Oat kissel from rolled oats, made with water
Wholesome, tasty, simple, cheap — for breakfast or dinner! This oat kissel is cooked with water from soured rolled oats. It's very easy to make, with the most budget-friendly ingredients. Serve the drink hot or cold, with jam, fruit, or berries.
Cooking method
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Step 1:
How do you make oat kissel from rolled oats with water? Gather the ingredients. It's best to use unleavened, sourdough bread. It has only beneficial bacteria, which sour the oats quickly and well.
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Step 2:
Cover the oats with warm water. The water shouldn't be very hot — just warm. Water at that temperature works better on the bacteria, encouraging them to grow. It's best to use a glass container to ferment the oats. Stainless steel works too, but you should avoid aluminum — it reacts with acid. I used a glass jar. Put a piece of bread in with the oats. Cover the jar with a cloth and set it in a warm spot.
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Step 3:
By the next day you'll already see that fermentation has started — bubbles will appear on the surface and the mixture will take on the characteristic sour smell. Stir it with a spoon. And leave it to ferment for one more day.
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Step 4:
After 48 hours, pour the mixture into a sieve set over a saucepan. Wait for all the liquid to drain. You can press the top gently with a spoon. You won't need the pulp anymore, so you can throw it out.
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Step 5:
The result is a cloudy liquid like this. It tastes slightly sour.
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Step 6:
Set the strained liquid over low heat.
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Step 7:
Cook the kissel over low heat, stirring constantly. Add a pinch of salt. It'll gradually grow thicker.
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Step 8:
By the time it reaches a boil, it'll have thickened completely. Wait for the consistency you want and turn off the heat right away.
- The finished kissel can be served either hot or cold. I like to eat it warm, drizzled with fragrant vegetable oil and sprinkled with sugar. This recipe gives a medium-thick kissel. If you add more oats, you'll get a kissel like a firm jelly. When cold, it can be cut into pieces and served as a dessert, with berries or fruit. Oat kissel is also made with kefir or bifidok added as a souring agent. The fermentation time can be shorter; an over-fermented product will be too sour. Keep the fermentation moderate.
- For cooking, it's best to use filtered or bottled water with a neutral taste. If you use tap water, keep in mind that it can give the dish an unpleasant off-flavor.
- Important! For how to keep oatmeal dishes tasty every time, plus all the tips on choosing and cooking it, see the article on oat groats and rolled oats.
Caloric content of the products possible in the composition of the dish
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Rolled oats - 305 kcal/100g
- Raw rolled oats - 390 kcal/100g
- Pan-baked rye bread - 217 kcal/100g
- Rye bread - 217 kcal/100g
