Milk jelly: recipes. How to cook milk jelly

Kissel is an ancient dish that is mentioned in Russian fairy tales and legends. It is tasty, healthy and satisfying at the same time. It can be prepared using berry fruit drinks, fermented cereals, and milk. Milk jelly is not as widely known as berry jelly, but it is no less tasty and healthy, and the process of its preparation is not labor-intensive. The drink retains the valuable properties of milk, gently envelops the stomach, and is sweet enough to replace dessert. The product is recommended for baby food, but adults also like it.

Cooking features

Even an inexperienced housewife can cook milk jelly; you just need to know a few things.

To thicken the jelly, use egg, oatmeal, flour or starch. The last of these ingredients is the most popular. The density of the jelly depends on its quantity. If you want to make jelly with a consistency similar to jelly, add 3-4 tablespoons of starch per liter of milk. To obtain medium-thick jelly, 1.5-2 tablespoons per liter of milk is required. To prepare liquid jelly, just add 1 tablespoon of starch per liter of liquid.
The thickness of the drink also depends on the time of its preparation. To obtain a liquid drink, it is only brought to a boil. The jelly will be medium thick if you remove it from the heat immediately after boiling or cook for a minute after that. Thick jelly is boiled for 3 to 5 minutes. You should not exceed this time, since with prolonged cooking the jelly will again become more liquid.
Already hot milk is brewed with starch, but you should not add it to the pan in powder form. First, the starch is diluted in a small amount of cool liquid (water, milk), and then added along the wall of the pan into the hot milk, stirring it clockwise at this time. This is the only way to prevent the formation of lumps that spoil both the appearance and taste of the jelly.
If you add juice, honey or other ingredients to jelly that contain beneficial elements that are destroyed by high temperatures, then it is advisable to do this after the pan with the drink has been removed from the heat.
To improve the taste and aroma of milk jelly, you can add vanilla, almond extract, and cinnamon.
To prevent a film from forming on the jelly as it cools, sprinkle its surface with powdered sugar. It can be made from sugar by grinding it using a blender or coffee grinder.
Potato starch makes the jelly thicker, while corn starch makes it more tender.

The supply of milk jelly depends on its thickness. The dessert, which has a jelly-like consistency, is cooled and then served in bowls or on plates. It is not forbidden to pour condensed milk or syrup over such jelly. Medium-thick jelly is poured into bowls and glasses. It is also customary to cool it before serving. The dense consistency of this jelly allows you to decorate it with crushed nuts, fresh berries, pieces of chocolate, and whipped cream. Liquid jelly is served either chilled in glasses or warm in cups. It can be sprinkled with cocoa powder, cinnamon, nutmeg.

How to cook jelly correctly

When starting to cook a product, you need to know exactly the specifics of preparation and the proportions of the ingredients that make up the dish. When choosing a thickener, decide in advance on the consistency and main purpose of the finished dish.

Rice starch is used mainly as a thickener for sauces; the finished drink with its addition takes on an unpresentable, cloudy appearance. In addition, the viscosity of the rice overpowers the taste of the main ingredient.

Corn starch also does not provide the desired transparency, but provides a delicate consistency to the dish. Ideal for milk and oatmeal jelly.

Wheat starch is used industrially for the production of sausages and bread products. Purchasing the ingredient in small doses for home use is practically inaccessible.

Potato starch has the necessary qualities for home use. Its texture allows you to vary the consistency of the finished dish, providing a transparent appearance to the product while preserving the natural taste of the main ingredient.

On a hot day, liquid jelly quenches thirst well. How much liquid do you need to take to prepare it? The liquid decoction is prepared at the rate of two tablespoons of starch per liter of liquid. As a separate dessert, you can serve a thicker drink, the preparation of which requires 4 - 4.5 tablespoons of thickener for the same amount of liquid.

Before adding to a hot broth, it is recommended to dilute the starch in 100 ml of cold juice to prevent the formation of lumps in the finished drink. It is easy to achieve the desired consistency by pouring in the starch mixture in a thin stream, immediately turning off the heat after complete dissolution.

It is not recommended to cook the drink for more than a minute, since starch tends to liquefy when exposed to prolonged heat. When adding to a dish, stir constantly, as heavy starch particles tend to settle at the bottom of the dish.

Before adding the starch concentrate, boil the broth over a fire, depending on the thermal stability of the ingredients used. In a multicooker, steam the jelly for about 10 minutes, then leave without opening the container for another 30 minutes.

It is recommended to use enamel dishes for cooking the dish; preparing jelly in an aluminum container is undesirable, since the interaction of the organic acid of berries and fruits with the walls of the dish can give the dish a metallic taste.

It is better to store the finished product for no more than two days at sub-zero temperatures. Room temperature helps to thin the consistency of the broth, so the dish must be cooled quickly. Powdered sugar sprinkled on top prevents film formation on the surface.

A simple recipe for milk jelly

Compound:

milk – 1 l;
sugar – 80 g;
starch – 75 g;
powdered sugar – 5 g;
vanillin (optional) - on the tip of a knife.

Cooking method:

Pour 0.85 liters of milk into a saucepan and place on low heat.
Dissolve starch in the remaining milk.
When the milk warms up a little, add sugar to it. Stir until it is completely dissolved.
As soon as the milk begins to boil, pour the diluted starch into it in a thin stream. Do not forget to stir the milk in a circle at this time.
When the jelly starts to boil again, add vanillin. It can be replaced with a small amount of vanilla sugar.
Cook the jelly, stirring, for 2-3 minutes, remove from heat.
When the jelly has cooled slightly, pour it into bowls and sprinkle with powdered sugar.
Place the bowls in the refrigerator.

Kissel prepared according to this recipe is served cold. When serving, you can top it with fruit, berry or chocolate syrup.

Step-by-step recipe with photos

Milk jelly made from potato starch is a thick milk drink that is served both for breakfast and as an afternoon snack. Mostly milk jelly is served in kindergartens, but at home it is very easy to prepare with just three ingredients.

Don't forget that potato starch and corn starch differ in viscosity, so replace 1 tbsp. potato starch you need 1.5 tbsp. corn

Don't make the mistake of pouring starch into a hot or boiling liquid, except as an experiment, as the powder will immediately form lumps and you won't be able to break them up. This jelly will have to be poured out! By the way, milk can be of any fat content and of any type: cow, goat, etc.

Prepare the necessary ingredients.

Pour 50 ml of cold milk into a deep bowl or plate. Exactly cold! Stir all the potato starch into the milk.

Thick milk jelly with egg

Compound:

chicken egg – 3-4 pcs.;
milk – 1 l;
sugar – 80 g;
starch – 30 g;
milk – 1 l;
vanilla sugar – 5 g;
powdered sugar – 5 g.

Cooking method:

Pour out 0.2 liters of milk, place the rest in a saucepan and keep warm.
Break the eggs, separating the yolks from the whites. To prepare the dessert, you only need yolks. You can make meringue or other dish from the proteins.
Add regular and vanilla sugar to the yolks and rub thoroughly.
In a separate container, mix cool milk with starch.
Combine the starch solution with the yolk mixture. Whisk thoroughly.
When the milk is heated to at least 70 degrees, add the prepared mixture of milk, yolks, sugar and starch into it in a thin stream.
Cook over very low heat, stirring constantly, for 4-5 minutes.
Distribute the dessert among molds or bowls and sprinkle with powdered sugar.
When the dessert becomes barely warm, put it in the refrigerator.

When serving, decorate the dessert with berries, nuts or meringue pieces. You can also transfer it from the molds to plates and pour over condensed milk.

How to cook jelly from a pack step by step?

Kissel by weight Powdered jelly is sold in every store and the choice of flavors is varied. It is a high concentrate containing starch, sugar, flavoring and coloring. A pack weighing 250 g. Its advantage is the speed of preparation. In order to cook delicious jelly, you must follow the rules:

maintain the proportions of water and dry jelly, as a rule, take 1 liter of water per 250 g
boil for no more than 30 seconds

Probably every housewife has encountered the fact that lumps appeared during the preparation of jelly. Thus, the aesthetic appearance of the drink was lost. How to cook jelly without lumps?

The first thing to do is dilute 250 grams of jelly in 100 grams of cold water, so that there are no lumps left
Second, pour the pre-prepared mixture into a pan of boiling water in a thin stream.
Third, stir throughout the entire cooking process. As soon as it boils, remove the pan from the stove!

Powdered jelly is most often found in sachets, designed for one serving (25 g). How to cook it?

Take a glass with a volume of 200 ml
Empty the jelly from the bag
Add hot water while stirring thoroughly

Kissel from a pack

Pour 1 liter of water into a saucepan and put on fire
Place dry jelly (250 g) in a bowl and fill with cold boiled water (100 g). Soften until smooth.
As soon as the water boils, slowly pour the mixture into the pan and stir
Bring the drink to a boil and remove from heat. Cool

Products Kissel - briquette 250 grams Cold boiled water - 1 glass Running water - 1 liter

How to cook jelly from a pack1. Place a pack of dry jelly (250 grams) in a deep plate, add cold boiled water (half a glass is enough) and quickly stir the powder with a spoon. You need to stir very carefully so that no lumps form in the jelly.2. Pour a liter of cold water into a small saucepan, put it on the stove and let it boil.3.

Package of powdered jelly - 25 grams Water - 1 glass (250 milliliters)

How to cook jelly from powder1. Tear the bag and pour all the jelly into the mug.2. Bring water to a boil in a kettle, then cool slightly. 3. Pour hot boiled water into a mug.

Tip: for a large mug it would be better to take 2 bags.

Milk-oat jelly

Compound:

oat flakes – 150 g;
water – 0.5 l;
milk – 0.25 l;
sugar – 50 g;
rye bread – 20 g;
salt, butter - to taste.

Cooking method:

Crumble the bread and place in a bowl.
Add oatmeal.
Fill with boiled water, warm but not hot.
Mix well.
Cover the bowl with gauze and place in a warm place.
After 2 days, strain the oat mixture and dilute with milk.
Add sugar and salt, stir.
Place over low heat and, stirring, bring the jelly to a boil.

This type of milk jelly is significantly different from others. They serve it differently too. While still hot, it is poured into cups or plates, with a slice of butter placed in each serving. Without waiting for the jelly to cool down, it is served to the table.

The benefits of jelly for the body

Regular consumption of jelly in the morning has a beneficial effect on a person’s well-being throughout the day. The thick consistency improves the functioning of the body's metabolic processes and activates the normal functioning of the renal system.

The beneficial properties of a dish directly depend on the ingredients involved in its preparation.

For example, oatmeal jelly is recommended for those who are losing weight. Cranberry is more suitable for consumption in winter: it activates immune processes to fight viral diseases.

Milk-pumpkin jelly

Compound:

pumpkin – 0.4 kg;
milk – 0.75 l;
water – 0.25 l;
starch – 60 g;
sugar – 80 g;
walnuts – 50 g;
fruit or chocolate syrup for serving.

Cooking method:

Peel the pumpkin and remove the seeds. Cut the remaining pulp into small slices, place in a baking dish, sprinkle with a spoon of sugar and bake until tender.
Cool the pumpkin and puree it using a blender. If you don’t have a blender at home, you can rub the pumpkin through a sieve.
Finely chop the walnut kernels with a knife.
Bring the milk to a boil, add pumpkin puree and stir. Add the remaining sugar.
Dissolve starch in boiled but cooled to room temperature water.
When the milk-pumpkin mixture begins to boil, pour the diluted starch into it.
Cook, stirring, 1-2 minutes.
Add nuts. Continue cooking for a couple more minutes, without ceasing to stir the jelly.

Kissel is served chilled in bowls or glasses. It is recommended to pour syrup over it before serving.

How to prepare milk jelly with berries?

Most often, one component is used to prepare a jelly-like treat. From the recipe below you will learn how to combine two different ingredients in jelly and get a wonderful dessert.

The delicacy is prepared with the addition of fresh strawberries. Kissel is very useful because it has an enveloping property and enhances peristalsis. But besides this, milk jelly with strawberries is an excellent natural pain reliever.

Cooking secrets:

You need to take enough sugar so that the finished jelly matches the taste of the natural products included in its composition. If the berries are very sweet, then you will need less sugar.
There is no need to boil the drink for a long time. This will cause the jelly to remain liquid after cooling. Add potato flour only to the cooled liquid.

You will need:

1l milk
3 eggs
2 tbsp potato flour
1 cup of sugar
vanilla sugar - to taste
300 g strawberries (can be replaced with other available berries)

Cooking process:

To prepare jelly, large fresh strawberries are taken.
Whisk the sugar and eggs until a foam begins to form. Add potato flour diluted in water in a thin stream. At the same time, we do not stop the beating process.
Heat the milk and pour it hot into the eggs and potato flour. Mix the resulting mixture and put on fire. Cook the jelly, stirring constantly so that lumps do not form.
As soon as the jelly boils, you need to remove it from the heat. At this stage, you can add vanilla sugar if desired. Serve warm in wide glasses with strawberries added to each serving.