Partially Peptonized Milk
Ingredients
Directions
Make the peptonized milk
In a clean saucepan, combine milk, water, and peptonizing agents.
Heat gradually until boiling, stirring constantly.
Boil gently for 10 minutes.
Store and serve
Strain into a clean bottle, cork, and store in a cool place.
Shake well before using; serve hot or cold.
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
- Provides the liquid base and the proteins that the peptonizing agent breaks down.
- Peptonizing agent
- Enzymes that partly break down milk proteins, making the milk easier to digest.
The step that matters
Heat gradually until boiling, stirring constantly. Heating slowly and stirring keeps the milk from scorching or forming a skin on the bottom of the pan, and the enzymes need to work evenly through the liquid.
“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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