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Drink

Wine Whey

A warm drink made by boiling milk and adding sherry or port.

From an old cookbook · modernised transcription
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Wine Whey

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 ↓

Wine Whey

Ingredients

Directions

  1. Boil the milk in a saucepan.

  2. Add the sherry or port once boiling, then stir well.

  3. Serve warm.

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.

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.

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

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

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

What each ingredient does

Milk
Its proteins curdle and separate into solids and clear whey when acid is added to it.
Sherry or port
Its acidity curdles the hot milk, and its flavour carries into the whey.

The step that matters

Adding the sherry or port to boiling milk. Acid causes milk proteins to clump and separate from the liquid. Adding it to milk that is boiling, and stirring well, ensures the milk curdles fully and the whey turns clear and flavourful.

“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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