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Drink

Wins Whey

A whey beverage made by boiling milk, adding wine and sugar, then cooling and straining.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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 ↓

Wins Whey

Ingredients

Directions

Make the curds

  1. Heat the milk in a saucepan until it boils.

  2. Stir in the wine and sugar.

  3. Let it boil once more.

  4. Remove from heat and let it cool.

Strain

  1. Strain the mixture through a fine strainer or sieve.

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.

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

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

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

    Shared aroma: sotolon (fenugreek, curry).

  3. Wine + sugartop 31% of all pairs
    Smell alikelow
    Cooked 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

Milk
Its proteins curdle and separate into solid curds and liquid whey.
Wine
Its acidity helps the milk proteins clump together into curds.
Sugar
Adds sweetness to the finished whey.

The step that matters

Stir in the wine and sugar. The wine's acid makes the milk proteins clump and separate from the liquid. Adding it while the milk is boiling helps the curds form, and straining afterward keeps them out of the 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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