Izotov's Oat Kissel with Kefir and Bread
An incredibly wholesome kissel to boost your health! If you and your family love kissel, give Izotov's oat kissel a try. (Kissel is a soft, thickened drink from traditional Russian cuisine; this fermented oat version was popularized by Dr. Vladimir Izotov.)
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Recipe author
Izotov's Oat Kissel with Kefir and Bread
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 %
2 g
Fats 7 %
1 g
Carbohydrates 80 %
12 g
52 kcal
GI:
0
/
100
/
0
- First off, you'll need a large (3-quart / 3-liter) glass jar. Fill it with cold boiled water, leaving only about a quarter of the jar empty. Add the rolled oats and half a cup of kefir. Last goes a piece of rye bread — drop in one crust and close the jar tightly with a lid. Keep your future kissel somewhere warm for almost two days. Importantly, the jar shouldn't sit in direct sunlight, or it won't ferment. You'll know it's reached the next stage when a thin layer of foam rises to the surface. In very hot weather, a single day may be enough for it to ferment fully. Now strain the fermented mixture: set a colander over a pot, open the jar, and discard the soaked bread crust. Pour the mixture through the colander into the pot. The coarse solids will collect in the colander; rinse them out under the tap now and then. If you have extra, just store it in a separate jar. Let the strained liquid in the pot sit undisturbed for half a day so the fine sediment settles completely to the bottom. Carefully pour off the liquid without shaking it up. You now have oat kvass and its concentrate (the settled sediment). Izotov's kissel needs both. Keep them cold and dark, or they'll spoil. To make the kissel, combine them in a ratio of 3 tablespoons of concentrate to 1 cup of kvass. Pour into a saucepan and bring to a boil, stirring with a spoon. Keep cooking until the liquid thickens. How you flavor it from there is up to you.
Caloric content of the products possible in the composition of the dish
- Kefir fat - 62 kcal/100g
- Kefir of 1% fat content - 38 kcal/100g
- Low-fat kefir - 30 kcal/100g
- Kefir 'doctor beefy' 1,8% fat content - 45 kcal/100g
- Kefir 2.5% fat content - 53 kcal/100g
- Bread 'darnitsky' - 206 kcal/100g
- Premium wheat flour bread - 254 kcal/100g
- Wheat flour bread of the 1st grade - 226 kcal/100g
- Wheat flour bread of 2 grades - 220 kcal/100g
- Wheat bread made from coarse flour - 250 kcal/100g
- Rye bread from floured flour - 189 kcal/100g
- Rye bread from wallpaper flour - 181 kcal/100g
- Protein bran bread - 182 kcal/100g
- Wheat protein bread - 242 kcal/100g
- Grain bread - 231 kcal/100g
- Bread 'doctor' - 232 kcal/100g
- Bread 'Orlovsky' - 211 kcal/100g
- Ukrainian bread - 213 kcal/100g
- Simple loaf - 248 kcal/100g
- Loaf of premium flour - 265 kcal/100g
- City rolls made of grade I flour - 254 kcal/100g
- City bun - 261 kcal/100g
- Sweet bun - 252 kcal/100g
- Simple steering wheels - 336 kcal/100g
- Bread - 254 kcal/100g
- Water - 0 kcal/100g
- Oat flakes - 305 kcal/100g
- Raw Hercules - 390 kcal/100g
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