Oatgurt

1 comment

Or (fermented) yogurt, made ​​from oats. At first I was very, very hesitant. But try it, and you’ll change your mind.

Ingredients:
(makes 3-4):
100 gr of hulled oats
100 gr of oat flakes
water, as needed

Method:
First, place flakes and grains in 2 separate bowls; pour over just enough water in each bowl to cover the oats, of about 1 cm. Let them stand about 8 hours. Then combine, without draining, the contents of the 2 bowls and whisk well. Place the puree you’ve got in a glass or a ceramic bowl, cover it with a paper towel or a cloth (it must breathe), fixed to the sides with a sellotape, and let it ferment about 48 hours. The time is approximate, as it depends on the room temperature and on how ‘acid’ you want your oatgurt. I don’t have a 24h warm area, and I “played” a bit by bringing it closer to the hobs while preparing a meal, or placing it in the microwave, turned off, but still hot from a long previous cooking. From time to time, give it a stir. When you have the impression it has already fermented a bit (you’ll see the bubbles), start tasting it: if it still seems not enough acid, just leave it there for a few hours more, or put into a jar in the fridge, it’ll stop the fermentation. For the first day I opted for a ‘sweetening’: approx 125 gr of oatgurt + 60 gr of pureed strawberries + 1 pinch of stevia – gives you a strawberry oatgurt. It was much less traumatic than expected! 😉

Comment:
If you want a 100% definitely raw oatgurt, it’s better to use only whole grain oats; or, if you’re lucky enough to have the machine, you can prepare yourself the flakes you need.

Chef: Valina from VeganBlog

  1. sam 17 April 2012 at 04:59

    this is really interesting… I think I saw several months ago something like this in a healthy shop – probably the WFM in London. It is made by a Sweden (I think) company, and I said to myself “I want to try it”! But then I forgot to buy it… now I can do it by myself at home 🙂 thanks for sharing then!



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