Peptonized Milk
Ingredients
Directions
The book gives no oven temperature. The 115°F in the steps was added when the recipe was transcribed, as a starting point.
Prepare the solution
Pour lukewarm water into a quart Mason jar.
Dissolve the peptonizing tube in the water.
Peptonize and finish
Add fresh milk and shake the jar.
Place the jar in hot water (about 115°F) for 10 minutes.
Bring the mixture to a boil or put it on ice.
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
- Peptonizing tube
- Contains enzymes that partly break down the milk's proteins, giving it a predigested character.
- Fresh milk
- Supplies the proteins and fat that the enzymes act on during the holding period.
The step that matters
Hold the jar in warm water for 10 minutes. The enzymes work best at a moderately warm temperature. Water that is too hot can destroy them, and holding the mixture too long lets the milk taste increasingly bitter as proteins break down further.
“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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