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Fancreatinised Afilk Gruel

A fermented milk gruel made by mixing cold milk with hot thick milk gruel and peptonising powder, then cooling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Fancreatinised Afilk Gruel

Ingredients

Directions

Make the gruel mixture

  1. Heat the thick milk gruel until boiling hot.

  2. Combine the cold fresh milk with the hot gruel.

  3. Ensure the mixture temperature is about 125°F (52°C).

Ferment and finish

  1. Add the peptonising powder and place on the side of the stove for 2-3 hours, avoiding high heat.

  2. Boil the mixture to stop fermentation.

  3. Strain and keep on ice until ready to 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

Cold fresh milk
Forms the liquid base that the peptonising powder works on during fermentation.
Thick milk gruel
Adds body and thickness to the mixture, giving it a fuller texture.
Peptonising powder
Breaks down milk proteins during the warm rest, changing the flavour and texture of the milk.

The step that matters

Keep the mixture warm but not hot before adding the powder. If the mixture is too hot, the enzymes in the peptonising powder can be damaged and the proteins will not break down properly, so the fermentation may fail or the texture may be wrong.

“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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