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Simple Wine Whey

A warm beverage made from water, milk, white wine, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and white wine work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 929 recipes. Both carry ethyl octanoate, which smells fruity. The science ↓

Simple Wine Whey

Ingredients

Directions

  1. Warm the water and milk in a saucepan.

  2. Add the white wine to the warm mixture.

  3. Sweeten to taste with sugar.

  4. 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.

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 + white winetop 17% of all pairs
    Smell alikemoderate
    Cooked together929 recipes

    Shared aroma: ethyl octanoate (fruity).

  2. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. White wine + sugartop 30% of all pairs
    Smell alikelow
    Cooked together2,586 recipes

    Shared aroma: beta-damascenone (apple, rose).

Milk and sugar barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Milk
Supplies the proteins that clump into curds when acid is added, leaving the thin whey.
White wine
Its acidity makes the milk proteins curdle, separating curds from the liquid whey.
Sugar
Adds sweetness to balance the wine's acidity.

The step that matters

Add the white wine to the warm mixture. The wine's acid causes milk proteins to clump into curds. Warm milk curdles more readily than cold, so the mixture should be warm before the wine goes in. Adding the acid gradually and stirring gently keeps the separation even.

“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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