Why it works: Milk and lime work together. They rank in the top 27% of all ingredient pairs, and cooks put them together in 700 recipes. Both carry decanal, which smells soap, orange peel. The science ↓
Preparation of Peptonised Milk
Ingredients
Directions
Dilute 1 pint of milk with ½ pint of lime water or water containing 20 grains of bicarbonate of soda.
Add 3 teaspoons of liquor pancreaticus to the mixture.
Set the mixture aside in a jug for 3 to 4 hours.
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
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.
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Milk + limetop 27% of all pairsSmell alikemoderateCooked together700 recipes
Shared aroma: decanal (soap, orange peel).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Milk
- Forms the base; its proteins are what the enzyme breaks down into smaller pieces.
- Liquor pancreaticus
- Pancreatic enzymes that partly break milk proteins into smaller peptides, so the milk is easier to digest.
- Bicarbonate of soda
- Makes the liquid less acidic, which helps stop the milk from curdling.
The step that matters
Setting the mixture aside for 3 to 4 hours. The enzyme works slowly and only breaks down the milk proteins over time. Leaving it for too short a time leaves much of the protein unchanged, so the milk stays partly curdled and less digestible.
“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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