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!
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.
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.
Childhood gastronomic memories are not only cotton candy, but also cocoa with foam. Although, with age, even these things begin to be appreciated, and once unloved products are remembered with pleasant nostalgia. For example, such a traditional “grandmother’s dessert” as milk jelly. Today you won’t find it even in those cafes and restaurants that build their concept in a friendly and homely style. Fruit drinks, compotes - please, but jelly... There is only one thing left: to cook milk jelly yourself. And try to make it as tasty as grandma’s in the village!
Composition and benefits of milk jellyKissel is a traditional dish for Slavic peoples. Since ancient times it has been prepared from cereals and fruits, and initially jelly was not a sweet dish, and only over time it turned into a delicacy when it began to be cooked with the addition of berries, fruits, jam and milk. Now this dessert can be considered one of the few that does not harm, but improves health. Milk jelly is prepared with the addition of starch, so it is quite high in calories. However, they are useful for both children and adults, especially during periods of intense physical and mental stress, stress, recovery from illness, and simply when you want to treat yourself to something tasty and of high quality. In all these cases, milk jelly is an ideal option because it has the following properties:
- Mild alkalizing effect, especially beneficial for people suffering from high acidity, gastritis, stomach or duodenal ulcers.
- High content of vitamins and minerals, which correlates with the specific cereal and/or fruit ingredients of the jelly.
- Activation of intestinal motility and prevention of dysbacteriosis.
- Increased immune properties, activation of metabolic processes and general tone of the body.
Milk jelly recipes
Don’t even think about dry instant jelly and other semi-finished products. There is about the same amount in common between them and real, healthy milk jelly. Like between fresh cherries and cherry-flavored candies. Despite your busy schedule and dynamic pace of life, find the opportunity to cook delicious jelly from natural ingredients. Moreover, it will take very little time, and we, for our part, will suggest several successful recipes:
- Liquid milk jelly. Take 1 liter of milk, 4 tablespoons of sugar, 2 tablespoons of potato or 4 tablespoons of corn starch, a drop of vanilla extract or vanillin on the tip of a knife. Dissolve the starch in one glass of milk, and bring the rest of the milk to a boil. Add sugar to boiling milk and stir until completely dissolved. Then pour milk with starch, vanilla into the bowl with sweet milk and mix. Without ceasing to stir, cook the jelly over low heat for 2 minutes if you used potato starch, or 5 minutes if you used corn starch. The reason for this difference is that potato starch is a stronger thickening agent than corn starch. Pour the finished jelly into cups and serve warm with honey, jam or any other sweet sauce. Milk jelly turns out to be soft white in color, but if desired, it can be colored into a pleasant creamy shade by adding a tablespoon of freshly squeezed carrot juice to cold milk before mixing it with starch.
- Thick milk jelly. Take 1 liter of milk, 4 tablespoons of sugar, 4 tablespoons of potato starch or 8 tablespoons of corn starch, a pinch of natural vanilla or vanillin on the tip of a knife (can be replaced with half a bag of vanilla sugar). Dissolve the starch in one glass of milk so that there are no lumps. Bring the rest of the milk to a boil in a saucepan. Place sugar in boiling milk and stir thoroughly until completely dissolved. Pour milk and starch into a ladle with boiling milk, add vanilla and stir. Without ceasing to stir, cook the jelly over low heat for 2 minutes if you used potato starch, or 5 minutes if you used corn starch. Thus, the consistency of the jelly depends more on the amount of starch, and not on the time of its boiling. On culinary websites and in literature you can find a recommendation to add flour to jelly. But starch does an excellent job of creating a viscous consistency without it. Place the finished jelly in low cups or bowls and serve slightly cooled, garnishing with nuts, berries, honey and/or grated chocolate to your taste.
- Milk and berry jelly. Take 1 liter of milk, 4 tablespoons of sugar, 4 tablespoons of ready-made cherry syrup (you can buy it in a bottle or strain it from a jar of jam), 2 tablespoons of potato starch or 4 tablespoons of corn starch, a pinch of ground cinnamon or nutmeg. Completely dissolve the starch in one glass of milk, add flavoring. Bring the rest of the milk to a boil along with the sugar. Then combine all the milk in a saucepan, mix thoroughly and, stirring constantly, cook the jelly over low heat for 2 minutes if you used potato starch, or 5 minutes if you used corn starch. Add the syrup a minute before it is ready and distribute evenly in the jelly mass. Serve berry jelly with milk in portioned mugs, garnished with fresh mint and/or whole berries. These may be the same fruits from which the syrup is made, or others. Choose the syrups themselves at your own discretion.
- Milk chocolate jelly. Take 1 liter of milk, 4 tablespoons of sugar, 4 tablespoons of cocoa powder, 100 grams of chocolate (1 bar), 2 tablespoons of potato starch or 4 tablespoons of corn starch, a pinch of natural vanilla (can be replaced with half a bag of vanilla sugar or vanilla on the tip of a knife ). Dissolve starch in 1 glass of milk and stir until lumps disappear completely. Dissolve cocoa powder in half a glass of milk. Break half the chocolate, put it in half a glass of milk and melt it in the microwave or in a water bath. Pour the rest of the milk into a ladle, add sugar and bring to a boil. Then add milk with starch, milk with chocolate and milk with cocoa, add vanilla, mix evenly and, stirring continuously, simmer for 2 minutes if you used potato starch, or 5 minutes if you used corn starch . Pour the finished jelly into cups and decorate with the remaining chocolate, turning it into shavings using a grater.
- Milk-egg jelly. Take 1 liter of milk, 4 tablespoons of sugar, 3 eggs or 3 yolks, 2 tablespoons of flour, 1 tablespoon of butter. Separate the yolks from the whites and grind them with sugar and flour until white and homogeneous consistency. Pour the milk into a saucepan and place on low heat. Immediately add the yolk mixture to the milk and begin stirring slowly. Cook the jelly until thickened, gradually heating it, but not allowing the boiling process to begin. After about 3-5 minutes, when the jelly reaches the desired consistency, add warm butter to it, mix thoroughly and remove from heat. Transfer the jelly into bowls and serve hot. This recipe allows the use of any flavorings of your choice (vanilla, cocoa, cinnamon, etc.). As a thickener, starch is replaced by eggs, which changes the nutritional value of the jelly in favor of proteins and fats, reducing the amount of carbohydrates.
As popular wisdom says, jelly does not spoil teeth. And milk jelly also strengthens them! Therefore, this undeservedly forgotten dish simply must become part of the children's menu, if, of course, you care about the health of your own child. And adults won’t refuse such an unusual, healthy dessert. The benefits of milk jelly are obvious. Milk can safely be called a storehouse of useful substances, and the viscous structure of milk jelly makes it beneficial for the stomach. Natural jelly, enveloping the mucous membrane of the stomach, is able to relieve pain and improve its motility.
In addition, jelly is one of the few traditional products of Russian cuisine, the benefits of which are also explained by our genetic memory. After all, everyone knows that the older the recipe of a national cuisine, the more useful it is for representatives of this particular nationality. And the history of Russian jelly goes back more than a thousand years. Moreover! Kissel is an original Russian dish, so its benefits are beyond doubt.
Considering that it won’t take you much time to prepare milk jelly, we suggest that you still choose a recipe, cook jelly, evaluate its taste and make it part of your menu. By the way, we strongly recommend that lovers of overseas blancmange and panna cotta appreciate the taste of thick milk jelly.
Simple milk jelly
The simplest recipe for milk jelly, which will become the basis for preparing various versions of this dessert. Once you learn how to make simple jelly from milk, you can move on to more complex recipes for this dessert.
Ingredients:
- 4 glasses of milk;
- 3 tablespoons granulated sugar;
- 3 tablespoons potato starch;
- A pinch of vanillin or half a bag of vanilla sugar;
- 4 tablespoons fruit syrup.
Preparation:
We measure out three glasses of milk, put it on the fire and let the milk boil. Then add granulated sugar. We dilute the potato starch with the remaining cold milk, rubbing it thoroughly so that the mass is free of lumps. Pour the milk-starch mixture into the hot sweet milk and cook for three minutes, stirring constantly. At the very end of cooking, add vanillin and fruit syrup (optional).
Thick milk jelly
An excellent alternative to exquisite dairy desserts of French and Italian cuisine. Cooking this jelly is even easier than preparing panna cotta or blancmange, and its taste is no less good!
- 2 glasses of fresh milk;
- 2 tablespoons potato or corn starch;
- Half a packet of vanilla sugar;
- Granulated sugar to your taste.
Preparation:
Pour one and a half glasses of milk into a saucepan, combine with granulated sugar or vanilla sugar, put on fire and let the milk boil. We dilute the starch in the remaining cold milk, trying to ensure that the starch is completely dispersed and there are no lumps in the mixture. Place the pan on the heat again and pour the milk-starch mixture into the boiling milk in a thin stream. Place the finished thick jelly into cups.
Milk-egg jelly
A recipe for a very delicate milk dessert, which is prepared with an egg. Egg is used as a thickener here.
Ingredients:
- 1 liter of milk;
- 3 egg yolks;
- 2 tablespoons flour;
- 1 tablespoon butter;
- Sugar to your taste.
Preparation:
Combine the egg yolks with sugar and grind until white. After fasting, add flour and mix everything well. The mixture must be homogeneous, without lumps. Warm the milk a little and pour it into the mixture of sugar, egg and flour. Place the pan on very low heat and cook the jelly, stirring it all the time. Important! It is necessary to cook the jelly until it thickens, but do not let it boil, otherwise the egg yolks will curdle. This milk-egg jelly is eaten hot with the addition of butter.
Milk-oat jelly
This recipe is closest to real Russian jelly, which was originally prepared with oatmeal broth. And if you don’t know how to cook oatmeal jelly, then start with this simple recipe.
Ingredients:
- 100 grams of oatmeal;
- 2 glasses of milk;
- 1 tablespoon potato starch;
- 2 tablespoons granulated sugar;
- Salt to your taste.
Preparation:
Fill the Hercules with milk and leave to swell. We strain the swollen flakes, throwing them onto a sieve - for the jelly we only need milk enriched with gluten. We dilute the starch with this oat milk, mix until smooth (without lumps) and add a little salt and sugar. Put the milk on the fire and cook the jelly, not letting it boil and stirring continuously.
Milk-pumpkin jelly
We offer you a recipe for milk jelly that will delight you not only with its unusual taste, but also with its bright color. Children should like this jelly.
Ingredients:
- 100 grams of raw pumpkin;
- Half a glass of water;
- Half a glass of milk;
- 15 grams of potato starch;
- 20 grams of granulated sugar;
- Walnuts.
Preparation:
Peel the pumpkin, cut it into pieces and bake in the oven or cook in the microwave. When the pumpkin becomes soft, grind it to a puree in a blender or rub through a sieve. Then boil the milk and pour it into the pumpkin puree. After this, dilute the starch with cold water and add it to the pumpkin-milk mixture. Place the resulting mass on low heat and simmer until thick. When the jelly boils, add chopped walnuts. Serve with fruit syrup.
Milk-caramel jelly
A very delicate delicacy with the taste of milk caramel.
Ingredients:
- 2 glasses of milk;
- 100 grams of sugar;
- 2 tablespoons starch;
- Half a glass of water.
Preparation:
Dissolve two tablespoons of sugar in a saucepan, pour in half a glass of hot water, a glass of milk and pour in the remaining granulated sugar. Put this mixture on the fire and let it boil. Meanwhile, dilute the starch with cold milk, and then pour it into the boiling caramel mass. Cook the caramel jelly over low heat, stirring all the time, but do not let it boil.
This is how you can prepare milk jelly in different ways. As you can see, cooking it is quite simple. You can make thick or liquid jelly, with starch or eggs, with fruits or nuts. Try it! Cook with pleasure and bon appetit!
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