The specific method is to cut the gelatin tablets into pieces, put them in a small bowl, soak them in a little cold water until soft, and pour off the excess water. If you use Geely powder, you need to soak it in cold water in advance. Take another small milk pot, pour in milk and sugar and mix well. Add three slices of cheese, heat over low heat and stir until completely dissolved.
Leave the milk pot away from the fire, cool the milk to about 50 degrees, pour in the soaked gelatin tablets and stir well, and use the residual temperature to completely dissolve, and the cheese liquid will be ready. First put the mold into the tray, and then pour the cheese liquid into the corresponding position in the mold. Put the mold in the refrigerator for about 20 minutes, and demould it after solidification.
The difference between gelatin and agar
First, the freezing point is different. Agar will solidify below 40 degrees, while gelatin must be refrigerated to solidify. Gelatine is mostly used for desserts such as mousse and pudding, and the stirring temperature is low. If agar is used, it will solidify into a block if it is not stirred well (especially when it is mixed with whipped cream), and the stirring is not good.
Second, it tastes different. Gelatin tastes softer and more elastic than agar. If agar is used for desserts such as mousse, it will completely lose its tender and smooth taste. Similarly, gelatin used for desserts such as mutton soup also loses its taste.
Thirdly, desserts made of agar can be placed directly at room temperature even in summer (for example, sheep soup in supermarkets is usually packaged directly on the counter), while desserts made of gelatin need to be refrigerated to prevent melting.