Peptonized Milk
Ingredients
Directions
Prepare
Combine the milk and water in an enamelled saucepan.
Heat gently without boiling (to 140°F or 60°C).
Peptonize
Pour into a jug containing the liquor pancreaticus and bicarbonate of soda.
Cover the jug with a lid or flannel and keep in a warm place for 1 hour.
Finish
After 1 hour, bring the milk to a boil to stop fermentation.
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
- Forms the base and supplies the proteins and fats that the enzymes break down.
- Liquor pancreaticus
- Contains digestive enzymes that partly break down milk proteins, making the milk easier to digest.
- Bicarbonate of soda
- Makes the milk slightly alkaline, which helps the enzymes work.
The step that matters
Bringing the milk to a boil after 1 hour. Boiling inactivates the enzymes and halts the breakdown of proteins. If the milk is left too long, over-breakdown makes it increasingly bitter, so the timing matters.
“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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