Peptonized Milk
Ingredients
Directions
Prepare
Mix the peptonizing powder with cold water until dissolved.
Add the cold milk and place the mixture in a basin of warm water (as hot as your hand can stand for one minute).
Ensure the water level in the basin matches the milk level.
Peptonize and stop
Let it stand for 10 minutes; do not exceed this time to avoid bitterness.
Place the mixture in ice water to stop peptonization.
Heat quickly to boiling point to stop peptonization.
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
- Forms the base liquid whose proteins are partly broken down by the enzymes in the powder.
- Peptonizing tube
- Supplies enzymes that partly break down milk proteins, giving a thinner, less curdy liquid and a sweeter taste.
The step that matters
Timing the standing period. Letting the mixture stand too long lets the enzymes break down proteins too far, producing a bitter flavour. Chilling or boiling halts the enzyme activity, so the cook must stop the process at the right moment.
“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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