Old Russian Fermented Oat Jelly Drink (Oat Kissel)

What you need

• 200 g (2 cups) oat flour, or rolled oats ground to a fine flour
• 1 l (4 cups) warm water, about 30 °C (86 °F)
• 1 pinch active dry yeast, about 1 g
• 1 pinch salt
• 4 tbsp honey, for serving
• 200 ml (3/4 cup) cold milk, for serving, optional

Method

Restated from the original video

1. 1

   Put the oat flour in a large glass jar or bowl and pour in the warm water.

2. 2

   Sprinkle in the yeast and stir until no dry lumps remain.

3. 3

   Cover loosely with a cloth and leave at room temperature for about 12 hours, until the mixture smells pleasantly sour and a milky liquid has separated from the sediment.

4. 4

   Stir well and pour the mixture through a fine sieve into a saucepan, pressing the solids with a spoon. Discard the bran left in the sieve.

5. 5

   Set the pan over low heat and bring to a gentle simmer, stirring all the time.

6. 6

   Add the salt. Keep stirring until the liquid thickens to the texture of thin pudding and turns translucent, 8-10 min.

7. 7

   Pour into a wet bowl or individual glasses and cool, then chill for at least 2 hours until it sets to a soft jelly.

8. 8

   Serve cold, drizzled with honey and with cold milk poured around it if you like.

Imported from maggi.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.