Izotov's Oatmeal Jelly

Cooking method

1. Step 1:

   

   Get the ingredients ready for Izotov's oatmeal jelly. You can use plain boiled or filtered water.

2. Step 2:

   

   The oats need to be cracked — not ground fine, just broken up a little. An immersion blender works well. The cracked oats help the fermentation along.

3. Step 3:

   

   Step 1. Put the rolled oats and cracked oats into a clean, dry jar with at least a 1.5-liter capacity.

4. Step 4:

   

   Pour in the kefir.

5. Step 5:

   

   Add the warm water and stir well with a wooden spoon.

6. Step 6:

   

   Cover the jar with cheesecloth and secure it with a rubber band. Set the jar in a dark place to ferment for 2 days. The ideal temperature is 72–79°F (22–26°C). In summer, fermentation can go faster, so it will take less time.

7. Step 7:

   

   Step 2. After 2 days the fermentation is done, and the contents separate into two layers: liquid on top, oats on the bottom.

8. Step 8:

   

   Strain the mixture through a sieve. Rinse the leftover solids once more: I put the spent oats back in the jar, added about a cup of boiled water, shook it, and strained again. You can use the spent oats for baking.

9. Step 9:

   

   Pour the strained liquid back into the jar, cover it again, and leave it for another 12–16 hours.

10. Step 10:

    

    Step 3. Now there's sediment at the bottom of the jar — that's the starter, the base for the oatmeal jelly. The liquid on top is oat kvass. This refreshing drink is great for quenching thirst in hot weather and is rich in vitamins and minerals. You can keep it in the refrigerator and also use it to make the jelly.

11. Step 11:

    

    Carefully, without shaking the jar, pour the kvass off into a separate container. Some sources recommend using a rubber tube; I managed without one — the starter is dense and thick and barely moves while you pour. The starter keeps in the refrigerator for up to 10 days, which is how long the microorganisms stay active.

12. Step 12:

    

    To make the medicinal jelly, use 3–4 tablespoons of starter per 2 cups of water. Dilute the starter in a cup of water (I used 3 tablespoons).

13. Step 13:

    

    Pour another cup of water into a saucepan and bring it to a boil.

14. Step 14:

    

    Pour the diluted starter into the boiling water, stirring constantly. Bring back to a boil.

15. Step 15:

    

    Cook the jelly over low heat for a few minutes, stirring constantly. The cooking time depends on how thick you want it — the longer it cooks, the thicker it gets. Mine came out neither thick nor thin. For a thicker jelly, use more starter. Let the drink cool a little. You can drink the oatmeal jelly warm or chilled. To your health!