Peptonized Milk
Ingredients
Directions
Prepare
Allow the milk to stand and skim off the cream.
Dilute the skimmed milk with ½ cup of water and heat to 140°F (60°C).
Make the peptonized milk
Mix the warm milk with the liquor pancreaticus and bicarbonate of soda.
Pour the mixture into a covered jar and place it near the fire for 1.5 hours.
Boil the mixture for 2-3 minutes to stop any further fermentation.
Add the removed cream back to the mixture, and it is ready for 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 liquid base and protein that the pancreatic enzymes break down.
- Liquor pancreaticus
- Contains pancreatic enzymes that partially break down milk proteins and fats, making it easier to digest.
- Bicarbonate of soda
- Raises the pH of the mixture, helping the enzymes work effectively.
The step that matters
Boil the mixture for 2-3 minutes. Boiling inactivates the pancreatic enzymes. Boiling too briefly leaves them active, so the milk keeps breaking down and turns more bitter than intended.
“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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