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Kaerakile (Fermented Oat Flummery)
Kaerakile (Fermented Oat Flummery) is a traditional Estonian recipe for a classic dessert made from thickened and sweetened rolled oat liquid that's soaked and fermented before use. The full recipe is presented here and I hope you enjoy this classic Estonian version of: Fermented Oat Flummery (Kaerakile).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+24 hours fermenting)
Serves:
4
Rating: 
Tags : Dessert RecipesEstonia Recipes
This is a classic flummery made with oat starch water that's fermented until sour then boiled until thickened and flavoured with sugar and butter. Indeed, it's very close to Welsh
Llymru which represents the origins of Flummery in Britain.
Ingredients:
500g rolled oats
2l water
2 tbsp sugar
2 tbsp butter
salt, to taste
Method:
Warm the water then pour over the rolled oats, stir well and set aside in a warm place to ferment for 24 hours. If you want to ensure and quicken the souring process add a piece of rye bread to the mix.
After 24 hours strain the mixture and discard the oats. Transfer the liquid to a large pan and bring to the boil. Continue cooking, stirring all the while, until the mixture thickens then season with salt, sugar and butter.
You want the mixture to become thick and gloopy. Traditionally this is served warm with a knob of butter or it can be placed in bowls, refrigerated and served cold with a spoonful of jam.
For more information on the origins and development of flummery recipes over the years, see this page on Flummery.
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