Why it works: Milk and madeira wine work together. They rank in the top 30% of all ingredient pairs, and cooks put them together in 100 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Wine Whey
Ingredients
Directions
Boil the milk.
Add the Madeira wine to the boiled milk.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Milk + madeira winetop 30% of all pairsSmell alikelowCooked together100 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Fresh cow's milk
- Forms the curds that separate from the whey once the wine is added.
- White madeira wine
- Its acidity curdles the hot milk, separating curds from clear whey.
The step that matters
Adding the wine to the boiled milk. Acid causes milk proteins to coagulate; adding wine to milk that is still too cool or too hot can give weak curds or a grainy texture, so the milk should be boiled first and the wine added to it as directed.
“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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