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Wine Whey

A whey product made by heating milk with sherry and skimming curds, then strained through muslin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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

  1. Pour 2 pints of new milk into a saucepan and heat over medium until nearly boiling.

  2. Add ⅓ cup of sherry and simmer for 15 minutes, skimming off the curd as it rises.

  3. Add 1 tablespoon of sherry and skim again for a few minutes.

  4. Strain the mixture through coarse muslin.

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
Provides the liquid and proteins that separate into curds and whey when acidified and heated.
Sherry
Its acidity causes the milk proteins to curdle, separating the curd from the whey.

The step that matters

Skimming the curd as it rises. Curd that is left in the pan can break up and cloud the whey or sink and scorch. Removing it as it forms keeps the liquid clear before straining.

“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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