Submerge the mold with the gelatin for a few seconds. To remove it from the mold, with a knife or ice pick, carefully separate the gelatin from the mold’s wall. I recommend preparing it the night before so that it can cool all night or preparing it early in the morning the day you plan to serve it. Put it in the refrigerator until it’s firm. RELATED POST: My Classic Tres Leches Cake Strain the milk into a pitcher in order to remove the cinnamon stick then pour it into a gelatin mold or into individual glasses. Let it cool off for 10 minutes or until it’s lukewarm. Turn off the heat, add the condensed milk and stir until it’s completely mixed together. When the milk just starts to boil, lower the temperature, add the gelatin and let it dissolve well. You’ll see how the liquid turns into a gel. While the milk is warming up, dissolve the gelatin in a cup of cold water. Keep your eye on it, because it heats up fast. Heat the milk with the cinnamon over medium heat. 1 cup of fat-free sweetened condensed milk.4 (7gr) packages of natural, flavorless gelatin.Or you can follow my family tradition and serve it at parties, too. Serve it for breakfast, as a snack, after school, or for dessert at the end of a meal. RELATED POST: Traditional Mexican Hot Chocolate

What is your kids’ favorite way to drink milk? What a great way to start the day! That’s why it’s part of our breakfast in the morning. One 8-ounce glass of milk is still fresh and a quick and delicious way to provide our kids with 9 essential nutrients including 8 grams of protein, calcium and vitamin D. For them, we buy it at the supermarket.īut did you know the milk we buy at the supermarket arrives generally in just two days, still fresh from family farms located within 300 miles? I learned that from Fuertes con Leche and it made me realize that things really aren’t that different after all. It reminds me how the world has changed and now my children don’t see how milk arrives fresh from the milkman to our table. I remember helping by washing spoons, and stirring liters of milk and cinnamon with wooden sticks that were as tall as I was. That store played an important part in my childhood. RELATED POST: Banana Berry with Milk Ice Pops From Farm to Glass For over 100 years that milk business was the most popular place in town for enjoying gelatin in the afternoon. Later, after my grandmother inherited the business, it moved to a new location. My great-grandmother’s business grew so much that she started making cheese, butter and her famous milk gelatin, too. She stored it in large metal jugs, and families would come with their jars to buy milk from her by the liter. Milk is one of the original farm-to-table products. The tradition dates back to the time when my great-grandmother had a milk stand at the market in a small town in central Mexico. One on-going tradition in the Martinez family, in fact, is to serve birthday or anniversary cake with a slice of milk gelatin on the side. We served it not only for breakfast, but for merienda or as dessert after comida as well. We kept it in the refrigerator and always had it to enjoy. My whole life, milk gelatin, know in Spanish as gelatina de leche, has served as a welcome, go to, treat in our home.

As always, my comments, opinions, and love for drinking milk daily are my own. Thanks to our friends from Milk Life for making this family recipe post possible. Here’s our story, along with a simple recipe for creating your own milk gelatin to savor at your family’s celebrations. We’ve served it at both our parties and our daily meals since before I was born. Milk gelatin has a long tradition in my family.

Gelatin ingredients