Oatmeal jelly Izotov
tsargrad.tv
Ingredients
- 2½ liters of water;
- 500 g oatmeal;
- 100 ml kefir.
Preparation
Fill a three-liter jar with cold boiled water.
Add oatmeal and kefir. Cover tightly with a rubber glove and place in a dark, warm place until a thin layer of foam appears. Depending on the room temperature, this will take from 24 to 48 hours. Strain the slurry and leave it for another 5 hours until a sediment appears - a concentrate. Then carefully drain the clear liquid - oatmeal kvass - into another container.
Place three tablespoons of sediment in a clean saucepan and pour in one glass of kvass. Bring to a boil, stirring constantly. Continue cooking the jelly over low heat until it thickens.
Oat concentrate can be stored in the refrigerator for up to 21 days, kvass - no more than three days.
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