Llymru is a Welsh oat ferment. It is similar to sowans, the oat fermentation method native to Scotland, but uses whey or buttermilk to start the ferment (there’s a lot of good milk in Wales so a dairy starter would have been natural). . When finished, it sets into a beautiful jelly which you can slice. Here I’ve served it with local honey and some borage flowers from the garden (I still have flowers in my garden!!). . Check my story today to watch it wobbling! I can’t keep my eyes off it! . If you’re interested in traditional oat fermentation, you can learn via my course Sowans: The Scottish Oat Ferment over at @thefermentationschool (there’s a link in my profile)