from the whey. If the milk is heated too hard or too long, the curds can toughen and become rubbery, so watch the mixture closely until it separates.

“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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