Cooking process
Milk jelly from potato starch is a thick milk drink, which is served equally to breakfast and snack. Basically, jelly from milk is served in kindergartens, but at home it is very easy to cook with just three ingredients.
Do not forget that potato and cornstarch differ in viscosity, so replace 1 tablespoon. potato starch is needed 1.5 tbsp. corn.
Do not make a mistake and do not pour starch into hot or boiling liquid – except as an experiment, since the loose mass will immediately be lumped, and you can not break them. This kissel will have to be poured! By the way, milk can be of any fat content and any kind: cow, goat, etc.
Prepare the necessary ingredients.
Pour 50 ml of cold milk into a deep bowl or plate. It’s cold! Stir in the milk all the potato starch.
The remaining milk is poured into a saucepan, placed on a plate and added with sugar. Stir well to allow the sugar to dissolve in the liquid. Bring the milk to a boil, then reduce the heat to a minimum – this is extremely important!
Once again, stir the starch in cold milk, picking it from the bottom, and pour a thin stream into a container of hot milk, immediately mixing with a fork, spoon or coronet.
Stir the drink for about 1 minute until almost boiling, but do not bring to a boil, otherwise the starch will stop thickening the liquid and the kissel will become liquid!
Pour the prepared milk jelly into glasses or cups, lightly cool.
To serve to a table with biscuits, sweet pastries, etc.
Milk jelly from potato starch is completely ready! Pleasant to you!
Milk jelly from potato starch
Milk jelly from potato starch is a viscous and tasty drink, which is easily prepared at home.
Ingredients
Milk of any fat content – 400 ml
Potato starch is 1.5 tablespoons.
Sugar – 1,5 tbsp.
Cooking process
Milk jelly from potato starch is a thick milk drink, which is served equally to breakfast and snack. Basically, jelly from milk is served in kindergartens, but at home it is very easy to cook with just three ingredients.
Do not forget that potato and cornstarch differ in viscosity, so replace 1 tablespoon. potato starch is needed 1.5 tbsp. corn.
Do not make a mistake and do not pour starch into hot or boiling liquid – except as an experiment, since the loose mass will immediately be lumped, and you can not break them. This kissel will have to be poured! By the way, milk can be of any fat content and any kind: cow, goat, etc.
Prepare the necessary ingredients.
Pour 50 ml of cold milk into a deep bowl or plate. It’s cold! Stir in the milk all the potato starch.
The remaining milk is poured into a saucepan, placed on a plate and added with sugar. Stir well to allow the sugar to dissolve in the liquid. Bring the milk to a boil, then reduce the heat to a minimum – this is extremely important!
Once again, stir the starch in cold milk, picking it from the bottom, and pour a thin stream into a container of hot milk, immediately mixing with a fork, spoon or coronet.
Stir the drink for about 1 minute until almost boiling, but do not bring to a boil, otherwise the starch will stop thickening the liquid and the kissel will become liquid!
Pour the prepared milk jelly into glasses or cups, lightly cool.
To serve to a table with biscuits, sweet pastries, etc.
Milk jelly from potato starch is completely ready! Pleasant to you!