This time, I tried making milk jelly that was less sweet and a bit firmer than the last attempt.
The finished product was a firm milk pudding with a good level of sweetness. If you prefer a firmer jelly, you might want to use 5g of gelatin for less than 300g of liquid.
Japanese link: Milk Jelly Recipe
Milk Jelly Recipe: Ingredients
| # | Ingredients | Grams (g) | Calories (kcal) | Price (yen) | Notes |
| 1 | Milk | 300 | 201 | ¥59 | |
| 2 | Gelatin | 5 | 18 | ¥30 | |
| 3 | Sugar | 30 | 116 | ¥9 | |
| (Total) | 335g | 335kcal | ¥98 |
Calories and prices are approximate values.
Milk Jelly Recipe: Instructions
(1) In 50g of warm milk, I mixed in 5g of gelatin and 30g of sugar until smooth.
(2) I added the remaining 250g of milk to the mixture from (1), stirred for 10-20 seconds, and the mixture was ready.
(3) I poured the mixture from (2) into a cup and let it chill in the refrigerator for 1.5 hours.
(4) The finished product was a firm milk pudding. If you prefer a firmer jelly, you might want to use 5g of gelatin for less than 300g of liquid.
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