Wine Whey
Ingredients
Directions
Boil a pint of milk.
When the milk rises to the top of the sauce-pan, pour in a large glass of sherry or Madeira.
Add a glass of currant wine.
Let it boil again.
Take the sauce-pan off the fire and set it aside to stand for a few minutes, but do not stir it.
Remove the curd (if it has completely formed).
Pour the clear whey into a bowl and sweeten it.
If wine is too hot, the whey may be made by turning the milk with lemon juice.
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. See the original page.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Milk
- Forms the curd and whey when the wine or lemon juice separates it.
- Sherry or madeira (in the method)
- Its acidity curdles the milk, separating curds from clear whey.
- Currant wine (in the method)
- Adds acidity and fruity flavour to the curdling liquid.
The step that matters
Let the mixture stand without stirring. Stirring breaks up the forming curds, leaving them cloudy and mixed into the whey. Leaving it still lets the curds settle so the whey can be poured off clear.
“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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