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Sterilized Milk

A method for sterilizing milk in bottles for infant feeding.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Sterilized Milk

Sterilized Milk

Ingredients

Directions

Prepare

  1. Pour the required amount of milk into clean bottles, enough for one feeding if for infants.

  2. Lightly plug the mouths of the bottles with rubber stoppers.

Sterilize

  1. Immerse the bottles in a kettle of cold water up to the shoulders.

  2. Boil for 20 minutes or steam for 30 minutes in a regular steamer.

  3. Firmly push in the stoppers.

Cool and store

  1. Cool the bottles rapidly.

  2. Store in the refrigerator.

  3. Warm each bottle just before using.

Recipe from a historical cookbook (Internet Archive).

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
The product being preserved; heat in the sealed bottle kills microbes that would spoil it.
Rubber stoppers
Loosely cover the bottles during heating, then seal them tightly to keep air and microbes out.

The step that matters

Firmly push in the stoppers after heating. Stoppers left loose during heating let air and microbes back in, while stoppers pushed in during heating can trap pressure and burst bottles. Sealing only after heating keeps the milk protected.

“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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