Miloviza
No. 962. Milk jelly

Milk 250 250 750 750 750 750
Sugar 160 160 140 140 120 120
Peeled almonds 133 120 22 20 - -
Water (for almond milk) 365 365 50 50 - -
Vanillin - - - - 0.03 0.03
Gelatin 30 30 30 30 30 30
Water (for gelatin) 240 240 180 180 180 180
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Output - 1000 - 1000 - 1000
Almond milk is prepared. To do this, pour almonds with hot water, boil for 3 - 4
min., put on a sieve, peeled, crushed in a mortar, gradually adding
cold boiled water. The milk is filtered, and the pulp is again subjected to the same processing.
Almond milk is combined with hot milk, sugar and, stirring continuously,
bring to a boil.
Prepared gelatin (rec. N 955) is introduced into the finished mixture, stirred, filtered,
poured into molds and cooled.
When making jelly with vanillin, sugar, vanillin are added to hot milk, and then
prepared gelatin and, stirring continuously, bring to a boil.
This recipe is still with GOST USSR. I am interested in the question of how to replace milk with sour cream? Purely theoretically, I understand what is possible. In practice, I don’t know how. Option three would be without almonds.

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