Contents
Fermented Oat Kissel is a cozy, probiotic-rich traditional Lithuanian Christmas Eve drink. Naturally thickened with oats and sweetened with honey, it's creamy, tangy, and full of old-world charm!
Equipment
- Large bowl
- Fine mesh sieve
- Large pot
- Spoon
Ingredients
- 250 g (1¾ cups) rolled oats
- ½ slice rye bread (preferably sourdough)
- 1.5 liter (6⅓ cups) water
- Pinch of salt
- 4 tbsp honey (or maple syrup, agave nectar)
Instructions
- Tear the rye bread into pieces and combine with the rolled oats in a large bowl.
- Pour 750ml (3⅛ cups) of warm water over the mixture, cover, and ferment for 24–48 hours in a warm place.
- Strain the mixture into a pot, pressing to extract as much liquid as possible.
- Return the pressed oats to the bowl, add another 750ml (3⅛ cups) water, mix, and strain again into the same pot.
- Discard the leftover oat fibers.
- Add a pinch of salt, then simmer the strained liquid on low-medium heat, stirring, until thickened.
- Sweeten with honey to taste.
- Serve warm or at room temperature. Optional: add fruit puree or fresh berries.
Notes
Have you ever tasted a drink that feels like a cozy hug from history? Meet Fermented Oat Kissel — a beloved, old-world Lithuanian drink that's been cherished for centuries. Somewhere between a creamy oat milk and a tangy pudding, this naturally fermented oat beverage is a staple at traditional Lithuanian Christmas Eve (Kūčios) feasts.
Whether you sip it warm or spoon it up like a dessert, this hearty, gut-friendly drink is a must-try if you love authentic Eastern European flavors! 🌾🥣Why You'll Love This Fermented Oat Kissel ❤️
- Naturally dairy-free and vegan (perfect for Kūčios traditions).
- Probiotic-rich for better gut health.
- Easy and inexpensive to make with just a few pantry ingredients.
- Authentic flavor that connects you to Lithuanian heritage.
What Is Kissel? 🇱🇹
The word Kissel (or Kisielius in Lithuanian) refers to a sweet, thickened drink or dessert popular across Eastern Europe. While today’s Kissel is often made with starch (like potato or corn starch), the traditional Lithuanian oat version uses the natural thickening powers of oats — no extra starch needed! 🌾 Through fermentation, oats release their own natural starches, creating a silky, jelly-like drink that's slightly tangy, earthy, and incredibly satisfying.Ingredients You'll Need 🛒
Here's everything you need to create this cozy Christmas Eve drink:- 250 g (1¾ cups) rolled oats – also called old-fashioned oats. (Steel-cut, instant, or whole oats won't work here.)
- ½ slice rye bread – ideally homemade rye sourdough for the best natural fermentation.
- 1.5 l (6⅓ cups) water – divided into two batches.
- A pinch of salt – to enhance flavor.
- 4 tablespoons honey – or substitute with maple syrup, agave nectar, or sugar.
📝 Tip: Using a sourdough rye bread kickstarts the fermentation with natural wild yeasts, making the Kissel more flavorful and tangy!
Step-by-Step Instructions 🥣
1. Start the Fermentation
- Tear the rye bread into pieces and combine with the rolled oats in a large bowl.
- Pour 750 ml (3⅛ cups) of warm water over the oats and bread.
- Cover the bowl loosely (a clean cloth works perfectly) and leave it in a warm spot to ferment for 24 to 48 hours.
🌡️ Look for: bubbles, foam, or a slight sour aroma — these are signs your fermentation is going well!
2. Strain the Liquid
- After fermentation, spoon the mixture into a fine-mesh sieve placed over a large pot.
- Press the oats and bread down with a spoon to extract as much fermented liquid as possible.
3. Second Extraction
- Return the pressed oat mixture to the bowl.
- Pour another 750 ml (3⅛ cups) of fresh water over it, stir, and strain again into the same pot.
- Discard the leftover oat fibers.
4. Cook the Kissel
- Add a pinch of salt to the pot.
- Place the pot over low-medium heat and simmer gently, stirring often, until the liquid thickens to your desired consistency (about 10–15 minutes).
5. Sweeten and Serve
- Remove from heat and sweeten with honey or your preferred sweetener.
- Serve warm or at room temperature for the most authentic experience.
Serving Suggestions 🍯🍓
✨ Traditional Style: Enjoy Kissel warm, spooned into bowls, topped with a drizzle of honey or a handful of fresh berries. ✨ Modern Twist: Blend it with fruit purée (like blueberry, cranberry, or raspberry) for a vibrant, tangy kick! ✨ Festive Touch: Serve in small mugs with a sprinkle of cinnamon for a Christmas Eve gathering.Frequently Asked Questions ❓
What Does Oat Kissel Taste Like?
Fermented Oat Kissel tastes slightly earthy, tangy, and creamy. It's reminiscent of a mild semolina pudding or a very silky oat porridge, with a slight fermented zing — think of it as a cozy version of plant-based yogurt or custard. 🍦✨Is Fermented Oat Kissel Good for You?
Absolutely! 🙌This fermented oat drink is rich in:
- Natural probiotics that support digestion and gut health.
- Heart-healthy beta-glucans from oats.
- Essential vitamins and minerals like magnesium, phosphorus, and B vitamins.
Can I Make It Ahead?
Yes! In fact, Kissel tastes even better after resting for a day in the fridge. It thickens slightly more over time and the flavors deepen beautifully. 🧊Equipment You'll Need 🔧
- Large bowl (for fermentation)
- Fine-mesh sieve (for straining)
- Large pot (for cooking)
