In the last post I discussed which beverages are best for everyday drinking. Several lactofermented drink recipes can be found in the Nourishing Traditions cookbook. Haymaker’s oat water has given the best result in terms of volume made/time spent preparing/money spent on ingredients…
The first time I made this drink was at home over Christmas break. I did not like the taste, so I gave up on the topic and decided not to make it again. After discussing it with my room mate a few weeks later I decided to give it another try so that he could develop his opinion as well. The second time the drink tasted much better. Currently I like the taste of haymaker’s oat water, but there are other drinks which I prefer over it.
The key to enjoying kvass is to 1) develop a taste for molasses and 2) determine the right proportions to add. I have developed an appreciation for molassis it has a stronger taste than many sweeteners which is good because it allows you to use it in smaller amounts. I vary the ingredient amounts each time I make it mostly because I’m too lazy to measure everything out.
Ingredients
water-preferably filtered, about 1 gallon
oats-1 cup, uncooked
lemon juice-about 1 cup
molassis-to desired flavor, about 1 cup
First pour the oats into a gallon container.
Next fill the container about half way full. Add the lemon juice and molassis then mix well.
Now fill the container the rest of the way. Let the drink sit at room temperature for several hours or overnight and stir occasionally. Refrigerate afterwards.
Filed under: Lactofermentation, Recipes
[...] full. The flavor was actually a little stronger than I liked possibly because I normally drink haymaker’s oat water or [...]
[...] just appeared. My beloved wife has just shown up with a new drink concoction for me to try: “Haymaker’s oat water,” a drink made of molasses, oats and lemon. I almost used it by mistake earlier this morning [...]