Course curriculum

  • 01

    Welcome & What is Sowans?

  • 02

    The History and Health Benefits of Sowans and Swats

    • The History of Sowans

    • The Health Benefits of Sowans and Swats

  • 03

    Equipment for the Fermentation

    • Equipment Options to Prepare Sowans

    • Full Equipment List

  • 04

    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

  • 05

    Fermentation and Post-Fermentation Processing

    • Fermenting Sowans

    • Post-Fermentation Processing

  • 06

    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

The Scottish Oat Ferment

Oats are synonomous 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 like 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

  • 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

  • Over 55 minutes of video instruction

Meet your Instructor

Alison Kay creates foods that enhance our biome, community and environment, working from her kitchen near Florence, Italy. She’s the founder of Ancestral Kitchen, where she shares traditional food wisdom, fermentation and joyful eating in a practical and easily-accessible way. You can find her at www.ancestralkitchen.com, on Instagram @ancestral_kitchen or on your podcast app by searching for Ancestral Kitchen Podcast.