How to cook milk kissel. Milk Kissel - How to cook sweet delicacy? Video: Milk Kissel with fruit-berry puree

30.10.2019

Many of us since childhood will be familiar with the taste of milk cheese - a dense sweet drink consisting of natural products. The recipe for milk jieves with starch, which you will learn from this article will help you find the answer to the question: how to cook milk Kissel From starch. But before you cook this delicious nutrient drink, let's learn about the benefits or danger of dairy jile for our health.

Someone loves this drink, and someone can not like his taste and jelly-like consistency, but is undoubtedly one thing - with this traditional dessert of Russian cuisine, many of us are familiar from early childhood. After all, he has long been considered useful dish And they gave the kids to replenish the body with valuable substances for them.

What is the benefits of milk cheese?

its consumption contributes to the normal operation of the digestive organs and the prevention of bacteriosis;
the drink is easily friendly, his reception eliminates the unpleasant feeling of gravity in the stomach, and also gives a charge of cheerfulness, which is especially valuable for children;
the amino acids contained in the drink (lysine, lycility, methionine, choline and others) provide maintaining in the normal state of many organs of the human body;
the presence in potassium dessert contributes to the active work of all muscle groups, and also ensures maintenance at the proper level of acid-alkaline balance;
vitamin RR reduces cholesterol blood levels;
vitamins of groups in improving the overall condition of the body, strengthen immunity, favorably affect the state of the nervous system, as well as the condition of the skin and hair;
the use of milk kissel has a positive effect on the work of the brain and performance.

Or can Milk Kissel bring harm to health? This may happen if there is contraindications to its reception and concerns primarily kids suffering from allergies to the milk protein - casein. Also sweet drink Contraindicated people suffering from diabetes.

In all other cases, you can drink a drink without worrying for your health, but only in moderate quantities. After all, its unlimited use can have the following consequences:

formation of kidney stones;
the appearance of excess weight and cellulite;
provoking the appearance of diabetes;
the appearance of cataracts due to accumulation in the eye lens of the disintegration of lactose - galactose.

Milk cheese recipe with starch

So how to cook milk kissel from starch? This is preparing useful drink very simple. To confirm this share step-by-step recipe Dairy jieves with photos, kindly provided by our permanent readers Katyusha:

For the preparation of this wonderful dessert, who adore my children, you should stock such products:

The recipe is designed for two small portions for children or one mega large for an adult.

Milk for this drink can be used any fat content and any manufacturer. But I use homemade milk, I am sure that from home will get very tasty.

We pour into a saucepan, in which we will cook milk kissel, milk, but not all, we leave 50-100 milliliters in order to make starch in it.

Add sugar, as well as vanillin or vanilla sugar. Milk need to boil.

Do not forget that the milk is foaming when heated, so you follow that it does not ran out of the pan.

While the milk will pour, we need to dilute in a cup of starch. A cup of starch smeared.

We pour milk that we left. And mix well. To drink without lumps, starch in the liquid you need to stir well.

In boiling milk, we pour a thin flowing fluid with starch, while the contents of the pan constantly need to be stirred.

Attention!

Before pouring a liquid with a starch in a saucepan, it must be mixed again, because the starch is very quickly setting and it can work out like this: you are a liquid from the cup of the cup, and the entire starch will remain at the bottom.

Now let the contents of the pan boil again, and remove from the fire. Give a little cool and serve to the table.

My children love this drink very much, and call it delicious yogurt. Sometimes I add jam or grated chocolate, it turns out even tastier. That's how, just a few minutes, and delicious milk kissel is ready.

Recipe of thick milk jelly for kids with carrots

Such a drink will not only delight your babies with your saturated "sunny" color, but will also bring an indisputable benefit of their health, replenishing the children's body with such a valuable substance like carotene. But before giving carrot-milk kissel to children, make sure that they have no allergies on its components.

Beverage ingredients:

grated carrot - 0.5 kilograms;
milk - 3 glasses;
starch - 1 tbsp. the spoon;
sugar - 1 h. spoon;
vanillin - on the tip of the knife.

Preparation steps:

Swipe carrots until soft, adding some water to it.
Starch add to cold milk and mix well.
Prepared components to connect, place a container with them on fire, and pecking, constantly stirring, to a density.
Serve to the table by adding fruit slices or berries syrup.

But a video recipe for cooking jelly for children with the addition of raspberries and chocolate:

This simple recipe for milk cheese with starch will allow you to prepare a tasty and useful delicacy For the whole family. Knowing how to cook such a drink, you can please yourself and your loved ones with his wonderful taste!

Fresh milk - 0.5 liters (any fatness)
Sugar - Sand - 40 g (to taste, you can more)
Starch - 20g
Vanillin - to taste (can be without it).

Step-by-step cooking recipe

children's garden

Secrets of cooking dishes by recipe

With milk, you can prepare a lot of drinks, but mostly Mamyulovka cook cocoa, or some cocktail and on this all diversity ends. Do you know that Kissel can be welded with milk? Actually, today we will proceed to the preparation of this wonderful and unique drink.

Benefit or harm

It is known for certain about the beneficial properties of any jelly based on the composition of the composition due to its unique consistency. Thanks to which Kissel has a beneficial effect on the work of the stomach and the gastrointestinal tract as a whole. Actually, this enveloping-tight consistency is especially useful for patients with a stomach ulcer.

Next follows the composition of the jelly, for example, oatmeal Or from any grasses are appointed by experts as medicinal nutrition for patients with ulcers or gastritis, as they said earlier, as well as to combat bacteria, damage to human body, as well as for the treatment of dysbacteriosis.

to combat colds and angina;

from apples - improves digestion and fights anemia;

from blueberries - will support visual sharpness and will help with diseases of the gastrointestinal tract;

from Ryabina - will help the bustling bubble and liver;

from Cherry is generally a natural antiseptic;

from milk - will bring everything accordingly beneficial features This product. Note that Milk Kissel is also useful to drink a nursing mother for enrichment and good lactation of breast milk. Only, if a child is allergic, better consult a pediatrician.

But not everything is so rosy as it may seem. Kissel in its composition has been hidden a lot and harm, or warnings, for the body.

In the first place among the warnings, of course, starch, which contains a large amount of carbohydrates.

Separately note Kisel. Which is sold in stores in the form of dry briquettes. Whatever the composition was not written on the package Remember that it always contains chemical content, dyes, flavors, etc., such a composition will not benefit neither to children or parents.

By the way, if there is a possibility that this reason may be absent when taking a jelly. Of course, the child should not risk health, but consult and under the supervision of the doctor, you can try.

On the video recipe, how to cook milk kissel with raisins:

Moloki Kissel - An original Russian rustic dish. The first kisins were prepared from grain crops - these are oat, rye and wheat and did not have a sweet taste. Fruit, berry and dairy kisins began to cook later after potatoes were delivered to Russia and began to prepare potato starch.

Milk Kissel with Pancreatitis Benefits or Harm

The benefits of milk kissel is obvious.

Milk Kissel has a jelly-like structure and has an enveloping effect. On the surface of the mucous membrane of the gastrointestinal tract, when taken inside the milk cheese, a protective film is formed. This protective film protects the gastrointestinal tract of aggressive effects on the part of digestive juices and food, from the mechanical effects of food. As a result, inflammation decreases and painfulness decreases.
The secretion of the pancreas decreases. The reason is again the enveloped beverage action.
The beneficial properties of dairy jile are determined by incoming components. Since the main component of dairy jile is milk, the beneficial properties of milk are also present in Kisel as well.
Milk - source of easily durable calcium. Calcium, which is contained in milk absorbed by the body almost completely. This feature does not have any other product. You can also read: milk and dairy products ,.
Prevention of dysbacteriosis.
Formation of immunity.

Milk Kissel Recipe step by step with photos

Ingredients:

Potato starch - 1.5 tbsp. (33.5 grams)
Sugar sand - 2.5 tbsp (67 grams)
Milk 3.2% -0.5 liter
Water - 150 ml (2/3 cups)
vanillin - at will

What ingredients can be added to the recipe for milk cheese:

vanilla, cinnamon, cocoa.

How to prepare milk kissel:

Prepare required ingredients - Milk, sugar, starch, water.
Milk bring to boil To make milk, it is necessary to take a pan aluminum, or with a thick bottom. Before pouring milk, rinse the saucepan cold water. Milk saucepan put on the stove. I bring to a boil on medium heat.
Starch wept in water
How to proper starch in water?
- the required amount of boiled and cooled water takes and is added to the starch, it is stirred. In no case can you take hot water - Starch is brewed with clots.
In boiling milk add sugar - I am experiencing,
Then, with continuous stirring, pour the diluted starch with a thin flowing.
Milk Kissel should be cooked with constant stirring for about 8-10 minutes. (I do not know why so long. In other sources, I read, I should bring to a boil, but do not boil. Establish you)
Breaks from milk in glasses. To drink should be in warm form
Bon Appetit!

Calorie Dishes - Milk Kissel (Milk Kissel)

Calorie 100 grams of dishes - milk kissel (milk kissel) - 94.75 kcal

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

For example,

If you take skimmed milk or dilute milk with water, the caloric content of the jelly will decrease.

If you prepare dairy kisl thick (increase the specified quantity of starch), if you put sugar or honey in the kissel, then the calorie will be higher.

thick Kissel: 3-4 tablespoon table potato Starch. 500 ml of milk
middle Kisel:1.5- 2 tablespoons of potato starch per 500 ml of milk
liquid Kissel: 1 tablespoon starch with 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.

Kisel - an old dish, which is mentioned in Russian fairy tales and legends. It is both tasty, and useful, and satisfying. It is possible to prepare it on the basis of berry horses, fermented cereals, milk. Milk Kissel is not as widely known as berry, but it is no less delicious and useful, and its cooking process is not laborious. The drink saves the valuable properties of milk, softly envelops the stomach, it turns out sufficiently sweet to replace the dessert. The product is recommended for baby food, but also like adults.

Features of cooking

Cook milk kissel is able to even an inexperienced mistress, you just need to know a few moments.

In order to thicken the kissel, use an egg, oatmeal, flour or starch. The last of the above-mentioned ingredients is most popular. The density of the jelly depends on its quantity. If you want to prepare Kissel, the consistency resembles jelly, 3-4 tablespoons of starch add to the liter of milk. It requires 1.5-2 tablespoons per liter of milk to produce the medium-sized liquid. For the preparation of liquid jelly, it is enough to put on a liter of liquid 1 tablespoon of starch.
The thickness of the drink depends on the time of its preparation. To obtain a liquid drink, it is only brought to a boil. The medium bullshitus is able to remove it from fire immediately after boiling or cook after that minute. Thick cheese Cook from 3 to 5 minutes. It is not worth exceeding this time, since with a long cooking Kissel will again become more liquid.
The starch is already brewed by hot milk, but it is not worth adding it to a pot of powder. First, the starch is bred in a small amount of cool liquid (water, milk), and then on the wall of the pan are injected into hot milk, stirring it at this time clockwise. Only it will be possible to prevent the formation of lumps, which spoil and appearance, and the taste of jelly.
If you add to Kissel juice, honey or other ingredients, containing useful elements that are destroyed under the action of high temperatures, then it is desirable to do this after a saucepan with a drink from the fire.
To improve the taste and aroma of milk cheese, you can add vanilla, almond extract, cinnamon.
So that the film is not formed on the coolness when cooled, sprinkle its surface. sugar powder. It can be made of sugar, shining it with a blender or coffee grinder.
From potato starch Kisel, it turns out more thick, from corn - more gentle.

The supply of milk jieves depends on its denotomy. A dessert having a jelly-like consistency is cooled, then fed and cream or on plates. It is not raised to pour into such a jelly with condensed milk or syrup. Colel of medium thickness is spilled in the creams and glasses. It is also customized to cool before serving. A dense consistency of such a jelly allows you to decorate it with crushed nuts, fresh berries, pieces of chocolate, whipped cream. Liquid kissel is served or cooled in glasses, or warm in cups. It can be sprinkled with cocoa powder, cinnamon, nutmeg.

Simple milk cheese recipe

milk - 1 l;
sugar - 80 g;
starch - 75 g;
sugar powder - 5 g;
vanillin (not necessarily) - on the tip of the knife.

Cooking method:

Pour 0.85 l of milk in a saucepan, put on a slow fire.
In the remaining milk, spread starch.
When milk helps a little, add sugar to it. Still until it is completely dissolved.
As soon as the milk starts to pour, pour the diluted starch into it with a thin weaving. Do not forget to stir the milk in a circle at this time.
When kissel starts back, add vanillin. It can be replaced by a small amount of vanilla sugar.
Cook Kisel, stirring, 2-3 minutes, remove from the fire.
When the Kisel is slightly cool, burst it in the cream, sprinkle with sugar powder.
Remove the creams in the refrigerator.

Kissel, cooked according to this recipe, serve cold. When applying it, it is possible to pour fruit, berry or chocolate syrup.

Thick milk kissel with egg

chicken egg - 3-4 pcs;
milk - 1 l;
sugar - 80 g;
starch - 30 g;
milk - 1 l;
vanilla sugar - 5 g;
sugar powder - 5 g

Cooking method:

Place 0.2 liters of milk, put the rest in a saucepan and put it up.
Eggs scatter, separating yolks from proteins. For the preparation of dessert, only yolks will be required. From proteins you can cook meringue or other dish.
Add ordinary and vanilla sugar to yolks, carefully.
In a separate container, mix the cool milk with starch.
Connect the starch solution with a yolk mass. Carefully take a whisk.
When milk warms up at least 70 degrees, enter the prepared mixture of milk, yolks, sugar and starch into it.
Boil on very slow fire, constantly stirring, 4-5 minutes.
Distribute dessert on molds or creams, sprinkle with sugar powder.
When the dessert becomes barely warm, remove it into the refrigerator.

When feeding decorate the dessert with berries, nuts or pieces of meringue. It can also be shifted from the molds to the plates and pour a condensed milk.

Milk-oatmeal

oatmeal - 150 g;
water - 0.5 l;
milk - 0.25 l;
sugar - 50 g;
rye bread - 20 g;
salt, butter - to taste.

Cooking method:

Bread collapse, put in a bowl.
Add oatmeal.
Fill boiled water, warm, but not hot.
Mix well.
Cover the bowl of gauze, put it in a warm place.
After 2 days, resolve oatmeal, spread milk.
Add sugar and salt, stir.
Put on a weak fire and stirring, bring to boiling to boil.

This type of dairy jile is significantly different from others. Serve it either otherwise. It is still hot spilled in cups or plates, a slice is put in each portion butter. Without waiting for the Kissel cooled, it is served to the table.

Milk-Pumpkin Kissel

pumpkin - 0.4 kg;
milk - 0.75 l;
water - 0.25 l;
starch - 60 g;
sugar - 80 g;
walnuts - 50 g;
fruit or chocolate syrup For feed.

Cooking method:

Pumpkin Clean the skins, remove the seeds. Cut the remaining pulp in small slices, fold into the form for baking, sprinkle with a spoonful of sugar and baked until readiness.
Welcome pumpkin, turn it with a blender in mashed potatoes. If there is no blender in the house, pumpkin can be wiped through the sieve.
Nuclei walnuts Finely chop the knife.
Milk bring to a boil, put in it pumpkin pureeStir. Add the remaining sugar.
In boiled, but cooled to room temperature, the starch is watered.
When the milky-pumpkin mixture begins to throw, pour the diluted starch into it.
Cook, stirring, 1-2 minutes.
Pass nuts. Continue to cook for a couple more minutes, without ceasing to stir the kissel.

Kissel is fed to the cream or glasses chilled. Before feeding to the table, it is recommended to pour the syrup.

Liquid milk kissel for children

milk - 0.5 l;
starch - 15 g;
sugar - 20 g.

Cooking method:

In half a glass of milk, divert starch.
The remaining milk mix with sugar, bring to a boil.
Pour the starch mixture.
When Kissel again starts to throw, remove it from the fire.
Boil the glasses or cups, cool down to the desired temperature.

If you are cooking to a very small child, sugar from the recipe it is desirable to eliminate or reduce its number of 4-5 times, the starch can also be added a little less.

Milk Kissel - Delicious and useful dessertwho likes not only to children. Prepare such an original treat to the family dinner or to festive table Can even beginner culinary.

National Russian cuisine is difficult to imagine without jelly. Such a drink drank our ancestors, I willingly drink it and we, especially since no more than a dozen minutes goes to the preparation of delicious and nutritious mixture.

The main acting face of Kisl - potato or corn starch: It is he who gives the drink a characteristic dense. But the basis of it can be the most different: fruit, berry, dairy, on oat flakes And even vegetables (for example, pumpkin and carrots), which in the process of preparation is brewed with starch. One of the most "high-speed" and nutritional options is to prepare milk-based jelly: no preliminary preparation.

If you take starch at a minimum, it turns out a thick drink. And it is worth noting it more - it turns out a separate jelly-like dish, which can be spoon. The choice is yours.

Cooking time: 10 minutes / output: 5 servings

Ingredients

milk 1 l,
potato starch 4-5 h. l.,
sugar sand 2 art. l.,
malinic jam 150 ml,
chocolate 4 pieces,
vanilla on the tip of the knife,
mint for decoration.

Cooking

We take a bucket or a saucepan of stainless material. In order for milk at boiling to the bottom, before pouring it, we rinse the dishes with cold water. We put the milk on fire to throw. At this time, you should not leave far so that it does not run. Remove boiled milk from the plate.

In a glass wept potato starch.

We pour a small trickle into a container with starch 100 ml of boiled milk and mix quickly so that no lumps formed.

We add sugar sand with a liquid and return to the stove. We turn on a slow fire and stir milk while sugar is dissolved. Optionally, add Vanilla knife at the tip.

We make a spoonful funnel in milk and pour starch slow jet. Milk with starch is brought to a boil, stirring constantly with a spoon, but do not boil. As soon as the milk mixture begged, immediately remove the container from the fire. If it is boiling, then Kissel can get liquid and there will be lumps in it. We type a few dairy mixture in a spoon and pour in separate capacity "So we define whether a thick was sufficiently thick. To make it more thicker, add some potato starch and return to the stove, bring kissel to a boil. And on the contrary, if, in your opinion, the drink turned out to be too thick, the next time we add starch less.

Depending on how thick is Kissel, choose form for it. The medium thickness of the drink is pouring into the cups, very thick - in the shape or plates. Then we cool as room temperature And put in the refrigerator for 10-20 minutes.

Cooled kissel pouring raspberry jam (or any other to your taste), sprinkled with grated chocolate on top and decorate mint leaves.