Oat jelly from rolled oats
Description
The recipe won't take much time. If you had a grandmother from the countryside, you probably tasted oat jelly as a child. My grandmother used to cook thick jelly, and we would pour jam over it—it was a real favorite. Nowadays, this healthy dish has become popular again, as many of us are paying attention to our health and trying to eat right. I'll tell you... The drink is ready to serve.
Instructions
- 1
Step 1
These ingredients are for the first stage.
- 2
Step 2
Place the oats in a jar with water, stir, and then press a piece of rye bread down on top.
- 3
Step 3
Cover the jar with a lid and place it in a warm, dark place for 1.5–2 days. Let it ferment and sour.
- 4
Step 4
The "raw material" for the kissel has fermented and developed a slightly sour smell. Remove the bread, and strain the rest through a fine-mesh sieve.
- 5
Step 5
We sift the oats, leaving the husks in the colander.
- 6
Step 6
This is the substance we end up with—cloudy, white, and slightly thick. If you'd like a thinner jelly, add about half a glass of water.
- 7
Step 7
And now we cook the kissel, add salt and sugar to taste, bring to a boil, and remove from heat.
- 8
Step 8
Pour into cups or place on a plate. Add either fresh berries or jam. Or just eat as is.