Porridge with Equal Volume Milk
Ingredients
Directions
The book gives no oven temperature. The 100°F (38°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Mix the porridge with fresh milk.
Heat the mixture to 100°F (38°C).
Enzyme treatment
Add saliva and maintain the temperature for a set time.
Boil the mixture to stop further action.
Curdle and wash
Add acetic acid to coagulate the casein.
Wash the sugar out with water on a filter.
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
- Porridge
- Supplies starch, which the saliva enzymes break down into sugars.
- Fresh milk
- Provides the casein protein that later curdles and forms the solid curd.
- Saliva
- Contains amylase enzymes that convert starch into sugars.
- Acetic acid
- Lowers the mixture's pH so the casein proteins clump together and coagulate.
The step that matters
Maintain the temperature during the saliva step. Amylase enzymes work best near body temperature. Too little heat slows the starch breakdown, and too much denatures the enzyme and stops it working. Boiling afterward halts the reaction.
“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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