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Sterilized Milk

Milk sterilized by heating in a sealed bottle at 85 °C for one hour.

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. Fill a small‑necked one‑pint bottle with 1½ pints of milk.

  2. Cork the bottle with absorbent cotton.

  3. Place the bottle in a steamer of cold water.

Heat and chill

  1. Heat the water gradually until it reaches 185 °F (85 °C) and maintain this temperature for one hour.

  2. Remove the bottle and place it in a refrigerator.

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 main liquid being heated; it is the food the gentle heat treats.

The step that matters

Heating gradually and holding the temperature for one hour. Heating too fast can scorch milk or change its flavour, while the process depends on holding the set temperature steadily for the full hour.

“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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