ReceptnaptárOat kisel (fermented oat jelly) with milk
Oat kisel is the oldest kind of kisel in Russian cooking, a jelly-like, tangy dish and drink made from fermented oats. In the past it was the basis of the village table in Lent. Healthy, light, nourishing.
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Method
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- Mix the oats with the water and kefir, cover and ferment at room temperature for 12 hours.
- Next day strain the mixture, pressing it out.
- Bring the strained liquid to the boil over low heat, stirring.
- Cook for 5-7 minutes until thick.
- Season with salt and cool until it sets to a jelly-like consistency.
- Serve with milk, honey or jam.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The fermentation gives the tang, so do not shorten it.
- Stir continuously while cooking.
- It sets to a jelly when chilled.
Frequently asked questions
What is kisel?
A fruit or grain jelly that is a traditional Russian drink and dessert.
How long does it keep?
3 days in the fridge.
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- Shchi (Russian cabbage soup)
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