Composition / ingredients
Step-by-step cooking
Step 1:
How to cook thick milk jelly from potato starch? Prepare the necessary products. Milk can take any fat content, of your choice. Vanillin can be replaced with vanilla sugar or vanilla. By the way, in such a jelly, instead of sugar at the end of cooking, you can add jam or fruit, berry syrups.
Step 2:
Dilute potato starch in 100 ml of cold milk. Mix thoroughly until the lumps disappear. It is necessary to dilute starch in cold milk. If it is hot, the starch will cook immediately, keep this in mind.
Step 3:
Pour the rest of the milk (400 ml) into a saucepan, put the pan on fire and bring the milk to a boil.
Step 4:
Pour sugar into the boiling milk, stir, reduce the heat to moderate.
Step 5:
Mix the diluted starch again and pour a thin stream at the edge of the pan into the milk. At the same time, constantly stir the milk in circular movements so that the starch is distributed evenly throughout the entire volume of the liquid and lumps do not form.
Step 6:
For a pleasant aroma, add vanilla to the jelly on the tip of a knife. Warm up the jelly over low heat, stirring constantly.
Step 7:
The jelly will start to thicken noticeably. Bring the jelly over low heat almost to a boil, but do not let it boil, otherwise it will become liquid. Remove the pan from the heat. Serve thick milk jelly warm or cold with any sweet additives as desired. Bon appetit!
Thick milk jelly turns out delicious and nutritious, with a light vanilla flavor. And to cook it is a simple, minute matter.
Such a delicate delicacy is good to serve for breakfast or as a snack during the day.
Jelly is liked by both adults and children. You can serve it with jam, honey, condensed milk. In this version, the little minx will eat everything to the last spoonful.
It is very tasty if you sprinkle the jelly with grated chocolate or chopped nuts. Adding fresh berries also perfectly diversifies the dessert.
If sweet additives are used when serving, then the amount of sugar in the preparation of jelly can be reduced.
Originally in Russia, jelly was prepared from oatmeal and water. Such a dish could be a hot soup, a second course, and a dessert, but not a drink.
The word "kissel" comes from the common Slavic "kissel", i.e. "sour", "fermented". It was prepared by fermentation.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vanillin - 288 kcal/100g
- Potato starch - 300 kcal/100g
