Skip to main content
Drink

Another Way of Making Wine-Whey

This recipe describes making whey by adding wine to milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Why it works: Milk and wine are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 3,116 recipes. Both carry sotolon, which smells fenugreek, curry. The science ↓

Another Way of Making Wine-Whey

Ingredients

Directions

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

  2. Pour in enough wine to completely turn the milk into whey and make it clear.

  3. Let it boil, then remove the saucepan from the heat until the curd sinks to the bottom.

  4. Do not stir; pour off the whey for use.

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

    Shared aroma: sotolon (fenugreek, curry).

  2. Milk + wheytop 20% of all pairs
    Smell alikelow
    Cooked together63 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  3. Wine + wheytop 33% of all pairs
    Smell alikelow
    Cooked together13 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

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 when acid is added, separating into curds and clear whey.
Wine
Its acidity causes the milk proteins to coagulate, separating the curd from the clear whey.

The step that matters

Do not stir after the wine goes in. Stirring breaks up the curds that are forming, so they stay cloudy and suspended instead of sinking cleanly. Leaving the pan undisturbed lets the curd settle to the bottom, so the whey above can be poured off 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