Liquid milk jelly. Milk jelly made from potato starch

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

Most of us treat jelly with special love and reverence, because this delicacy comes from our childhood. The benefits of this 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 very useful and tasty treat. 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:

Sweet dessert prepared on cow's milk, can be liquid or thick. The consistency of milk jelly can be adjusted. How to do it? We reveal the secrets in the proposed recipes.

This basic recipe, which 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 versions.

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

Gentle creamy taste 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. 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:

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

Technology:

1. 1. 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:

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

Technology:

1. 1. 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 real milk jelly don’t like milk jelly. delicious dessert. The most successful delicacy is obtained when natural additives are added to the composition.

Components:

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

Technology:

1. 1. 1. Use gelatin instant cooking. 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, select 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:

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

Technology:

1. 1. 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:

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

Technology:

1. 1. 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.

Milk jelly is extremely tasty and very healthy drink, which reminds many of their childhood. The cooking recipe is very simple, thanks to which even an inexperienced housewife who is just beginning to master the culinary art can make it.

How to cook milk jelly?

To cook delicious milk jelly, you need to follow a simple recipe.

Compound:

Preparation:

• First you need to take a little milk and mix the sugar well in it, then add vanillin and starch.
• Bring the rest of the milk to a boil over medium heat, then remove from the stove.
• Slowly pour the starch mixture into the hot milk. It is important at this moment to stir the liquid all the time so that the starch does not form lumps.
• The container with the drink is placed on low heat. Without ceasing to stir, the jelly must be brought to thickening.

Milk jelly with egg

Compound:

Preparation:

• Egg whites are separated from the yolks, then the yolks are ground with sugar.
• Preheated milk (warm, but not hot) is added to the yolks with constant stirring.
• 1 part of the milk mixture should be cooled and mixed with starch. Vanillin is introduced and mixed with the rest of the milk.
• Place the milk mixture on the stove and bring to a boil while stirring.
• Immediately after the jelly boils, it is removed from the stove and left to cool.

Milk jelly with chocolate

Compound:

Preparation:

• The chocolate is ground on a fine grater and then mixed with starch.
• The resulting starch-chocolate mixture is poured with 1 tbsp. milk (strictly at room temperature), mix everything well.
• The remaining milk is placed on the stove and brought to a boil over medium heat, after which sugar and vanillin are added.
• Next, the chocolate-starch mixture is introduced into the hot milk in a slow stream, stirring continuously, and the milk jelly is brought to a boil.
• The finished jelly is poured into molds and immediately before serving, decorated with whipped cream.

Milk jelly with starch: preparation

Milk jelly

Compound:

Preparation:

• In 1 tbsp. Add boiled and cooled water to dilute the starch and mix well.
• The milk is placed on the stove and brought to a boil over medium heat. Diluted starch is poured into boiling milk in a thin stream.
• Sugar is added and, without ceasing to stir, the jelly is cooked for about 10 minutes. If you do not stir it, not only lumps may appear, but the milk may also burn.
• As soon as the jelly is ready, remove it from the heat and add a little vanilla, mix everything well.
• You can add sweet berry or fruit juice to milk jelly. Serve chilled.

Milk-oat jelly

Compound:

Preparation:

• The cereal is poured with milk and left for a while until it swells.
• The flakes are filtered, because for further preparation of the jelly you only need the milk in which they swelled.
• Starch is diluted in this liquid, everything is mixed well until a homogeneous state is obtained.
• Sugar and salt are added to the milk and everything is mixed again.
• Place a container of milk on the stove and cook the jelly, while constantly stirring it and not allowing it to boil.

Milk-caramel jelly

Compound:

Preparation:

• Dissolve 2 tbsp in a saucepan. l. sugar, add hot water (1 tbsp.).
• Add milk (1 tbsp) and all the remaining sugar.
• The mixture is placed on the stove and left until it boils, stirring constantly.
• Starch dissolves in cold milk and kneads well; the mixture should have a uniform consistency.
• The diluted starch is introduced into the hot caramel mixture in a thin stream.
• The jelly is cooked over low heat, stirring constantly to prevent it from boiling.
• In order for the jelly to be sweet, you need to add more sugar than indicated in the recipe, and for more thick dessert, it will be enough to keep it on the fire a little longer, and then place it in the refrigerator overnight.

You can cook milk jelly according to the recipe or taking into account your own taste preferences. Don’t be afraid to experiment, because simply by changing the amount of ingredients and composition, you can create a real work of culinary art.