#jelly #oatmeal #propernutrition
INGREDIENTS
Oat flakes-400 g
Kefir or yogurt-100 g
Oat grains-5 tbsp.
1. Grind the oat grains in a coffee grinder and pour them into the jar, add the oat flakes, pour 1 liter of warm, purified water, mix, add kefir or yogurt, pour water to the shoulders of the jar and mix again.
2. Cover the jar with a towel and put it in a dark place for 1.5-2 days, if the oatmeal has risen, it means that the fermentation process is going well, but it is not necessary to overexpose the starter, since it will turn out tasteless and quickly deteriorate.
3.After the starter has fermented enough, mix all the contents of the jar and filter the filtrate through a colander, or better through a sieve. Pour it into a 3-liter jar. This filtrate is highly acidic.
4. Next, wash the oatmeal twice, three liters of water and pour into a clean 3-liter jar. You will get a low-acidity filtrate.
5. The obtained filtrates to put in 18 hours in a dark place. Then drain the oatmeal kvass from the jars that formed on top, and pour the sediment into one container. As a result, you will get about 800 g of ready-made jelly concentrate, you need to store it in the refrigerator for no more than 10 days.
6. Cook the final product from the concentrate: pour 350 ml of water into a saucepan and put on medium heat, dilute 2 tablespoons of the concentrate in 100 ml of water, stir well. After boiling the water, add the diluted concentrate to the pan and bring it to a boil, stirring constantly.
Use oatmeal jelly is best in the morning or during the day. It has long established itself as an effective folk remedy for the treatment of many diseases, especially diseases of the gastrointestinal tract. Drink with pleasure and be healthy!