Skip to main content
Drink

Pancreatised Milk

Pancreatised milk is a milk product prepared by adding pancreatic enzyme and bicarbonate to warm milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Pancreatised Milk

Ingredients

Directions

Prepare the milk

  1. Combine boiling water and cold milk in a jug to achieve a temperature of 120°F to 130°F.

  2. Add Liquid Pancreaticus and dissolved bicarbonate of soda to the mixture.

  3. Cover the jug with a lid and let it sit for one hour.

Heat and store

  1. After one hour, bring the mixture to a boil.

  2. This pancreatised milk can be stored for up to twelve hours.

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.

Explore the science

What each ingredient does

Milk
Supplies the proteins and fats that the enzyme breaks down during the rest.
Liquid pancreaticus
Provides enzymes that break down milk proteins and fats, changing the milk's texture and flavour.
Bicarbonate of soda
Raises the mixture's pH, making it more alkaline.

The step that matters

Combining the boiling water and cold milk to 120°F to 130°F. Enzymes work only within a limited temperature range. Water that is too hot can weaken or destroy enzyme activity, while a mixture that is too cool slows the breakdown, so the target range matters.

“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 SoupVegetable Soup350 recipesRaspberry VinegarRaspberry Vinegar214 recipesBrown Coffee with EggBrown Coffee with Egg175 recipesBlackberry CordialBlackberry Cordial129 recipes