Izotov oatmeal jelly on water and kefir with bread

First of all, we need a three-liter jar. We will fill it with cold boiled water so that only a quarter of the jar space remains free. Pour oat flakes into the water, half a cup of kefir. The last in line is a rye bread. We lower one crust, and close the jar with a lid, but properly.

We keep our future jelly warm for almost two days. It is important to note that the jar should not be exposed to sunlight, otherwise fermentation will not work.

We will understand when the next stage of cooking comes, when a thin layer of foam rises on the surface of the mixture. In conditions of extreme heat, to completely ferment, the liquid in the jar is enough for one day. We have to filter out the fermented mixture.

Use a colander, placing it over the pan. We open the jar. We get rid of the soaked bread crust. Now pour the mixture from the jar into the pan through the holes of the colander. Large sediment will get stuck, and it should be washed periodically under the tap.

If you find any excess, just save it in another jar. The decanted liquid in the pan is left alone for half a day, allowing the fine sediment to settle completely at the bottom.

We pour the liquid out of the pan, and in no case do we shake it. We received oatmeal kvass and its so-called concentrate. Izotov's oatmeal jelly requires both ingredients. They need cold and darkness, otherwise they will disappear.

To prepare oatmeal jelly, you need to dilute the mixture in the proportion of 3 tablespoons of concentrate per glass of kvass. Pour it into a saucepan and bring to a boil, stirring with a spoon. Cooking continues until the liquid thickens. How to diversify the taste of jelly is up to you.