Skip to main content
Drink

JVIiite Wine Whey

Whey made by boiling milk, adding white wine, then adding boiling water and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Milk and white wine work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 929 recipes. Both carry ethyl octanoate, which smells fruity. The science ↓

JVIiite Wine Whey

Ingredients

Directions

Curdle the milk

  1. Boil the new milk in a saucepan.

  2. As soon as it boils, pour in the white wine and boil again.

  3. Set aside until the curd subsides.

Finish the whey

  1. Pour off the liquid and add boiling water and sugar.

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 + white winetop 17% of all pairs
    Smell alikemoderate
    Cooked together929 recipes

    Shared aroma: ethyl octanoate (fruity).

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

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

  3. White wine + sugartop 30% of all pairs
    Smell alikelow
    Cooked together2,586 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

New milk
Its milk proteins curdle and separate into solid curds and liquid whey when heated with acid.
White wine
Its acidity causes the milk proteins to coagulate, forming the curds.

The step that matters

Letting the curd subside. The curds need time to settle and separate from the liquid. Pouring off too early means cloudy whey and loose curds mixed into it, so the drink will be less clear.

“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

White 44 See all 118 →

You might also like

Raisin WineRaisin Wine64 recipesEgg WineEgg Wine58 recipesElderberry WineElderberry Wine51 recipesRhubarb WineRhubarb Wine51 recipes