Peptonized Milk
Ingredients
Directions
Prepare the mixture
Stir pancreatic extract and baking soda into water until mixed thoroughly.
Add fresh milk and mix well.
Incubate and chill
Pour into a well-corked bottle.
Place the bottle in a warm spot for 1 hour.
Chill in the refrigerator before using.
Make fresh daily.
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
- Supplies the protein and fat that the enzymes break down during the warm rest.
- Pancreatic extract
- Provides enzymes that partly break milk proteins into smaller, more digestible peptides.
The step that matters
Place the bottle in a warm spot for 1 hour. Enzyme activity depends on temperature. Warmth speeds the breakdown of milk proteins, but overheating denatures the enzymes and stops the process, so the spot should be warm, not hot.
“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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