None of the types of jelly can be compared in its usefulness with jelly made from rolled oats. Using just water, cereal and salt, you can make a wonderful drink. Its daily use for three months allows you to forget about your "internal problems" for a long time.
It is necessary
- - 1 glass of rolled oats;
- - 4-5 tablespoons of kefir (optional);
- - salt to taste.
Instructions
Step 1
Pour one glass of rolled oats into a colander and rinse under cold water, then transfer the flakes to a three-liter saucepan or jar, add a small piece of rye bread and cover with chilled boiled water. The amount of liquid should be about 3-4 centimeters above the level of the rolled oats.
Step 2
Cover the pot (jar) with a lid and place in a warm place for 2 days to ferment. To improve the process, you can add 4-5 tablespoons of fresh kefir (yogurt).
Step 3
After the time has elapsed, pass the resulting mass together with water through a meat grinder or grind with a blender. Take a metal sieve and strain everything. If flakes remain on the cells, wipe them thoroughly. If you don't have a sieve, you can use a fine colander or cheesecloth folded in half instead.
Step 4
Pour the prepared starter culture into a three-liter transparent jar, close the lid and refrigerate. After about 3-4 hours, the liquid will separate. Gently drain the transparent top, use the thick one to make jelly, as needed.
Step 5
Pour a glass of water or milk into a ladle, put on fire and heat. Pour the leaven into the liquid. Depending on what jelly consistency you prefer, add from 2 tablespoons to a glass of sourdough. Place the ladle of the mixture on the fire and bring it to a boil, stirring constantly. Try to avoid clumping.
Step 6
Salt the finished jelly a little (usually a teaspoon of salt without top is put on one liter of the finished drink). For taste, add a little of any vegetable oil to the jelly cooked in water. If you prefer to cook it in milk, you can put a lump of butter, sugar, honey or, for example, condensed milk. Serve hot or cold like jelly.
