Nordic Granola; Milk Ring with Caramelized grains
decilitre soured milk like kefir
decilitre rye grains
decilitre spelt grains
Heat the milk just below the boiling point and remove from the heat.
When cooled, add the soured milk and stir well.
Let sit for about 24 hours at room temperature until it has become solid and thick-ish.
Can be eaten at this point, but I prefer to let it sit in the fridge for a couple of hours before serving- to get it nice and cold.
For the caramalized grains heat a pan with sugar.
Add the grains when the sugar has melted and slightly toss it around.
Remove and let cool on a baking sheet until cooled.