Partially Peptonized Milk
Ingredients
Directions
Make the peptonized milk
In a clean agateware or porcelain-lined saucepan, combine the peptonizing powder and cold water; stir well.
Add the cold fresh milk and heat while stirring constantly until it boils, about 10 minutes.
Once boiled, let it cool and strain into a clean bottle.
Store and serve
Cork the bottle well and store in a cold place.
When needed, shake the bottle and pour out the required portion; serve cold or hot as directed.
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
- Fresh milk
- Forms the base liquid that the peptonizing powder acts on, becoming partly predigested.
- Peptonizing powder
- Contains enzymes that partly break down milk proteins, giving the milk a different taste and digestibility.
The step that matters
Heating until it boils while stirring constantly. Stirring keeps the powder evenly mixed and prevents milk from scorching on the pan base. Boiling then stops the enzyme action, so the timing and heat level control how far the milk is broken down.
“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
Vegetable Soup350 recipes
Raspberry Vinegar214 recipes
Brown Coffee with Egg175 recipes
Blackberry Cordial129 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.