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Peptonized Milk

A milk preparation containing pepsin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Peptonized Milk

Why it works: Champagne and milk work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 47 recipes. Both carry ethyl butyrate, which smells apple, fruity. The science ↓

Peptonized Milk

Ingredients

Directions

Prepare

  1. Clean the quart bottle thoroughly.

  2. Mix 2 tubes of pepsin in ¼ cup of water.

  3. Pour the mixture into the bottle and fill it ¾ full with milk.

  4. Shake well, cork the bottle, and secure the cork.

Peptonize and chill

  1. Prepare a pail of hot water, hot enough to bear your hand.

  2. Submerge the bottle in the hot water, ensuring the water level matches the milk inside.

  3. Let it sit for 15 minutes, then place the bottle on ice.

  4. Once cold, it is ready for use.

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Champagne + milktop 19% of all pairs
    Smell alikemoderate
    Cooked together47 recipes

    Shared aroma: ethyl butyrate (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pepsin
Enzyme that partially breaks down milk proteins, changing the milk's texture and taste.
Milk
Main liquid that the pepsin acts on to produce the peptonized milk.

The step that matters

Keeping the bottle at the right warmth during the 15-minute soak. Pepsin works best at body-level warmth. Water that is too cool slows the enzyme's action, while water that is too hot can denature it and stop it working. Matching the water level to the milk keeps the temperature even throughout the bottle.

“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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