Why it works: Milk and madeira wine work together. They rank in the top 30% of all ingredient pairs, and cooks put them together in 100 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Wine Whey
Ingredients
Directions
Heat the milk in a saucepan until it reaches a boil.
Add enough Madeira or sherry wine to coagulate the milk.
Stir the mixture and sweeten or flavor 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 + madeira winetop 30% of all pairsSmell alikelowCooked together100 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Milk
- Its milk proteins clump into curds when acid is added, forming the body of the dish.
- Madeira or sherry wine
- Its acidity makes the milk proteins coagulate and separate from the liquid, and it adds flavor.
The step that matters
Adding the wine. Acid from the wine lowers the milk's pH toward the point where its casein proteins lose their charge and clump into curds. Add it gradually and stop once the milk coagulates, since too much acid makes the result sour.
“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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