Milk is not only a nutritious basis for daily porridge, but also a wonderful product for preparing more complex dishes. Remember your childhood, make milk jelly or noodle soup. Touch the French cuisine and make an exquisite béchamel sauce or treat yourself to delicious homemade condensed milk.
Milk jelly
Ingredients:
- 600 ml of milk;
- 2 tbsp. potato or corn starch;
- 1 tsp vanilla sugar;
- 2 tbsp. white sugar.
Sift the starch through a fine mesh sieve to remove any lumps. Dissolve it in one glass of milk, stir well with a spoon and strain through several layers of cheesecloth. Pour the remaining milk into a saucepan or saucepan and place over medium heat. Bring it almost to a boil, sweeten with sugar and very slowly add the starchy liquid into it while stirring constantly.
Boil the jelly at minimum temperature for about 5 minutes, then turn off the heat, add vanilla sugar and stir. Serve hot or cold. In the second case, it can be cooled in tins, and then turned over onto a plate.
Milk soup with noodles
Ingredients:
- 500 ml of milk;
- 50 g of fine vermicelli;
- a pinch of salt;
- 2 tbsp. white sugar;
- 20 g butter;
Preheat the milk, avoiding boiling and the appearance of a greasy froth. Salt it, add sugar and vermicelli in small portions, kneading it so as not to get hard lumps. Cook the milk soup for 10 minutes, divide into two bowls and season each serving with butter.
A simple recipe for béchamel sauce
Ingredients:
- 350 ml of milk;
- 60 g butter;
- 2 tbsp. flour;
- 2 chicken eggs.
Place the butter in a saucepan or deep skillet and melt over medium heat. Pour flour there and fry it until light brown, then pour in warm milk in a thin stream. Stir the sauce for a few minutes with a wooden spatula until thick and transfer to a cork rack. Beat the eggs thoroughly in a separate bowl with a whisk or blender until smooth and very quickly whisk into the milk mass.
Real homemade condensed milk
Ingredients:
- 250 ml of milk from 4, 3% fat, not subjected to heat treatment;
- 150 g of high quality milk powder;
- 300 g of white sugar.
Fill a medium saucepan with water to mid-height and heat over medium heat. Pour milk into a slightly smaller container and insert into the first container, creating a water bath structure. Dissolve milk powder, sugar in it and simmer until thickened and acquire a light caramel shade, remembering to stir periodically so as not to burn. This usually takes about 1 hour.
