Peptonized Milk
Ingredients
Directions
Prepare
Place the milk in a clean glass jar or bottle.
Rub the peptonizing powder with 2 teaspoons of the milk and add it to the jar.
Shake the bottle well.
Peptonize
Submerge the bottle in a basin of water at about 115°F (45°C) for 10 to 20 minutes for partial peptonization, or for 2 hours for complete peptonization.
To avoid bitterness, raise the milk to boiling point after 10-15 minutes or cool it rapidly in ice water.
If preparing for feeding, consider peptonizing each bottle separately just before use.
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
- Milk
- Provides the protein and liquid that the enzymes break down into smaller, softer pieces.
- Peptonizing powder
- Its enzymes partly break down milk proteins, giving the milk a lighter, less curdled taste.
The step that matters
Stopping the peptonization in time. Left too long, the enzymes break down the milk proteins too far, producing a bitter taste. Boiling or rapidly chilling the milk at the right moment halts the enzyme activity.
“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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