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
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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.
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.
Most of us treat jelly with special love and reverence, because this delicacy comes from our childhood. The benefits of such a drink are enormous: the soft texture envelops the stomach, soothes and improves its motility. If you periodically have digestive problems, be sure to include jelly in your diet. A light and nutritious dessert with a delicate, slightly sweet taste. It will certainly captivate not only adults, but also children. The basis for jelly can be fresh or frozen fruits and berries, and sometimes it is enough to add just a little jam. But today we will tell you how to make milk jelly. Let's look at a few recipes, because you can make it with various additives. All you have to do is try it and choose the best one for yourself. Perhaps your family will like them all.
The simplest recipe
As you can see, making jelly with milk is not difficult. You can decorate it with fresh berries or fruit slices, add chopped nuts or grated chocolate - whatever your heart desires. Kissels are a very healthy and tasty delicacy. Be sure to pamper yourself and your loved ones. Enjoy your meal!
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:
- 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.
- 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:
- Pour milk over cereal and set aside. Hercules must swell. Strain. The drink requires only fortified milk.
- Mix with starch. The consistency should become homogeneous. Add some salt. Add sugar. Mix. Heat.
- 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:
- 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.
- 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:
- Pour sugar into the yolks. Beat. The mass will turn white. Add flour. Stir thoroughly, there should be no lumps left.
- 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.
- 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:
- Warm up 50 ml of milk. Pour in cocoa. The product must be completely dissolved in milk.
- Pour starch into 100 ml of milk. Dissolve. Heat 150 ml of milk and pour into the chocolate mixture. Mix.
- Boil the remaining milk. Sweeten. Mix with chocolate mixture. Boil.
- 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:
- 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.
- Boil the milk. Pour in the puree.
- Dissolve starch in water and mix with pumpkin mixture. Set to low heat. Cook until thick.
- When the mixture boils, sprinkle with nuts. Mix. Pour into cups. Serve with syrup.
- 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:
- Use instant gelatin. Pour in 200 ml of milk. Set aside for 17 minutes. When the product swells, transfer to the remaining milk.
- 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.
- Remove leaves from berries. Remove damaged and spoiled fruits. Leave only strong berries. Cut.
- When the jelly begins to thicken, distribute the strawberries evenly. Place in the refrigerator. Leave for 2 hours.
- 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.
- 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:
- Pour starch into 60 ml of milk. Stir with a whisk until completely dissolved.
- 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:
- Clean the surface of the carrots. Grate. Use a fine grater.
- 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.
- 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.
The taste of sweet and tender milk jelly, prepared by grandmother from natural products, is for many one of the most pleasant gastronomic memories of childhood. Before cooking milk jelly according to old recipes, it is worth considering more modern options for preparing the product. Today on the Internet you can find several dozen methods for creating original desserts based on starch and milk. Moreover, ready-made dishes are distinguished not only by their exquisite and delicate taste, they are also a source of obvious benefits for adults and children.
The benefits and harms of dairy dessert
Milk jelly is one of the few options for homemade delicacies that not only do not harm health, but also strengthen it due to its chemical composition. Despite the presence of starch in the product, which gives the mixture a significant calorie content, even nutritionists point out the benefits of the drink:
- The mass has a beneficial effect on the stomach of people suffering from high acidity, gastritis, stomach and duodenal ulcers.
- Even pure milk contains many vitamins and mineral components, and in combination with auxiliary products, these indicators increase even more.
- Intestinal function improves and dysbiosis is prevented.
- Metabolic processes are activated, general tone is increased, and the immune system is strengthened.
It is noteworthy that the drink based on milk and starch has no negative characteristics. The only contraindication to drinking the drink may be individual intolerance to the components included in its composition.
Classic jelly recipes
To prepare a traditional drink, you need to use a minimum amount of additional ingredients. Ideally, it is recommended to take only milk, starch, sugar and vanillin. You can only change the proportions of the components, adjusting the consistency of the product:
- Liquid milk jelly. For 1 liter of milk, take 4 tablespoons of granulated sugar, 2 tablespoons of potato starch (or 4 tablespoons of corn analogue) and a pinch of vanillin. Dissolve starch in a glass of cold milk. Bring the rest of the liquid to a boil and add sugar. After the crystals dissolve, add the starch composition and vanillin. Keep the mixture on low heat, stirring constantly. When using potato starch, the holding time is 2 minutes, corn starch - 5 minutes. Serve the finished drink while still warm in its pure form, with honey or jam.
- Thick milk jelly. For 1 liter of milk we take 4 tablespoons of granulated sugar, 4 tablespoons of potato (or 8 tablespoons of corn) starch, and a pinch of vanillin. The manipulation is carried out according to the same rules as in the previous recipe. Contrary to popular belief, to obtain a thicker dessert there is no need to increase the duration of digestion of the components. Simply increasing the amount of thickener will be sufficient.
If you want to complicate a simple recipe a little, then add a tablespoon of freshly squeezed carrot juice to the still cold milk, which will be mixed with starch. This will not affect the taste of the product, but will color it a pleasant creamy color.
Unusual options for preparing delicacies
Fans of more unusual drinks should try making jelly using one of the following recipes:
- Milk chocolate product. For 1 liter of milk we take 4 tablespoons of sugar and cocoa powder, a 100 g chocolate bar, 2 tablespoons of potato starch (2 times more corn starch), a pinch of vanillin. Stir the starch in a glass of cold milk. We dilute cocoa in half a glass of cold milk. Break half the chocolate into small pieces and melt in a water bath or in the microwave (in half a glass of milk). Heat the remaining milk and sugar and bring to a boil, pour in the starch mixture, chocolate-milk mixture, milk and cocoa. Stir and cook over low heat for 2 minutes for the potato thickener and 5 for the corn thickener. Pour the finished drink and sprinkle with grated chocolate.
- Milk-strawberry dessert without starch. For 1 liter of milk we take 20 g of gelatin, a glass of pureed strawberries or berry jam, and sugar to taste. We dilute the gelatin in a glass of milk and leave for a quarter of an hour to dissolve. Then pour the mixture into the remaining milk and bring the mixture to a boil over low heat, stirring constantly. Add sugar, mix again and pour the resulting jelly into the molds. Only after this add strawberries into the dessert and, without stirring, leave until completely cooled and thickened.
- For 1 liter of milk we take 3 chicken eggs, a couple of tablespoons of wheat flour, a tablespoon of butter and sugar to taste. Separate the yolks from the whites, grind with sugar and mix with the separately beaten egg whites. Add flour and mix again. Heat the milk, add all the other ingredients (except butter) and, stirring constantly, cook the drink over low heat until the desired degree of thickening. Add butter to the already prepared dessert.
In addition, milk jelly can be cooked with caramel, berries, fruits and even some vegetables, such as pumpkin. The main thing is to achieve the desired consistency from the final result and enjoy its taste.
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