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Dessert

Cheese Cream

A dessert made by curdling milk and cream with rennet, draining the curds, and serving them with plain cream and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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

Ingredients

Directions

Make the curds

  1. Warm the milk and cream in a saucepan.

  2. Add a little rennet and stir gently.

  3. Keep the mixture in a warm place until it curdles.

Drain and serve

  1. Prepare a mold with holes, using china or another material.

  2. Transfer the curds into the mold to drain for about an hour.

  3. Serve the curds with plain cream and sugar over them.

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
Forms the body of the curds once rennet acts on it.
Cream
Adds richness and fat, giving the curds a softer, smoother texture.
Rennet
Causes the milk and cream to set into curds.

The step that matters

Keep the mixture in a warm place until it curdles. Rennet works best at warm temperatures, so the mixture needs to stay warm to set into curds. If it cools too much, it may set slowly or not at all, leaving a runny result.

“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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