Peptonised Milk
Ingredients
Directions
The book gives no oven temperature. The 115°F in the steps was added when the recipe was transcribed, as a starting point.
Prepare
In a clean quart bottle, combine the peptonising powder and cold water, then shake well.
Add the fresh cold milk and shake the mixture again.
Digest and chill
Place the bottle in hot water (about 115°F) for 10 minutes.
After 10 minutes, place the bottle on ice to stop further digestion and prevent spoilage.
If more digestion is needed, extend the time in the hot-water bath.
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
What each ingredient does
- Fresh milk
- Provides the proteins and fats that the peptonising powder's enzymes break down.
- Peptonising powder
- Contains enzymes that partly break down milk proteins, making the milk taste less heavy and easier to digest.
The step that matters
Timing the hot-water bath and chilling. Enzyme activity continues while the bottle is warm, so digestion keeps going until the bottle is chilled. Leaving it in the bath too long can over-break down the proteins, giving a bitter flavour. Chilling on ice stops the enzymes and keeps the milk from spoiling.
“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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