Sterilized Milk
Ingredients
Directions
Prepare the bottles
Pour the required amount of milk into clean bottles, enough for one feeding if for infants.
Lightly plug the mouths of the bottles with rubber stoppers.
Immerse the bottles in a kettle of cold water up to the shoulders.
Sterilize and store
Boil for twenty minutes or steam for thirty minutes.
Firmly push in the stoppers, cool the bottles rapidly, and store in the refrigerator.
Warm each bottle just before using.
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
- Is the liquid being sterilized and stored, so it must be heated in sealed bottles to keep it safe.
- Rubber stoppers
- Loosely plug bottles during heating to let steam escape, then seal them tightly before cooling.
The step that matters
Firmly push in the stoppers, cool the bottles rapidly, and store in the refrigerator.. Stoppers must be pushed in firmly after heating so the bottles seal while cooling. Rapid cooling and refrigeration slow bacterial growth, so the milk stays safe until it is used.
“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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