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.
Immediately pour in the wine and the mixed powdered sugar.
Allow the mixture to boil until curds form.
Set aside until the curd settles.
Finish the whey
Pour off the whey and add boiling water.
Sweeten with loaf sugar to taste.
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
- New milk
- Its proteins clump together into curds when the milk is acidified and heated.
- Wine
- Its acidity makes the hot milk curdle, separating curds from the liquid whey.
- Powdered sugar
- Adds sweetness to the finished whey.
The step that matters
Pour in the wine while the milk is boiling. Acid causes the milk proteins to coagulate into curds. Adding the wine immediately, while the milk is hot, gives a clean separation of curds and whey.
“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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