Oatmeal jelly can be made from oatmeal, oat flour and oatmeal. How thick the jelly will be depends on the amount of flakes (flour or oatmeal) per volume of water.

Oatmeal jelly

Oatmeal jelly can be made from oatmeal, oat flour and oatmeal.How long will the jelly last? thick, depends on the amount of flakes (flour or oatmeal) per volume of water.

How long will the jelly last? sour, depends on the type of starter (rye crackers or oatmeal or no starter at all), the time that the oatmeal (oatmeal or oatmeal) will be fermented. The duration of ripening, depending on the desired result, ranges from 6 hours to 2 days.

OAT KISSEL

For 250g of oatmeal - 3 liters of water. Ripening time 12 hours.

Pour warm boiled water (30-35C) into a container (bowl). Sifting the oatmeal through a sieve, add oatmeal into the water in small doses, stirring with a whisk (whisk in the right hand, sieve with flour in the left). Leave for 12 hours. After the specified time has passed, strain through a fine sieve into a saucepan and let it boil. Pour into a mold or plate.

Kissel with oatmeal

For 1 cup of oatmeal - 1.5 liters of water. Ripening time 12 hours.

Pour warm boiled water 30-35C into the container. Pour oatmeal into the water in small doses, stirring with a whisk (as in the recipe with oatmeal jelly). Leave at room temperature for 12 hours. After the specified time has passed, strain through a fine sieve into a saucepan and let it boil. Pour the jelly into molds (or a plate).

Kissel on oatmeal

For 500g of oatmeal - 1.5 liters of water. Ripening time 12 hours.

Pour warm boiled water 30-35C into the container. Add oatmeal to water. Leave at room temperature for 12 hours. After the specified time has passed, pour through a fine sieve into a saucepan (if possible, squeeze out the flakes with a spoon) and let it boil. Pour the jelly into molds (or a plate).

Kissel poured into molds and cooled can be poured with honey, quince (or other) jam, milk (especially baked milk), cream, sour cream, or simply sprinkled with sugar.

A very healthy dish, especially with honey.

You can reduce the amount of cereal, flour or oatmeal so that the jelly is not very thick, or make it thicker by increasing the amount of oats.

Oatmeal jelly. RecipeP.F. Simonenko “Exemplary kitchen” 1892

Issue: 2f. oatmeal

Soak in the evening 2 lbs. oatmeal in water and add sourdough or a piece of black sour bread. Let it sour, and in the morning strain through a sieve into a saucepan, salt and boil until tender, stirring constantly with a spatula; pour into a deep dish or mold and cool.

Serve separately vegetable oil or almond milk.

Leaven

As a starter, you can use a handful of rye crackers or prepare oatmeal starter, which is oat kvass.

In order to prepare the starter, you need to pour 1/2 cup of oatmeal or 1 cup of oatmeal with cooled boiled water - 2 liters. Add rye crackers and leave at room temperature for 2-3 days. Then carefully drain ½ of the finished transparent kvass (you can drink it or use it for baking, just like whey is used), the rest with the oat sediment should be strained through a fine sieve and placed in the refrigerator. Shake before use.

For the first time, add no more than 1 tablespoon so that the jelly does not turn out too sour (for the first time, it is better to prepare the jelly without any starter at all, or use rye crackers in the amount of 1 handful as a starter).If rye crackers are used as a starter, then the rye crackers must be removed before straining through a sieve. Cooking with

For a long time, no one has doubted the enormous benefits of oatmeal. But the healing properties of jelly prepared from them are not known to many. This unfairly forgotten Slavic dish has an excellent taste and, thanks to its rich beneficial composition, has a very beneficial effect on our body.

We remind you how to make oatmeal jelly using our simple and affordable recipes.

Recipe for making oatmeal jelly from oat flakes

Kitchen appliances: blender or coffee grinder; fine sieve; wooden spatula; cutlery set; glass or container up to 250 ml; large glass container with lid; stainless steel saucepan or ladle; small bowl for serving.

Ingredients

How to choose the right ingredients

• An important requirement when choosing the main elements for preparing this dish will be the use of the most ordinary, natural flakes as a base ingredient.
• It is oats, which have not undergone various forms of special processing, that contain the very substances, trace elements and vitamins that give the drink such beneficial healing properties.

Step-by-step preparation of oatmeal jelly from oat flakes

1. Grind the oatmeal into flour using a blender. Measure out 100 g of ground flakes with a glass and place them in a container with a volume of up to 1 liter.
2. Fill them with 800 ml of boiled or filtered water at room temperature, mix well and close with a lid.
   
   
3. Leave the mixture to ferment overnight for at least 6 hours.
   
   
4. In the morning, after thoroughly mixing the fermented mass, strain it through a sieve.
   
   
5. Wash 2 more times with a small amount of water, carefully separating the starch.
   
   
6. Place the ladle with the strained dish on the stove and cook it until the desired thickening, stirring constantly.
   
   
7. Immediately remove it from the heat when the first bubbles appear on its surface.
   
   
8. Cool and pour into portions. We diversify the serving by adding salt, honey, raisins, nuts or anything else at your discretion.
   
   

Video

From the step-by-step video you will learn how to how to cook tasty and very healthy oatmeal jelly from flakes . Regular use of this medicinal product eliminates excess weight and improves overall well-being.

Recipe for making medicinal oatmeal jelly according to Izotov’s recipe

Cooking time: fermentation for about 2 days; preparation and settling of the filtrate for about 16-17 hours.
Number of servings: 1.
Kitchenware: coffee grinder; three-liter and liter jars with lids; two deep large saucepans; colander or sieve; wooden spatula; glass or convenient container for filtered water; rubber hose; a ladle with a volume of at least 1 liter; serving dish.

Ingredients

Step-by-step preparation

1. Place 4 stacks. chopped oatmeal, 4 tbsp. l. coarse oat flakes and 100 g of kefir or curdled milk in a three-liter jar.
   
   
2. Fill the prepared mixture three-quarters full with warm water.
   
   
3. Mix thoroughly, cover with a lid and leave to ferment in a warm, dark place for 2 days.
   
   
4. After 2 days of fermentation, filter it through a colander into a large saucepan.
   
   
5. We wash the remaining mixture into a separate pan 3-4 times with 1.5 liters of cold water, thoroughly washing away the remaining starter.
   
   
6. We save the cake as a healthy addition to various dishes. Mix both filtrates together, pour into jars, cover and leave to settle for at least 16 hours. After settling, we separate the liquid fraction and concentrate for further storage in the refrigerator.
   
   
7. For final cooking of 1 serving, dissolve 4 tbsp. l. the resulting starter in 250 ml of water. Cook, stirring constantly, 2-3 minutes. until it boils.
   
   
8. After cooling, the dish is ready to be eaten as a healthy breakfast.
   
   

Video

This video contains a step-by-step master class on how to prepare healing oatmeal jelly according to Dr. Izotov’s recipe. A detailed description of its medicinal properties and valuable recommendations for its use are given.

For many, the recipe for oatmeal jelly from Hercules is often associated with the generally accepted idea of ​​​​preparing a recipe for milk jelly or a viscous delicacy made from berries and fruits.

But, as we already know, the process of preparing this ancient dish, obtained by preliminary fermentation of its components, requires additional time. The drink is very tasty and according to the suggested recipes it is very easy to prepare.

Moreover, it is much more beneficial for the body than. During the cooking process, it won’t hurt to know some nuances and recommendations:

• You need to take high-quality and most natural flakes without additives. An instant product processed at a food plant cannot be used.
• To speed up the process, it is recommended to grind them using kitchen appliances.
• If bread is needed as an additional ingredient for the preparation, then only rye bread is used.
• The water for fermentation is boiled, but cooled to the temperature of fresh milk.
• To improve the fermentation process, some recipes add ground coarse oats, kefir or sour milk.
• Fermentation should be soft and moderate, so that the drink has a slight pleasant sourness. The optimal temperature for this is 25-28 degrees.
• When cooking, the dish requires constant stirring.
• Only natural ingredients are recommended as additives: olive oil, cream, honey, raisins, jam and chopped nuts.
• The resulting kvass and the remaining cake can be used for food and baking.

How to serve a dish and with what

The resulting dish can be served hot or cold, but unlike the rainbow and bright ones - jelly made from frozen fruits and starch - our delicacy with its grayish tint is not at all pleasing to the eye. This is probably his only drawback. We urgently correct the situation by placing the jelly in cute portioned vases, and decorate with slices of ripe fruit and fresh berries.

In cafes, to give the dish a more appetizing and colorful look, many chefs add a decoction of fruits or berries during the cooking process. If the dish is prepared with milk, then for those with a sweet tooth, you can add butter, condensed milk, raisins, jam or sugar to the plate. All these delicacies can be used to diversify a dish cooked in water, unless, of course, you are against sweets.

In this case, it is poured with butter or vegetable oil, fried onions, lightly salted to taste and sprinkled with chopped nuts. Much depends on your taste and the preferences of your household.

Other possible options

Surely many of you remember that it was bought in a store, since our mothers and grandmothers often prepared it for us in childhood. However, its usefulness left much to be desired.

Although recently such dry briquettes are often used as a base ingredient for. Now we know that it is much healthier to cook apples, cherries and other fresh berries and fruits.

But still not everyone knows about the unique healing properties of this delicious drink brewed from oatmeal. And thanks to the variety of ingredients used, we are provided with a large selection of the most delicious and possible options for its preparation.

• Of these, a very popular simple and quick recipe, for the preparation of which you only need water, oatmeal and a crust of rye bread. The resulting dietary drink is often consumed for health purposes and during fasting.
• The option of preparing this drink with milk will be more nutritious and high in calories, but is no less popular among athletes and is recommended for people with prolonged physical activity.
• Regular consumption of this drink, prepared according to similar recipes, but with the addition of prunes, honey and butter, has a beneficial effect on the human stomach.
• Particular attention is paid to the rejuvenating and general strengthening recipe made from pre-sprouted oat grains.

The few simple options we have listed are perfect for inclusion in your daily healthy diet. But I would especially like to mention the preparation of Izotov’s oatmeal jelly, which is taken as the basis for many recipes. It was its author who returned the deserved attention to this drink, scientifically substantiating and securing this completely safe method of healing.

While reminding you of the recipe for this wonderful drink, we tried not to miss the most important points and nuances of its preparation. We hope that you will be interested in its unique healing capabilities and be sure to include it in your diet. We look forward to your positive feedback. If you are already a fan of this drink, then we will be happy to get acquainted with your version of its preparation.

Everyone remembers oatmeal from childhood, and many continue to eat it for breakfast every day, and rightly so! But few people know that oatmeal can be used to prepare a universal cure for all diseases - oatmeal jelly.

It has several medicinal properties:

Cleanses the body of waste and toxins;

Increases resistance to disease;

Normalizes metabolism;

Slows down the aging process;

Gives vigor and improves health;

Improves digestion;

Relieves pain, bloating, heartburn and flatulence;

Prevents exacerbations of chronic ailments.

An impressive list, and most importantly – encouraging, especially for those who have been suffering with their pancreas for years. What is it about simple oatmeal that makes jelly from it help hundreds of people cope with attacks of pancreatitis?

Oatmeal, sir!

Regular oatmeal jelly can provide our body with a whole range of vitamins, microelements and amino acids:

Vitamins A, E, K, B1, B2, B6 and PP;

Magnesium, calcium, manganese, iron, potassium and nickel;

Phosphorus, iodine, sulfur and fluorine;

Lysine, choline, tryptophan, methionine and lecithin.

Doctors recommend consuming oatmeal jelly to everyone who suffers from diseases of the kidneys, liver, gallbladder, stomach, intestines and, of course, pancreas. If you drink this jelly every day for three months, you can reduce the painful manifestations of pancreatitis to zero. Then you need to switch to a maintenance regimen: drink oatmeal jelly a couple of times a week, and the pancreas will no longer bother you.

A little history

Fermenting oats with the help of lactic acid fungi was thought of in Rus' a very long time ago. This recipe is described in Domostroy, but in general it is considered a monastery recipe. It was in monasteries that internal diseases were treated with the help of such jelly, as evidenced by entries in books of the 16th century. They called it “Russian balm”, and sometimes “spleen”, because in those days oatmeal jelly was the main and, in fact, the only cure for a diseased spleen.

Our contemporary, virologist Vladimir Kirillovich Izotov, revised and supplemented the old monastery recipe, and in 1992 patented “Doctor Izotov’s Miracle Jelly.” And to prove its high efficiency, I tested oatmeal jelly on myself for several years. The results were worth it: Dr. Izotov had a whole army of devoted followers who managed to overcome their ailments with the help of the miracle jelly.

How to treat the pancreas? History of Momotov

Doctor Izotov's experience

Vladimir Kirillovich suffered a serious illness - tick-borne encephalitis. The disease was cured, but it was replaced by a whole bunch of complications: hearing impairment, hypertension, ischemia, arrhythmia and urolithiasis. Being a man of science, Dr. Izotov first tried all the modern methods and drugs proposed by his colleagues. In his interviews, he admits that he sometimes took more than thirty medications in one day. This did not bring recovery, but it provoked a persistent drug allergy.

As they age, many people come to the conclusion that the best way to treat chronic illnesses is to turn to nature. Natural remedies and folk recipes often seem too simple, gentle, sometimes strange, and generally ineffective. But they definitely have one undeniable advantage over chemistry – safety. As for the effectiveness, you need to be patient and do not stop treatment after a couple of weeks if you do not see a radical improvement right away. Izotov’s oatmeal jelly is a vivid example of this. Everyone who strictly followed the doctor’s advice was able to improve their health. What's stopping you from doing this?

Izotov's oatmeal jelly recipe

Fermentation. Boil 3.5 liters of clean water, pour it into a five-liter glass jar and wait until it cools to a temperature of 30-40 degrees. Then add half a kilo of oatmeal, pour in half a glass of kefir and mix thoroughly. Seal the jar with a tight plastic lid, wrap it in a blanket and hide it in a dark place - let it ferment for two days. This process can be speeded up a little: grind one hundred grams of oat grains in a coffee grinder, not too finely, and pour it into a jar. You can occasionally “visit” the oatmeal jelly and check how he is doing. If the contents of the jar are separated and bubbling, then everything is going well. The jelly should not ferment for more than two days; this will only worsen its taste.

First filtering. Take a clean three-liter glass jar, a 5-liter enamel saucepan and a colander with holes no larger than two mm. If you don't have such a small colander, place sterile gauze in a large colander. Strain the oatmeal jelly into a saucepan, and transfer the dense mass remaining in the colander into a three-liter jar.

Second filtration. Add three times more boiled water to a three-liter jar with dense sediment, close the lid and shake vigorously. The resulting semi-liquid mass must be strained again through a colander into the five-liter saucepan where you have the jelly after the first filtration. The curd remaining in the colander should not be thrown away: it can be used for pancakes or given to the dogs.

Filtrate treatment. Thoroughly wash the five-liter jar in which the jelly fermented, and pour the contents of the five-liter pan into it. Re-cork and set aside in a dark place for 16-18 hours. During this time, the liquid will separate into two fractions: below there will be a white precipitate - this is the concentrate for preparing oatmeal jelly, and on top - an almost transparent liquid, let’s call it kvass. Pour the kvass into a separate container, and package the concentrate in small jars so that it can be conveniently stored in the refrigerator. It is stored for a maximum of 21 days.

Making oatmeal jelly. Pour two glasses of clean cold water into a small enamel saucepan. Add concentrate to taste: 5-10 spoons. Stirring constantly with a wooden spoon, bring the jelly to a boil and simmer over low heat to the desired consistency. It’s good to add a little salt and butter (olive, sunflower, butter - whatever you like) to the finished oatmeal jelly, and it’s best eaten with bread - very tasty!

Culinary secrets

The upper liquid, which we called kvass, can be drunk chilled as a healing drink. The taste is peculiar, but many people like it. You can also use kvass when kneading dough for baking - it works on the same principle as kefir or whey.

Not only oatmeal jelly is perfectly prepared from the concentrate. This white mass is good to add to sauces and stews: firstly, it produces an interesting taste, and secondly, the concentrate acts as a thickener. If you overdo it with water while cooking, this is a great saver.

Oat concentrate serves as an excellent base for pureed soups. Having an immersion blender, you can prepare real “haute cuisine” from ordinary boiled vegetables, butter and this wonderful concentrate. Try making pumpkin soup with processed cheese or cream of mushroom soup - you'll lick your fingers!

There is another recipe for oatmeal jelly, proposed by Dr. Momotov, who, by the way, suffered from pancreatitis until he began treatment using his own method. The cooking process is a little simpler, the taste is different, and there are fundamental differences in the recipes.

So, we need:

Small oat flakes – 300 grams;

Large oat flakes - 4 tablespoons;

Bio-kefir – a third of a glass.

Fermentation. Place all ingredients in a clean three-liter jar, fill with warm water to the top, mix carefully with a wooden spoon, seal with a plastic lid, wrap and hide in a dark place for two days, as in the previous recipe.

First filtering. Strain the fermented mixture through a fine sieve - you will get about two liters of liquid. Pour it into jars and put it in the refrigerator. This is a mixture with high acidity.

Second filtration. The contents of the sieve should be washed in two liters of warm boiled water and also poured into jars for convenient storage in the refrigerator. This is a mixture with low acidity.

Preparing jelly. You probably already guessed the essence of Dr. Momotov’s technique. People with peptic ulcers and high acidity are recommended to cook oatmeal jelly from a mixture of the second filtration, and those with low acidity - from the first. In both cases, the mixture from the cans is simply brought to a boil and reduced over low heat while constantly stirring with a wooden spoon. You need to drink this jelly several times a day, in small sips, half a glass. If you have normal stomach acidity, you can simply mix the first and second filtrate.

Video recipe for oatmeal jelly

A short recipe for oatmeal jelly

Detailed recipe for oatmeal jelly

Part 1 - basic recipe:

Part 2 - cooking jelly for breakfast (optional):

Part 3 - explanations:

Izotov's jelly and Momotov's jelly: differences and advantages

At first glance, Momotov’s oatmeal jelly recipe seems more advantageous, because it makes it possible to treat pancreatitis and other diseases of the digestive system, taking into account such an important indicator as acidity. It should also be noted that the technology for preparing jelly proposed by Dr. Momotov is more economical: it even uses sediment. But from this advantage comes the main disadvantage - because of the sediment, Momotov’s oatmeal jelly tastes more sour.

Izotov’s recipe is more complicated, but not much. Vladimir Kirillovich’s methodology has many more adherents.

Here's what they say to support their choice:

Izotov’s oatmeal jelly is very pleasant and delicate in taste, somewhat reminiscent of children’s cottage cheese, only unsweetened;

A small portion of this jelly simply “like a hand” relieves pain and discomfort in the stomach: everything inside calms down, nothing boils, and does not prick anywhere;

Top transparent whey (kvass) is a powerful detoxifier of the body, excellent in helping to cope with food or alcohol poisoning.

To decide whose method of preparing healing oatmeal jelly is best for you, it’s probably best to test both. If both jelly seems pleasant to you and easy to prepare, try to determine from your inner feelings which one helps better.

We urge you not to expect a miracle from treating pancreatitis with oatmeal jelly. This is a long process, but the disease did not overtake you overnight. For example, Dr. Izotov has been using oatmeal jelly, prepared according to his own patented recipe, for eight years in a row, and claims that over the years he has literally become a different person. But he is no longer thirty years old. But many of Dr. Izotov’s patients, especially the elderly, note incredible changes in themselves: a surge of vigor and vitality, the attenuation of chronic ailments, normalization of blood pressure and sleep, lightness throughout the body and a feeling of comfort in the stomach. Try this simple, safe and effective treatment method!

Oatmeal jelly attracts not only its nutritional value and delicate taste, but also its high content of vitamins and valuable substances. It is oatmeal jelly that becomes an excellent remedy for restoring the normal state of sick, exhausted and weakened people. It helps stimulate metabolic processes, supplies the body with vitamins A, B and E. By taking the drink regularly, you can significantly reduce the risk of cancer, cleanse the kidneys and pancreas, and improve the circulatory system. Oatmeal jelly has a beneficial effect on the condition of the skin, hair, bones, and allows you to provide a good emotional background. For peptic ulcers of the intestines, stomach, esophagus, gastritis, this jelly is also irreplaceable.

Its ability to strengthen the immune system also plays an important role. It’s great if you regularly take delicious oatmeal jelly, strengthening your body. It has an enveloping, anti-inflammatory effect. It is important to know how to cook oatmeal jelly correctly so that the drink not only tastes good, but is also healthy.

Important points
Remember a few points. These tips will help you make really healthy jelly, a real nutritious drink with many beneficial properties.

• Oatmeal. Use only natural ground oatmeal and oat flakes. There is no need to take instant flakes, since they will not ferment properly and will not give you the full range of useful substances.
  
• Dishes. Wash dishes thoroughly. You don’t need to wipe it off at all, but only dry it before preparing the jelly. To prepare the starter and infuse the mixture, you will need a glass jar or ceramic container. It is also advisable to cook jelly in a ceramic pan.
  
• Kefir. For fermentation, use bifidok or kefir. Give preference to natural products. They should not contain additives, dyes, or berry fillers.
  
• Light. It is important to seal the jar with the fermentation mixture tightly. Such a mass reacts poorly to sunlight. It is advisable to take paper, thick opaque fabric. Wrap the container as best as possible and place it in a dark place.
  
• Warm. Of course, the place for fermentation of the mixture must be warm enough. However, trying to overheat the starter artificially is also not worth it. Do not place the can near the radiator of the heating system or stove. All processes should occur naturally.
  
• Supplements. You can add jam, cinnamon, a little sugar, and salt to oatmeal jelly. But all these ingredients need to be used when your jelly is already cooked. Do not add anything to the pan during cooking.
  

Follow the recommendations if you want a truly useful product.

Preparing oatmeal jelly. Fermentation
The first stage of preparing oatmeal jelly is fermentation. Follow the algorithm.

1. Take a ceramic pan or dishes with a well-enameled surface.
   
2. Boil 3.5 liters of water in a saucepan. Cool the liquid to room temperature.
   
3. Take 500 grams of oatmeal and flakes. Place them in a five-liter jar or your saucepan.
   
4. Pour cooled water over the oatmeal.
   
5. Pour 100 ml of kefir into the resulting mixture.
   
6. Close the container tightly with a lid, wrap it in paper or cloth.
   
7. Place the container with your mixture in a warm, dark place. The mixture should remain there for two days.
   

Filtration
When your mass has already stood in the designated place for two days, you need to start filtering it.

• You will need a regular colander. You need to carefully throw the resulting mass into it. First, express the liquid without squeezing.
  
• Rinse the remaining mixture in the colander two or three more times with cold water. Gently squeeze out the pulp while rinsing.
  
• Save all liquid obtained from rinsing.
  
• There is no need to rinse the oatmeal many times so that the jelly is not too liquid.
  
• You can combine the liquid obtained from washing the mass. This is your semi-finished product for making jelly.
  

Cooking oatmeal jelly
First, take your liquid left over from rinsing the oatmeal. It needs to be left for 10-12 hours so that it settles well. A cloudy precipitate will form that must be separated. It is better to use a special siphon tube for this.

The sediment will be useful for making jelly in the future. This is a concentrate and can be stored for approximately 3 weeks. If you decide to cook jelly using this concentrate, you will only need to add 5-10 tablespoons of concentrate to 500 ml of water.

To cook oatmeal jelly from the resulting liquid, simply place it on the stove and simmer over low heat until the mixture begins to thicken. When the jelly has cooled, it will be ready to eat.

Please note: it is advisable to drink the jelly immediately. He's really very helpful. From the concentrate you can prepare a delicious drink several times. You can make it less thick, then the concentrate will be enough for a larger number of servings. An excellent option is to use this jelly at least 2-3 times a week. It will allow you to significantly strengthen your body, improve the condition of your immune system, and make your skin and hair more beautiful.

Secrets of delicious oatmeal jelly
You will be able to prepare oatmeal jelly with an interesting bouquet of flavors and choose your favorite option from those presented. Various additives can be used. For example, children will not like classic oatmeal jelly without any additions; lovers of strong flavors and smells will also not appreciate traditional jelly with a delicate taste. The best way out is to make the taste of the jelly more rich. Remember: additional ingredients must be added after preparing the jelly.

• Berries. You can add whole berries to oatmeal jelly. Cherries, strawberries and wild strawberries go well with it.
  
• Plum. Oatmeal jelly with plums has an original taste. It is advisable to pre-soak the plums in water with sugar. You can also add a little cream.
  
• Cinnamon. Try using cinnamon, salt and sugar. Add everything to taste, but try not to put too much cinnamon, since in this case it is very easy to spoil the impression of oatmeal jelly. You just won't feel its subtle taste.
  
• Condensed milk. Children will definitely love oatmeal jelly with condensed milk. Two tablespoons of condensed milk is enough for a plate of jelly. Add a little sugar, you can use cream.
  
• Milk and cream. When the jelly has not yet completely cooled, you can supplement it with low-fat cream and whole milk. Pour the milk into the jelly carefully, be sure to mix the drink thoroughly.
  

Come up with your own recipes, try different additives. The main thing is to prepare oatmeal jelly correctly. It will give you many useful substances and will delight you with its delicate taste.

According to doctors, one of the causes of some ailments, poor health, and deterioration in the appearance of skin and hair is a lack of vitamins. You can replenish your reserves of useful substances by taking, but this method has a big drawback: the body poorly absorbs vitamins that do not come from foods. Nutritionists believe that the body absorbs vitamins contained in foods and drinks much better. Oatmeal jelly contains many substances and microelements necessary for human health. Want to know how this drink is prepared?

The benefits of oatmeal jelly for human health

Oatmeal jelly in its composition and preparation principle is very different from the usual sweet drink containing berries and fruits. To prepare jelly, crushed oat grains are used, and the oats must be fermented. The fat content in an oat drink does not exceed 7%, but it contains much more protein - up to 20%, so the drink is successfully used for weight loss. Oatmeal jelly also has the following beneficial properties:

• The drink contains a high content of substances beneficial to the body - vitamins and microelements that improve the appearance of hair and skin. The vitamins contained in oatmeal jelly will have a strengthening effect on the body, which helps cure diseases of the heart and blood vessels.
• Regular consumption of oatmeal-based jelly improves the functioning of the stomach and intestines. This drink is recommended for people suffering from ulcers, gastritis, and other diseases of the stomach and intestines.
• Oat-based jelly helps normalize blood composition and eliminates hormonal imbalance.
• Oatmeal jelly is recommended for people who want to consume it.
• It has been proven that oatmeal drink helps cleanse the body.

How to cook oatmeal jelly correctly - recipes with photos

To ensure that oat-based jelly does not lose its healing properties, it should be prepared correctly. To prepare a drink according to the classic recipe, it takes some time: it is necessary for the liquid to ferment. Even a novice cook can handle preparing this healing drink; you just need to follow all the instructions in the original recipes.

From oatmeal with milk

We will need:

• oatmeal (flakes) – 100 g;
• milk – 0.4 liters;
• sugar – 40 g;
• starch – 20 g;
• vanillin.

Preparation:

1. Heat the milk to 40 degrees, pour the milk over the cereal, leave for a quarter of an hour to swell.
2. Strain the oats using cheesecloth so that there is no liquid left in the cereal.
3. Divide the liquid into two parts, dilute the starch in one of them.
4. Put the second part of the milk on the fire, add sugar and vanillin.
5. After boiling, add milk and starch and stir.
6. Bring the drink to a boil, reduce heat, and cook until it becomes a jelly.

An old recipe for jelly on water

We will need:

• water – 1 l;
• dry black bread – 50 g;
• salt.

Preparation:

1. Pour water over the cereal and bread and leave for 2-3 days to swell. The oat mass must be stirred every 5-6 hours.
2. Strain, squeeze out the liquid mass through a double layer of gauze.
3. Boil and salt the jelly.
4. Cook over low heat until the jelly becomes thick.

How to cook it in a slow cooker?

We will need:

• oatmeal (flakes) – 0.3 kg;
• water – 1 l;
• zest of one lemon.

Preparation:

1. Pour water over oats and leave for 10 hours.
2. Squeeze the oat mixture through a double layer of gauze and pour the liquid into the multicooker bowl.
3. Turn on the “Baking” mode and cook until the jelly becomes thick.
4. The drink is served hot or cold: whichever you prefer.

Video recipe for making jelly with kefir

The drink based on oats and kefir has excellent taste and health benefits. It is quite simple to prepare, but some housewives find it more convenient to master a new recipe, focusing on video instructions, which tell in detail about all the intricacies of preparing a dish or drink. After watching the video, even a novice cook will gain the skill of preparing oatmeal jelly with kefir, and will be able to prepare the drink on his own.

How to prepare medicinal jelly

To treat some ailments, it is not necessary to go to the pharmacy and buy expensive medicines: a drink made from oats, prepared according to the recipes of Momotov, Bolotov, Izotov, can improve the functioning of the stomach and intestines, normalize the functioning of the heart, etc. The drink is especially useful for the pancreas, liver and gallbladder.

For pancreatitis - Momotov's recipe

We will need:

• kefir – 0.1 l;
• boiled chilled water – 4.5 l;

Preparation (prepare within three days):

The first day

1. Pour the cereal into a 3-liter jar, fill it with water (2.5 l) and kefir.

Second day

1. Strain the liquid through a double layer of gauze. You will not need fluid to treat pancreatitis.
2. Rinse the flakes in two liters of water, drain the liquid into a 2-liter jar.
3. Place the jar in a warm place for 20-40 hours.

Day three

1. The contents of a two-liter jar will be sediment (concentrate) and liquid, which must be carefully drained.
2. Carefully collect the concentrate and pour it into a separate container.
3. Boil 0.2 liters of water.
4. Dilute 50 grams of concentrate in a small amount of water, add this liquid to boiling water.
5. Stir and bring to a boil.

For stomach ulcers - Izotov’s recipe

We will need:

• oatmeal (flakes) – 0.5 kg;
• kefir – 0.1 l;
• rye bread – 50 g;
• boiled chilled water – 6 l;

Preparation:

1. Pour cereal and bread into a 3-liter jar, pour these ingredients with water (3 liters) and kefir.
2. Mix the ingredients, close the jar with a lid or a rubber glove (whichever is preferable).
3. Place the jar in a warm place for 20-40 hours.
4. Strain the liquid into a saucepan with a capacity of at least 6 liters.
5. Rinse the flakes with water (3 liters).
6. Leave the resulting mixture (2 three-liter jars) for 12-16 hours.
7. After this period, drain the liquid (kvass) so as not to stir up the sediment (concentrate). These ingredients must be stored in the refrigerator or a cool place, and jelly must be prepared from them in the required quantities.
8. Next you need to prepare the jelly. Two tablespoons of concentrate should be mixed with 0.25 liters of kvass.
9. Bring this mixture to a boil.
10. After boiling, reduce heat and cook until thickened.
11. Drink several sips throughout the day.

How is rolled oatmeal jelly useful for weight loss?

For two main reasons: it does not contain a large amount of fat, but it is rich in proteins, vitamins and other substances beneficial to the body. The calorie content of jelly is low and it goes well with many diets. The benefit of a thick drink made from oatmeal also lies in the fact that the flakes are rich in fiber, which promotes rapid loss of extra pounds.

Harm and contraindications

A drink based on oat grains (flakes) does not contain any harmful substances that can harm health, even if consumed in large quantities. On the contrary, oatmeal, kefir and water are substances and products necessary for the functioning of the body. The only thing you should be wary of is excessive consumption of oat jelly: if you overeat, there is a chance that you will have a stomach ache for several hours.