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Cottage Ok Dutch Cheese

A cheese made by heating buttermilk and sour milk, draining, seasoning with salt, and adding cream or butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Buttermilk and cream work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 674 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Cottage Ok Dutch Cheese

Ingredients

Directions

Make the curds

  1. Heat buttermilk and sour milk in a pot until curds settle at the bottom.

  2. Pour the mixture into a cloth bag and let it drain.

Season and serve

  1. Once drained, mix in salt and cream or butter.

  2. Form the mixture into balls.

  3. Serve fresh, optionally with cream and pepper.

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. Buttermilk + creamtop 10% of all pairs
    Smell alikemoderate
    Cooked together674 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Buttermilk + milktop 41% of all pairs
    Smell alikelow
    Cooked together9 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Buttermilk
Its acidity causes the milk proteins to curdle when heated, forming the curds.
Sour milk
Its acidity helps the milk proteins coagulate into curds when heated.
Cream or butter
Adds richness and a softer, smoother texture to the drained curds.

“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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