Kissel from oats is an ancient dish. Its nutritional and beneficial properties have been studied for a long time. The cooking process is based on fermentation, and the appearance resembles jellied meat.
It is necessary
- - oat flakes - 0.5 kg;
- - sour cream - 100 g;
- - drinking water - 3, 5 l;
- - oatmeal - 2-3 tbsp.;
- - sugar and salt - to taste;
- - vegetable oil or butter - to taste.
Instructions
Step 1
Prepare a large pot, at least 5 liters. Pour the water into a saucepan (3 l) and boil, then cool to the temperature of fresh milk.
Step 2
Put the oatmeal in warm boiled water, add sour cream, stir. To speed up the fermentation of the composition, add oatmeal to the batch.
Step 3
Cover the pot with food and place it in a warm place. Let the mixture sit for a day or two. Next, you need to strain it, put the filtered liquid for sediment. In 17-18 hours, the product will be divided into two layers. A dense concentrate and sediment are formed from below. Above you will see a colorless liquid.
Step 4
Carefully drain the top of the semi-finished product, you can drink it like kvass. The liquid tastes pleasant, with a slight sourness. Oat kvass contains many useful substances that have a beneficial effect on the digestive system. It strengthens the immune system, helps with insomnia, etc.
Step 5
Oat concentrate, lower thick part, necessary for making jelly. It can be stored for up to three weeks in the refrigerator and used to prepare new meals.
Step 6
To cook jelly from the concentrate, take 6-7 tablespoons of the product, pour 400 ml of cold water. Mix the composition well so that there are no lumps left. Heat it over medium heat until boiling, cook for a few minutes. Bring to the desired concentration, stirring constantly with a wooden spoon.
Step 7
Season the finished oatmeal jelly with salt, sugar and butter to your liking. Add greens if desired. Eating a healthy dish is good for breakfast or dinner.
