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Sterilized Milk

Milk is sterilized by heating in a water bath to 170°F or 212°F.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Sterilized Milk

Sterilized Milk

Ingredients

Directions

Fill and stopper

  1. Pour the desired amount of milk into clean, sterilized bottles.

  2. Insert cotton stoppers into the bottles.

Heat in a water bath

  1. Place the bottles on a grate and heat them in a water bath to 170°F (77°C) or 212°F (100°C).

  2. Maintain this temperature for 40 minutes or longer.

Cool

  1. Remove from heat and allow the water to cool.

  2. Take out the bottles and place them on ice.

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 treatment kills microbes so it keeps longer.

The step that matters

Maintain the temperature for 40 minutes or longer. Microbes are killed by heat over time, not instantly. Holding the milk at temperature long enough is what makes sterilization effective, so a shorter hold risks spoilage.

“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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