Why it works: Milk and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 77,875 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Wine Whey
Ingredients
Directions
Curdle the milk
Heat the milk in a saucepan until it boils.
Stir in the wine and sugar.
Allow it to boil again.
Remove from heat and let it cool.
Strain the whey
Strain the whey through a fine strainer or sieve.
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 + sugartop 18% of all pairsSmell alikelowCooked together77,875 recipes
Shared aroma: 2-nonenal (fatty, green).
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Milk + winetop 19% of all pairsSmell alikemoderateCooked together3,116 recipes
Shared aroma: sotolon (fenugreek, curry).
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Wine + sugartop 31% of all pairsSmell alikelowCooked together9,581 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
- Provides the proteins that clump into curds, leaving clear whey behind.
- Wine
- Its acidity makes the milk proteins coagulate, separating curds from whey.
- Sugar
- Adds sweetness to the finished whey.
The step that matters
Stir in the wine and sugar. The wine's acid is what makes the milk proteins clump into curds. Once the milk is hot, the acid acts quickly, so the wine should be stirred in evenly to curdle the milk uniformly rather than in patches.
“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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