Wine Whey
Warm one cup of milk to a little more than blood-heat, or 100° Fahr., then pour into it one half cup of sherry wine. The acid and alcohol of the wine will in a few minutes coagulate the albumen, which may be separated from the whey by straining. Do not squeeze the curd through the strainer, but let the liquid drip until it is all out. If it is necessary to make the whey quickly, heat the milk to the boiling-point before adding the wine.