Pour in 1 pint of cold milk and stop the bottle with cotton, shake well and place the bottle in a saucepan containing water just warm enough to allow of the hand being immersed without being burned (115° F.).
Keep the water at this temperature for 5 to 10 minutes or longer according to the degree of peptonization desired. Lift out of the warm water and plunge into cold, then place at once on ice.
The milk may be poured from bottle into a clean saucepan and brought quickly to a boil to prevent further peptonization; this process, however, is apt to make the milk very bitter and should not be used unless it is to be flavored with fruit juice.
Peptonized Milk Punch
212 calories
Take a goblet about one-third full of finely crushed ice, add a tablespoonful of St. Croix rum, a dash of curaçao or any liquor that is agreeable to the taste; fill the glass with “specially peptonized milk,” stir well, and grate a little nutmeg on top. Add 1 tablespoon sugar.
Buttermilk (Bulgarian)
627 calories
| 1 qt. fresh whole milk (or skimmed if desired) | 1½ to 2 oz. (Bulgarian) starter, or 1 buttermilk tablet[37] |
If latter is used dissolve tablet in 1 gill of cold water.