On the choice of raw materials. The grits need a solid (not to be confused with unrefined oats). Cereal should not be designed for quick cooking, choose those that are subject to cooking. In addition, you should give preference to cereal with a mild flavor that is less bitter with the taste, since the characteristic bitterness will be definitely passed to "yoghurt". Separately rinse the grains and cereals.

Again separately pour the grains with water about 1 cm above their level, and leave to swell for 8 hours. In the case of rapid evaporation/ absorption, water.

After the specified time to combine soaked groats and cereal and carefully grind the mixture in a blender.

The resulting thick pour into glass bowl, cover with cheesecloth and leave to ferment for 1-2-3-4 days. The time depends on the temperature and personal tastes. Future "yogurt" should be stirred up periodically. The finished product from the detachable small part for "starter" and store it in a sealed container in the refrigerator. The use of the starter will allow us to significantly reduce the cooking time the next batch of "yogurt". Oatmeal yogurt perfectly kept in the refrigerator for 3-4 days.

About the taste. Certainly, we should not expect oats "yogurt" the taste is indistinguishable from milk. He has a distinctive oat "accent". It can be compared to a fermented milk product, to which was added oat bran. For me is honey and cinnamon is my favorite combination.

In General, fillers can be very different, jams and marmelades, fresh fruit and berries, nuts and spices, all that you love. Bon appetit and stay healthy!