Peptonised Milk
Ingredients
Directions
Prepare
Dilute the milk with water and heat to 140°F (60°C).
If no thermometer is available, heat half the mixture to boiling and combine with the cold portion.
Peptonise
Add the liquor pancreaticus and bicarbonate of soda to the warm milk.
Pour the mixture into a covered jug and keep it warm.
After 1 to 1.5 hours, boil the mixture for 2 to 3 minutes.
Serve
Use the peptonised milk like ordinary milk.
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 enzymes break down into a thinner, more digestible drink.
- Liquor pancreaticus
- Enzyme mixture that breaks milk proteins into smaller peptides, giving a thinner texture and bitter-free sweetness.
- Bicarbonate of soda
- Raises the mixture's alkalinity, helping the enzymes work on the milk proteins.
The step that matters
Holding the warm mixture for 1 to 1.5 hours. Enzymes work only within a narrow warm range. If the mixture cools too much, digestion stalls; if it gets too hot, the enzymes are destroyed before they act on the proteins.
“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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