Oatmeal jelly is known in the West under the name "Russian balsam". This tasty drink holds the record for the content of essential amino acids such as lysine, tryptophan, lecithin, choline, methionine.
It is necessary
-
- oats (hercules groats) - 1 kg;
- kefir - 400-500 g;
- water;
- jam;
- sugar
- salt
- cinnamon to taste
Instructions
Step 1
Pour the rolled oats into a clean 3 liter jar. Add 400-500 grams of kefir there. Pour boiled water cooled to room temperature. Water must be added so that 4 cm remains to the neck of the jar.
Step 2
Let the prepared mixture ferment. This process will take 1-2 days.
Step 3
Filter the mixture. You will need a large saucepan and a colander with 2mm holes. Drain the oatmeal slurry in a colander previously placed over the pan.
Step 4
Wash the oatmeal sediment under running cold water, stirring vigorously. In this case, filter the mixture in small portions. The result should be three times more liquid than the original filtrate volume.
Step 5
Leave the pot of liquid in the room for 16-18 hours. As a result, two layers are formed - a liquid and a white precipitate. Remove the top layer. Use the bottom layer (oat concentrate) to make the jelly.
Step 6
Stir a few tablespoons of oatmeal concentrate in cold water. Consider the following proportions: 1 tablespoon of the concentrate is needed for 250 ml of water.
Step 7
Bring the mixture to a boil over low heat. At the same time, stir the jelly intensively with a wooden spatula or spoon.
Step 8
Cook for about 5 minutes. Add sugar, jam, butter, cloves or cinnamon to the drink before use.
Step 9
Consume oatmeal jelly (200 grams) daily warm for medicinal purposes. It is better to do this in the morning, snacking on the drink with rye bread.
