Izotov's oat kissel
Description
The drink is quick and easy to prepare. We all know how beneficial oats and oat-based dishes are. But many of us only remember the healing properties of this cereal when health problems arise. I recommend you take note of Isotov's oat kisel recipe and start taking care of your health right now. I'll tell you—serve it chilled.
Instructions
- 1
Step 1
In a 3-liter jar, mix all the ingredients. The water should be at room temperature, as should the kefir. If you have whole oat grains, you can add one or two tablespoons. Close the jar and place it in a warm, dark place for one to one and a half days to ferment. Make sure to keep the jar in a dark spot or wrap it with something to prevent light from reaching it.
- 2
Step 2
After about a day, bubbles will start to form on the surface. The mixture will separate and look roughly like this.
- 3
Step 3
If you're making the kissel in warm weather, one day is usually enough for the mixture to ferment. In winter, this process may take up to two days—but no longer! Once fermentation is complete, we need to filter the mixture. Prepare a large container to collect the strained liquid, get a colander ready, and begin.
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Step 4
Oatmeal, of course, will clog the strainer. Therefore, we will need additional cold boiled water for rinsing—up to 6 liters maximum.
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Step 5
Pour the filtered liquid into jars and leave for approximately 12–16 hours. After 15 hours, the liquid in the jar looked like this. The sediment at the bottom is exactly what we need.
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Step 6
Carefully, without shaking, pour off the liquid from the jar. You can use a straw. As a result, we obtain oat kvass and concentrate for making kissel. Store them in the refrigerator for no more than three weeks.
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Step 7
Now we proceed to prepare the kissel. It can be made using kvass, water, or a mixture of kvass and water—this depends entirely on your taste. Experiment and find your preferred version. Mix 2–3 tablespoons of the prepared concentrate with a glass of your chosen liquid. If you're using water instead of kvass, you'll need more concentrate. Place the mixture over low heat and, stirring constantly, bring it to a boil. If the kissel doesn't thicken well, you can continue cooking for a couple more minutes. That's it—your kissel is ready.