Homemade Oatgurt.

 

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Funny things happen when you create something amazing by a mistake. It means that you experiment and play with all of the brilliant ideas in your head.

That´s what happens to me a lot. I play in my kitchen, I play in my life. I make everything fun, enjoyable and exciting. I am wild and I have got zillion ideas being born in my head everyday. And I hope you have as much fun as you can as well.

I had a jar of my fermented sourdough oats in a fridge. I looked at them and thought ´why not to blend them to make something utterly smooth and delicious?´. So I did. And you know what? When I tasted it, the sourness and creaminess reminded me of something. I didn´t know what that was, but all of a sudden, it came to me. Cheese and rice, it tasted  just like a yoghurt! I am not joking here, it was amazing.

So I ran to my local health food shop and bought plenty of oat groats. Not one packet, but 3 of them. I soaked them overnight, blended them the following morning and left them to ferment for days. I was impatient, but kept waiting to see what was going to come out of it. And, after 4 days of waiting, there were beautiful bubbles on top of it, it was smelling amazingly and tasted even better. And that´s exactly how I created my own yoghurt out of humble oat groats. True story.

Btw, this stuff is fermented, which means that your gut will love you for it. Full of yummy bacteria that will please your tastebuds and benefit your health.

If you are vegan, this might blow your mind as there is finally something else to enjoy rather than soya yoghurt, which to be honest, doesn´t please everyone´s tastebuds. So here is to the new kind of yoghurt that might blow your mind and health! :)

 

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Homemade Oatgurt 

2 cups oat groats

(you can also use rolled oats, but because the oats undergo a process of steaming that gets them into the rolled oat shape, these are no longer raw and haven´t got as many health benefits as raw oat groats; but you can use what you fancy, really )

2 cups filtered water plus more for soaking the grain

 

The process is really simple, but there are little rules to follow to make the oatgurt the best version possible.

As with all of the fermented foods out there, try to use wooden, ceramic or glass utensils and bowl only. Be gentle to the good bacteria you will be making. :)

Try to use organic oat groats as you minimalise any residue that is left on the grain after a conventional way of growing the plant. No pesticides, chemicals and all of the not needed sprays = healthy and happy body that functions to its best. :)

 

Let´s start with soaking your oat groats. Put them in a glass bowl or large bottle and cover the groats with filtered water completely. I normaly use double the volume of water. Let it sit in a room temeperature overnightor for 12 hours.

In a morning, drain the soaked groats and don´t eat them all as I almost always do. Rinse them, drain them again and put them to a bowl with 2 cups of filtered water. (Whatever the amount of oat groats, use the same amount of filtered water.)

And now, blend, blend, blend. Blend until super smooth. The best way for having a super smooth oat paste is to use high-speed blender, but not everyone has one. Try to use hand blender and keep blending until the consistency can´t be ny smoother. I have tried it with such a blender and it works perfectly. It still has got a few bits, but the texture is actually quite nice and interesting. So don´t lose your sleep over it, just blend it as best as you can.

Now, the hardest part. Being patient.

Put your creamy oat paste into a ceramic or glass bowl, cover with a clean tea towel and leave it in a warm place with no wind.

The fermentation time depends on thecountry you live in, the current temperature and many other factors. But let your taste buds guide you. While the oatgurt is sitting ion your kitchen counter and is fermenting, mix it through a couple times a day. Maybe morning and night if it suits you.

You should start noticing small bubbles forming on top of the oatgurt. That means the the bacteria starts living in your oatghurt. Try to taste it after 2-3 days. If it need to be more sour, ferment it for longer. I love all things sour, so I usually leave my oatgurt to ferment for 4 days.

Be carefull though, it can easily happen that you will spoil the oatgurt. Don´t leave it to ferment for longer than needed.

Now, your oatgurt is ready to be eaten however you like. Eaten with homemade granola, mixed with maple sirup and used as a dip for fruit, eaten alone, made into a creamy and salty sauce for falafels… the sky is the limit.

Store the oatgurt in a fridge for up to a week. Enjoy!

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Je to naozaj sialene, ked stvorite nieco uzasne len vdaka nahode a omylu. Znamena to, ze sa hrate, tvorite a skusate nove veci, vdaka skvelym  napadom vo vasej hlave.

A to presne sa mi stava. A pomerne dost casto. Doslova sa hram v kuchyni, hram sa v mojom zivote. Snazim sa vsetko si uzivat, mat zabavu 24/7 a vsetko si spravit zazivne a vzrusujuce. Niekedy si pripradam, ze som ako dieta divociny. Som energicka, pobehujem neustale kade-tade bez prestavky a v hlave sa mi rodi zilion napadov kazdy den.

V chladnicke mi stala flaska kvaskovych vlociek . Pozrela som sa na ne a.. ´cokeby som tie vlocky vymixovala na nieco naramne jemnucke a lahodne?´ A tak sa aj stalo. V zachvate vzrusenia a privalu ohromnej radosti, ze idem skusat nieco nove a bohvie ci chutne som bezala po mixer (nie naozaj, stala som skor hned pri nom, ale treba dodat do tohto vsetkeho este viac vzrusenia, nie?! :) Po vymixovani vlociek som ich ochutnala a usmiala sa. Bolo to skvele a nieco mi to pripominalo. Nieco trosku nakysle a kremove.. A potom mi to doslo. Pre panajana, ved to chuti ako jogurt! Vsetky srandy bokom, v ten moment to bolo uchvatne.

Na druhy den som sa hned ponahlala do mojho lokalneho obchodu so zdravou vyzivou, kde maju neskutocne velky vyber obilnin, semiacok, orieskov a vlastne vsetkeho co si len viete predstavit. Kupila som nie dve vrecuska, rovno 3 vrecuska ovosu, namocila ich na noc do vody, rano ich zliala, premyla a vymixovala. Potom som ich uz len nedockavo pozorovala po dobu 4 dni. Na povrchu boli krasne bublinky, vonalo to kyselkavo a chutilo uzasne. A presne tak som sa dostala k vyrobu vlastneho jogurtu z niecoho, co boli len skromne vlocky.

Kedze je tento ´jogurt´ fermentovany cize kvaseny, vas traviaci trakt zan bude vdacny. Myslim tym, velmi vdacny. Dobre a zdraviu prospesny bakterie nam pomahaju udrziavat zdravu mikrofloru v nasom celom traviacom trakte a k tomu ta jemne kyselkava chut je ako bonus! Zdraviu zdar! :)

Ak citate tento prispevok a ste cisto na rastlinnej strave, velmi takyto jogurt ocenite. Konecne je to nieco ine ako len sojovy jogurt, ktoreho uz musite byt naozaj prejedeni a ktory, ak mam byt uprimna, netesi nase chutoveho pohariky tak ako by sme chceli.

Tak nech sa paci, podmne na vyrobu fantastickeho jogurtu, ktory potesi vsetkych, hlavne tych vlocko-milujucich ludi! :)

 

Domáci Oatgurt

2 salky ovosu

(mozete pouzit aj vlocky, no zdrave benefity nesiahaju az po mrakodrapy aj ked su stale uzasne :), nakolko je ovos predtym ako sa zmeni na vlocky naparovany, a nasladne vylisovany na vlocky tak ako ich pozname; takze ak tuzite po vlockovom jogurte, ktory je vo svojom ´raw´ surovom stave, siahnite po ovose :)

2 salky filtrovanej vody plus extra nanamocenie ovosu (alebo prevarena a odstata voda)

Cely postup vyroby domaceho jogurtu z vlociek je naozaj jednoduchy. Avsak je tu par drobnosti, na ktore je treba davat pozor.

Tak ako to plati pri vsetkych fermentovanych/kvasenych produktoch, ide nam o to, aby sme zachovali v jedle tych skvelych a zdravych bakterii co najviac, takze spravne manipulovanie je zaklad.Pouzivajte vyhradne keramicke alebo sklenene misky a drevene alebo keramicke lyzice/varesky pri premiesavani.

Skuste kupit tu najlepsiu kvalitu ovosu aku mozete – bio/organic z ekologickeho hospodarstva bude najlepsia volba, nakolko ovos nebude zbytocne striekany hlupostami a zbytocnostami a bude pre nas ten najvyzivnejsi aky len moze byt.

Podme teda na to. Vas ovos si namocte do sklenej alebo keramickej misy a zalejte vodou. Zvycajne pouzivam dvojnasobne mnozstvo vody. Takze ak su to 2 salky vovosu, pouzite 4 salky vody. Takze mozete pouzit vlastnu mierku. :)
Ovos s vodou nechajte sediet niekde v pokoji v kuchyni na teplom mieste cez noc alebo po dobu 12 hodin.

Rano ovos precedte, vyumyvajte a snazte sa ho nezjest vsetok naraz predtym ako z neho zacnete robit jogurt, pretoze mne sa to stava skoro stale. Ak teda namoceny ovos nezjete cely a nieco vam zostane, podme mixovat. Ku dvom salkam namoceneho ovosu pridame dve salky filtrovanej vody a mixujeme. Mixujeme, mixujeme, mixujeme. Mixujeme do velmi hladka. Radim vam pouzit ten najvykonnejsi mixer aky doma mate, pretoze chcete, aby ste mali vas jogurt co najjemnejsi. Ak mate po ruke len rucny mixer, ide to aj s nim, len budete musiet mixovat o nieco dlhsie, az dokym vas vlockovy jogurt nebude co najjemnejsi. Rucnym mixerom vam v jogurte zostanu malicke kusky, ktore sa nedaju celkom vymixovat, no ta textura je nakoniec celkom prijemna a chutna, takze nebojte sa. Vsetko sa da. Vymixujte to co najjemnejsie to ide a bude dobre. :)

Teraz nastava ta najtazsia cast. Cakanie. Teraz musime byt trpezlivi.

Vas jemny vlockovy zaklad nalejte do misky (sklenena alebo kramicka), zakryte cistou utierkou a nechajte fermentovat niekde na teplom mieste bez prievanu. Aspon dva razy za den vas jogurt premiesajte. Po 2-3 dnoch by ste mali zacat vidiet na povrchu malicke bublinky, co je znak, ze jogurt zacal kvasit. To je to, co chceme. Skuste jogurt ochutnat a ak je pre vas malo kysly, nechajte ho v miske dlhsie. Riadte sa podla chuti jogurtu. Ja mam rada vsetko co je kysle a vacsinou nechavam jogurt kvasit po dobu 4-5 dni. Davajte si vsak pozor, aby sa jogurt nepokazil. 5 dni je naozaj maximum, ktory odporucam nechat jogurt kvasit.

Vas jogurt je takto hotovy, uz ho len prelejte do sklenej flasky a dajte do chadnicky. Skladujte v chladnicke 7 dni. A odoberajte z flasky len drevenou vareskou :)

Papajte ho s domacou granolou, zmiesajte ho s troskou javoroveho sirupu a namacajte si don cerstve ovocie, pouzite ho ako dip ku zelenine alebo ako jemny dresing ku falafelom.. papajte ho ku vsetkemu na co si len spomeniete, nie je tu ziaden limit! :)

Tak nech chuti a na zdravie! :)

 

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