Peptonised Milk
Ingredients
Directions
Heat and mix
Warm the milk to about 140°F (60°C).
Pour the milk into a jug and add the pancreaticus and soda.
Rest and finish
Let it stand on the stove for 10 to 20 minutes.
Optionally, add a little coffee.
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 its proteins are what the enzymes break down.
- Liquor pancreaticus
- Enzymes that break down milk proteins and fats, making the milk easier to digest.
The step that matters
Warming the milk to about 140°F (60°C). Enzymes work within a limited temperature range. Too little heat slows their action, while too much heat can damage them, so the milk should be warmed carefully before the enzyme is added.
“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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