Oatmeal jelly according to the old recipe.
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Rinse oats, soak overnight. Rinse again and dry in the oven at 70 degrees, with the door ajar, stirring occasionally. Grind oats in a meat grinder. Sift the mass through a fine sieve.
We get flour and husk.
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10 tablespoons husks per 1 liter of water
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We send the husk into the water and cook for 5-7 minutes.
We filter through cheesecloth.
Add flour and cook for 2-3 minutes. Strain again through a sieve, cool and you can drink!
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*** For 1 liter of water, I take 10 tbsp. l oats. I grind, sift. I boil the husk, then filter it. And I mix the remaining flour with a small amount of broth or water so that there are no lumps. I pour it into the broth and boil it for a short time. Strained husk, throw it away. Since if you grind with a blender, the husk turns out to be sharp. Better with a meat grinder. In general, lately, I do not sift. I just grind, count 8-10 tablespoons of the ground mass per liter of water and boil it. And then I filter and insist a little. But this is to make it faster. And in the video it is the original recipe. Try this and that. And the amount of oats can also be adjusted, from 5-10 spoons. Will be either very thick or thinner
Bon Appetit!
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