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
Bring the milk to a boil.
Stir in the sherry wine.
Boil for a moment and then strain.
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.
-
Milk + sherrytop 14% of all pairsSmell alikemoderateCooked together1,479 recipes
Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).
-
Milk + winetop 19% of all pairsSmell alikemoderateCooked together3,116 recipes
Shared aroma: sotolon (fenugreek, curry).
-
Sherry + winetop 32% of all pairsSmell alikemoderateCooked 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 curds and the whey liquid once acid is added.
- Sherry wine
- Its acidity causes the milk proteins to curdle and separate from the liquid whey.
The step that matters
Boil for a moment and then strain. Boiling briefly firms the curds so they separate cleanly. Straining too early leaves the curds soft and cloudy, and straining too late can make the curds tough.
“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.
More wine whey recipes
You might also like
Raisin Wine64 recipes
Egg Wine58 recipes
Elderberry Wine51 recipes
Rhubarb Wine51 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.