Oat milk jelly recipe. Milk jelly - a taste of childhood with great benefits
Step-by-step recipes for making milk jelly: basic with starch, thick with eggs, strawberries, apples, cocoa, oatmeal, jam and chocolate
2018-04-06 Irina NaumovaGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
2 gr.
3 gr.
Carbohydrates
21 gr.119 kcal.
Option 1: Milk jelly - classic recipe
Many people remember the taste of jelly from kindergarten or the school canteen. It was prepared with a base of fruit, syrups or jam. The real jelly was originally prepared with milk, and all other additives are considered variations of the main recipe. Classic milk jelly is a milky, thick, sweet mass. This dessert is very healthy. If your family doesn’t like milk jelly, prepare one of the suggested options, different from the classics - you won’t go wrong.
Ingredients:
- liter of milk;
- six tablespoons starch;
- four tablespoons of sugar;
- a packet of vanillin.
Step-by-step recipe for milk jelly
We take the milk directly from the refrigerator, pour a glass into a bowl and pour sugar and vanillin into it. Stir and start adding starch, stirring the mass. It should become homogeneous.
Pour the rest of the milk into the pan and place on low heat. Stirring constantly so that the milk does not run away, bring to a boil.
Pour the mixture with starch from the bowl, while kneading with a spoon. We need to dissolve everything and get a homogeneous mass.
Stir until the mixture thickens and remove from heat. Let cool completely, then place in the refrigerator until cold.
Serve the finished dessert in cups or bowls.
Option 2: Quick recipe for milk jelly
Milk jelly is prepared quite quickly, you won’t spend much time. Now we will make it thick using chicken eggs.
Ingredients:
- liter of milk;
- five tablespoons of granulated sugar;
- four eggs;
- one tablespoon of starch;
- a packet of vanillin.
How to quickly prepare milk jelly
First we need to break the eggs, separating the yolks. Place them in a bowl and stir with sugar with a whisk until white.
To make everything happen faster, use a mixer or blender with a special attachment.
Heat the milk in a saucepan, but do not bring it to a boil. Pour into the sweet whipped yolks, kneading the mixture.
Pour the resulting mixture into a cup, leave the rest in the bowl.
When the mixture in the cup has cooled, add starch, corn or potato starch, vanillin and stir well.
Pour the mixture into the warm milk mixture and put it on the fire. The heat is minimal, stirring constantly and bring to a boil and thickening.
As soon as the jelly begins to boil, remove from heat and cool completely. Then pour into cups and place them in the refrigerator.
Serve chilled.
Option 3: Milk jelly with strawberries
This is not just milk jelly, but a real dessert. Children will love this delicacy, especially if they are biased towards basic jelly. Leave a few berries to decorate the finished portions.
Ingredients:
- liter of milk;
- three eggs;
- two tablespoons of potato starch;
- a glass of granulated sugar;
- a packet of vanillin (optional);
- three hundred grams of fresh strawberries.
Step by step recipe
Break the eggs, add sugar and beat until fluffy with a blender.
Dilute the starch with a small amount of water and pour into the fluffy egg mixture with foam. While combining the ingredients, we do not stop whisking the mass.
Heat the milk until warm and pour it into the resulting fluffy mixture, stir and place the container on low heat.
If you decide to add vanillin, you need to do it now.
You need to simmer, constantly stirring with a spatula or spoon. Do not cook for a long time; immediately after boiling, turn off the heat.
Cool completely.
Rinse the strawberries, tear off the stem and leaves and puree with a blender. Leave a few berries for decoration.
Add strawberry puree to milk jelly and stir.
Serve cold in bowls, garnished with strawberries.
Option 4: Milk jelly with apples
This dessert is very healthy due to milk and apples. We will also add sour cream for a more delicate taste. Your household will definitely enjoy this treat.
Ingredients:
- half a liter of milk;
- four tablespoons of low-fat sour cream;
- four apples;
- a quarter cup of sugar;
- two tbsp flour.
How to cook
Wash the apples, peel, remove the hard base and seeds.
Cut into small slices.
Pour two glasses of water into a saucepan and place on fire.
Place apple slices into boiling water. If the water does not cover the apples, add more boiling water. Cook until the apples are soft. This will take approximately seven minutes.
Now grind the apples along with the liquid through a sieve or puree with a blender.
Place back on low heat and, stirring constantly, add milk, flour and granulated sugar.
You can also stir in a small amount of flour and pour in first. Bring until smooth and add the rest of the milk and sugar.
Stir everything until smooth - wait until it boils, stirring constantly.
When the jelly boils, turn off the heat and pour into bowls or cups. Let it cool first at room temperature, then put it in the refrigerator.
Serve garnished with whipped cream.
Option 5: Milk jelly with cocoa
If you prepare such a dessert for children, they will not understand that it is milk jelly. For them it will be a real chocolate dessert, very tasty and, most importantly, healthy.
Ingredients:
- three hundred ml of milk;
- one tbsp cocoa;
- one tablespoon of potato starch;
- two tbsp sugar.
Step by step recipe
Pour a glass of milk into the pan and, stirring, bring to a boil.
Pour granulated sugar and cocoa into boiling milk. Without ceasing to stir, wait until everything boils again.
In the rest of the milk, dilute the starch until the lumps dissolve.
Pour the milk and starch into the pan and cook after boiling for five minutes. Stir the mixture constantly.
If you wish, you can add vanillin now. After five minutes, remove the jelly from the heat. Let it cool and brew.
Serve in bowls or dessert bowls, garnished with chocolate chips.
Option 6: Milk jelly with oatmeal
Preparing this recipe will require a little tinkering, but you will be pleased with the result. Thanks to oatmeal, the dessert will be even healthier and the taste will be pleasant.
Ingredients:
- four hundred ml of milk;
- one tablespoon of starch;
- a pinch of vanillin;
- two tablespoons of sugar;
- one hundred grams of oatmeal.
How to cook
Heat the milk until slightly hot and pour it over the oatmeal. Stir and leave for thirty minutes.
Place a sieve on the container with milk and cereal, lay two layers of gauze on it - strain, and wrap what is left in the gauze in a knot.
Squeeze the mass from the milk. Now you can use the swollen oat flakes to prepare porridge or throw them away - we no longer need them.
Pour half a glass of milk into another container and dilute the starch in it until completely dissolved without lumps.
Pour the remaining milk into the pan and turn on the heat to low. Add sugar and vanilla and stir until it boils.
Pour the mixture with starch into slightly boiling milk, stirring everything constantly. Cook over low heat until thickened for a couple more minutes. Pour in the milk from the oatmeal, simmer for another minute and remove from heat.
The result was a jelly reminiscent of pancake dough. Let cool at room temperature.
Pour the cooled milk jelly into cups, sprinkle with a pinch of sugar and put in the refrigerator
Serve cold. You can decorate with cookie crumbs.
Option 7: Milk jelly with jam and chocolate
A very tasty dessert with dark chocolate and raspberry jam. Use a little mint to garnish the finished portions.
Ingredients:
- liter of milk;
- four tablespoons of potato starch;
- two tablespoons of sugar;
- one hundred and fifty raspberry jam;
- four slices of chocolate;
- a pinch of vanilla;
- mint for decoration.
Step by step recipe
Take a saucepan, pour milk into it and put it on low heat. We need to bring to a boil and immediately remove from heat.
Pour half a glass of milk into a bowl, add starch and dissolve it.
Pour sugar into a saucepan with milk and put it on the fire again, dissolving the sugar completely.
Add vanilla and, stirring the milk, add the diluted starch. Do not remove from the heat yet, wait for the mixture to begin to thicken and immediately turn off the heat.
Pour the milk jelly into bowls and cool, then move the containers into the refrigerator for about twenty minutes.
Grate the hard chocolate and prepare the jam. Take the bowls of milk jelly out of the refrigerator, pour in jam, and sprinkle with crumbs.
Garnish with mint sprigs and serve.
Milk jelly is an extremely tasty and very healthy drink that 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 a thicker 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.
2015-11-28T06:20:04+00:00 admin beveragesMilk jelly is an extremely tasty and very healthy drink that 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. Ingredients: Vanillin - 1 sachet Sugar -...
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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 raspberry jam (or any other jam of your choice) over the cooled jelly, sprinkle with grated chocolate on top and decorate with mint leaves.
Milk jelly- a traditional Russian village dish. The first jelly was made from grain crops - oatmeal, 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 began to be 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. When milk jelly is taken orally, a protective film is formed on the surface of the mucous membrane of the gastrointestinal tract. This protective film protects the gastrointestinal tract from aggressive effects from digestive juices and food, from mechanical effects from food. As a result, inflammation is reduced and pain is reduced.
- Pancreatic secretion decreases. The reason is again the enveloping effect of the drink.
- The beneficial properties of milk jelly are determined by the incoming components. Since the main component of milk jelly is milk, the beneficial properties of milk are also present in the jelly.
- Milk is a source of easily digestible calcium. The calcium contained in milk is absorbed almost completely by the body. No other product has this feature. You can also read: milk and dairy products,.
- Prevention of dysbacteriosis.
- Formation of immunity.
Milk jelly Step by step recipe with photos
Ingredients:
- Potato starch - 1.5 tbsp (33.5 grams)
- Granulated sugar - 2.5 tbsp (67 grams)
- Milk 3.2% -0.5 liters
- Water - 150 ml (2/3 cup)
- vanillin - optional
What ingredients can be added to the milk jelly recipe:
vanilla, cinnamon, cocoa.
How to prepare milk jelly:
Let's prepare the necessary ingredients - milk, sugar, starch, water. 
Bring milk to a boil To prevent the milk from burning, you need to take an aluminum pan or one with a thick bottom. Rinse the pan with cold water before pouring in the milk. Place the pan with milk on the stove. Bring to a boil over medium heat. 
We dilute starch in water
How to properly dilute starch in water?
— Take the required amount of boiled and cooled water and add it to the starch and stir. Under no circumstances should you use hot water - the starch will cook into clumps. 
Add sugar to boiling milk and mix
then, with continuous stirring, pour in the diluted starch in a thin stream. 
Milk jelly should be cooked with constant stirring for 8-10 minutes. (I don’t know why it takes so long. In other sources, I read, you should bring to a boil, but not boil. It’s up to you) 
Pour milk jelly into glasses. Should be drunk warm
Bon appetit!
Calorie content of the dish - milk jelly (milk jelly)
Calorie content of 100 grams of 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 added.
For example,
If you take skim milk or dilute the milk with water, 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, the calorie content will be higher.
thick jelly: 3-4 tablespoon potato starch 500 ml milk
medium jelly: 1.5-2 tablespoons of potato starch per 500 ml of milk
liquid jelly: 1 tablespoon of starch per 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
- Fresh milk – 0.5 liters (any fat content)
- Granulated sugar – 40 g (to taste, more may be needed)
- Starch – 20g
- Vanillin - to taste (optional without it).
Step-by-step cooking recipe
- 1 A work colleague who used to work as a cook in a kindergarten taught me how to cook milk jelly with starch. Today I’ll tell you the same recipe. When cooking any jelly that contains starch, we start cooking with it. How and what to do with it is written in detail here, we will skip the nuances.2 In a separate bowl, dilute the starch in about 1/5 of the milk and stir until it is completely dissolved.3 Bring the rest of the milk in a saucepan over medium heat to a boil. Do not make the temperature of the stove high, otherwise there is a risk of not catching the milk, and it will run away successfully.4 As soon as the milk has boiled, quickly pour in the sugar and stir.5 If you feel that the sugar has dissolved, then it’s time to add the dissolved starch. Pour in slowly, in a thin stream. With the other hand, constantly stir in one direction.6 After adding the starch, do not stop stirring, do this continuously until we notice that the milk begins to boil again. Characteristic bubbles should appear from below, moving upward. At this stage, add vanillin, if you are using it. And you can turn off the stove.7 All delicious jelly is ready at home, you will get a moderately thick drink, but if you want it even thicker, then next time add more starch.8 Milk jelly is great warm with cookies, pancakes, in fact with any homemade buns . You can also make some kind of cream for a cake from ready-made milk jelly.
Secrets of preparing a dish according to a recipe
You can make a lot of drinks with milk, but mostly mommies make cocoa or some kind of cocktail, and that’s where the variety ends. Did you know that jelly can be cooked with milk? Actually, today we will begin preparing this wonderful and unique drink.
Benefit or harm
It is known for certain about the beneficial properties of any jelly contained in the composition due to its unique consistency. Thanks to which jelly has a beneficial effect on the functioning of the stomach and gastrointestinal tract as a whole. Actually, this enveloping and tight consistency is especially useful for patients with stomach ulcers.
The following is the composition of the jelly, for example, oatmeal jelly or from any cereal is prescribed by specialists as a therapeutic food for patients with ulcers or gastritis, as was said earlier, as well as to combat bacteria that harm the human body, as well as to treat dysbiosis.
- to fight colds and sore throats;
- from apples – improves digestion and fights anemia;
- from blueberries – will support visual acuity and help with diseases of the gastrointestinal tract;
- from rowan - will help the gallbladder and liver;
- from cherries - this is generally a natural antiseptic;
- from milk - accordingly, it will bring all the beneficial properties of this product. Note that milk jelly is also useful for a nursing mother to drink for enrichment and good lactation of breast milk. Only if the child has allergies, it is better to consult a pediatrician.
But not everything is as rosy as it might seem. Kissel contains a lot of harm, or warnings, for the body.
First among the warnings is, of course, starch, which contains a large amount of carbohydrates.
Let's make a special mention of jelly. Which is sold in stores in the form of dry briquettes. Whatever composition is written on the package, remember that it always contains chemical content, dyes, flavors, etc., such a composition will not bring any benefit to either children or parents.
By the way, if, there is a possibility that this reason may not be present when taking jelly. Of course, you shouldn’t risk your child’s health on your own, but you can try it under the supervision of a doctor.
Here's a video recipe on how to cook milk jelly with raisins: