Ingredients:
● oat flakes “Hercules”,
● water,
● rye bread
● kefir (½ Cup).
Cooking
Fill the 3-liter jar half rolled oats and fill to the top with chilled boiled water.
Add a piece of rye bread or half a Cup of kefir and leave for two days for fermentation.
Then percolate the mixture, squeeze out the flakes through cheesecloth, wash them several times with boiled water, drain all the liquid in a 5 litre pot. Let it settle for another 10-12 hours. There will be two layers in the pot. Carefully pour off the top one, and the remaining sediment (500-600 ml) put in refrigerator (can be kept for about a week). A few tablespoons of this concentrate stir in 0.5 l cold water and cook on a low heat, stir constsntly. Cook to a boil, as a kissel. At the end add salt, butter. Jour can be seasoned with fried onions or sugar with butter. Eat warm.
Where to enjoy
The farmstead “On Zarechnaya street”
Palmarum Alla
+375 (29) 793-31-91
dershovo@rambler.ru
Brest region, Kobrin R-n, village of Peski-1, ul. Zarechnaya, d. 8
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