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Drink

Milk-wine Whey

Milk-Wine Whey is a beverage made by boiling milk, adding sherry wine, and straining the whey.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Milk and sherry are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 1,479 recipes. Both carry 2,3,5-trimethylpyrazine, which smells cocoa, roasted. The science ↓

Milk-wine Whey

Ingredients

Directions

Separate the whey

  1. Boil the milk in a saucepan.

  2. Once boiling, add the sherry wine and stir.

  3. Strain the mixture to remove the casein.

Cool and serve

  1. Allow the whey to cool before serving.

  2. Sweeten if desired before serving.

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 + sherrytop 14% of all pairs
    Smell alikemoderate
    Cooked together1,479 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  2. Milk + winetop 19% of all pairs
    Smell alikemoderate
    Cooked together3,116 recipes

    Shared aroma: sotolon (fenugreek, curry).

  3. Sherry + winetop 32% of all pairs
    Smell alikemoderate
    Cooked together0 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

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

What each ingredient does

Milk
Its casein proteins clump into curds when acidified, leaving liquid whey behind.
Sherry wine
Its acidity lowers the milk's pH so the casein curdles and separates from the liquid.

The step that matters

Adding the sherry to the boiling milk. Acid causes the milk's casein to clump and separate. Add the sherry once the milk is boiling, and stir just enough to mix it in, so the curds form properly and the whey stays clear enough to strain.

“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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