Gelatine Curdles Milk

New Zealand Listener, Volume 6, Issue 145, 2 April 1942, Page 23

Gelatine Curdles Milk

Dear Aunt Daisy, When I make a jelly with milk, and add a beaten egg, the jelly always curdles on top, and forms a watery looking jelly underneath. Can anyone tell me. why? When I first made a jelly this way, it set as a jelly should, firm and even right through. As I’m very fond of jelly done this way, and: think it is most nutritious, I'd be very pleased if someone who has made the jelly this way could kindly point out mv fault.

Vera

(Fordell). |

Gelatine should not be heated with milk, Dissolve the gelatine in a little hot water, cool slightly, add graduallly to the milk, which should be cold, but not iced. If ‘the milk has been in a refrigerator, remove the chill, Milk does curdle if it is hot when the gelatine is added to it. You know how this curdled effect is actually required for Spanish Cream, and that it is arrived at by adding boiling milk to the gelatine. To avoid the curdling (which must not be mistaken for souring) the gelatine should be soaked in a little cold water, and then dissolved in a little hot water; and then it must be cooled again and added to cool milk, Always add cool gelatine to cool milk. Even 60, milk will occasionally curdle a little,

depending on the stage of acidity the milk is in. Pasteurised milk does not curdle so easily, Here is a recipe for milk jelly. An egg may be added if you wish; but see that the gelatine is dissolved and cool before adding it to the very cool milk. Two dessertspoons of gelatine, or 1 oz.; 14% cups of milk; ¥% cup of hot

water; 3 dessertspoons of sugar; and vanilla or essence to taste. Put the milk and sugar and vanilla into a basin, and stir till the sugar is dissolved. Dissolve the gelatine in the hot water, let it cool, then add to the milk, and stir all together. Pour into mould, The milk should not be chilled-just room temperature,