I love the butter! From childhood. Addiction is left now. So I'll share how I make the butter on the basis of normal potato starch.
Kyseli are different primarily on density. It determines the ratio of liquid and starch during cooking. I am using the following relations:
- For liquid jelly - 1 liter of liquid 3 tablespoons of starch;
- For the jelly medium thickness - 1 liter of liquid 4 tablespoons of starch;
- For a thick jelly, mousse - to 1 liter of 5 tablespoons of liquid starch.
To cook the usual traditional pudding, you need to heat up and boil the liquid and pour into it, stirring constantly, the right amount of starch, diluted in cold water. Bring the entire mixture to a boil and remove from heat.
In the end it is important to sprinkle pudding on top with a thin layer of sugar. Then it is not formed foam! Although it - too delicious balance of jelly. But the main thing in making jelly is still in the fact that we take as its basis, what liquid? I've been using for the basis of everything that happens at your fingertips.
The most traditional way is to jam. Any - sour or sweet. If you make juice out of jams for the basis of jelly, it is very important to liquid and then sweetened. Try the liquid-based on taste. It should be slightly sweeter than your expected pudding as starch suppresses the sweetness of the product. First the butter, which I was making were very fresh for this reason.
Besides, juice of jam can then drain and brew starch. Is it possible (and I often do it so) does not run off berry jam from the liquid. Then they too will fall into porridge, which gives the savory taste of the drink. In this case the pudding is better to cook on medium or thick consistency.
The next great meal - it Kiselniy sweet soup. He prepares very simple. You need to cook a compote of dried fruits with sugar. Then, without removing the dried fruit, brew liquid starch in a proportion to the average density of jelly. Get a wonderful soup! I liked him a lot as a child, and now, too, love to pamper themselves.
Another recipe - milk pudding. Brewed he, as usual thick jelly. The basis is the milk, boiled with sugar. On top of such a pudding sprinkled with cinnamon, is it better than spoon. Simply delicious!
Well, finally - a couple of complicated recipes with jelly. Remember, as mentioned in the story: "rivers of milk and honey"? It is no accident. Milk and dairy products with jelly - just a sweet couple.
Milk Kiselniy soup. Cook a thick jelly with a basis of berries (cranberries, cranberry, blueberry, raspberry) or fruits (apples, pears, peaches, plums) and sugar. The best berries are not run off. Pour cooled pudding on the bottom of a deep dish and pour cold milk. Eat this soup, jelly scooped from the bottom of the plates, together with the milk. Very tasty!
Dessert curd-Kiselniy. This dish I borrowed from the Latvian cuisine. In Latvia, it can be tasted in every cafe. That brought the recipe home and also be happy to cook yourself. I hope that you enjoy.
In the curd add sugar and cream. At the same time see that the cheese retains its thick consistency. Brewed an average density of jelly from the berries or fruit (preferably red in color - turns out a beautiful combination of white cheese and red jelly). Cooked curd is placed on the bottom of the bowls, and top is filled with jelly. All this is put in the fridge for a couple of hours. Dessert is ready!
Bon appetit to all!
- For the jelly medium thickness - 1 liter of liquid 4 tablespoons of starch;
- For a thick jelly, mousse - to 1 liter of 5 tablespoons of liquid starch.
To cook the usual traditional pudding, you need to heat up and boil the liquid and pour into it, stirring constantly, the right amount of starch, diluted in cold water. Bring the entire mixture to a boil and remove from heat.
In the end it is important to sprinkle pudding on top with a thin layer of sugar. Then it is not formed foam! Although it - too delicious balance of jelly. But the main thing in making jelly is still in the fact that we take as its basis, what liquid? I've been using for the basis of everything that happens at your fingertips.
The most traditional way is to jam. Any - sour or sweet. If you make juice out of jams for the basis of jelly, it is very important to liquid and then sweetened. Try the liquid-based on taste. It should be slightly sweeter than your expected pudding as starch suppresses the sweetness of the product. First the butter, which I was making were very fresh for this reason.
Besides, juice of jam can then drain and brew starch. Is it possible (and I often do it so) does not run off berry jam from the liquid. Then they too will fall into porridge, which gives the savory taste of the drink. In this case the pudding is better to cook on medium or thick consistency.
The next great meal - it Kiselniy sweet soup. He prepares very simple. You need to cook a compote of dried fruits with sugar. Then, without removing the dried fruit, brew liquid starch in a proportion to the average density of jelly. Get a wonderful soup! I liked him a lot as a child, and now, too, love to pamper themselves.
Another recipe - milk pudding. Brewed he, as usual thick jelly. The basis is the milk, boiled with sugar. On top of such a pudding sprinkled with cinnamon, is it better than spoon. Simply delicious!
Well, finally - a couple of complicated recipes with jelly. Remember, as mentioned in the story: "rivers of milk and honey"? It is no accident. Milk and dairy products with jelly - just a sweet couple.
Milk Kiselniy soup. Cook a thick jelly with a basis of berries (cranberries, cranberry, blueberry, raspberry) or fruits (apples, pears, peaches, plums) and sugar. The best berries are not run off. Pour cooled pudding on the bottom of a deep dish and pour cold milk. Eat this soup, jelly scooped from the bottom of the plates, together with the milk. Very tasty!
Dessert curd-Kiselniy. This dish I borrowed from the Latvian cuisine. In Latvia, it can be tasted in every cafe. That brought the recipe home and also be happy to cook yourself. I hope that you enjoy.
In the curd add sugar and cream. At the same time see that the cheese retains its thick consistency. Brewed an average density of jelly from the berries or fruit (preferably red in color - turns out a beautiful combination of white cheese and red jelly). Cooked curd is placed on the bottom of the bowls, and top is filled with jelly. All this is put in the fridge for a couple of hours. Dessert is ready!
Bon appetit to all!
