Milk jelly

Milk jelly is an unusually tasty and very healthy drink that reminds many of childhood. The recipe for cooking is very simple, so even an inexperienced hostess who is just beginning to master culinary art can make it.

How to cook milk jelly?

To cook a delicious milk jelly, you must follow a simple recipe.

How to cook milk jelly?

Composition:

  1. Vanillin - 1 bag
  2. Sugar - 2 tbsp. l
  3. Starch - 3 tbsp. l
  4. Milk - 500 g

Cooking:

  • First you need to take some milk and mix sugar well in it, then add vanilla and starch.
  • The rest of the milk is brought to a boil over medium heat, then removed from the stove.
  • Slowly the starch mixture is poured into the hot milk. It is important at this point to mix the liquid all the time so that the starch does not clump together.
  • Capacity with a beverage set to minimum fire. Continuing to interfere, jelly should be brought to thickening.

Milk Jelly with Egg

Milk Jelly with Egg

Composition:

  1. Sugar - 100 g
  2. Milk - 1000 ml.
  3. Vanillin - to taste
  4. Starch - 1 tbsp. l
  5. Eggs - 4-5 pcs.

Cooking:

  • The egg whites are separated from the yolks, then the yolks are rubbed with sugar.
  • Pre-warmed milk (warm but not hot) is added to the yolks with constant stirring.
  • 1 part of the milk mixture should be cooled and mixed with starch. Vanillin is added and mixed with the rest of the milk.
  • The milk mixture is placed on the stove with stirring, brought to a boil.
  • Immediately after the boil kissel, he is removed from the stove and left to cool.

Drink chocolate notes

Milk Jelly with Chocolate

Composition:

  1. Vanillin - to taste
  2. Starch - 0.5 tbsp.
  3. Sugar - 100 g
  4. Chocolate - 200-250 g.
  5. Milk - 1000 ml.

Cooking:

  • Chocolate is ground on a fine grater, then mixed with starch.
  • The resulting starch-chocolate mixture is poured 1 tbsp. milk (strictly room temperature), everything is well stirred.
  • The remaining milk is put on the stove and brought to a boil over medium heat, after which sugar and vanillin are added to it.
  • Further, a chocolate-starch mixture is introduced into the hot milk by a slow stream, without ceasing to interfere, the milk jelly is brought to a boil.
  • The finished kissel is poured in tins, and just before serving, it is decorated with whipped cream.

How to make milk jelly with starch?

Method number 1: with vanilla notes

Milk Jelly

Composition:

  1. Milk - 2 tbsp.
  2. Boiled water - 1/2 Art.
  3. Vanillin - on the tip of a knife
  4. Sugar - 1 tbsp. l
  5. Starch - 1 tbsp. l

Cooking:

  • In 1 tbsp. boiled and cooled water is diluted with starch and mixed well.
  • Milk is placed on the stove and boil over medium heat. Diluted starch is poured into the boiling milk in a thin stream.
  • Sugar is added and, without ceasing to stir, the kissel is boiled for about 10 minutes. If it does not interfere, not only lumps can appear, but also burnt milk.
  • As soon as the jelly is ready, it is removed from the heat and some vanilla is injected, everything is well mixed.
  • You can add sweet berry or fruit juice to milk jelly. Serve chilled.

Method number 2: with oatmeal

Milk and oat jelly

Composition:

  1. Salt - to taste
  2. Sugar - 2 tbsp. l
  3. Starch - 1 tbsp. l
  4. Milk - 2 tbsp.
  5. Oatmeal flakes - 100-150 g.

Cooking:

  • Milk poured flakes and left for a while, until they swell.
  • The flakes are filtered, since for the further preparation of the kissel you need only milk in which they are swollen.
  • Starch is diluted in this liquid, everything is well mixed until a homogeneous state is obtained.
  • Sugar and salt are introduced into the milk, again everything is in the way.
  • A container of milk is placed on the stove and the kissel is brewed, while it is necessary to constantly stir it and not allow it to boil.

Method number 3: with caramel

Milk Caramel Jelly

Composition:

  1. Water - ½ tbsp.
  2. Starch - 2 tbsp. l
  3. Sugar - 100-150 g.
  4. Milk - 2 tbsp.

Cooking:

  • In a saucepan dissolves 2 tbsp. l sugar, hot water is added (1 tbsp.).
  • Milk is introduced (1 tbsp.) And all remaining sugar.
  • The mixture is placed on the stove and left until it boils, while you need to constantly stir.
  • Starch dissolves in cold milk and mixes well, the mixture should be of a uniform consistency.
  • A thin stream of diluted starch is introduced into the hot caramel mixture.
  • Kissel cooked on low heat, constantly stirring, we must not allow it to boil.
  • In order for the jelly to be sweet, you need to add more sugar than indicated in the recipe, and for a thicker dessert, it will be enough to hold it a little longer on the fire, then put it in the fridge all night long.

You can boil milk jelly by prescription or taking into account your own taste preferences. Do not be afraid to experiment, because simply changing the number of ingredients and composition, you can create a real work of culinary art.

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