Oat jelly in the original performance is different from the usual fruit or milk drink. This is rather a basic or dessert dish, depending on the seasoned formula, and it is prepared from a special starter. In the old days it was made of pounded oats. Now for this purpose, oat flakes of oats are ideal.
In modern cooking, recipes of such oat jelly are increasingly encountered, suggesting its rapid preparation without first obtaining sourdough. Below we will consider both options and tell in detail how to properly prepare, of course, a useful oat jelly from the oatmeal. This dish excellently removes slag and has a beneficial effect on all vital functions of our body.
Rural oatmeal from water oats - recipe
Ingredients:
- purified water - 1,7 l;
- oat flakes of oats - 160 g;
- a small crust of rye bread or 50 ml of kefir;
- salt - 1 pinch.
Preparation
A real village oats jelly is prepared from a starter, which can be prepared from oats in any form. In our case, we will make it from Hercules. For this, we fall asleep in a jar of three liters, fill it with boiled slightly warm water, add crust of rye bread, or pour in kefir and leave it under room conditions for two days to wander.
After the passage of time, we filter the mass, and we sweep the swollen fermented flakes through a metal sieve and spread the resulting puree into a detached white base. Stir all the good, pour into a jar and place in the refrigerator for several hours or at night.
After this, if all the actions have been performed correctly, the contents of the can should exfoliate, separating the transparent water. After that, it must be drained carefully, leaving a ready-made, thick ferment, if possible, untouched. This thick base is the main ingredient for the preparation of authentic oat jelly from oatmeal. As a rule, it is then mixed with water in a ratio of 1: 2 or 1: 3 depending on the desired density and density, brought to a boil and seasoned to taste with salt and optionally with granulated sugar. You can also add a little vegetable or cream oil to taste.
If desired, you can weld the jelly from the starter not on water, but mix it with milk. In this case, sugar or honey is often added to the dish. You can also vary the taste by adding pieces of fruit, berries, steamed raisins or dried fruits.
How quickly to cook the oatmeal from the oat without fermentation?
Ingredients:
- pasteurized milk - 220 ml;
- oat flakes of oats - 90-100 g;
- water purified boiled - 375 ml;
- salt - 1 pinch;
- granulated sugar - to taste;
- Butter - 10 g.
Preparation
This recipe allows you to prepare a quick oat jelly from oat flakes of oatmeal, which will more likely resemble a boiled oatmeal. This useful dish is perfect for breakfast, and you can regale it
To begin with, we need to fill the oat flakes with boiled cold water and leave for a few hours. It is ideal to do this action from the evening, then in the morning we will get the required result. We merge the remainder of the liquid into a colander, and fill the swollen flakes with boiled milk and boil it, continuously stirring until thick. In the process of cooking, we season the dish, if desired, to taste with granulated sugar, add some salt and flavor it with oil. The taste of a quick oat jelly can be supplemented with jam , honey or adding pieces of fruit.