Oatmeal jelly without cooking recipe. stage

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 preparing 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 the preparation requires bread as an additional ingredient, then only take rye bread.
• 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 well-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.

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.. 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.

A thousand years ago, our great-grandmothers prepared oatmeal jelly. This original Russian dish cannot be found in the cuisines of other nations. But in vain, because oatmeal jelly has a lot of miraculous properties. Today, the dish is used by people who know a lot about healthy nutrition, and it can also often be found on the menu of children's, preventive and medical institutions.

Kissel translated from the common Slavic language means sour, pickled. And this is an absolutely accurate name, because it really does have a slightly sour taste, and its consistency is similar to jellied meat. Previously, oatmeal jelly was always present on the table during Lent as a main dish. Often the drink was prepared during ceremonies and rituals.

In the 18th century, a new profession appeared in Rus' - kiselnik. Kiselniki prepared the drink and sold it at markets. Now in some cities you can find street names associated with the drink, for example, Kiselny Lane.

Interesting to know: in the 10th century, a jelly drink saved the people from hunger when the Pechenegs besieged one of the Russian cities. From this moment on, there was a serious spread of jelly in Rus'.

Mention of the drink was found in monastery recipe books, and foreigners consider the drink to be Russian balsam. To this day, jelly recipes are passed down by inheritance - from grandmothers to grandchildren. After all, the dish has a huge variety of varieties. It can be prepared with milk and water, adding berries, fruits, nuts, sugar and honey. You can learn how to prepare oatmeal jelly correctly from this article.

Oatmeal jelly recipe

There are many interpretations of making oatmeal jelly. It can be prepared with milk, water or kefir, adding various fruits, dried fruits, nuts and honey. Also, rolled oats are often used instead of oatmeal as the main ingredient.

Made from oatmeal

Ingredients:

• oat flakes – 400 g;
• water – 1 l;
• rye bread – 1 slice;
• salt to taste.

Cooking method:

1. Pour oatmeal (not instant!) with a liter of water, stir, add 1 slice of bread.
2. Pour the mixture into a jar or deep dish. Place the mixture in a warm, dark place for 1-2 days to ferment.
3. When the mixture is covered with bubbles and looks like pancake batter, you need to remove the bread.
4. Squeeze out the remaining liquid through cheesecloth or a sieve. The consistency should resemble thick milk.
5. Pour the mixture into a saucepan and put on fire. The jelly needs to be stirred constantly to prevent lumps from forming. After boiling, cook the jelly for another 5 minutes.
6. You should get a porridge similar in thickness to jellied meat. Pour it into plates and leave to cool. Bon Appetit.
7. You can prepare oatmeal jelly from rolled oatmeal using the same method, only instead of oatmeal you add oatmeal.

For weight loss

Ingredients:

• oat flakes – 500 g;
• kefir\milk – 100 ml;
• water – 2l.

Cooking method:

1. It is better to choose finely ground flakes. We pour them into a 3 liter jar. Oatmeal should take up a third of the jar.
2. Add kefir or sour milk to oatmeal.
3. Pour the mixture with 2 liters of water (room temperature). It is important that the jar is not filled to the top. It is necessary to leave 7cm of free space, as the lid may come off during the fermentation process.
4. Mix the mixture with a spoon, close the lid tightly and place in a dark place for 2 days. It is extremely important that light does not fall on the jelly.
5. After two days, strain the drink through a sieve and let the liquid settle for 10 hours.
6. The top layer is oat kvass, and the bottom layer is the base for oatmeal jelly.
7. Use 50-100 ml of oat kvass every day. Keep refrigerated;
8. Kissel is prepared from the resulting composition: pour 3-4 tablespoons of the base into 200 ml of water, bring to a boil, stirring regularly. Kissel is ready. You can add fruit and sugar or honey if desired.

The benefits and harms of the dish

Oatmeal jelly contains a huge amount of microelements. Doctors call the drink a biologically active stimulant, due to the fact that it is rich in substances such as calcium, magnesium, potassium, fluorine, iron. It contains vitamins: PP, B5, E, B1, B2, A and beneficial amino acids. Kissel perfectly maintains the salt balance in the human body, and is also a real elixir of youth. Jelly is also ideal for weight loss and helps cleanse the body.

Useful properties of the drink:

• helps increase the body's energy - invigorates, feels a surge of vitality;
• is a prophylactic for gastrointestinal diseases;
• used for pathologies of the urinary tract, kidneys and liver;
• strengthens the immune system;
• has a beneficial effect on the cardiovascular system;
• recommended by doctors for diabetes;
• helps cleanse the body of waste and toxins;
• improves the appearance of hair and skin;
• has a positive effect on brain function.

All attempts to find contraindications to the use of jelly have not led to success. The maximum that can harm the body is excessive overeating and individual intolerance. In extremely rare cases, some people may experience allergic reactions.

Video cooking lesson

You can clearly see step by step how to properly prepare oatmeal jelly with kefir.

Bon appetit and be healthy!

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 diseases;

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 will 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!

Kissel made from oats has long been able to establish itself as an ideal treatment for many diseases. But preparing this drink correctly is not easy. Read on to learn more about the properties and recipes for oat jelly.

Oatmeal jelly: benefits and harm

To prepare oatmeal jelly you need some skills and free time, but the result is worth the effort.

Let's look at five reasons why you definitely need to make oatmeal jelly:

• If you constantly drink this drink, your health will improve, since the jelly contains a huge amount of vitamins and various minerals.
• The vitamins contained in the drink will have a positive effect on your skin: it will become smoother and much softer. As for your hair, it will become stronger and shiny.
• Thanks to oatmeal jelly, your metabolism will improve and with regular consumption of the drink you will become more graceful. Many nutritionists advise drinking this drink while dieting.
• Oatmeal jelly will help you prolong your youth and stop the aging process.
• The drink will also save you from many diseases.

Kissel made from oats is considered a very nutritious product. It is quite easily and completely absorbed by the body. Due to the fact that the drink contains a lot of starch, it benefits the liver, kidneys and gastrointestinal tract. That is why oatmeal jelly is often prescribed for:

• stomach ulcer
• gastritis
• pancreatitis
• cirrhosis

1. Kissel is recommended to be consumed after poisoning
2. It also has a positive effect on the heart and the entire cardiovascular system
3. Kissel reduces the risk of sudden onset of atherosclerosis
4. The drink is also recommended to be consumed while losing weight, as it normalizes the performance of metabolic processes and helps burn fat cells.

Jelly is especially beneficial for the pancreas. Very often, problems associated with this organ appear by the age of 40: heaviness occurs, there is unpleasant belching and pain in the hypochondrium on the right side. If you start drinking oatmeal jelly on time, after a couple of months you can ease the pain and eliminate all these symptoms.

These were the positive aspects of oatmeal jelly. As for harmful qualities, there are practically none. We can only note some factors:

• Individual intolerance to oatmeal may be present.
• After overeating jelly, stomach pain often appears. This is because jelly is a nutritious product, so you can’t eat too much of it. However, this only happens to those people who decide to lose weight quickly. Fans of a graceful waist suffer when they consume jelly in very large portions.
• It is advisable to consume oatmeal jelly in the morning, as it adds vigor. Accordingly, it is advisable to abandon it in the evening.

How to prepare oatmeal jelly?

There are many variations of oatmeal jelly. We offer you to prepare the most delicious and popular of them.

Oatmeal jelly, prepared on simple water

This recipe is considered the simplest and most accessible to prepare. It is very tasty and healthy. You can use it if you don’t particularly like milk or during fasting. To prepare this recipe, take the following ingredients:

• Oatmeal – 1\2 tbsp
• Water – 200 ml
• Honey (to taste)
• Salt (to taste)
• A small amount of cinnamon to add a pleasant aroma

• Before cooking, place the oats on a baking sheet and toast them in the oven.
• Then fill them with cool water
• In 10 minutes. put on fire
• Bring to a boil, add salt and simmer over low heat for about 20 minutes.
• Strain the resulting mass, add honey and cinnamon to it.
• Eat this jelly in the morning instead of breakfast.

Oatmeal jelly prepared with milk

Unlike the first option, this recipe is thicker and has a creamier taste. True, it also has more calories. To prepare this oatmeal jelly, take:

• Milk – 1 l.
• Oat flakes – 100 g
• Sugar – 1.5 cup
• Butter – 30 g
• Nuts and raisins to taste

Brown the cereal in the oven ahead of time. Then:

• Boil milk, add raisins, oatmeal and sugar to it
• Boil the mixture for 5 minutes. and put it in glasses
• Eat jelly warm

Oatmeal jelly cooked with beets

Use this jelly as a main dish during a diet. By preparing it with beets, you will give the jelly a brighter taste. To prepare, take the following ingredients:

• Oat flakes – 100 g
• Small beets
• Water – 1 tbsp
• Salt and sugar to taste

Preparation:

• Peel the beets and grate them
• Combine beets with flakes and add water
• Bring the mixture to a boil, add salt and sugar
• Boil for 20 minutes. stirring constantly
• Use in the morning or throughout the day, replacing other dishes.
• Store the finished product for 2 days

Oatmeal jelly with prunes

Use this jelly if you have problems related to digestion. Take these components:

• Oatmeal – 1 tbsp
• Cold water – 2 l
• Prunes

• Fill flour with water
• Add some prunes to these ingredients
• Bring the mixture to a boil and simmer over low heat for about 15 minutes.
• Take the composition as a remedy before meals

Hard oatmeal jelly:

To prepare this oatmeal jelly recipe, take molds and the following ingredients:

• Oatmeal – 1 tbsp
• Warm water - 2 or 3 tbsp

• Soak the flakes in water
• Then strain them through a sieve
• Boil the liquid over low heat until it becomes thick
• Add salt and sugar to taste, plus butter
• Pour the jelly into the molds
• Serve with honey, bun and milk

Rolled oatmeal jelly

Kissel made from rolled oats turns out to be very satisfying. It can be consumed while losing weight. And to give the jelly some piquancy, you can add some raisins and almonds. To prepare this recipe, take the following ingredients:

• Cold water – 1 tbsp
• Hercules – 250 g
• Brown bread - crust

• Fill the rolled oats with water in the evening
• Add a crust of bread to these ingredients
• In the morning, remove it from the cereal, and strain the rolled oats itself through a sieve.
• Place the resulting mixture on low heat
• Add water if necessary
• After boiling, turn off the fire and remove the jelly from the stove
• Wait a bit for the jelly to cool down
• After approximately 30 min. you can use it
• The drink goes well with salads and cutlets

Oatmeal jelly

This recipe for oatmeal jelly was prepared by our grandmothers. If you cook it, you will definitely like it. But in order to get the jelly right, you need to follow all our advice.

• Pour 2 tbsp into the prepared bowl. cereal. Fill them with cool water and add a crust of rye bread to speed up the fermentation. Set aside the mixture for 1 day, while the lid should not cover the pan very tightly.
• After a day, the smell of the mass will change. If you notice a sour aroma from fermentation, then it's time to strain the mixture.
• Wipe the cereals and bread themselves thoroughly so that only solid raw materials remain. Press out the components again.

• Place the liquid on low heat and simmer for 2 minutes. Stir the mixture during cooking so that the starch does not end up at the bottom of the dish.
• Add 2 tbsp cranberries (rube them with sugar in advance). You will get a pleasant sweet and sour taste.
• Eat hot jelly with honey, currants (in this case, do not add cranberries) for breakfast.

Oatmeal jelly made from whole oats

Oatmeal jelly can be prepared not only from oat flakes, but also from whole oat grains. If you want to prepare just such a drink, then buy it at the pharmacy in advance, crush the oats and follow the following instructions:

• Rinse the oats thoroughly and dry them.
• Grind the grains, rinse 2 more times, dry again.
• Add water, chopped oat grains and kefir to a 3-liter bottle. Set aside the mixture for 2 days to ferment.

• Drain the liquid. Rinse the cake and strain it again. Drain the liquid into a 5-quart saucepan. Cover the dish with gauze.
• Place the pan for 1 day to allow the liquid to infuse. After this, you will notice a sediment formed - this is oatmeal jelly concentrate. Transfer it to a 1 liter jar. You can cook jelly from this liquid.

To prepare the jelly itself, do the following:

• Take oat concentrate - 10 tsp.
• Mix it with water (2 tbsp.). Bring the mixture to a boil and simmer for 5 minutes.
• Cool the mixture, add a little salt and butter and eat with rye bread.

Oatmeal jelly for weight loss

Many people believe that using oatmeal jelly will help them lose weight. But despite its many positive qualities, this drink does not remove extra pounds on its own.

But there are also those people who are confident that only this drink, without any additional dishes, helped them acquire an elegant figure. The thing is that oatmeal jelly contains a minimum amount of calories. It can replace a regular breakfast and a main course for lunch.

If you do exactly this, plus reduce the number of calories you consume during the day, then you will very soon notice a good result. In addition, this drink will help you cleanse your body of toxins, neutralize excess fat cells, and saturate your body with vitamins and minerals.

If you want to lose excess weight, then our two recipes will definitely come in handy. The first option for oatmeal jelly for weight loss:

To prepare this recipe, take the following ingredients:

• Whole grain oats – 1 tbsp
• Water – 1 l

Prepare:

• Rinse the grain, fill it with water and bring to a boil
• Boil the oats for at least 4 hours over low heat.
• After this, remove the grains and grind them to make a paste.
• Mix it with the broth and cool

The second option for oatmeal jelly for weight loss:

To prepare this recipe, take:

• Oat grains – 1 tbsp
• Low-fat kefir – 125 ml
• Brown bread - crust
• Water – 1500 ml

Prepare:

• Mix all ingredients in a glass container and cover it with a lid.
• Leave the mixture in a warm place for 3 days to ferment.
• Then strain it, filter, bring to a boil and turn off
• Drink 50 g of drink after 3 hours
• You can replace one meal with it

Oatmeal jelly for pancreatitis

Trying to cure pancreatitis with a variety of medications, many doctors have been disappointed with them more than once. That is why they often advise patients to eat oatmeal jelly.

If you have been affected by this disease, then prepare this miraculous drink too. To prepare it, take the following ingredients:

• Chopped oat flakes (rolled oats can be used) – 250 g
• Regular oatmeal - 4 tbsp. l
• Kefir – 75 ml

Prepare the jelly this way:

• Fill one-third of a 3-liter bottle with crushed flakes.
• Add 4 tbsp. l. regular cereal.
• Fill the composition with kefir.
• Add warm water up to the shoulders to these components and mix thoroughly.
• Cover the container with a lid and leave it for 2 days to infuse.
• Stir and strain the fermented mixture. The resulting composition is a filtrate with high acidity.
• Take the sediment and rinse it in a sieve with water. Filter the liquid - you will end up with a filtrate with low acidity.

To prepare oatmeal jelly for pancreatitis, take the second version of the filtrate. Pour it into a saucepan, bring to a boil and boil for 3 minutes.

The recipe is very simple and affordable. Now we offer you recommendations on how to drink this drink correctly:

• Use oatmeal jelly for 3 months, no less.
• Do not use high acidity filtration to prepare oatmeal jelly.
• Eat jelly warm in the morning. After this, eat only after 3 hours.

Izotov’s oatmeal jelly: step-by-step recipe

The famous doctor Izotov tested the quality of oatmeal jelly on himself when he was sick. Thanks to the drink, he overcame the disease and was then able to patent his recipe in 1992.

To prepare sourdough for jelly according to Izotov’s recipe, you need to complete the following processes:

• Pour pre-chopped oatmeal into a 3-liter jar. You can take oatmeal. If you want the fermentation process to speed up, add more ground oatmeal (2 tbsp). Add 1/2 tbsp to the bowl. kefir and boiled, slightly warm water.
• Place the jar for 2 days so that the mass goes through the fermentation process. The finished composition will emit bubbles and give off a sour odor. But you should make sure that the jelly does not ferment.
• As soon as fermentation is complete, strain the mixture through a sieve. There will be grounds left in it - rinse it with water, squeezing out the liquid.
• Set aside the liquid to settle completely. After a certain time, a dense sediment will collect at the bottom of the dish, which you must use as a starter.
• Carefully pour the liquid mixture into another jar. Transfer the solid mass to another jar and store in the refrigerator. You will need it to prepare the next batch of oatmeal jelly.

To prepare the jelly itself, do this:

• Take 5 tbsp of starter
• Fill it with 2 tbsp. cool water
• Mix the composition thoroughly and put on fire
• Bring to a boil, simmer for 5 minutes
• If you want the jelly to be thicker, boil it a little longer

Oatmeal jelly

We offer you two recipes for oatmeal jelly, for the preparation of which you will need the simplest ingredients.

First recipe:

Using this recipe, you will prepare jelly, which can replace your breakfast. Take these components:

• Oatmeal – 2 tbsp
• Honey – 3 tbsp
• Water – 6 tbsp
• Milk – 3 tbsp

The cooking process is as follows:

• Choose the best quality flour that does not contain additives. Sift it before use so that it can be saturated with oxygen. Boil water, cool.
• Place the oatmeal in a bowl, add water and mix well. Close the dish with a lid and put it in a warm place overnight. Then strain the mixture. Add warmed milk and stir again.
• Bring the resulting mass to a boil, add salt, simmer the mixture over low heat for 2 minutes.
• Add honey to the slightly cooled jelly (optional). You can also add chocolate.

Second recipe:

For this jelly, take:

• Oatmeal – 1.5 tbsp
• Kefir – 60 ml
• Warm water – 2 l

Further:

• Pour flour into a 3 liter jar.
• Add kefir and water.
• Mix the mixture thoroughly and cover the jar with gauze.
• Leave it for 2 days to infuse.
• Next time you don’t have to use kefir.
• Just add a few spoons of the resulting concentrate.
• As soon as the composition is infused, strain it and transfer it to another jar for 1 day.
• After this, take the lower sediment that forms at the bottom of the jar and prepare jelly from it: dilute it in the following proportion - 1:3, put the mixture on the fire, bring to a boil.

Oatmeal jelly Momotova

Momotov is a famous infectious disease doctor. His recipe is very similar to Dr. Izotov's, but it is slightly modified. To prepare it take:

• Small oatmeal – 300 g
• Large oatmeal – 80 g
• Low-fat kefir or biokefir – 70 ml
• Water – 2 l

On prescription:

• Pour oatmeal into a 3 liter jar
• Add kefir and slightly warmed water to it
• Mix the mixture well and set aside for 2 days to ferment.
• After this, mix the composition, strain through a colander
• You will end up with a highly acidic liquid.
• Rinse the flakes that you have left with water - this way you will get a liquid with low acidity
• Pour both the first and second filtrate into jars and leave to steep for 12 hours

Kissel according to Momotov’s recipe is different in that during the preparation of jelly you can use both the concentrate and the liquid itself obtained from the filtrate.

Treatment with oatmeal jelly

It is very easy to treat with oatmeal jelly - take it in the morning instead of breakfast. It is better not to add seasonings and sugar during consumption. Replace these ingredients with honey, sour cream, berries, and a crust of black bread.

Before use, be sure to consult with your doctor to avoid allergies and serious consequences. Now let's look at the most common qualities of jelly that help treat a certain disease:

• Kissel helps to recover very quickly after surgery. For example, after the gallbladder has been removed.
• Oatmeal jelly has a positive effect on intestinal flora, for example, in case of dysbiosis.
• If you don’t have an antipyretic medicine on hand, oatmeal jelly will help.
• Kissel is recommended for gastritis and stomach ulcers.

• If you constantly consume jelly, cholesterol will disappear very quickly.
• Using oatmeal jelly you can remove toxins and impurities.
• Kissel is considered a wonderful remedy that relieves swelling in the legs.
• Oatmeal jelly is excellent for weight loss.
• Kissel helps normalize the functioning of the pancreas. It also relieves discomfort caused by inflammation.
• Many doctors recommend jelly during stomach pain.
• Oatmeal jelly improves the performance of the nervous system.

Oatmeal jelly: reviews

“I make oatmeal jelly for the whole family. Personally, it helped me lose weight, and very quickly.” Svetlana.

“My husband had severe pain in the stomach area. I started preparing jelly for him according to Izotov’s recipe. The pain has disappeared. In addition, my husband’s health has improved significantly, his complexion has changed.” Olga.

“When I was a child, my grandmother made me oatmeal jelly. She claimed that this drink gives energy in the morning. Now I make this drink for my children in the morning. During cooking, add some raisins, dried fruits, honey, and milk. Every day I come up with a new recipe. All family members are satisfied, even the spouse. For him, I prepare oatmeal jelly with the addition of vegetables and rye bread.” Tatiana.

Video: Making oatmeal jelly. Medicinal properties of the product