1 cup of raw organic oat groats
1 cup of filtered water
- Soak oat groats for several hours or overnight in enough water to cover.
- Blend oats and water
- Pour in a glass or ceramic jar or bowl and cover with a clean cloth or coffee filter held on with jar ring or rubber band. Let it ferment in a warm place such as in oven with just oven light or pilot on.
- Stir every 8-12 hours with a non-metal utensil. Add additional water as needed to keep it from drying out, keeping a little water on top, or around the edges.
- Should see some bubbles after about 24 hours and it’s the signal the fermentation has begun.
- Begin to taste at each stirring.
- When it reaches desired taste (level of creamy sourness) can add any sweeteners (molasses, honey, etc) and flavorings (ie: vanilla, ginger, etc) and place in refrigerator.
- Once chilled is ready to serve topped with fresh fruit, nuts, nut-butter, jam, etc
- Can store 2-3 days in refrigerator.
Notes:
1. If you are using raw whole oat groats (hulled or steel cut), starter is not a requirement as the raw oats will have their own lactobacteria. However, you can use 1/3 cup of culture from step 6 (before adding anything in step 7) in next batch to speed up fermentation.
2. If you want to jump start a fresh batch, or if you are using oats that have been steamed or toasted such as rolled oats, you can add a yogurt starter, contents of a probiotic capsule, or skin of raw organic ginger, etc.
3. Can use oatgurt as a base for a sourdough bread, pancakes, or pizza dough.
4. Can let it ferment longer and it will become an oat sour cream.
5. If it gets too sour, can add additional oats
6. The sour flavor comes from lactic acid, just like in dairy yogurt, sauerkraut, kim chi, kefir, sourdough bread, etc. Beneficial bacteria produce acids that suppress yeasts, including candida. Eating fermented foods helps promote the growth of the good bacteria that live in your colon, and reduces the growth of candida and other problematic organisms.
7. If you let the oatgurt continue to ferment too long without adding any additional food for the good bacteria, eventually the yogurt microorganisms will consume all the carbohydrate (starch and fiber) in the culture, and then they may starve and die. Then the culture may be taken over by other microbes, and go bad, it won't be healthy yogurt anymore. You can tell if that happens because it stops being sour, smells bad, grows mold, and/or begins to turn color. If this happens throw the batch out, sterilize all equipment, and start over.
