Peptonised Milk
Ingredients
Directions
Prepare
Dilute the milk with water and heat to 140°F (60°C).
Mix in the liquor pancreaticus and bicarbonate of sodium.
Peptonize and finish
Pour the mixture into a covered jar and keep it warm.
After 1.5 hours, bring the milk to a boil for a few seconds before use.
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
- Provides the base liquid and proteins that the enzymes break down.
- Liquor pancreaticus
- Contains pancreatic enzymes that break milk proteins into smaller, more soluble pieces.
- Bicarbonate of sodium
- Makes the mixture slightly alkaline, which helps the enzymes work.
The step that matters
Keeping the mixture warm at 140°F. Pancreatic enzymes work best at a steady warm temperature. Too cool slows the breakdown of proteins, and too hot can destroy the enzymes before they finish their work.
“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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