Description
Sowans is a traditional Scottish oat fermentation that produces both a creamy lacto-fermented porridge and a tangy probiotic drink. Learn how to make it in your own home, using whole oats or oat flour.
Sowans: The Scottish Oat Ferment
Oats are synonymous with Scottish cuisine and so many people worldwide love the oat grain for the sustenance and health benefits that it provides.
But how many of us know that, in Scotland, oats were traditionally wild-fermented, creating a soft, tangy porridge called sowans, and a hearty probiotic drink called swats?
In Sowans: The Scottish Oat Ferment, Alison will show you how to prepare oats as the Scots historically did for centuries. You’ll make sowans, a morning porridge that’s creamy, tangy and smooth (Alison describes it as ‘eating clouds’) and can be sweetened or taken savoury. In the process, you’ll also create Swats, a probiotic-packed drink that is super-refreshing cold, but can also be spiced and drunk warm – perfect for a cold day. In addition, Alison will share with you many more unusual ways the porridge and drink can be used in your recipes, dishes and kitchen.
You will learn:
• From over 55 minutes of video instruction
• All about Sowans, the Scottish Oat Ferment, including its history, practical uses and health benefits.
• Step-by-step, how to create the fermented porridge Sowans and the probiotic drink Swats in your own home, whatever equipment you have.
• How to know when your fermentation is done, and then how to process and store the porridge and drink.
• Many delicious options for bringing Sowans and Swats to your table and incorporating them into your recipes/kitchen.
Course curriculum
Welcome & What is Sowans?
- Welcome & What is Sowans?
The History and Health Benefits of Sowans and Swats
- The History of Sowans
- The Health Benefits of Sowans and Swats
Equipment for the Fermentation
- Equipment Options to Prepare Sowans
- Full Equipment List
Preparing Sowans
- Preparing Sowans with a Roller Mill
- Written Instructions for Preparing Sowans with a Roller Mill
- Preparing Sowans with a High-Powered Blender
- Written Instructions for Preparing Sowans with a High-Powered Blender
- Preparing Sowans with Purchased Oat Flour
- Written Instructions for Preparing Sowans with Purchased Oat Flour
Fermentation and Post-Fermentation Processing
- Fermenting Sowans
- Post-Fermentation Processing
What you can do with Sowans and Swats!
- How to Prepare, Eat and Cook with Sowans
- How to enjoy Swats and also use it in your Kitchen
- Sowans Scones!
Eileen Patterson –
Alison is a wonderful instructor! She explains everything in very easy to understand terms, shows you how to proceed step by step, and even shows you how the product should look at each phase. The end result is that I have been really enjoying a much healthier, and delicious, breakfast with my sowans and I have also really enjoyed the mulled version of swots.
Emmanuel Archontous –
Very nicely documented and presented.
Gemma Archer –
Based in Scotland, I’ve looked for but struggled to find traditional fermentation recipes…thank you for introducing me to this part of our heritage which is no longer so well-known. The course is very clear and easy to follow. I’ve bought my oat groats and will be giving this a go!
Elly Emmett –
Very thorough and enjoyable to watch! I loved all the variations provided depending on what type of oats and equipment you have. Everything you need to know to make this wonderful fermented drink and home-processed oat porridge is provided in this delightful course. I can highly recommend Alison’s millet Boza course too. Five stars!
Kate Kassulke –
What a wonderful course! I am completely in love with this new healthful ferment and can’t wait to put this knowledge into action. Course was very clearly instructed, and was at once simple enough for busy people but also inspiring to more adventurous fermenters. It was comprehensive and I enjoyed both the video and written content… I love that Alison said it was like eating clouds. Food fit for and oat Queen! Thanks.
Babsi Riegler –
The course covers everything from the history of sowans to the equipment needed (with lots of options to get the desired results), the process of fermenting the oats and the many variations of what to do with the final ferment. The videos were very clear and Alison explained every step in detail. The .pdfs supplement the videos come in very handy… This would be a great course to try your hand at fermenting – very easy to follow and with lots of inspiration for further experiments.
Frankie Carl –
Great instructional set of videos made by a thoughtful person. I cannot wait to make use of the information! I highly recommend this course for those who are interested beginner is in this subject. Cheers!
Nelson Mills –
Very informative and entertaining course. The videos are easy to follow, but I love that you can review the course is needed. Alison presents as knowledgeable and creative. I am eager to begin the process of sowans fermentation!
Cindy Parke –
I’m eager to try this… I thoroughly enjoyed the pace of the videos, the explanations and the pictures. I think I know what to do! I like all the descriptions of extending the use of everything – very liberating. Lovely!
Mindy Beam –
Alison’s approach is simple and straightforward. I love her passion and the way she inspires an adventurous spirit in the kitchen in a way that is attainable. This is a great course and I’m so excited to try sowans for myself!
Martina van der Kooy –
This course is absolutely delicious and rich and information on sowans. No matter your equipment, all the possibilities are explained here. Can’t wait to start!
Judy Jones –
I enjoyed the history, the videos and the written instructions. I also like the format of the course with short videos followed by written instructions and links. Again, Alison is great!
Lori Sietsema –
This was a very informative course about fermenting oats. I really enjoyed it and can’t wait to try it.
Ladean Issac –
This course is great! I am looking forward to getting started!