Kissel is a truly Russian and to this day a beloved product. Only until now, the recipe for jelly has changed, based on starch. And now we will introduce you to a traditional and very useful oatmeal.
How to cook a delicious oatmeal from the oatmeal?
Ingredients:
- Hercules - 1 glass;
- cream - 70 ml;
- raspberry - 1 glass;
- honey - 1 tbsp. a spoon.
Preparation
Hercules put in a container of 1 liter, top up to the top with clean cold water and leave at least 3 hours. After this time, we interrupt the mixture with a blender and strain it. Thus, we have obtained oat milk, which alone can already be consumed and it is very useful. But we add raspberries to the milk, blend again with a blender and filter again, so that the bones do not get into the jelly. You can use instead of raspberries and other berries that you like. For a more gentle and creamy taste, you can add cream and mix well. Further, the liquid jelly is cooked to a boil on a small fire, constantly interfering. When the kissel is brewed, it will look like a custard according to the consistency. Add honey, mix well, pour into molds and leave to freeze.
The recipe for cooking oatmeal from oat flakes on the water
Ingredients:
- oat flakes - 80 g;
- oat flour - 50 g;
- water - 0,5 l;
- sugar - 25 g;
- lemon - ½ pcs;
- salt - a pinch;
- butter - 50 g.
Preparation
If you do not have oatmeal flour, you can make it grinding the oats in a coffee grinder. To prepare the leaven for jelly we combine flakes, flour and water, stir, cover with a towel and leave in the warmth for the night. Filter and the resulting liquid starter. Cooking on a small fire, stirring add salt and sugar. Without stopping the stir we will bring to the density and remove from the fire. It is not necessary to boil the jelly. To taste, add the juice of half a lemon, mix it, and when serving, you can put a piece of oil on top.
How to cook oatmeal on kefir?
Ingredients:
- Hercules - 750 g;
- kefir - 1/3 cup;
Preparation
Oat flakes are lightly crushed in a coffee grinder or blender, poured into a clean three-liter bottle, it should turn out to be 1/3 of a bottle. Add kefir and top up with warm water, knead with a wooden spoon, close the lid and put in heat for 48 hours for fermentation and fermentation. After this time, the leaven separates and a sour smell appears. In the saucepan, strain the liquid and rinse the remaining mush.
Further, to prepare a new leaven instead of kefir it will be possible to use the ready ferment in the same amount.