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Thick milk jelly. Milk jelly: recipes

How to cook milk jelly: recipes, advice, recommendations. Milk jelly in the nursery and dietary nutrition.

According to an old Russian legend, it was jelly that saved Belgorod from the enemy troops of the Pechenegs. When the besieged city ran out of food supplies, the inhabitants cooked from the remnants oat flour jelly, and hid it in a well to show the enemies that the earth itself feeds them. The invaders lost faith in their victory and lifted the siege.

Let historians understand the reliability of this legend. And what is the use of milk jelly for a modern person?

  1. It all depends on what starch is used as a thickener. Kissel prepared on the basis of potato or corn starch contains more calories and is less useful for the body than oatmeal jelly.
  2. Kissels are recommended for people with gastritis and ulcers, as they have an enveloping effect on the mucous membrane of the stomach and intestines.
  3. It is impossible to wash down medicines with jelly, since its enveloping property helps to reduce the therapeutic effect of drugs.
  4. Due to its viscous consistency and nutritional value, milk jelly is recommended as the basis of nutrition for diseases accompanied by difficulty in swallowing food (tonsillitis, acute respiratory viral infections, stomatitis).
  5. Oatmeal jelly is widely used in folk medicine for bronchitis with difficult sputum discharge, it helps to clear the lungs of the smoker.
  6. Cereal jelly, due to its adsorbing properties, has a beneficial effect on the intestines, improves metabolic processes, normalizes cholesterol levels, and is an excellent remedy for a hangover.

Contraindications:

  • Allergy to any ingredient
  • Atonic constipation
  • Overweight (this only applies to sweet jelly based on potato or corn starch)
  • It is recommended to limit the use of jelly for patients who have undergone gastric resection

How to cook milk jelly from starch?

Milk jelly: recipe for a liter of milk

The consistency of the finished milk jelly will depend on the amount of starch introduced. When heated to 68-80 degrees, starch molecules swell, come out of the granules, intertwine with one another and fill the entire volume.

But with further heating, the granules of the molecules are destroyed, the chains of molecules break, and the jelly liquefies again. Therefore, when preparing medium and liquid milk jelly, they are removed from the heat almost immediately after the introduction of starch.

Molecules potato starch larger than that of corn, so the thickening properties of the former are more pronounced. But corn starch gives a more delicate texture, resulting in a pasty opaque dessert.

Thick milk jelly: a recipe with an egg

Ingredients:

  • 1 liter of milk
  • 4 table. tablespoons of sugar
  • 4 eggs
  • 1 table. a spoonful of starch
  • 1 tsp vanilla sugar

Cooking method:

  1. Pour a glass of milk into a separate bowl, pour the rest of the milk into a saucepan and put on low heat to boil.
  2. Separate the yolks from the whites. Mash the yolks with sugar, vanilla sugar.
  3. Add starch to the crushed yolks, mix, pour in a glass of cold milk and mix again.
  4. Gradually add the egg-starch mixture to the boiling milk, stirring constantly with a spoon.
  5. Simmer for 4-5 minutes.

How to cook milk jelly with berries?

Milk jelly: a recipe for children

Specialists in baby food do not recommend giving milk jelly to a child under 1 year old. In addition, care must be taken to introduce jelly into the diet if the child has a tendency to constipation.
For children from one year old, it is recommended to prepare liquid or semi-liquid milk jelly. Kissel in baby food it is better to cook immediately before eating, since milk jelly cannot be reheated.

This jelly is prepared on the basis of applesauce and apple broth. Due to the content of pectin, fiber, vitamins C, P, mineral salts in this dessert, this dessert is included in the menu of therapeutic diets.

Diet milk jelly

Milk jelly occupies a special place in dietary nutrition - it is most available in any conditions and is acceptable for many therapeutic and prophylactic diets.

Milk and oatmeal jelly

Milk-oatmeal jelly has a low calorie content, while it is perfectly absorbed by the body, has a beneficial effect on the digestive organs, has an enveloping and adsorbing effect, and removes toxins.
You can prepare a starter culture for milk-oatmeal jelly based on oatmeal or oat flour.

Milk jelly with cocoa: thick recipe

Ingredients:

  • 2 cups cream and 5.5 cups milk (or 7.5 cups milk)
  • 5 tbsp. tablespoons of cocoa powder
  • 5 tbsp. tablespoons of sugar
  • 4 tbsp. spoons of starch
  • 7 tbsp. milk

Cooking method:

  1. Mix sugar and cocoa.
  2. Pour the sugar and cocoa into the boiling milk, stirring constantly, until the sugar dissolves.
  3. Dissolve the starch in half a glass of cold milk.
  4. Introduce the diluted starch into the boiling milk in a thin stream, stirring constantly with a spoon, to avoid the formation of lumps.
  5. Simmer for 5 minutes over low heat, stirring constantly.
  6. Pour the finished jelly into cups or bowls.
    In this recipe, instead of cocoa, you can take 150 g of grated chocolate, and reduce the amount of sugar to 3 tablespoons. spoons.

How can you flavor milk jelly?

For flavor, you can add to milk jelly while it is hot:
vanillin or vanilla sugar
4-5 drops of vanilla or almond essence
removed lemon zest (orange, lime, tangerine)
cinnamon

Milk jelly: calorie content

  • 100 g of milk jelly with potato starch contains 106 kcal
  • In 100 g of milk-oatmeal jelly - 89 kcal
  • In 100 g of milk jelly with cocoa - 120 kcal
  • In 100 g of malolactic jelly - 80 kcal

VIDEO: Milk jelly video recipe

Most of us treat jelly with special love and awe, because this delicacy comes from our childhood. The benefits of this drink are enormous: the soft texture envelops the stomach, soothes and improves its motor skills. If you periodically have trouble with digestion, be sure to include jelly in your diet. This light and nutritious dessert has a delicate, slightly sweet taste. He will certainly conquer not only adults but also children. Fresh or frozen fruits and berries can serve as the basis for jelly, and sometimes it is enough to add only a little jam. But today we will tell you how to make milk jelly. Let's dwell on a few recipes, because you can make it with various additives... You just have to try and choose the best one for yourself. Perhaps your family will like them all.

The easiest recipe

As you can see, making jelly with milk is easy. It can be decorated fresh berries or slices of fruit, add chopped nuts or grated chocolate - whatever your heart desires. Kissel is very useful and delicious treat... Be sure to pamper yourself and your loved ones. Enjoy your meal!

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

This is basic recipe, which will become the basis for other options for preparing the discussed drink. Once you learn how to cook this recipe, you can try more complex options.

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. Add granulated sugar. Cook for three minutes, stirring occasionally. Pour the cold starch mixture in a thin stream. Boil for the same amount of time. If you like a dessert that is liquid in consistency, cook for a minute and a half.
  2. Pour in fruit syrup. Pour in vanillin. Shuffle.https: //www.youtube.com/watch? V = duoEcLa4pOk & t = 43s

With the addition of oatmeal

Try making milk jelly with oatmeal. It will energize you for the whole day. When consumed daily for breakfast, it will help remove toxins from the body.

Components:

  • hercules - 110 g;
  • salt;
  • milk - 480 ml;
  • sugar - 2 tbsp. spoons;
  • potato starch - 1 tbsp. a spoon.

Technology:

  1. Pour milk over the flakes and set aside. Hercules should swell. Strain. The drink requires only fortified milk.
  2. Mix with starch. The consistency should become uniform. Salt. Add sugar. Mix. Heat up.
  3. Cook constantly stirring. As soon as the first bubbles appear, remove from the stove.

Caramel flavored drink

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, wait until complete dissolution. Pour in boiling water. Mix. Cook for two minutes. Pour in half of the milk. Add sugar. Boil.
  2. Pour starch into the remaining milk and pour into a bubbling sweet mass. Cook for three minutes.

Milk and egg jelly

Gentle creamy taste dessert will captivate you from the first seconds.

Components:

  • milk - 900 ml;
  • butter- 1 tbsp. a spoon;
  • sugar;
  • yolk - 3 pcs.;
  • flour - 2 tbsp. spoons.

Technology:

    1. Pour sugar into the yolks. Beat. The mass will turn white. Add flour. Stir thoroughly, no lumps should remain.
    2. Heat the milk. Pour the flour mixture. It is necessary to cook the jelly over low heat, stirring constantly and not allowing it to boil. If the mass boils, the yolks will curl.
    3. Place the butter. Mix. 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 saucepan, but closer to the walls.

Components:

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

Technology:

      1. Heat 50 ml of milk. Pour in cocoa. The product must completely dissolve in the milk.
      2. Pour starch into 100 ml of milk. Dissolve. Heat 150 ml of milk and pour into the chocolate mass. Mix.
      3. Boil the remaining milk. Sweeten. Mix with chocolate mass. Boil.
      4. Pour in the starch mixture. Stir with a whisk and cook for 3 minutes. Recommended to be served 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. This delicacy will be appreciated by children. Suitable for the 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:

      1. Chop the nuts. Cut the skin off the pumpkin. Cut the pulp into pieces. Put in a microwave oven. Bake. The vegetable should be soft. Beat with a blender. Rub the puree through a sieve.
      2. Boil milk. Pour over the puree.
      3. Dissolve starch in water and mix with pumpkin mass. Move to minimum heat. Cook until thick.
      4. When the mass boils, sprinkle with nuts. Mix. Pour into cups. Serve with syrup.
      5. Do not use nuts if making dessert for small children. Https://www.youtube.com/watch? V = 15a7dlZ1Z3Q

With gelatin and strawberries

Only those who have never tasted the real one do not like milk jelly. delicious dessert... The delicacy turns out to be the most successful when natural additives are added to the composition.

Components:

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

Technology:

      1. Use gelatin fast food... Pour in 200 ml of milk. Set aside for 17 minutes. When the product is swollen, transfer to the remaining milk.
      2. Transfer the mixture to the stove. Turn on minimal mode. Warm up. The mass will need hot, but not boiling. When boiled, gelatin loses its gelling properties. Sweeten. Adjust the amount of sugar to taste. You can increase the volume or not use it at all. Mix. Pour into molds. Put 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, spread the strawberries evenly. Put in the refrigerator. Leave on for 2 hours.
      5. In the winter season, jam is suitable instead of fresh berries. To do this, select the berries. Place them in a strainer and let the syrup drain. Then add the strawberries to the jelly.
      6. After the dessert has thickened, dust the surface with coconut. Https://www.youtube.com/watch? V = -ZZXAZQcidA

Cook thick milk jelly

Everyone knows French and Italian desserts: blancmange and panna cotta. We offer a wonderful alternative to foreign delicacies - milk jelly. Its taste will be appreciated by gourmets.

Components:

      • sugar - 2 tbsp. spoons;
      • vanilla sugar - 0.5 sachets;
      • fresh milk - 480 ml;
      • starch - 2 tbsp. tablespoons of corn.

Technology:

      1. Pour starch into 60 ml of milk. Stir with a whisk to achieve complete dissolution.
      2. Dissolve granulated sugar in the remaining milk. Add vanilla sugar. Mix. Put on the stove and boil over low heat. When the mass boils, pour in the starch mixture in a thin stream. Stir quickly to avoid lump formation. Cook for three minutes.

With carrots

Original, healthy delicacy 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 tsp.

Technology:

      1. Peel the surface of the carrots. Grate. Use a fine grater.
      2. Dissolve starch in 250 ml of milk. Boil the remaining milk, add carrot shavings. Mix. Add sugar. While stirring, wait for the mass to boil. Cook for 2 minutes.
      3. Continuing to stir, pour the starch solution into the carrot mass. Boil until bubbles appear.

Pour into small molds. Cool down. If you like very thick jelly, we recommend increasing the amount of starch to seven small spoons.

As popular wisdom says, jelly does not spoil the teeth. And milk jelly also strengthens them! Therefore, this dish, undeservedly forgotten, simply must become part of the children's menu, if, of course, you care about the health of your own child. And adults will not give up such an unusual healthy dessert... The benefits of milk jelly are obvious. Milk can be safely called a treasure nutrients, and the viscous structure of milk jelly makes it useful for the stomach. Natural jelly, enveloping the gastric mucosa, is able to relieve pain and improve its motor skills.

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 national cuisine, the more useful it is for representatives of this particular nationality. And the history of Russian jelly goes back over a thousand years. Moreover! Kissel is primordial Russian dish, so its usefulness is beyond doubt.

Considering that it won't take you a lot of time to prepare milk jelly, we suggest you choose a recipe, cook jelly, evaluate its taste and make it part of your menu. By the way, lovers of overseas blancmange and panna cotta are strongly recommended to 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. When you learn how to cook simple jelly from milk, you can start more complex recipes of this dessert.

Ingredients:

  • 4 glasses of milk;
  • 3 tablespoons of granulated sugar;
  • 3 tablespoons of potato starch;
  • A pinch of vanillin or half a packet of vanilla sugar;
  • 4 tablespoons of fruit syrup.

Preparation:

We measure out three glasses of milk, put it on the fire and let the milk boil. Then add granulated sugar. With the remaining cold milk, we dilute the potato starch, rubbing it thoroughly so that the mass turns out without lumps. Pour the milk-starch mixture into 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 the exquisite dairy desserts of the French and Italian cuisine... Cooking such jelly is even easier than cooking panna cotta or blancmange, and its taste is no less good!

  • 2 glasses of fresh milk;
  • 2 tablespoons of potato or corn starch
  • Half a packet of vanilla sugar;
  • Granulated sugar to your taste.

Preparation:

Pour one and a half cups of milk into a saucepan, combine with granulated sugar or vanilla sugar, put on fire and let the milk boil. In the remaining cold milk, we dilute the starch, trying to ensure that the starch is completely dispersed, and there are no lumps in the mixture. Put the pan on the fire again and pour the milk-starch mixture into the boiling milk in a thin stream. Put the finished thick jelly in cups.

Milk and egg jelly

Recipe for a very tender milk dessert that is cooked with an egg. The egg is used here as a thickener.

Ingredients:

  • 1 liter of milk;
  • 3 egg yolks;
  • 2 tablespoons flour;
  • 1 tablespoon butter
  • Sugar to your liking.

Preparation:

Combine egg yolks with sugar and grind them white. Lently add flour and mix everything well. The mixture must necessarily turn out to be homogeneous, without lumps. Heat the milk a little and pour it into a mixture of sugar, egg and flour. We put the pan on a very slow fire 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 egg yolks curl up. This milk and egg jelly is eaten hot with the addition of butter.

Milk and oatmeal jelly

This recipe is closest to real Russian jelly, which was originally prepared with oat 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 of granulated sugar;
  • Salt to your taste.

Preparation:

Pour the oatmeal with milk and leave to swell. We filter the swollen flakes, throwing them on a sieve - for jelly we need only milk enriched with gluten. With this oat milk we dilute the starch, mix until smooth (without lumps) and add a little salt and sugar. We put the milk on the fire and cook the jelly, not letting it boil and stirring constantly.

Milk pumpkin jelly

We offer you a recipe for milk jelly, which 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 it in the oven or cook it in the microwave. When the pumpkin becomes soft, grind it until puree in a blender or rub through a sieve. Then we boil milk and pour it into pumpkin puree... After that we breed cold water starch and add it to the pumpkin-milk mixture. We put the resulting mass on low heat and boil 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 of 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. We put this mixture on 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 a thick jelly or liquid, with starch or with an egg, with fruits or nuts. Try it! Cook with pleasure and bon appetit!

Discussion 6

Similar materials

Kissel from milk- a primordially Russian village dish. The first jelly was prepared from grain crops - oat, rye and wheat and did not have a sweet taste. Fruit, berry and milk jelly began to be cooked later after potatoes were brought to Russia and potato starch was prepared.

Milk jelly for pancreatitis Benefit or harm

The benefits of milk jelly are obvious.

  • Milk jelly has a jelly-like structure and has an enveloping effect. On the surface of the mucous membrane of the gastrointestinal tract, when ingested with milk jelly, a protective film is formed. This protective film protects the gastrointestinal tract from aggressive effects from digestive juices and food, from mechanical stress from food. As a result, inflammation and pain are reduced.
  • The secretion of the pancreas is reduced. The reason is again the enveloping effect of the drink.
  • The beneficial properties of milk jelly are determined by the ingredients. Since the main component of milk jelly is milk, then beneficial features milk is present in jelly as well.
  • Milk is a source of easily assimilable calcium. The calcium contained in milk is absorbed by the body almost completely. No other product has this feature. You can also read: milk and dairy products,.
  • Prevention of dysbiosis.
  • Formation of immunity.

Milk jelly Step by step recipe with photo

Ingredients:

  • Potato starch - 1.5 tablespoons (33.5 grams)
  • Granulated sugar - 2.5 tablespoons (67 grams)
  • Milk 3.2% -0.5 liters
  • Water - 150 ml (2/3 cup)
  • vanillin - optional

What ingredients can be added to a milk jelly recipe:

vanilla, cinnamon, cocoa.

How to cook milk jelly:

Let's prepare necessary ingredients- milk, sugar, starch, water.
Bring the milk to a boil To prevent the milk from burning, you need to take an aluminum pan, or with a thick bottom. Rinse the pan with cold water before pouring milk. We put the saucepan with milk on the stove. Bring to a boil over medium heat.
Dilute starch in water
How to properly dilute starch in water?
- taken required amount boiled and chilled water and added to the starch, stirred. In no case should you take hot water - the starch will be brewed in clots.
Add sugar to boiling milk - mix,
then, with continuous stirring, pour out the diluted starch in a thin stream.
Milk jelly should be cooked with constant stirring for 8-10 minutes. (I do not know why it took so long. In other sources, I read, it should be brought to a boil, but not boiled. It's up to you)
Pour milk kissel into glasses. Drink warm.
Bon Appetit!

Calorie content of the dish - milk jelly (milk jelly)

Calorie content 100 grams of the dish - Kissel from milk (milk jelly) - 94.75 Kcal

The calorie content of milk jelly depends on the incoming components, on the proportions in which the products are laid.

For example,

If you take skim milk or dilute milk with water, then the calorie content of the jelly will decrease.

If you prepare thick milk jelly (increase the indicated amount of starch), if you put sugar or honey in the jelly, then the calorie content will be higher.

thick jelly: 3-4 tablespoons potato starch 500 ml milk
medium jelly: 1.5-2 tablespoons of potato starch for 500 ml of milk
liquid jelly: 1 tablespoon of starch in 500 ml of milk

Proteins -2.12 g
Fat -2.4 g
Carbohydrates - 13.53 g
B1 -0 mg
B2 -0 mg
C -0 mg
Ca -0 mg
Fe -0 mg