Why it works: Sherry and milk 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
Boil the milk in a saucepan.
Add sherry and stir well.
Strain the mixture to remove curds.
Finish and serve
Sweeten to taste and serve.
For a clearer liquid, let it sit until the curd settles.
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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Sherry + milktop 14% of all pairsSmell alikemoderateCooked 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
- Provides the liquid and proteins that curdle and separate into curds and whey.
- Sherry
- Its acidity curdles the milk, separating the solids from the clear whey.
The step that matters
Adding the sherry. Stirring the sherry in well makes the milk curdle evenly. Uneven curdling leaves patches of unset milk that strain poorly and cloud the whey.
“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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