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Drink

White-Wine Whey

A sweetened milk beverage flavored with sherry.

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 ↓

White-Wine Whey

Ingredients

Directions

  1. Boil the milk in a saucepan.

  2. While boiling, add the sherry.

  3. Strain the mixture through a fine sieve.

  4. Sweeten with sifted sugar to taste.

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 + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Sherry + sugartop 22% of all pairs
    Smell alikelow
    Cooked together4,141 recipes

    Shared aroma: guaiacol (smoky, sweet).

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 base liquid that curdles when acid is added, separating into curds and whey.
Sherry
Its acidity causes the milk proteins to curdle, separating the clear whey from the solids.

The step that matters

Adding the sherry while boiling. Acid must be added while the milk is hot so the proteins coagulate and separate cleanly. Adding it too early or too late may leave the curds poorly formed and the whey cloudy.

“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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