Thick milk jelly. Milk jelly: recipe with starch, egg, berries, apple, cocoa, dietary. Is milk jelly good or bad? Diet milk jelly

Products:

  • Milk - 2 cups
  • Potato starch - 1 tbsp. with a slide
  • Sugar - 1 tbsp.
  • Vanillin - on the tip of a knife
  • Boiled water - 0.5 cups.

Kissel is not for nothing considered a children's drink: after all, it is nutritious and easily absorbed by the child's body. Most often, children are prepared with berry or fruit jelly, for example, and even from. But it can also be milky. Previously, our grandmothers often prepared it for their children.

Milk jelly is suitable for children up to one year old.

Milk jelly recipe for children:

1. The thickness of the jelly is regulated by the required amount of starch. From this ratio of products, the jelly is not very thick and drinks well.

2. In a glass of chilled, boiled water, dilute the starch.

3. Bring the milk to a boil and pour the diluted starch into it. Add a spoonful of sugar and cook everything together for 7-10 minutes. At the same time, constantly stir the milk jelly so that it does not burn and lumps do not form.

4. Remove the finished jelly from the stove and add a pinch of vanilla.

4. Before serving, cool the milk jelly and pour into glasses.

On a note:

  • For children over 2 years old, you can add a little melted chocolate to the jelly when cooking, then it will become even tastier and the child will probably like it.
  • You can also add any sweet fruit or berry juice to milk jelly.

A sweet dessert made with cow's milk can be thin or thick. The consistency of milk jelly can be adjusted. How to do it? We reveal the secrets in the proposed recipes.

This is a basic recipe that will become the basis for other options for preparing the drink under discussion. After you learn how to cook this recipe, you can try more complex variations.

Components:

  • milk – 850 ml;
  • vanillin - a pinch;
  • fruit syrup - 4 tbsp. spoons;
  • sugar – 60 g;
  • starch - 3 tbsp. spoons.

Technology:

  1. Dissolve starch in a mug of milk. Boil the rest of the milk. Pour in granulated sugar. Cook while stirring for three minutes. Pour in the cold starch mixture in a thin stream. Boil for the same amount of time. If you like a dessert with a liquid consistency, cook for one and a half minutes.
  2. Pour in fruit syrup. Add vanilla. Stir.https://www.youtube.com/watch?v=duoEcLa4pOk&t=43s

With added oatmeal

Try making milk jelly with the addition of oatmeal. It will charge you with energy for the whole day. When consumed daily for breakfast, it will help remove toxins from the body.

Components:

  • rolled oats – 110 g;
  • salt;
  • milk – 480 ml;
  • sugar – 2 tbsp. spoons;
  • potato starch - 1 tbsp. spoon.

Technology:

  1. Pour milk over cereal and set aside. Hercules must swell. Strain. The drink requires only fortified milk.
  2. Mix with starch. The consistency should become homogeneous. Add some salt. Add sugar. Mix. Heat.
  3. Cook, stirring constantly. As soon as the first bubbles appear, remove from the stove.

Drink with caramel flavor

Not everyone knows how to cook milk jelly so that the drink is filled with caramel flavor. We offer a proven method that will delight you with an amazing aroma.

Components:

  • starch - 2 tbsp. spoons;
  • milk – 480 ml;
  • water – 120 ml (hot);
  • sugar – 100 g.

Technology:

  1. Pour half the sugar into a saucepan. Stirring constantly over low heat until completely dissolved. Pour in boiling water. Mix. Cook for two minutes. Pour in half the milk. Add sugar. Boil.
  2. Pour starch into the remaining milk and pour into the bubbling sweet mass. Cook for three minutes.

Milk-egg jelly

The delicate creamy taste of the dessert will captivate you from the first seconds.

Components:

  • milk – 900 ml;
  • butter – 1 tbsp. spoon;
  • sugar;
  • yolk – 3 pcs.;
  • flour – 2 tbsp. spoons.

Technology:

    1. Pour sugar into the yolks. Beat. The mass will turn white. Add flour. Stir thoroughly, there should be no lumps left.
    2. Warm up the milk. Pour in flour mixture. It is necessary to cook the jelly over low heat, stirring constantly and not allowing it to boil. If the mixture boils, the yolks will curdle.
    3. Place butter. Mix. The dessert is consumed hot.

How to make with cocoa

To avoid lumps, pour the diluted starch quickly into the boiling mass. It is necessary to pour not into the center of the pan, but closer to the walls.

Components:

      • sugar – 3 teaspoons;
      • starch - 1 tbsp. potato spoon;
      • cocoa – 2 tbsp. spoons;
      • milk – 550 ml.

Technology:

      1. Warm up 50 ml of milk. Pour in cocoa. The product must be completely dissolved in milk.
      2. Pour starch into 100 ml of milk. Dissolve. Heat 150 ml of milk and pour into the chocolate mixture. Mix.
      3. Boil the remaining milk. Sweeten. Mix with chocolate mixture. Boil.
      4. Pour in starch mixture. Stirring with a whisk, cook for 3 minutes. It is recommended to serve hot in transparent cups. https://www.youtube.com/watch?v=WpB0rxtgCP8

With pumpkin

The dessert will delight you with its unusual taste and will amaze everyone with its bright color. Children will appreciate this delicacy. Suitable for first feeding from 6 months.

Components:

      • potato starch – 15 g;
      • pumpkin – 110 g;
      • walnuts;
      • water – 120 ml;
      • fruit syrup;
      • sugar – 20 g;
      • milk – 120 ml.

Technology:

      1. Chop the nuts. Cut the skin off the pumpkin. Cut the pulp into pieces. Place in the microwave oven. Bake. The vegetable should become soft. Beat with a blender. Rub the puree through a sieve.
      2. Boil the milk. Pour in the puree.
      3. Dissolve starch in water and mix with pumpkin mixture. Set to low heat. Cook until thick.
      4. When the mixture boils, sprinkle with nuts. Mix. Pour into cups. Serve with syrup.
      5. Do not use nuts if you are preparing a dessert for small children. https://www.youtube.com/watch?v=15a7dlZ1Z3Q

With gelatin and strawberries

Only those who have never tried a real delicious dessert don’t like milk jelly. The most successful delicacy is obtained when natural additives are added to the composition.

Components:

      • strawberries – 250 g;
      • milk – 1100 ml;
      • coconut flakes - 4 teaspoons;
      • sugar – 2 tbsp. spoons;
      • gelatin – 20 g.

Technology:

      1. Use instant gelatin. Pour in 200 ml of milk. Set aside for 17 minutes. When the product swells, transfer to the remaining milk.
      2. Transfer the mixture to the stove. Enable minimal mode. Warm up. The mass will need to be hot, but not boiling. When boiling, gelatin loses its gelling properties. Sweeten. Adjust the amount of sugar according to your taste preferences. You can increase the volume or not use it at all. Mix. Pour into molds. Place in the refrigerator.
      3. Remove leaves from berries. Remove damaged and spoiled fruits. Leave only strong berries. Cut.
      4. When the jelly begins to thicken, distribute the strawberries evenly. Place in the refrigerator. Leave for 2 hours.
      5. In the winter season, jam is suitable instead of fresh berries. To do this, choose berries. Place them in a sieve and let the syrup drain. Then add strawberries to the jelly.
      6. After the dessert has thickened, sprinkle the surface with coconut flakes. https://www.youtube.com/watch?v=-ZZXAZQcidA

Cooking thick milk jelly

Everyone knows French and Italian desserts: blancmange and panna cotta. We offer a wonderful alternative to foreign delicacies - milk jelly. Gourmets will appreciate its taste.

Components:

      • sugar – 2 tbsp. spoons;
      • vanilla sugar – 0.5 sachet;
      • fresh milk – 480 ml;
      • starch - 2 tbsp. spoons corn.

Technology:

      1. Pour starch into 60 ml of milk. Stir with a whisk until completely dissolved.
      2. Dissolve granulated sugar in the remaining milk. Add vanilla sugar. Mix. Place on the stove and simmer over low heat. When the mixture boils, pour in the starch mixture in a thin stream. Stir quickly to prevent lumps from forming. Cook for three minutes.

With carrots

An original, healthy treat will help saturate the body with vitamins and satisfy the feeling of hunger.

Components:

      • carrots – 2 pcs.;
      • milk – 950 ml;
      • sugar – 100 g;
      • starch – 5 teaspoons.

Technology:

      1. Clean the surface of the carrots. Grate. Use a fine grater.
      2. Dissolve starch in 250 ml of milk. Boil the remaining milk, add carrot chips. Mix. Add sugar. While stirring, wait until the mixture boils. Cook for 2 minutes.
      3. Continuing to stir, pour the starch solution into the carrot mixture. Boil until bubbles appear.

Pour into small molds. Cool. If you like very thick jelly, we recommend increasing the amount of starch to seven small spoons.

It’s hard to imagine national Russian cuisine without jelly. Our ancestors drank this drink, and we willingly drink it, especially since it takes no more than ten minutes to prepare a tasty and nutritious mixture.

The main character of jelly is potato or corn starch: it is this that gives the drink its characteristic thickness. But its base can be very different: fruit, berry, dairy, oatmeal and even vegetables (for example, pumpkin and carrots), which are brewed with starch during the cooking process. One of the fastest and most nutritious options is to make milk-based jelly: no preliminary preparation is needed.

If you take starch to a minimum, you will get a thick drink. And if you mix in more of it, you get a separate jelly-like dish that can be eaten with a spoon. The choice is yours.

Cooking time: 10 minutes / Yield: 5 servings

Ingredients

  • milk 1 l,
  • potato starch 4-5 tsp,
  • granulated sugar 2 tbsp. l.,
  • raspberry jam 150 ml,
  • chocolate 4 pieces,
  • vanilla on the tip of a knife,
  • mint for decoration.

Preparation

    Take a ladle or pan made of stainless material. To prevent milk from burning to the bottom when boiling, rinse the container with cold water before pouring it in. Put the milk on the fire to boil. At this time, you should not move far away so that it does not run away. Remove the boiled milk from the stove.

    Pour potato starch into a glass.

    Pour 100 ml of boiled milk into the container with starch in a small stream and stir quickly so that no lumps form.

    Add granulated sugar to the ladle with liquid and return to the stove. Turn on low heat and stir the milk until the sugar dissolves. If desired, add vanilla at the tip of a knife.

    Make a funnel in the milk with a spoon and pour in the starch in a slow stream. Bring the milk and starch to a boil, stirring constantly with a spoon, but do not boil. As soon as the milk mixture begins to thicken, immediately remove the container from the heat. If you boil it, the jelly may turn out liquid and there will be lumps in it. We take a little milk mixture into a spoon and pour it into a separate container - this way we will determine whether the jelly is thick enough. To make it even thicker, add a little potato starch and return to the stove, bring the jelly to a boil. And vice versa, if, in your opinion, the drink turned out to be too thick, next time add less starch.

    Depending on how thick the jelly turns out, we choose a form for it. Pour the medium-thick drink into cups, and pour the very thick drink into molds or plates. Then cool at room temperature and place in the refrigerator for 10-20 minutes.

    Pour raspberry jam (or any other jam of your choice) over the cooled jelly, sprinkle with grated chocolate on top and decorate with mint leaves.

Dairy products are recognized as useful components of the human diet, which have a beneficial effect on the body in diseases of the gastrointestinal tract. But the most useful for a quick recovery is milk jelly.

Why you should use jelly

Gastroenterologists are more often inclined to believe that milk jelly is an excellent addition to medical therapy during past diseases of the stomach and intestines. But there are a number of diseases in which fermented milk products, rich in beneficial bacteria that improve intestinal microflora, are contraindicated. Then milk jelly comes to the rescue.

Its mild, gentle property, thanks to the beneficial composition of the main product, helps improve the condition of gastritis and other gastric problems. Rich in protein, this milk dish will allow you to feel full for a long time, which is especially important during dietary nutrition prescribed for such ailments.

Thick milk jelly is a low-calorie product, provided that low-fat milk is used in its recipe - only 60 to 100 kcal, depending on the amount of starch. Despite the fact that heat treatment during cooking slightly reduces the properties of the beneficial components of the jelly, its beneficial activity does not suffer from this. It is worth noting that the main health function in it is performed by:

  • proteins;
  • fats;
  • carbohydrates;
  • ash;
  • vitamins B, A, C, PP, E, D, H, choline;
  • macroelements - calcium, magnesium, potassium, sodium, phosphorus, chlorine, sulfur;
  • trace elements - selenium, iodine, iron, zinc, copper, chromium, fluorine, molybdenum, aluminum, tin, strontium.

Based on such an impressive list, there is no question about what prevails in a product called milk jelly - harm or benefit.

We treat gastritis

Milk jelly is considered very useful for gastritis. One of the main recommendations of doctors in the treatment of this disease is to eat foods that do not irritate the intestinal mucosa, and also normalize the acidity of gastric juice. In addition, the enveloping properties of the product help reduce the inflammatory process.

How to cook milk jelly for a patient with gastritis is not difficult, but it will bring significant benefits. We offer milk jelly - a recipe for a liter of milk:

  1. Pour 1 liter of milk into a saucepan, add a little granulated sugar, vanilla or 0.25 tsp on the tip of a knife. vanilla sugar.
  2. Boil.
  3. Boil the mixture over medium heat and carefully add pre-prepared starch (40 g) diluted in 0.5 cups of water.
  4. Cook, stirring until the jelly thickens.

This method shows how to cook milk jelly from starch, but you can add flaxseed or oatmeal instead. Kissel with these ingredients will greatly enhance the beneficial activity of the finished product and will help quickly relieve painful symptoms. Starch in jelly promotes the synthesis of vitamin B and activates metabolic processes.

The recipe for milk jelly with starch can include different amounts of starch in the ratio per 1 liter of milk, for example, to prepare milk jelly with a thick consistency, you need to dilute 4 tbsp per 1 liter of milk. l. starch; for semi-liquid - 3 tbsp. l.; for liquid - 2 tbsp. l.

More often, in recipes demonstrating how to prepare milk jelly with starch, the potato type is used. Sometimes you can use cornstarch, which is then diluted in milk and strained. The method for cooking milk jelly from corn starch differs from the standard one:

  1. After stirring the cornstarch in the milk, pour it in a thin stream into the ready-made syrup.
  2. Bring the jelly with syrup until it boils again and turn off the stove.
  3. The dish is consumed warm.

Other milk jelly recipes

In addition to its medicinal properties, jelly with milk is very tasty and nutritious, especially when additional delicacies and herbal natural seasonings are added to it.

We offer thick milk jelly, the recipe of which has a very rich and rich composition. Due to this filling, this dish can be used as a dessert or snack. Nutrition will be added to the milk jelly with an egg, which is included in the ingredients, so this dessert can be safely given to children.

Compound

  • egg - 2 pcs;
  • milk - 1 l;
  • sugar - 1 tsp;
  • starch - 1 tbsp. l.;
  • butter - 1 tsp;
  • chocolate - for sprinkling;
  • powdered sugar - optional.

Preparation

  1. Warm up the milk a little.
  2. Mix starch with 1 glass of water.
  3. Beat the eggs, gradually adding the starch mixture.
  4. Gently add the starch mixture and sugar to the boiling milk.
  5. Boil.
  6. Pour the finished jelly into bowls. Cool in the refrigerator, then decorate with chocolate and sprinkle with powdered sugar.

In addition to the usual milk, whey is added to the dish, thanks to which the jelly acquires an original taste, and the dish itself can already be used as a natural laxative for those who suffer from frequent constipation. This drink is good for normalizing intestinal microflora and improving peristalsis, which helps in cleansing the body. In this case, milk jelly, the recipe of which includes whey, can be used by those who are overweight.

We suggest a way to cook milk jelly with whey.

Compound

  • whey - 1 glass;
  • sugar - 2 tbsp. l.;
  • juice - 0.25 cups;
  • starch - 1 tbsp. l.

Preparation

  1. Combine berry juice (possibly with pulp) with whey and boil.
  2. Dilute starch in 1 glass of water 1 tbsp. l.
  3. Pour into the boiling juice in a thin stream.
  4. Cool the finished drink and top with remaining berries if desired.

Recipes for children

Although many mothers know how to cook milk jelly for their babies, we dare to offer some recipes that will help supplement the children's body with useful ingredients. Carotene-rich carrots will be indispensable in children's menus. But it is worth giving this product to babies who are already one year old and are not allergic to it. To do this, the mother must consult a pediatrician.

Preparing milk jelly - a recipe for children with the addition of carrots.

Compound

  • 500 g carrots;
  • 3 glasses of milk;
  • 1 tsp. Sahara;
  • vanilla sugar - to taste;
  • 1 tbsp. l. potato starch.

Preparation

  1. Simmer the grated carrots in a small amount of water until soft.
  2. Dissolve starch in cold milk.
  3. Mix all ingredients and boil until thick.
  4. Give to children with berry syrup or fruit.

For children, jelly with milk can be prepared according to their age with the addition of any berries and fruits. If an allergic reaction occurs on the body, you should reduce the amount of the product, and if it recurs, consult a doctor to identify the allergen.

So-called quick jelly is also used for baby food. They are prepared by diluting the jelly with milk; the recipe for such a dish involves adding boiled milk to the already prepared fruit and berry jelly in a 1:1 ratio.

Milk jelly, the benefit of which lies in the richness of vitamins and minerals so necessary for a growing body, is also useful in the form of mixes.

The richest composition has a jelly with a milk-grain base (oatmeal, buckwheat, rice, etc.). For example, oatmeal-milk jelly, the benefits and harms of which for a baby are the subject of debate among pediatricians around the world, can be used as complementary foods from the age of 3 months. This type of jelly helps to replenish the body with useful substances, improve gastrointestinal function, and reduce micronutrient deficiencies in the children's menu. Proteins and carbohydrates in this product will help increase the motor activity of a growing organism, and vitamins, beneficial acids and macroelements can have a positive effect on the child’s mental activity.

Oatmeal is recognized as an excellent immunostimulant. This product helps regulate blood sugar levels by preventing unwanted insulin spikes.

Contraindications

Unfortunately, preparing milk jelly, especially for young children, can pose a threat to the body. This can happen when a child is allergic to the milk protein in cow's milk, casein. Today, nutritionists offer special options for replacing milk in children's products with plant foods, which should also be discussed when included in the diet.

Frequent consumption of jelly can provoke an active laxative effect, so uncontrolled use of this product should not be allowed.

For women over 40 years old, doctors do not recommend abusing dairy products at all. Lactose in milk breaks down into glucose and galactose. In adults, the second component is not excreted from the body and, when deposited, leads to the appearance of cellulite. Accumulating in the eye lens, galactose can lead to cataracts.

It is necessary to know exactly how to prepare milk jelly, the level of sugar-containing components in it, so as not to provoke the harmful effects of fast carbohydrates (sugar), which lead to obesity.

People prone to the formation of kidney stones should not overuse milk jelly. An adult body is not able to absorb casein, which in its pure form is deposited in the kidneys and can lead to the formation of new stones.

Sweet milk jelly in unlimited quantities can trigger type 1 diabetes.

Standard and control are the main motto of people who love dairy products, including such healthy milk jelly.

Milk jelly- a traditional Russian village dish. The first jelly was made from grain crops - oatmeal, rye and wheat - and did not have a sweet taste. Fruit, berry and milk jelly began to be cooked later after potatoes were brought to Russia and potato starch began to be prepared.

Milk jelly for pancreatitis: Benefit or harm

The benefits of milk jelly are obvious.

  • Milk jelly has a jelly-like structure and has an enveloping effect. When milk jelly is taken orally, a protective film is formed on the surface of the mucous membrane of the gastrointestinal tract. This protective film protects the gastrointestinal tract from aggressive effects from digestive juices and food, from mechanical effects from food. As a result, inflammation is reduced and pain is reduced.
  • Pancreatic secretion decreases. The reason is again the enveloping effect of the drink.
  • The beneficial properties of milk jelly are determined by the incoming components. Since the main component of milk jelly is milk, the beneficial properties of milk are also present in the jelly.
  • Milk is a source of easily digestible calcium. The calcium contained in milk is absorbed almost completely by the body. No other product has this feature. You can also read: milk and dairy products,.
  • Prevention of dysbacteriosis.
  • Formation of immunity.

Milk jelly Step by step recipe with photos

Ingredients:

  • Potato starch - 1.5 tbsp (33.5 grams)
  • Granulated sugar - 2.5 tbsp (67 grams)
  • Milk 3.2% -0.5 liters
  • Water - 150 ml (2/3 cup)
  • vanillin - optional

What ingredients can be added to the milk jelly recipe:

vanilla, cinnamon, cocoa.

How to prepare milk jelly:

Let's prepare the necessary ingredients - milk, sugar, starch, water.
Bring milk to a boil To prevent the milk from burning, you need to take an aluminum pan or one with a thick bottom. Rinse the pan with cold water before pouring in the milk. Place the pan with milk on the stove. Bring to a boil over medium heat.
We dilute starch in water
How to properly dilute starch in water?
— Take the required amount of boiled and cooled water and add it to the starch and stir. Under no circumstances should you use hot water - the starch will cook into clumps.
Add sugar to boiling milk and mix
then, with continuous stirring, pour in the diluted starch in a thin stream.
Milk jelly should be cooked with constant stirring for 8-10 minutes. (I don’t know why it takes so long. In other sources, I read, you should bring to a boil, but not boil. It’s up to you)
Pour milk jelly into glasses. Should be drunk warm
Bon appetit!

Calorie content of the dish - milk jelly (milk jelly)

Calorie content of 100 grams of dish - Kissel from milk (milk jelly) - 94.75 Kcal

The calorie content of milk jelly depends on the incoming components, on the proportions in which the products are added.

For example,

If you take skim milk or dilute the milk with water, the calorie content of the jelly will decrease.

If you prepare thick milk jelly (increase the indicated amount of starch), if you put sugar or honey in the jelly, the calorie content will be higher.

thick jelly: 3-4 tablespoon potato starch 500 ml milk
medium jelly: 1.5-2 tablespoons of potato starch per 500 ml of milk
liquid jelly: 1 tablespoon of starch per 500 ml of milk

Proteins -2.12 g
Fat -2.4 g
Carbohydrates - 13.53 g
B1 -0 mg
B2 -0 mg
C -0 mg
Ca -0 mg
Fe -0 mg

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