Izotov Oatmeal jelly

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients for making Izotov oatmeal jelly. You can take ordinary boiled water or filtered.

2. Step 2:

   

   Oatmeal needs to be crushed, but not finely, but only slightly crushed. You can use an immersion blender. Crushed oats are needed to improve fermentation.

3. Step 3:

   

   Step 1. Pour oat flakes and crushed oats into a clean, dry jar with a capacity of at least 1.5 liters.

4. Step 4:

   

   Pour kefir.

5. Step 5:

   

   Add warm water, mix well with a wooden spoon.

6. Step 6:

   

   Cover the jar with gauze, fix it with an elastic band. Put the jar in a dark place for fermentation for 2 days. The optimal temperature is 22-26 degrees. In the summer season, fermentation can take place faster, so it will take less time.

7. Step 7:

   

   Step 2. After 2 days, fermentation will end, the composition in the jar will be divided into two parts: liquid at the top, oats at the bottom.

8. Step 8:

   

   The mixture should be filtered through a sieve. The resulting precipitate is still washed. To do this, I put the cake back into the jar, poured about a glass of boiled water, shook it and threw it back on the sieve. The cake can be used for baking.

10. Step 9:

    

    Drain the resulting liquid back into the jar, also cover and leave for another 12-16 hours.

11. Step 10:

    

    Stage 3. Now, at the bottom of the jar, the sediment is a starter culture, the basis for making oatmeal jelly. The liquid on top is oatmeal kvass. This refreshing drink quenches thirst well in the hot season, is rich in vitamins and trace elements. It can be stored in the refrigerator, and also used to make oatmeal jelly.

12. Step 11:

    

    Carefully, without shaking the jar, drain the kvass into a separate container. In some sources, it is recommended to use a rubber tube. I did without her. The starter culture is quite dense and thick and is practically immobile when drained. The starter culture can be stored in the refrigerator for up to 10 days, that's how long the microorganisms retain their useful properties.

13. Step 12:

    

    To prepare a medicinal jelly for 2 cups of water, you need to take 3-4 tablespoons of sourdough. Dilute the starter culture in a glass of water (I took 3 spoons).

14. Step 13:

    

    Pour another 1 cup of water into a saucepan, bring to a boil.

15. Step 14:

    

    Pour the diluted starter culture into boiling water with constant stirring. Bring to a boil.

16. Step 15:

    

    Cook the jelly over low heat for a few minutes, stirring constantly. The cooking time depends on the desired density of the drink. The longer the jelly is cooked, the thicker it will be. My jelly turned out to be far from thick, but not liquid either. If you need a thick one, you can take more sourdough. Let the drink cool down a little. You can drink oatmeal jelly warm or cold. Be healthy!!