Why it works: Milk and wine are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 3,116 recipes. Both carry sotolon, which smells fenugreek, curry. The science ↓
Wine Whey
Ingredients
Directions
Boil the water and add the new milk and wine.
Stir while boiling until it curds.
Strain through a punch strainer.
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 + winetop 19% of all pairsSmell alikemoderateCooked together3,116 recipes
Shared aroma: sotolon (fenugreek, curry).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- New milk
- Provides the proteins that curd when heated with wine, forming the curds and whey.
- Wine
- Its acidity causes the milk proteins to curdle, separating curds from the whey.
The step that matters
Stir while boiling until it curds. Stirring keeps the milk from scorching on the base of the pan and helps the curds form evenly. Stop once the curds separate, because prolonged heating toughens them and can make them rubbery.
“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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