Skip to main content
Preserve

Preserving Milk

A method of preserving milk by adding saltpetre, heating under vacuum, and bottling in air‑exhausted containers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Preserving Milk

Ingredients

Directions

  1. Mix the saltpetre with the milk.

  2. Expose the mixture to heat in a vacuum to evaporate and extract the aqueous particles.

  3. Enclose the milk in bottles from which the air has previously been exhausted.

  4. Secure the bottles from the atmosphere until required for use.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

What each ingredient does

Milk
Forms the body of the preserved product and carries the saltpetre through the process.
Saltpetre
Acts as a preservative, slowing spoilage of the milk.

“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.

You might also like

Green Corn PuddingGreen Corn Pudding64 recipesCornmeal mushCornmeal mush12 recipes