How to cook jelly

The presence of starch in the jelly makes this tasty dish quite caloric, but it retains most of the nutrients and vitamins. That is why jelly of the most diverse kinds are added to the children's menu and there are adults on the table who suffer from gastric diseases (ulcer, gastritis).

People knew how to prepare the jelly since the first experience of cultivation of cereals. Wheat, rye, oats and even peas were used. The name of this dish was derived from the word "sour", because in the days of our ancestors it was a food product of fermented fermented fermentation. Ancient Rusichs served a grayish kissel with a brownish hue, because it was cooked on decoctions of cereal crops (based on starch it began to be prepared not so long ago), and jam, honey and syrups of berries were added to remove excess acid.

Competently prepared jelly has healing properties and excellent taste qualities. It all depends on what is prepared from this dish.

How to cook traditional kissel

To weld a jelly based on starch is a matter that will take quite a bit of time. His cooking (the very first) took several days. Want to try?

How to prepare kissel present we learned from the famous book on housekeeping: Domostroy:

• Grain is crushed and poured with water (slightly warm). We leave in a warm place for fermentation.
• In order to make the taste of the future jelly more tender and pleasant, you can add sour milk (a little). Such fermentation with a fermented milk product lasts about two days.
• The resulting mixture must be filtered and allowed to settle.
• We merge the upper liquid layer, leaving the thick, from which we will boil the jelly.

It should be noted that the very first kinds of kissels did not have a sweetness. If the jelly was cooked from oatmeal, it was served with milk, if from rye or wheat - with jam or honey. The pea variant of jelly was eaten with gravy from meat. It used to be that the jellies were preparing such a density that they had to cut them with a knife. Try it, it's really unusual and delicious!

Among the medicinal varieties of jelly the oat variant is in the lead.

How to cook oatmeal jelly

• Take half the pack of oats peeled and pour water (warm, boiled) so that it covers the grain by three fingers. We leave for two days for souring.
• Filter, separating the swollen seeds.
• The prepared liquid (strained) should be placed on the fire, bringing to a boil with continuous stirring.
• As soon as the first bubbles begin to lie on the surface of our dish, we remove the dishes from the fire and pour the ready-made jelly in hot form along the deep plates.
• We put it in the refrigerator for full congealing

On a table this kind of jelly from oats is served, as a rule, with milk.

In addition to simple recipes for cooking kissels, there are also complex jelly.

How to cook a jelly complex

We will need (per serving):

• Cranberries (15 g)
• Blueberry (15 g)
• Sugar (item l)
• Starch (any) tsp)
• Milk (150 ml)

Cook boiled jelly from cranberries and separately - from blueberries.

• Taking deep enameled dishes, pour first the cranberry sauce and wait until it thickens.
• Top pour slightly cooled blueberry mass.
• We give time to cool down our complex dish.

Now it can be cut into portions and served on a table with milk.

One of the most delicious and healthy drinks for children is milk jelly, which will become a wonderful dish, both for breakfast and for snack.

How to boil a milk kissel

We will need:

½ liter of milk

Starch (2 tablespoons)

Sugar (2 tablespoons)

Vanilla (optional and taste)

Starch is mixed with sugar and diluted with a small amount of milk (boiled, chilled). Cold liquid will prevent the formation of lumps in our dish.

We put the milk on the fire and, when it boils, gradually pour the diluted starch mixture, without forgetting to stir constantly.

The appearance of bubbles on the surface means that the dish is ready. Now you can add a little vanilla and pour into the mug. To cool down on the surface of the drink does not form a film, you can lightly sprinkle the kissel with sugar.