Gelatin

[Joni Kitchen]

I am making a jello that has 1 cup of liquid (milk,vodka and Tia Maria) + 1/4 cup of sugar. The recipe does not state how much power Gelatin to use. Can you please help. Thanks

 

[Norcalbaker59]

I am making a jello that has 1 cup of liquid (milk,vodka and Tia Maria) + 1/4 cup of sugar. The recipe does not state how much power Gelatin to use. Can you please help. Thanks

Assuming you are in the US, using Knox unflavored powdered gelatin.

Each box contains 4 envelopes

Each envelope weighs 7 grams.

One envelope will set 2 cups liquid.

So use half an envelope for 1 cup liquid.

3.5 grams for 1 cup liquid - half the envelope

7 grams for 2 cups liquid - 1 envelope

 

[Joni Kitchen]

Assuming you are in the US, using Knox unflavored powdered gelatin.

Each box contains 4 envelopes

Each envelope weighs 7 grams.

One envelope will set 2 cups liquid.

So use half an envelope for 1 cup liquid.

3.5 grams for 1 cup liquid - half the envelope

7 grams for 2 cups liquid - 1 envelope

Thanks. I used half a package however still not totally set

 

[Becky]

Welcome to the forum @Joni Kitchen

One of your posts went into the moderation queue for approval because of a link, but as you have also posted your query here I'll just remove the duplicate posts.

In case it is useful to other members, here is the link from the other topic:

https://au.tv.yahoo.com/shows/my-kitchen-rules/recipes/r/39097063/olga-valerias-white-russian/

 

[Norcalbaker59]

Thanks. I used half a package however still not totally set

It should set as long as there’s nothing in the mixture that would radically change the pH level. Since gelatin is an animal collagen, the molecules can be effected if it’s placed in a environment that is either too acidic or alkaline.

The mixing is also important. Gelatin should always be full
hydrated in a warm liquid for several minutes first. When it forms a slurry, mix the rest of the liquid in. Then the mixture heated until it thickens. Since there’s sugar in your recipe it should help with the gelling affect. Sugar is hygroscopic so it’s going to pull available water from the gelatin. That will give the gelatin more gelling power.