Skip to main content
Drink

White Wine Whey

A whey beverage made by boiling milk, adding white wine, separating curd, then mixing whey with boiling water and sugar.

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

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 ↓

White Wine Whey

Ingredients

Directions

Curdle the milk

  1. Boil the new milk in a saucepan.

  2. When it boils, pour in the white wine and boil again.

Separate the whey

  1. Set the saucepan aside until the curd subsides.

  2. Pour off the whey.

  3. Add the boiling water and white 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.

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 + 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 proteins form the curd that the acid separates out of the liquid.
White wine
Its acidity makes the milk proteins clump into curds, leaving whey behind.
White sugar
Adds sweetness to the finished whey.

The step that matters

Let the curd subside fully before pouring off the whey. Milk proteins need time to settle after the acid clumps them. Pouring too early lets curds run out with the whey, leaving it cloudy instead of 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.

You might also like

Wine WheyWine Whey111 recipesRaisin WineRaisin Wine64 recipesEgg WineEgg Wine58 recipesElderberry WineElderberry Wine51 recipes