Why it works: Milk and cream are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 29,399 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓
Cheese Making
Ingredients
Directions
Skim the cream from the milk and set it aside.
Warm the milk over low heat until it reaches blood temperature.
Stir in the cream until no particles float on the surface.
Strain the milk into a cheese tub and add a large tablespoon of rennet.
Cover the tub with a cloth and let it sit undisturbed for about 40 minutes until it coagulates.
Cut the curd and cover the tub again, letting it sit overnight.
In the morning, drain the curd into a cheese basket and strain the morning's milk into the same tub.
Add rennet to the morning's milk and repeat the process.
Once drained, combine the two curds, scald, and salt to taste.
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.
-
Milk + creamtop 18% of all pairsSmell alikemoderateCooked together29,399 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.