Name: Peptonised Milk
Ingredients: 2 ounces milk; 2 ounces water; 1 teaspoon peptogenic milk powder; 1 teaspoon cream

Why it works: Milk and milk powder work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 94 recipes. Both carry delta-undecalactone, which smells coconut, creamy. The science ↓

Peptonised Milk

Ingredients

2 ounces milk
2 ounces water
1 teaspoon peptogenic milk powder
1 teaspoon cream

Directions

Heat

Combine the milk, water, cream, and peptogenic milk powder in a saucepan.
Heat the mixture over a brisk flame until it reaches 140°F to 150°F (60°C to 65°C), then maintain this temperature for six minutes.

Serve

Serve warm, ensuring it is comfortable to sip.

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Milk + milk powdertop 15% of all pairs

Smell alikelow

Cooked together94 recipes

Shared aroma: delta-undecalactone (coconut, creamy).
Milk + creamtop 18% of all pairs

Smell alikemoderate

Cooked together29,399 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).
Milk powder + creamtop 22% of all pairs

Smell alikelow

Cooked together42 recipes

Shared aroma: delta-decalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Milk: Forms the main liquid base, providing moisture and the protein that the powder works on.
Peptogenic milk powder: Contains enzymes that partly break down milk proteins into smaller pieces, changing the drink's digestibility.
Cream: Adds fat for a richer, smoother mouthfeel.

The step that matters

Holding the temperature for six minutes. Enzymes in the powder work best within a set temperature range. Too little heat slows their action, and too much heat can denature them, so the mixture should stay between 140°F and 150°F for the full six minutes.

“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.