One of the must-have desserts to cool down in the summer is jelly yogurt. The jelly yogurt has each square piece with a creamy texture, and the slight chewiness makes it even more enticing. Let’s get into the kitchen with TasteVN to learn 2 super delicious ways to make jelly yogurt with gelatin!
1. Jelly yogurt with powdered gelatin
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Preparation
5 minutes
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Cooking
15 minutes
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Difficulty
Easy
Ingredients for jelly yogurt with powdered gelatin Serves 3
Unsweetened fresh milk 400 ml Unsweetened yogurt 100 gr (1 cup) Condensed milk 80 ml Gelatin powder 15 gr
Ingredient image
Tools needed
Pot, stove, non-stick pan, bowl, cup, glass container, strainer, plastic wrap,…
How to make Jelly Yogurt with gelatin powder
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Soak and steam the gelatin powder
Put 15gr of gelatin powder into a clean bowl along with about 1.5 tablespoons of water, just enough to wet the gelatin powder without making it too diluted!
Place a pan or pot of water on the stove, bring it to a boil, then put the bowl with the gelatin mixture into the pot and steam the gelatin for 5 – 10 minutes.
When the gelatin has completely dissolved to form a slightly thick liquid mixture, it’s ready.
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Mix the fresh milk, condensed milk, and gelatin powder
Add 400ml of unsweetened fresh milk into a pot along with 80ml of condensed milk, and place the pot on the stove.
While heating, stir the milk for about 5 – 7 minutes until the mixture dissolves and warms up, then turn off the heat.
Tip: You should not boil the milk too much as it will kill the enzymes.Then, you add the gelatin powder mixture to the pot, stirring continuously until the powder and milk are well combined, then add 1 container of unsweetened yogurt. Continue stirring until all ingredients are completely dissolved.
Tip: The yogurt should be left at room temperature for at least 2 hours before use!
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Put in the container, let it ferment
You prepare a clean glass mold, lay a layer of plastic wrap in the mold. This step helps the yogurt to be easier to remove after it has set.
Pour the yogurt mixture into the mold, cover tightly with a lid or use plastic wrap to seal the top of the mold.
Arrange the yogurt molds in a pot, pour hot water into the pot so that the water level rises about 2/3 the height of the molds.
You cover the pot with a cloth, then put on the lid and proceed to ferment the yogurt for 8 – 12 hours.
After the yogurt has fermented, you remove it from the mold, place it in the refrigerator refrigerator for 3 – 4 hours, then cut into bite-sized pieces.
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Finished product
The finished jelly yogurt with gelatin powder is incredibly soft. When you eat it, you will feel the mild sour taste of fermented milk, combined with a slightly sweet and refreshing flavor that is very appealing and delicious.
2. Jelly Yogurt with Gelatin Sheets
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Preparation
5 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Jelly Yogurt with Gelatin Sheets Serves 6
Unsweetened milk 1 liter Sweetened yogurt 200 gr (2 cups) Condensed milk 380 gr Gelatin sheets 25 gr Cocoa powder a little (or Milo powder)
How to Make Jelly Yogurt with Gelatin Sheets
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Soak the gelatin sheets in water
Cut the gelatin sheets into small pieces, then soak them in a bowl of water for about 15 minutes until the gelatin expands.
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Mix the fresh milk, condensed milk, and gelatin mixture
Place a pot on the stove, turn on medium heat, and add 1 liter of unsweetened fresh milk to the pot along with 380g of condensed milk. Stir continuously for about 5 – 7 minutes while heating.
Tip: When stirring the milk, stir in one direction to keep the milk smooth!When the milk starts to steam and warms up to about 50 degrees Celsius, add 2 cups of yogurt to the pot and stir until the milk dissolves.
Next, squeeze the soaked gelatin leaves dry, then add the gelatin leaves to the milk pot, stirring continuously until the gelatin is completely dissolved, then turn off the heat and remove the pot.
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Pour into molds and incubate
You prepare a new clean pot, place the pot on the stove for about 3 minutes to heat it up, then take it down; this step will help the yogurt ferment better.
Pour the yogurt into clean jars or glass containers, seal the lids, and arrange the jars or containers of yogurt in the pot. Close the pot tightly and proceed to incubate for about 12 hours.
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Completion
After the yogurt has fermented and thickened, you place it in the fridge refrigerator for 3 – 4 hours.
Then you use a knife to cut the gelatin yogurt into bite-sized pieces, sprinkle with a little cocoa powder or Milo powder. Be sure to use a sieve to filter out any powder residue!
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Finished Product
The gelatin yogurt after completion has a moderate chewy and smooth texture. When enjoying, you will feel the sweet and sour taste that is incredibly delicious, combined with the slightly bitter flavor of cocoa powder, which will be quite unique and appealing!
Note when fermenting yogurt
- The longer yogurt is fermented, the more bacteria it will have, resulting in thicker yogurt with a stronger sour taste. Therefore, if you want your yogurt to have a mild sweet taste, soft and chewy texture, you should shorten the fermentation time by about 2 – 3 hours compared to the recipe!
- You should tightly cover the yogurt jar to ensure better and faster fermentation. If you are fermenting yogurt in a rice cooker, you do not need to plug it in!
- If you do not have specialized yogurt fermentation tools, you can place the yogurt in a large basin, soak the basin in hot water, and wrap the sides of the basin with a thick towel or cloth to maintain warmth, and proceed to ferment for about 8 hours.
What is gelatin? Is it the same as agar powder?
Gelatin is a product extracted from collagen found in animal bones and skin. Animal skin or bones undergo a very thorough processing from cleaning the raw materials to becoming gelatin that can be used in food.
Gelatin is produced in two common forms: gelatin powder and gelatin sheets. Gelatin can be considered a type of odorless, tasteless protein, but there are also types that have a slight yellow tint.
Gelatin and agar powder both serve to thicken and bind food, but there are also differences between them as follows:
- About the origin: gelatin powder is extracted from animal bones or skins, while agar powder is made from 100% collagen found in plants, especially from red apples and seaweed.
- About the gelling characteristics: foods processed with gelatin powder often have a soft, fluffy texture, quite similar to cream; agar powder makes food have a crispy and firm texture.
- About the gelling ability: agar powder has the ability to gel many times more than gelatin powder.
- About food preservation: dishes made from gelatin powder can be preserved in the freezer without significantly affecting quality as they can withstand low temperatures, while dishes made from agar powder will lose water at low temperatures.
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So TasteVN has shared with you 2 ways to make jelly yogurt using gelatin that are delicious, refreshing, extremely simple, and attractive. Let’s show off your cooking skills right away to make a nutritious dessert for the whole family to enjoy. Wish you success!
