Peptonised Milk
Ingredients
Directions
Dilute the milk with water and heat to 140°F (60°C).
Mix in the pancreatic liquor and bicarbonate of sodium.
Pour the mixture into a covered jar and keep it warm.
After 1.5 hours, bring the milk to a boil for a few seconds 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
- Forms the base liquid that the enzyme acts on, becoming thinner and easier to digest.
- Liquor pancreaticus
- Pancreatic enzymes that partly break down milk proteins, making the milk thinner and less likely to curdle.
- Bicarbonate of sodium
- Makes the mixture slightly alkaline, helping the enzymes work in the milk.
The step that matters
Keeping the milk warm while it works. The enzymes act most effectively at warm temperatures, and the mixture must stay warm long enough for the protein to break down. Cooling too early slows the change and leaves the milk thick.
“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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