In the modern world, when sweets and delicaciesnot count and do not try, there is always something that is most attractive and tempting. No matter how much the food industry is looking for a new design for confectionery products and not luring candlesticks, always want home and tasty. After all, it is also useful. So we'll make dairy milk jelly.
Milk is one of the most sought-after products in theworld. It is the first food of all people and mammals. It contains many valuable substances: proteins, fats and carbohydrates, vitamins of various groups, as well as more than 50 chemical elements from the periodic table. From macronutrients it is necessary to allocate calcium which is necessary for our organism for good osteogenesis, and we will notice that milk calcium also is acquired well, for what has high value. Contains phosphorus, however, its amount is much less. From microelements in milk there are iodine, selenium, iron, zinc. They are necessary in the synthesis of hormones, enzymes and other active substances in our body. According to the recommendations of the World Health Organization, the diet of an adult person in the consumption of dairy products in terms of milk should be up to 400 kg per year, which is up to 25% of all food, and for children and adolescents this rate is doubled. Therefore, milk jelly is one of the most delicious sources of all these beneficial substances entering the body, both for the child and for the adult.
The jelly has a gelatinous consistency thatgives gelatin, agar or pectin. Jelly milk, cooked at home, is also useful because the components used are of purely natural origin, without chemical additives and synthesis. Therefore, such a product can be given to a child after a year of life. Jelly from milk, the recipe of which we will implement, presupposes the presence of the following ingredients: milk pasteurized-250 grams, curd (preferably soft) -250 grams, if the curd is low-fat, then to mitigate take 150 grams of sour cream (20%), 150 - gram sugar, 1 packet of vanilla sugar, gelatin-40 grams. 100 grams of milk to bring to a temperature of 40 ° C and add gelatin to it for swelling for 15 minutes. Add the rest of the milk and heat until the gelatinous granules are completely dissolved. If they do leave a fine residue, the milk can be filtered through gauze. In a separate bowl, mix the cottage cheese (if it is not a creamy consistency, then it is better to pass it through a fine-mesh sieve for greater softness) with sour cream, adding sugar and vanillin. Stir the curd and let it brew at room temperature until the sugar is completely dissolved (to accelerate this process, you can add sugar powder instead of sugar). Combine the milk base with the curd mass and mix to a homogeneous consistency. Put the milk jelly in the milk jam to harden and place in the cold.
For the beauty of the design and for the richeraroma of jelly with cottage cheese we will issue in two-color variant with fruit taste which so adore kids. To do this, before mixing two parts of the milk base, divide into 2 parts and in one we add half a teaspoon of cocoa. Cottage cheese we divide into 2 identical portions. In the first part, add the milk with cocoa, and in the second we add whole berries of strawberries and the rest of the milk. In vazochku lay out a lot of mass with berries and put in the cold for 20 minutes to the layer froze. After it is laid on top of the layer with cocoa and put again in the cold for 20 minutes. If it is necessary to shift the jelly into another dish, then put the kremanku in hot water with a base and turn over, the dairy jelly will automatically slip out of the dishes. From above it can be decorated according to your desire. For this purpose, whipped cream, chocolate chips or nut crumb are suitable. For kids, this dish can be positioned as an ice cream, which does not hurt the neck, and served in hot weather on any children's holiday.
