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Drink

Wine Whey

Wine Whey is a curdled milk beverage flavored with sherry and sweetened to taste.

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

Why it works: Milk and sherry are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 1,479 recipes. Both carry 2,3,5-trimethylpyrazine, which smells cocoa, roasted. The science ↓

Wine Whey

Ingredients

Directions

Make the curds

  1. Pour the milk into a farina boiler.

  2. Heat the milk until it just begins to boil.

  3. Add the sherry and let it boil again.

  4. Remove from heat and let it cool until the curd sets.

Strain and serve

  1. Strain through a fine sieve and cheesecloth, being careful not to break the curd.

  2. Sweeten to taste and serve cool or with small pieces of ice.

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 + sherrytop 14% of all pairs
    Smell alikemoderate
    Cooked together1,479 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

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

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

  3. Sherry + sugartop 22% of all pairs
    Smell alikelow
    Cooked together4,141 recipes

    Shared aroma: guaiacol (smoky, sweet).

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
Forms the base liquid whose proteins separate into curds when acid is added.
Sherry
Its acidity curdles the milk, separating the curds from the clear whey.

The step that matters

Strain through a fine sieve and cheesecloth without breaking the curd. Once the curd has set, rough handling or pressure breaks it into fragments that cloud the whey and make the drink gritty. Gentle pouring lets the clear liquid drain through while the soft curds stay behind.

“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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