Skip to main content
Drink

Tamarind Whey

A drink made by mixing tamarind pulp with milk, straining to separate whey, and sweetening with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓
Tamarind Whey

Why it works: Tamarind and sugar work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 362 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Tamarind Whey

Ingredients

Directions

  1. Mix the tamarind pulp with the milk.

  2. Strain the mixture to separate the whey.

  3. Add sugar to taste.

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. Tamarind + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together362 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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

  3. Tamarind + milktop 19% of all pairs
    Smell alikemoderate
    Cooked together57 recipes

    Shared aroma: furaneol (caramel, strawberry).

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

Tamarind pulp
Provides sourness and acidity that curdles the milk and gives the whey its tart flavour.
Milk
Forms the curds when acidified, and the liquid whey is separated from them.

The step that matters

Straining the mixture. Acid from the tamarind curdles the milk into solid curds and liquid whey. Straining must separate them cleanly, because leftover curds make the whey cloudy and grainy.

Swap the tamarind

How well each one fits the dish's main ingredients (milk, sugar):

  1. Vanillafits better
  2. Figfits better
  3. Peachfits better
  4. Tamarindthe original

Fit is the average pairing score against milk, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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.

You might also like

Vegetable SoupVegetable Soup350 recipesRaspberry VinegarRaspberry Vinegar214 recipesBrown Coffee with EggBrown Coffee with Egg175 recipesBlackberry CordialBlackberry Cordial129 recipes