Kissel from oat flakes is familiar to the majority since childhood, when caring grandmothers spoiled their grandchildren with this drink. The thick oatmeal on oat basis is not only tasty, in the first place it is famous for its usefulness in the fight against gastrointestinal diseases and as a dietary supplement.
Kissel from oatmeal - recipe
The recipe for the correct medical jelly is patented by Dr. Izotov and tested in practice by him, during recovery from a serious illness. The scheme of brewing flakes for such a drink is simple, but it takes time.
Ingredients:
- water 3.5 liters;
- oat flakes - 500 g;
- bifidogoogurt or kefir - 100 ml.
Preparation
Before you prepare a jelly from oat flakes, boil the harvested water and cool it until warm. Pour oat flakes with warm water, using a jar or enamelled pan as a container. Next, add yogurt or kefir, certainly with bifidobacteria in the composition - they will ensure the use of the drink. Packaging with the base of the beverage is wrapped in thick paper or a dark cloth in order to avoid getting a solar matchmaker, which prevents the vital activity of bacteria. Close the container tightly and put it in heat, but not directly to the sources of heating, because too much heat bifidobacteria can die. Leave for a couple of days and go to the two-stage filtration.
The first stage of filtration can be easily accomplished with the help of a conventional glass stopper. Simply transfer the acid mass onto the grate and allow the residues to drain without compressing the cake. After that, flake the flakes with two liters of water, already pressing down with a spoon or spatula. Then both solutions can be combined together. The resulting mixture must be settled for at least half a day. The precipitate is then carefully filtered out, and the clean liquid is placed over medium heat and cooked until thick. Ready-made kisel from oat flakes with yogurt flavored to taste and complement the oil.
Preparation of oatmeal from oatmeal with bread
As a starter, you can use not only lactic acid, but yeast bacterial cultures. Finished kissel will lightly give kvass. This drink is perfectly complemented by fresh herbs.
Ingredients:
- oatmeal - 520 g;
- water - 1,2 l;
- black bread - 25 g.
Preparation
The night before the preparation, pour the oatmeal with cold water. In the morning to the swollen oatmeal, add a slice of black bread and let the drink infuse for another couple of hours. After a while, a slice of bread is extracted from the jelly, and the oat mass is filtered through a sieve. The resulting liquid should be placed on medium heat and kept there, stirring, until thick. Finish the drink with salt and let cool.
Preparation of jelly from oatmeal with honey
Ingredients:
- oat flakes - 320 g;
- water 140 ml;
- honey - to taste.
Preparation
Pour the oatmeal into a jar and fill it with cold water. Cover the neck of the jars with gauze and leave the container with the acid base in the heat for a couple of days. When the oatmeal began to wander and produces a pleasant aroma of yeast, disclose it, and strain the filtered liquid until thick. Ready jelly can be sweetened with honey, preferably raw, in order to preserve the maximum benefit in the prepared dish. Before use, the jelly must be completely cooled, pouring it into jars and placing it in the refrigerator.