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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)