Peptonized Milk
Ingredients
Directions
Prepare
In a sterilized bottle, combine the Peptonizing Powder and cool water; shake well.
Add the fresh milk to the mixture and shake again.
Peptonize
For the cold process, place the bottle on ice and pour out the desired quantity as needed, keeping the remainder on ice.
For the warm process, place the bottle in water at 115°F (45°C) for 10 minutes, then cool it on ice or bring the milk to a boil to stop digestion.
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
- Fresh milk
- Provides the protein and fat that the peptonizing powder breaks down into more digestible pieces.
- Peptonizing powder
- Contains enzymes that partly break down milk proteins, changing the milk's texture and taste.
The step that matters
Stopping the digestion at the right time. The enzymes keep breaking down milk proteins until they are chilled or heated. Leaving the milk warm too long over-digests it, making it bitter, so the timing and stopping step matter.
“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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