Milk Žur

Place a generous amount of rolled or whole oats in a large bowl and cover with lukewarm water. Allow the oats to soak and ferment at room temperature for 2 to 3 days, until the liquid becomes pleasantly sour.

Strain the fermented oat liquid through a fine-mesh sieve or cheesecloth into a clean pot, discarding the spent oat solids. You should have a cloudy, soured oat liquid called žur.

Pour whole milk into the pot with the strained oat liquid, using roughly equal parts or adjusting to taste for a richer or thinner porridge. Stir well to combine the two liquids.

Place the pot over medium heat and bring the mixture slowly to a gentle simmer, stirring frequently to prevent scorching on the bottom.

Add caraway seeds and salt to taste, stirring them evenly into the porridge. Reduce the heat to low and continue to cook, stirring constantly, until the mixture thickens to a smooth, creamy consistency.

Taste and adjust seasoning with additional salt if needed. Remove the pot from the heat.

Ladle the hot Milk Žur into bowls and serve immediately, optionally garnished with a small pat of butter or a drizzle of cream.