Peptonised Milk
Ingredients
Directions
Combine the milk, cold water, and peptonising powder in a small clean jug.
Place the jug in a vessel of water that is as hot as your hand can bear.
Let it stand for 20 minutes, shaking occasionally.
After 20 minutes, remove from the water and sweeten to taste.
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
- Cow's milk
- Forms the base liquid that the peptonising powder acts on.
- Peptonising powder
- Enzymes partly break down milk proteins, giving the milk a pre-digested, less curdled character.
The step that matters
Holding the jug in warm water for 20 minutes. The enzymes in peptonising powder work best at moderate warmth. If the water is too hot, the enzymes can be damaged, and if it is too cool, little breakdown happens, so the milk stays largely unchanged.
“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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