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
Pour 2 pints of new milk into a saucepan and heat over medium until nearly boiling.
Add ⅓ cup of sherry and simmer for 15 minutes, skimming off the curd as it rises.
Add 1 tablespoon more of sherry and skim again for a few minutes.
Strain the mixture through coarse muslin.
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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Milk + sherrytop 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
- New milk
- Provides the protein that separates into curds, leaving the clear whey behind.
- Sherry
- Its acidity causes the milk proteins to curdle so they can be skimmed off.
The step that matters
Skimming the curd as it rises. Curd left in the liquid will be strained into the whey and cloud it. Removing it as it floats up keeps the whey clear and separates it from the solids.
“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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