Wine Whey.
Put half a pint of sweet milk into a double-boiler, and when it boils add a gill of sherry. Stir well, and let it cook until the curd and whey separate. If the wine be quite sour, the milk will separate at once; sometimes it is so sweet that an extra quantity is required to curdle the milk. If there be any objection to the use of more wine in a case like this, add a teaspoonful of vinegar. Pour the liquid through a fine strainer.