Milk jelly - what did I do wrong?

[CoffeeChocolateWine]

I read somewhere last week about milk jelly. Basically you can use milk instead of water for a slightly more nutritious dessert. From what I understood you make it in exactly the same way as normal jelly but using milk. So today I thought I'd try it for my DC's pud.

As I added the milk to the melted jelly cubes I did notice that it seemed to curdle a little bit and when the jelly was set it had a slightly speckled appearance. My DC's tried it but didn't really like it. I tried it too and the texture was almost granular...a bit like really thick, set, cold semolina.

I can't imagine that was what it was meant to turn out like as it was pretty horrid. Has anyone made milk jelly before? Did I do something wrong?

Did you heat the milk up first, or add it cold?

I can imagine you may need to have it hot, as you would the water....boiling even?

Sorry, hope someone who knows comes along soon

No, I added the milk cold. But then you add cold water to jelly too. You melt the cubes in boiling water and then add cold water and put in the fridge to set.

But maybe you do have to warm the milk slightly as it was straight from the fridge... Not sure.

Thanks anyway.

When FIL makes it (he calls it jelly cream which makes me shudder)...he makes up the jelly as normal with hot water, but and then adds milk or even evaporated milk.

Not sure if he waits for it to cool slightly before adding milk.

My mother used to make milk jelly by melting the jelly in half the amount of boiling water and then stirring in evaporated milk (not the really thick condensed milk). I wouldn't eat it because I hated milky things but IIRC the texture looked ok.