Grape yogurt jelly - Sữa chua dẻo thạch trái nho

By Helen Le Published: October 13, 2020

  • Prep: 20 mins

  • Yield: 1 (6-8 Servings)

Look at this cool, smooth, soft and jiggling yougurt jelly! If you are a gourmet, you won’t be able to resist this! Let’s roll into the kitchen immediately and make this dish right away!!!

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Ingredients
Instructions
  • Put in your container half a can of condensed milk. Use the milk can to measure 1 can of boiling water (320ml) and pour into the condensed milk. Stir to dissolve the condensed milk. Then add the fresh milk and yogurt. Remember before this phase, the fresh milk and yogurt must cool down to room temperature. Stir well. You can shift through a strainer to have a smooth mixture and then cover the container.
  • Place the container in a foam box and pour in warm water of about 45 degree Celsisus upto 2/3 of the box. Cover for 6-8 hours in one place, do not move much to ensure stable yogurt fermentation. When incubation is complete you will have a smooth drinking yogurt.
  • Sprinkle 7g powdered gelatin in 70ml water and leave for 5 minutes to bloom . Pour some boiling water into a larger bowl. Place the bowl of gelatin in the boiling water and stir until the gelatin dissolves into a transparent liquid.
  • Pour 320ml of yogurt mixture into half of the mold. Place the mold in a larger bowl containing boiling water. Add gelatin liquid and stir until the mixture is homogeneous. Refrigerate for 4 hours to make a jiggling yogurt.
  • Once the yogurt has formed, you will cleverly arrange the grapes to create a beautiful flower.
  • Next, in a bowl mix gelatin powder with water and leave for 5 minutes. Put this bowl into a larger bowl of boiling water and stir to dissolve gelantin into liquid again. Pour gelatin liquid in another bowl and mix with 320ml of lemon soda or lemon juice, then pour on the grape. Store in the refrigerator for 4 hours and you will have Australian grape jelly yogurt!