Milk river, jelly banks (jelly from oat milk with milk)

Milk river, jelly banks (jelly from oat milk with milk)

Category: Healthy eating

Kitchen: Russian

Ingredients
Oat flakes	200gr
Water	1350mg
Milk

Cooking method

• “Rivers of milk and jelly banks” is one of the most popular Russian expressions. It is a symbol of a carefree and free life, inexhaustible material wealth and prosperity. This expression is familiar to us from the fairy tale "Geese-Swans", it can also be found in "The Tale of the Tsar Peas": and fried partridges flew through the fields, at that time there was a king named Pea. "
• It is believed that rivers of milk came into Russian fairy tales from the Bible: rivers with milk and honey turned into rivers of milk with jelly banks. But why exactly jelly?
• Kissel with milk was a delicacy in Russia - one of the favorite festive dishes. Kissel, drenched in milk, testified to the well-being of the peasant house. It should be emphasized that this jelly was prepared from oats. That is, thick oatmeal jelly with milk is nothing more than milk and bread - the traditional foundation of family well-being.
• It would be milk and bread - everything else will follow.
• Source: omoloke.com
• The basis for making oat milk for jelly was the mistletoe recipe, thanks to her !!
• The amount of oatmeal was changed, I took them 200g so that the jelly was thick and trembling.
• So, in the evening, pour 200g of oatmeal with 1350 ml of water.
• 
• Leave it to infuse overnight. The next day, grind the swollen flakes with an immersion blender.
• We filter it, we get oat milk.
• 
• Remains somewhere two tablespoons of cake.
• Pour milk into a saucepan, put on low heat. Cook with continuous stirring until thickened.
• Pour the finished jelly into a glass dish. When it cools down, you can turn the frozen jelly onto a plate and cut on it.
• 
• The kissel turns out to be dense enough to be cut into pieces.
• Put the jelly on plates, fill it with warm, whipped milk. Pour a couple of spoons of honey on top and enjoy the taste !!!
• This is delicious. You can sprinkle with sugar, you can put jam.
• On the advice from the forum, I put some hot jelly aside, butter on top, it was so delicious !!
• 
• Milk for pouring can be taken both cold and warmed up with foam. You can add different fillers to milk, made with a banana in a blender, it turned out very interesting.
• Bon Appetit!!!!!!!!

Note

I dreamed of such a dish from childhood for a long time, I repeated it, very happy !!

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But I didn't succeed ... Or rather, I probably ruined myself. The kissel was boiled thick and made me happy. But I decided to add honey when I removed it from the stove so that my boys could eat, because they wouldn’t eat such a bland, no matter what they poured, it was checked. And my jelly began to look like mashed oatmeal porridge of medium density. It's a shame. In the next. just try to put sugar during cooking.

First you need to cool it so that it grabs, then you can cut it. This morning I warmed up the remnants of another jelly in the microwave, kept it in shape, poured it with honey and had breakfast.
And if it's hot, then the honey melts, that's why it happened.

So I say that it is my own fault. And if you add sugar while cooking jelly?

It also may not freeze, it is better not to add anything, and then sprinkle and water. I already wrote that I warm it up in the morning, then sprinkle it with either honey or sugar. Or I put butter on top of a preheated place, as it melts, it's hot after the microwave, just a little sugar, or without it at all, it's very tasty.
And satisfying, I don't feel like eating for a long time.

My boys won't eat that! They will lick everything from above, and leave the most useful, since the jelly has absolutely no taste! I myself understand that this is necessary, but you cannot prove it to them ...

I made this jelly the other day, I was very interested in the recipe. The kissel thickened perfectly, but did not like the taste. They could eat only with milk and jam. The oatmeal tasted strange. It is clear that there is no salt or sugar, but I wanted some more delicate taste. In any case, thanks for the recipe, I love experiments.

I cook oatmeal jelly differently. I fill the flakes with water, put dry yeast and a little sugar for fermentation and a slice of black bread. All this costs and the shell gradually departs, it is necessary to stir sometimes. It turns out milk with a sour taste. It is necessary to strain only to separate the cake. I put it on a quiet fire and stir constantly. Before cooking, I add a little salt and even sugar if not enough. How it thickens. I pour it into a greased bowl and when it cools down a little in the refrigerator I will hold it. Then it is cut with a knife well! My son loves this jelly with milk or cold sweet tea. But this is not for everybody. Our grandmother often cooked such jelly for us when we came to her in the summer for the holidays.

[velli]

We have oatmeal jelly with milk a frequent guest and we make it according to our great-grandmother's recipe, almost like velli, only without yeast; oatmeal, water and a crust of black bread stand in a warm place for 2-3 days until it picks up the necessary acid from fermentation. Then it leans back onto cheesecloth and squeezes out. A little salt is added to oatmeal water and as much sugar as anyone likes (I don't put much sugar because I like to sprinkle jelly with sugar and pour milk) and you can cook over high heat, only constantly stirring well with a spoon, especially along the bottom and at the walls ( we have a special luminous pan for jelly). Then in the molds, allow to cool and you can cut and eat. Oatmeal jelly that fermented has a different taste - it is more pleasant, but while you cook children and especially impressionable ones you need to expel from the kitchen, or even better to take a walk out of the house, the smell is strange to say the least

I love oatmeal, but I have never tried oatmeal jelly in my life ...
I made a preparation for tomorrow. I will cook, try

[Lerele]

Lerele-Ira, I'm going with jelly

I did it for the first time and ate this jelly for the first time too. With the first portion I understood almost nothing, but more "like" than "dislike".
I'm sure I'll cook some more. Only I don’t know yet, whether it’s because of the usefulness, or is it a case of lyuboFFF
There is one more portion in the fridge for a repeat and final verdict.
Ate with condensed milk and red currants. Some more pictures


When cooked, it thickened and kept its shape well.




Ira, the second day I make jelly ... THANKS for the tasty treat!

[Ilmirushka]

Ilmirushka, I was not at home, I saw your jelly from the phone, I just wanted horror, now I’ll go put myself, otherwise I want to, that's how I saw it, so I came home with a Wishlist.
I really like it for its tastelessness, and it's useful.

I also love oatmeal jelly, but according to the Lenhcik recipe (with a crust of black bread). I like the slightly sour taste rather than the bland taste. Recently I made one from oatmeal. I liked it too. The truth poured water and he did not keep his shape. Or maybe oatmeal has better gelling properties
I remember from my childhood how my grandmother cooked oatmeal jelly, poured it with sunflower oil and sprinkled it with sugar. Delicious!

[Arnica]

Arnica, but I did not go with sourness, I generally do not like sour, but insipid tasteless is mine.

[Arnica]

Arnica, but I didn't go with sourness, I generally don't like sour, but insipid tasteless is mine.

And to me without sourness it looks like cold porridge.
We are all different and tastes too. The main thing is that a healthy dish!

[Arnica]

Arnica, and I cook porridge without everything, that is, without sugar, and salt, if absolutely quite a bit. Yes, everyone has different tastes, it has long been said who loves melon, and who loves watermelon, and who loves pork cartilage.

I'll go and I'll make myself such a jelly
Hercules and just whole grain oatmeal I love. Mot and kissel so good

[k @ wka]

k @ wka, and I cooked: girl_haha: oo



I put it in the micra and was distracted, but it climbed
But deliciously insane, I added half a teaspoon of butter, honey to the hot jelly, and almost swallowed the bowl, the second part was cold.

Made from a liter of water and 150 grams of oatmeal

[k @ wka]

k @ wka, and I cooked: girl_haha: oo



I put it in the micra and was distracted, but it climbed
But deliciously insane, I added half a teaspoon of butter, honey to the hot jelly, and almost swallowed the bowl, the second part was cold.

Made from a liter of water and 150 grams of oatmeal

the main thing is VKUSNAAAA!

the main thing is VKUSNAAAA!

Yes, but I also had to wash it with my hands, I was afraid of sticky in the dishwasher, consider half the pleasure gone

k @ wka, and I cooked: girl_haha: oo

And I cooked
And I didn't like it. From the word at all. But!
I did everything strictly according to the recipe. Strained through a sieve. Oil cake 2 tbsp. spoons I did not work - this time! The blender seemed to grind everything too well. And almost all of the shell leaked through the sieve. Therefore, the jelly turned out with cake and not as white as in your photos, but gray in a speck
And it tastes like that in general
Not sweet, without salt, and finally not tasty at all. It turned out to be a whole kasrulka not knowing what. A thick, viscous mass, not solidified, but simply very thick.
In short, you need to throw it away, although you feel sorry for the products.
And what did I do wrong?
I ask the audience for help, so to speak

[Galina]

Galina, and set the sieve correctly, shallow side down?

Did you set the sieve correctly, shallow side down?

Sorry, I didn't understand the question
What does the shallow side mean.
I have a very ordinary sieve. Like a little colander. It's just a thick mesh
And what sieve is needed in this case?




that's it

What does the shallow side mean.
I have a very ordinary sieve. Like a little colander. It's just a thick mesh
And what sieve is needed in this case?

ahh, I didn't get it. I make in a blender-soup cooker Endever, in it the sieve has 2 types of perforation, fine and very fine. I also have no cake as such, because everything "unnecessary" remains inside the sieve and I drain only "milk".
Now about the taste. Yes, the result is a tasteless mass. But Irina wrote that if you immediately add sugar, it will not freeze, so you have to sacrifice this moment. I love oatmeal because you can give it any taste at will. I eat NOT sweet porridge. Well, jelly with berries and condensed milk.
Why didn't I freeze ... most likely I didn't cook.
I also have not very successful experience of non-solidification, but I will not write yet. If it turns out to be eliminated and I definitely understand the reason, I will tell you.
So the dish is not for everyone, we are not talking about the usefulness, everyone knows everything

So the fact of the matter is that it turned out just a viscous oatmeal, but not jelly. Add salt to it - sugar and cannot be distinguished from ordinary porridge. Is that only more homogeneous
My mother made oatmeal jelly for Christmas Eve. I loved him very much. It is such that it is fermented with a crust of bread for several days. Then I sprinkled it with sugar and ate it. I didn't like it because of the smell. It tasted nothing, but it smelled disgusting, something sour. But, this, sorry, is a subjective opinion. I don't want to offend anyone

[Galina]

Galina, porridge should not work. Did you boil it well? Stirring until thick? The drained "milk" and after boiling have a completely different consistency.

I boiled it well. She stood at the stove and interfered all the time, so as not to burn.
I still sin on a sieve. Maybe try rubbing it to the blender next time. Then only flour will be wiped, practically, and the shell will remain in the sieve. Or through cheesecloth ....

[Galina]

I still sin on a sieve. Maybe try rubbing it to the blender next time.

Galina, maybe the reason is in the water, or rather, in its temperature. The first time I filled hercules with cool water. Everything was soaked well and in the morning after the blender there was such a powdery gruel, but without the oatmeal viscosity. But the second time I decided to "show off my talent" and filled the rolled oats with not even warm, but hot water. This one did not freeze, it took shape, but when turned over on a platter, it did not spill out as a whole. And yes, it just looked like porridge from a blender. Although it thickened during cooking. If, after repeating with cold water, everything is fine, then this is the reason.

I didn't like the taste at all either. Therefore, I salted it immediately when cooking. And she ate it already frozen with hot baked milk and honey.

I didn't like the taste at all either.

so it is quite understandable how a tasteless mass can be liked! You have to understand that this is the base, the base, and the taste is made by additives at will. After all, many do not drink sweet tea, nevertheless, either refined sugar in a bite, or with candy, and this does not make the tea UNTASTY. Pancakes-pancakes are also quite acceptable without additives in the dough, but then we definitely eat them with something ...

Ladies, Ilmirushka wrote correctly, and I, too, tasteless jelly !!! Well, or practically tasteless, there is still a little oatmeal taste, a subtle hint of oatmeal.

Why not frozen, can I add some flakes ?? I ground it with my foot with a blender, and in the kitchen machine, a sieve similar to mine, there were always leftovers from a couple of tablespoons of cake.

I also did it without straining, then it looked more like porridge, I like straining more, there are no grains.

In general, such jelly is useful, and if fermented, then in general it is super useful, only I do not like sour, therefore I do not do it with fermentation.

the reason is in the water, or rather, in its temperature

Poured water at room temperature. The water was on the table in a bottle. Did not heat or cool. So it's not her reason

[k @ wka]

k @ wka, I actually poured water from the tap
Maybe some flakes are not like that ??

[Ira]

Maybe some flakes are not like that ??

Ira, maybe, of course, there is a difference in the flakes. But I did it from one pack, and the result was different. So I thought about the temperature of the water, and perhaps also the time of exposure in water ... in general, every time I did not succeed in exactly the same way.

[Ilmirushka]

Ilmirushka, well, I can't compare like that, because I don't do it in a row, but it seems to work the same way, jelly and jelly, it is always cut, hot looks like thick jelly.
If it is in the refrigerator, then it is generally strong, at home the consistency is slightly weaker.

I tried to cook oatmeal jelly, but on a whim, without a prescription.
Observation - if you add honey to hot jelly, it becomes liquid before our eyes. I will experiment further, without honey.
I didn't grind the cake, but drained it and baked waffles from it (I added an egg, a little flour and olive oil - shikardos!)
Liquid jelly (with honey) is also delicious.
I tried to ferment, something is not happy, I must try again.

I tried to cook oatmeal jelly, but on a whim, without a prescription.

Try to cook this recipe - it will definitely work

White jelly (Russian "Panna cotta") (Admin)

[Admin]

Admin, I will definitely do it with cream, I'll go and put the flakes to soak

[Lerele]

I'll go and put the flakes to soak

Lerele, waitmssssss

[Admin]

Admin, already, report tomorrow





I took the idea from Admin with cream, but did it, as in my recipe, smashed cereals in a food processor, strained it, cooked it in the microwave. Delicious with cream

[Irina]

Irina, cooked in a soy cow with whole grain oatmeal.The program includes soy milk with cereals. I added a little salt and a couple of teaspoons of sugar to 800 ml of water. Delicious! There is no cake at all. Almost froze. Thank you!

[Babushka]

Babushka, I often do it, without everything, then pour it with honey, it tastes so good to me, so delicious that I can't describe it.
And many do not like it.
But I'm glad that you liked it, it's very useful.