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White Wine V:he;i

A whey made by boiling milk, adding white wine, curdling, and draining the curds, then adding boiling water and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 V:he;i

Ingredients

Directions

Make the curds

  1. Boil the new milk in a saucepan.

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

  3. Set aside until the curd subsides.

Finish the whey

  1. Pour off the curds 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
Provides the milk proteins that clump into curds when acid is added.
White wine
Its acidity makes the milk proteins coagulate, separating curds from the liquid whey.
White sugar
Adds sweetness to the finished whey.

The step that matters

Pour in the wine while the milk boils. The wine's acid must be added at a full boil so the milk proteins coagulate into distinct curds. Adding it too early or too late gives weak separation, leaving the whey cloudy or the curds poorly formed.

“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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