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Pasteurized Milk

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Pasteurized Milk

Ingredients

Directions

  1. Sterilize bottles and drain them.

  2. Fill the bottles with milk and cork them with baked cotton.

  3. Place the bottles on a rack in a deep kettle and surround them with cold water to the level of the milk.

  4. Heat the kettle gradually to 145°F (63°C) and maintain that temperature for 30 minutes.

  5. Cool the bottles quickly and store them in a cold place.

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.

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