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Drink

Wine Whey

A drink made by boiling milk, adding sherry or port wine, straining, and stirring in warm water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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

Make the whey

  1. Boil the milk in a saucepan.

  2. Add the sherry or port wine to the boiling milk.

  3. Strain the mixture to remove any solids.

  4. Stir in the warm water.

Serve

  1. Serve ⅓ cup of this mixture once or twice a day.

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 form curds when acidified, leaving the clear liquid whey that the recipe uses.
Sherry or port wine
Its acidity curdles the milk proteins, separating solids from the liquid whey.

The step that matters

Add the sherry or port wine to the boiling milk. The wine's acid makes the milk proteins clump into curds. Adding it to milk that is already boiling makes the separation happen quickly, so the solids can be strained out cleanly. Too little acid leaves the liquid milky.

“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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