Ozdorovitelno-prophylactic oat jelly: the recipe of preparation

Often, we stop drinking kissels when we leave the walls of the kindergarten, and, despite the fact that berry jelly is made for children, very few people remember them with a kind word - the image of a lumpy liquid wrapped in a film that is not I want to.

And, nevertheless, a well-prepared jelly is a very useful drink, and especially oatmeal jelly, the recipe of which I'm going to tell you - it's just a balm for the whole organism and to drink (and more correctly to say "is", since it turns out to be thick enough, and Often it is necessary to eat it with a spoon) such a kissel is desirable in the morning, so that it is easy to start the entire digestive system. By the way, it allows you to alleviate the condition with very many diseases, not only gastrointestinal, but also just as delicious and easy (but not basic) breakfast. In an hour you, of course, want to eat something more important.

About this oatmeal, I learned from one newspaper, and at first my mom became interested in it, since before that I had heard a lot about oats jelly in conversations , I just did not know the recipe. And when the newspaper read the reviews, they decided to try to cook, and to this day with pleasure do.

So, oatmeal jelly is a recipe for cooking

To cook jelly, or rather say? Half a kilo of kefir, 2 tablespoons of sugar (about 50-400 grams), half a cup of kefir, 2 tablespoons of sugar Sand and ordinary water (only not cold, but room or slightly warmer than the temperature), you can not boiled, but passed through a filter or at least stagnated. We always have a container with water at home, it stands up.

Hercules fall asleep in a three-liter glass jar, we also add kefir with sugar, top up the cans with water (or slightly above the "shoulders", if the cereal packing was 380 grams), mix everything and cover it with gauze and leave it at room temperature for about 24 hours. When the house is very warm, then less time is required for the leaven to "ripen." I, for example, put the leaven on a Friday or Saturday late in the evening (hours at 17-18) so that the next morning (at 10 o'clock) get a ready-made semi-finished product, and then grabs it for a whole week, so it's not too difficult to port From strength 15-20 minutes once a week, to prepare such a preparation.

It is easy to check the ferment's readiness. As soon as the verruca water became slightly sour, it means it's ready. Stir well, take a colander (or sieve) and drain this water into a container through it, wait until all of the swollen cereal comes off, and pour this turbid water into the same 3-liter jar, rinsing it beforehand.

Swollen Hercules should be washed in a colander with a liter of clean water, but also above some capacity, leave to settle for 15-20 minutes, then top the drain, and that settled on the bottom, pour to the bulk in a 3-liter jar . This is the basis for the future of jelly.

Keep the jar with the workpiece in the refrigerator, pouring yourself a serving every morning, after you mix the contents. And then the cast portion should be cooked in a saucepan or scoop, to whom it is convenient. Bring the mixture to a boil, stirring it as soon as it boils, mark it for 20 seconds (just count up to 20) and continue stirring, boil the jelly, immediately remove from heat, add salt to taste, add sugar or honey and a little butter or vegetable oil . It's all ready to goosefish! If there were a lot of cereals, it turns out like jelly, and if less - then a drinking option, as you like.

And Herculean cake, which remained after washing, we usually go to pancakes. So everything goes into action.

Try and you make such oatmeal jelly, recipe, the right word, uncomplicated, but your body will necessarily tell you for it "thank you"!