Peptonised Milk
Ingredients
Directions
Prepare
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.
Peptonise
Let it stand for 20 minutes, shaking occasionally.
After 20 minutes, remove from the water and sweeten as desired.
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
- Fresh cow's milk
- Supplies the milk proteins that the enzymes break down into smaller pieces, giving a milder taste.
- Peptonising powder
- Contains enzymes that partly break milk proteins into smaller peptides, changing its flavour and texture.
The step that matters
Keeping the water hand-warm. The powder's enzymes work best near body temperature. Water much hotter than your hand can bear can destroy them, while cooler water slows the breakdown.
“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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