Emerald
Boil to thicken)) Not jelly in the literal sense (with the addition of starch), but from the resulting oat milk
Tumanchik
Quote: Emerald

Boil to thicken)) Not jelly in the literal sense (with the addition of starch), but from the resulting oat milk
interestingly I will definitely try! thanks for the advice!
mur_myau
Emerald,
Thank you! I respect oatmeal jelly, however, I make it from oatmeal. And I'll try it.

Tumanchik,
We have a dubabr, + 15-16C. An ordinary northern summer.
Tumanchik
Quote: mur_myau
Tumanchik,
We have a dubabr, + 15-16C. An ordinary northern summer.
aa, then I understand. then it may require more time!
I have already forgotten the northern climate, and when I lived with my parents for 6 years in the North - in Dudinka, Krasnoyarsk Territory.
baba nata
Tumanchik, Irisha, and how did I miss such delicious yogurt? The post ends, but I just saw. One word is Baba Nata. I will be ready for the next post, and I will treat my daughter.
Tumanchik
Quote: Baba Nata

Tumanchik, Irisha, and how did I miss such delicious yogurt? The post ends, but I just saw. One word is Baba Nata. I will be ready for the next post, and I will treat my daughter.
sorry honey, I thought you knew about him. that's why I just explained to you
baba nata
Oh, and yummy probably ...... Go buy oats or what? I will probably still have time to try.
Tumanchik
Quote: Baba Nata

Oh, and yummy probably ...... Go buy oats or what? I will probably still have time to try.
Natulya is very tasty and healthy. And here's another recipe. Anyone who observes the Fast just needs to replace the sour milk with water. It is very useful, because it also contains flaxseed flour. And it's also good to cook it from evening to morning.

Bran and dried fruit cocktail (Tumanchik)

Oat yoghurt and cocktails based on it
baba nata
Thank you, Irishka, we will try. And then somehow I don't want oatmeal anymore.
Crochet
Citizen Tumanova, go to the control room Oat yoghurt and cocktails based on it!!!

Irishka, I can not send you correspondence, what gives out:

The message could not be sent. 'Foggy' mailbox is full!

Tumanchik
Quote: Baba Nata

Thank you, Irishka, we will try. And then somehow I do not want oatmeal any more.
Tumanchik
Quote: Krosh
Irishka, I can't send you any correspondence
Innula, I'm sorry dear! I was away! Toka has appeared. I cleaned the box! Ready!
Elanna
Just a crazy recipe! It's so easy for me to "run and do" and "all ingenious is simple".
I tried somehow to make yogurt with oat milk. To be honest, not very liquid. I didn't guess that it was necessary to ferment with the thick. By the way, I want to try it on yoghurt sourdough in a yogurt maker as an option.
Thank you!
Tumanchik
Lena, you're welcome!
kvoka
It's easy to cheat some yogurt. The most delicious yogurt I've ever tasted. An honest thanks with a low bow.
600 ml. The resulting yogurt was added two bananas, two tablespoons of powdered sugar and a bag of vanillin. I cooled everything with ears from the plate if only to tear))). The middle son is delighted, the older one did not like
In another can of 600 billion 80 grams of coconut flakes, two tablespoons of powder and cinnamon sprinkled. Refrigerate. And this is such a curd, donisimo is not worth it.
Thank you.




Elder))) did not like it.
Tumanchik
kvoka, I am very glad that everything worked out! cook for health!
this is really tasty yoghurt, the main thing is not to let it get peroxidized)
kvoka
Dear Irina, let me continue the discussion on this interesting product.
I wanted to check this yogurt in SES, conduct a biological analysis and find out, so to speak, the usefulness and all the properties.The question arose to what type of product it should be attributed and according to what GOST to check, to what technical regulation it should be attributed, etc. etc. at the moment I was refused.
I ask you to help how to determine what it is and what it is eaten with :-).




And one more question.
I am now preparing it in a slow cooker, the temperature is 38 degrees for 12 hours. I mix the starter with the New Grain Milk.
Question. How to check the readiness of yogurt. When the foam disappeared, do I understand correctly?
Tumanchik
kvoka, it would be very interesting to know the results. After all, we ferment and ferment a lot of things here. and what it actually gives us - we do not know. what kind of product is an interesting question. try it with bread leaven, perhaps kvass. but still not sure ...
Well, I would define readiness all the same by taste and smell.
kvoka
Thank you, I will understand. If you have any thoughts in this direction, I will be glad to hear.

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