Add the remaining milk to a pot, add the kanten, and turn on the heat. The amount of bubbles will increase when boiled, so use a big pot.
Bring it to a boil while taking care not to let it burn, and dissolve the kanten. Turn off the heat after bringing it to a boil, and stir well for approximately 2 minutes.
Remove it from the burner, add sugar, and dissolve. I like to exchange my stirring utensil with a thermometer.
Add the gelatin once it drops
from 160-150°F / 70-65℃, stir well, and dissolve it completely. Make sure not to let it cool too much.
Pour into your favorite mold, chill in the fridge, and it is done.
You can use honey or artificial sugar in place of the sugar; you can use whatever you like. But please do not use sugar cane.
Story Behind this Recipe
I wanted to come close to store-bought textured jelly, so I tried various things and finally came to this.
Please be careful of the difference between dissolving kanten and gelatin. If you heat gelatin too much (above 80°C), it will separate and will not solidify. You can make coffee jelly with the same combination. Just keep in mind that kanten does not solidify well with acidic liquids such as orange juice.