Oatmeal jelly by Molokhovets
"To make oatmeal jelly whiter - it is made from cereals, not flour. To make cereals, you need to dry the oats, then grind it in a wooden mortar, blow dust off it with fur ..." The words of an old recipe from the book of Elena Molokhovets sound like music, and repeating it is not so difficult.
Ingredients
Servings 4- 4 cups oatmeal
- 8 glasses of water
- 1 slice rye bread (optional)
Cooking
Step 1
Pour oatmeal with water. Put in a warm dark place. To speed up the process of "ripening" of jelly, add a crust of rye bread to the grits. Leave to settle until the evening (about 12 hours).
Step 2
Loosen the swollen groats well, and then strain through a sieve, squeezing out the oatmeal husks. "What flows through the sieve is called a tsezh."
Step 3
Boil the resulting oatmeal liquid in a saucepan, stirring constantly. Bring to a boil several times, removing from heat and cooling slightly each time. If you want to get a more liquid jelly, add 1-2 cups of water to the liquid, then boil.