Peptonized Milk
Ingredients
Directions
Mix
Put the peptonizing powder and water into a bottle and shake to thoroughly mix.
Add the milk and shake again.
Make the peptonized milk
For the warm process, place the bottle in water at 115°F (46°C) for 10 minutes.
Then, place the bottle on ice or heat the milk to boiling to stop the action of the digestive ferment.
Keep the mixture very cold and use as needed.
Cold process
For the cold process, place the bottle immediately on ice and use as needed.
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 powder
- Digestive enzymes that partly break down milk proteins and fats, changing its flavour and texture.
- Milk
- The main ingredient, whose proteins and fats the enzymes act on during peptonizing.
The step that matters
Stopping the enzyme action. Digestive enzymes keep breaking down milk proteins while it stays warm. Chilling it on ice or boiling it stops that action, so the milk does not over-break down and turn bitter.
“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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