Pepton'zed Milk
Ingredients
Directions
Prepare
Add 5 grains of extract of pancreas and 15 grains of baking soda to 1 pint of milk.
Place the milk in a double boiler or a vessel set in hot water (about 115°F or 46°C).
Heat and chill
Leave the milk in the hot water for about 20 minutes.
Remove the milk and place it on ice.
Do not heat the milk too long to avoid a bitter 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.
Explore the science
What each ingredient does
- Extract of pancreas
- Contains enzymes that partly break down milk proteins into smaller peptides, changing the texture and taste.
- Baking soda
- Raises the milk's alkalinity, which helps the enzymes work.
- Milk
- Supplies the proteins and fats that the enzymes act on, forming the body of the drink.
The step that matters
Limit the time in hot water. Enzymes keep breaking down milk proteins while the milk stays warm. Too long in the heat produces excess small peptides and bitter flavours, so the milk should be chilled once the set time is reached.
“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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