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Wine Whey

A drink made by boiling milk, adding sherry wine, and straining the mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 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. Heat the milk in a saucepan until it reaches a boiling point.

  2. Add the sherry wine and bring it back to a boil.

  3. Strain the mixture through cheesecloth.

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).

  2. Milk + winetop 19% of all pairs
    Smell alikemoderate
    Cooked together3,116 recipes

    Shared aroma: sotolon (fenugreek, curry).

  3. Sherry + winetop 32% of all pairs
    Smell alikemoderate
    Cooked together0 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

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 curdle into solids when acid is added, separating into curds and liquid whey.
Sherry wine
Adds acidity that causes the milk proteins to coagulate, and flavour to the whey.

The step that matters

Bringing the milk back to a boil after adding the sherry. Heat helps the acid-triggered curds firm up and separate cleanly from the liquid, so the whey strains clear rather than cloudy.

“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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