Oatmeal jelly

Cooking jelly without sourdough:

Preparing jelly from oatmeal is very simple. The water is heated to a temperature of 30-35 degrees and pre-sifted oatmeal is gradually introduced into it in small portions. During this process, the mixture should be constantly and intensively stirred, preferably with a whisk, so that lumps do not form. Leave the finished base to infuse for 12 hours, and then strain through a fine sieve, boil and pour into prepared plates / cups.

The density of jelly depends on the amount of oatmeal, and its taste can be satiated by supplementing it with sourdough, which is prepared separately.

Making sourdough:

The process of making sourdough for jelly is also extremely simple. To do this, pour half a cup of oat flour with two liters of cold boiled water, add rye breadcrumbs and leave to "ripen" for 2-3 days at room temperature. You will get a substance consisting of several layers: the upper one is transparent, then more turbid and sediment. The top layer is kvass, it needs to be drained (approximately 1/2 of the total amount). What remains will be the leaven - it needs to be filtered through a fine sieve, and stored in the refrigerator.

Before use, the starter is shaken, and for the first time introduced into the jelly in an amount not exceeding 2 tbsp. l., because it is quite acidic. Next, you will be able to independently adjust the amount of starter culture necessary for you. Sourdough jelly is also infused for 12 hours.

Ready-made jelly (with or without sourdough) is served in plates / cups with the addition of honey, jam, sugar or melted milk.

Bon appetit!