Milk jelly: the recipe and its embodiment. Secrets of a successful jelly
One of the nostalgic childhood memories is the grandmother’s berry or milk jelly. Its recipe is extremely simple, but many complain that the desired consistency is not obtained, or the very long-loved and not yet forgotten taste is missing. Our article is intended to reveal the secrets developed by the ancestors in the preparation of this delicacy - so that our children can enjoy it with the same pleasure that fell to our lot.
As you know, preparing milk dairy with starch. Wanting to improve the taste of the final product, the housewives begin to add substance of different origin. And this is the biggest mistake! For example, rice starch makes the drink cloudy and slurred color. Wheat is floated when a thickener is needed in baking bread or producing sausages - you should not experiment with it at all.You can choose between the usual potato and corn. Starch, made from a beloved root, versatile. It is suitable for berry jelly, and for milk. But corn is ideal, if you need to prepare milk jelly for a child - here transparency is not interesting to anyone, but the structure of the drink is very tender. However, kissel based on milk won't spoil the potato base either.
To jelly succeeded
Knowing some of the subtleties in how to make milk jelly will help you get a deliberately successful dessert. First, do not forget that starch is not gelatin, does not dissolve in liquids and is not inclined to swell in them. So if you dilute it in advance, it will simply settle to the bottom - it will have to be stirred anew. Secondly, when pouring diluted starch into the base, you need to mix it continuously and evenly. Thirdly, prolonged boiling will “kill” the drink. Starch will turn into glucose - respectively, its viscosity will fall. Wanting to make jelly thicker, you will achieve a long boil the opposite result. Half a minute, on the strength of a minute, if a lot of jelly - and the piece is removed from the fire. And finally.Kissel need to cool quickly. Slow cooling leads again to its dilution and the formation of an unpleasant and ugly film on the surface. To prevent this from happening, the drink poured into cups is powdered with powdered sugar or grated chocolate.
As regards the density of the treats: three tablespoons of starch are taken to obtain a liquid drink per liter of liquid base; If you like thick milk jelly, pour four or five.
First, prepare the most common milk jelly. The recipe orders you to stir five spoons of starch in a glass of tepid water, and place a glass of milk on the stove and heat it almost to boiling. Then sugar is poured into the saucepan (approximately 2-3 spoons, but here you are guided by your taste) and - with continuous stirring - the starch solution is poured. We work with a spoon for half a minute, remove it, pour it into a beautiful cup and sprinkle it with powder.
Milk Chocolate Jelly
When the most simple dairy jelly is mastered, the recipe can be enriched with pleasant additions. For example, give the drink a chocolate flavor. For this, a glass of milk is heated almost to boiling, a tablespoon of powdered cocoa is mixed with one and a half spoons of sugar, everything is poured into the base.In half a glass of milk, a large spoonful of starch is rasped out and thinly poured into the rest of the products. Short cooking - and your children are happy.
Multi Layer Treat
To get it you have to work hard, but the result is worth the trouble: you get a very useful, tasty and beautiful fruit and milk jelly. The recipe includes lingonberry sauce and pomegranate juice, which add to the delicacy of increased utility. 150 grams of lingonberry Darbo are passed through a blender. 400 milliliters of juice mixed with a glass of sugar. Both masses are combined and brought to the stove to a boil. After about five minutes of languor on the fire, the mash is drained and returned. Two tablespoons of starch are diluted with a small volume of water and poured into the fruit mixture. As it boils, it is immediately removed from the burner. The white part of the dessert is prepared separately: three spoons of starch are diluted in 100 ml of full-fat milk, and 300 ml are heated with the addition of vanilla and half a glass of sugar. When the milk starts to boil, the starch mixture is poured into it. Kissel cooked with stirring until slightly thickened. All that remains is to “collect” the dish: pour a bit of fruit jelly into glasses, cool, add a layer of milk - again in the refrigerator - and so on until both are finished.Striped pleasure is distributed to the sweet tooth - and mother for some time is free from quarrels and disputes of her offspring.
Kissel with raisins
Another delicious milk pudding. The recipe, by the way, is simpler than the previous one. A raisin - about two-thirds of a glass - is poured with heated water, after half an hour it is drained, squeezed and scattered on a napkin to dry. Vanilla, cinnamon (if you wish) and 0.5 glass of sugar are put in a liter of milk; the base is well heated. Starch is stirred in a small amount of water (the amount depends on the preferred density of the jelly) and poured into the milk with stirring. Immediately pour raisins; stirring should be intense so that they do not stick to the bottom of the pot. A couple of minutes of boiling - and the dessert is poured into cups and glasses. If you have time, it can decorate, but usually the thirsty ones take the containers out from under the arm as soon as they are filled. You can be proud: in terms of culinary talents, you are not inferior to either your mother or grandmother!