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 ↓
Wine Whey
Ingredients
Directions
Heat the milk in a saucepan until it reaches a boiling point.
Add the wine and stir around the edge until curds form.
Strain the mixture to separate the curds from the whey.
Use the liquid whey as desired.
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.
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Milk + winetop 19% of all pairsSmell alikemoderateCooked together3,116 recipes
Shared aroma: sotolon (fenugreek, curry).
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 form curds when acidified and heated, the base of the whey.
- Wine
- Its acidity causes the milk proteins to coagulate into curds, separating them from the liquid whey.
The step that matters
Adding the wine and stirring around the edge. The wine's acid must reach the milk evenly so proteins coagulate into curds rather than remaining dispersed. Stirring gently near the edge helps curds form without breaking them into fine particles that slip through the straining step.
“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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