How nice it is to drink a mug on a hot summer daycold kvass! It wonderfully quenches thirst, invigorates and makes you think that life is wonderful! What kind of drink is kvass? How to make it? Do you want to know recipes for bread kvass or, for example, how to make kvass from oats? What are the recipes for kvass? You will find the answers to all these questions here. Kvass has long been loved in Rus'. Both boyars and ordinary peasants drank it with pleasure. So this sour drink, popular at all times, has survived to this day. It is obtained as a result of lactic acid fermentation of rye flour and bread. The basis for making kvass is malt - rye or barley. There are many varieties of kvass.

Kvassnye varieties

In the good old days, every housewife hadher own recipe for kvass, which she was very proud of. She always had a certain supply of this wonderful drink in her cellar. Traditional kvass has a sour taste and contains a small amount of alcohol. To make it, bread crumbs are used, as well as infusions of fruits and berries with the addition of honey or sugar. Fermentation of kvass occurs at a temperature of twenty to 30 degrees. Therefore, this drink is initially kept in a warm place, and then, when it is necessary to stop the fermentation process, it is transferred to a cool place. You should not miss this moment, otherwise the kvass may turn out to be too sour. It is stored in a cellar or refrigerator in a tightly closed container. Let's try to make kvass too:

Kvass in Russian

This drink has a strong sweet and sour taste. Ingredients:

• 1 kg of rye bread,
• 40 g of yeast,
• 100 g of sugar,
• 100 g raisins,
• 6 liters of water.

Preparation:Cut rye bread into slices, dry them in the oven, lightly browning them. Put them in a saucepan, pour boiling water over them, cover with a lid. Leave for 7 hours. Then drain and strain the liquid. Dilute the yeast with warm water, pour into the strained liquid, add sugar. Leave in a warm place for 10 hours to ferment. After that, strain the resulting kvass, pour it into bottles, where raisins have been previously placed. Close the bottles tightly and store in a cool place in a horizontal position.

Kvass home-style recipe

The drink made according to this recipe has a subtle taste of currant and cooling mint. Ingredients:

• 500 g rye breadcrumbs,
• 300 g of sugar,
• 50 g of raisins,
• 10 leaves of black currant,
• 5 g of mint (except peppery),
• 10 g of yeast,
• 6 liters of water.

Preparation:Dry rye crackers in a preheated oven, put them in boiling water and leave for 11 hours. Brew mint and currant leaves in a separate container and also leave to brew. Combine the infusions, add sugar, diluted yeast and leave for 6 hours to ferment in a warm place. Then remove the foam that appears and pour into bottles, adding raisins to each. Close tightly. In two or three days the kvass will be ready.

Cranberry kvass

It has a pleasant cranberry taste, a very vitamin drink. Ingredients:

• 1 kg of cranberry,
• 500 g of sugar,
• 30 g of yeast,
• 4 liters of water.

Preparation:Sort the cranberries, remove debris, rinse, dry and rub through a colander. Place the pulp in a saucepan and pour water, boil for 15 minutes. Cool. Strain. Add sugar and boil again. Combine the previously obtained cranberry juice with the broth, pour in the yeast dissolved in warm water. Mix everything thoroughly and put in a warm place for fermentation. Pour the resulting kvass into bottles, which are put in a cool place for a day. The healthy drink is ready.

Kvas white - from oats

Oat kvass is light, almost white. But it is an excellent drink for quenching thirst and for making okroshka. Oat kvass is slightly inferior to bread kvass. Ingredients:

• a half-liter can of oats,
• 4 tablespoons of sugar.

Preparation:Oats can be purchased at the market or in stores with agricultural products. Wash the oats thoroughly in several waters. Pour into a three-liter jar. Add sugar and pour in cold drinking water, which does not need to be boiled. Leave all this for four days to ferment at room temperature. The first portion of kvass is not tasty enough, so it is better to pour it out. Pour fresh water over the oats again, add four more spoons of sugar and leave to ferment for 3 to 5 days. The longer the kvass ferments, the more sour and strong it becomes. After drinking this portion of kvass, the oats can be used for the next one. So you can leave it until the end of summer. Note: if the room is hot, the kvass may turn into jelly. No big deal. You just need to drain it and pour fresh water over the oats again, adding sugar, and then put it in a cooler place for fermentation.

Banana kvass

Now you will learn how to make banana kvass. It sounds a little strange, but it turns out to be a delicious drink that children love. Ingredients:

• 3 kg of peeled bananas (preferably overripe),
• 30 g of yeast,
• 5 liters of water.

Preparation:Peel very soft, overripe bananas and cut into small pieces. Heat all 5 liters of water, remove from heat. Dissolve yeast in a small amount of warm water and pour it into the heated water. Stir. Put the sliced ​​bananas into the water with yeast, stir, cover with a lid and put in a warm, dark place for 24 hours. After that, open the container, remove the foam that appears on the kvass. Strain and pour into clean bottles or jars. It is advisable to repeat the straining procedure twice. Then seal the bottles and put them in a cool place for two days. After that, the banana kvass can be consumed.

Strong kvass from malt

To prepare this drink you can use:wheat, barley or rye malt, which is sold in the store. If you want to make kvass for okroshka, then you should choose unroasted malt. To make regular sweet kvass, you need dark roasted malt. Ingredients: For 1 liter of water you will need:

• 1 glass of malt,
• 100 g of sugar,
• 10 g of yeast.

Preparation:It is necessary to prepare the kvass wort. In an enamel saucepan, malt is brewed with boiling water. Infused for 30 minutes. Then warm water is added to the required volume, sugar and diluted yeast are added. In this state, everything is left for 11 hours in a warm place for fermentation. If desired, you can add raisins, a handful of berries or mint leaves. After the kvass has fermented well, it is removed to a cool place, where it is left for a day. The kvass is ready. It is advisable to strain it before use.

Black currant kvass

A pleasant cooling drink with the taste of currant. But it turns out sourish, to make it sweeter, you can add sugar to the finished kvass. Ingredients:

• 2 liters of water,
• 500 g of black currant,
• 20 leaves of black currant,
• 20 grams of fresh yeast (or half a teaspoon of dry),
• 1 cup of sugar.

Preparation:Wash the berries, mash them and put them in a 3-liter jar, add sugar. Boil the currant leaves in two liters of water for 5 minutes. Pour the boiling broth with the leaves into the jar with the berries. Cool until warm, remove the leaves, add the diluted yeast, leave at room temperature. When the drink no longer smells of yeast, it is ready. This happens in about two to seven days, depending on the room temperature. Strain the finished kvass through a thick cloth, pour into bottles and store in the refrigerator. Enjoy your meal! We recommend reading:

Comments

comments