How pleasant it is to have a cup on a hot summer daycold kvass! He miraculously quenches his thirst, invigorates and suggests that life is beautiful! What kind of a drink is kvass? How to cook it? Do you want to know the recipes of bread kvass or, for example, how to make kvass from oats? What are the recipes of kvass? For all these questions, you will find the answer here. Kvass has long been loved in Russia. He was delighted to drink and boyars, and simple peasants. So this, a popular at all times, sour drink has come down to our days. It turns out as a result of lactic fermentation of rye flour and bread. The basis of cooking kvass is malt - rye or barley. There are many varieties of kvass.

Kvassnye varieties

In the good old days, every mistress had her ownown recipe kvass, which was very proud. In her cellar there was always a certain supply of this wonderful drink. Traditional kvass has an acidic taste and contains a small proportion of alcohol. For its preparation, bread crumbs are used, as well as infusions of fruits and berries with the addition of honey or sugar. Fermentation of kvass takes place at a temperature of twenty to 30 degrees. Therefore, this drink is initially kept in a warm place, and then, when it is required to stop the fermentation process, is transferred to a cool place. You should not miss this moment, and then kvass can get too sour. Store it in a cellar or refrigerator in a tightly closed container. Let's try to make kvass and we:

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: Rye bread cut into slices, which are dried in the oven, lightly browning. Put them in a saucepan, pour boiling water, close the lid. So leave for 7 hours. Then drain and drain the liquid. Yeast diluted with warm water, pour into a filtered liquid, add sugar. For fermentation put in a warm place for 10 hours. After that, the resulting kvass must be filtered, bottled, where the raisins are preliminarily placed. Bottles tightly close and store in a cool place in a horizontal position.

Kvass home-style recipe

Drink this recipe is obtained with a delicate flavor of currants 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: In a preheated oven, dry the rye biscuits, put them into boiling water and insist 11 hours. In a separate bowl, brew leaves of mint and currant, also let it brew. Add the infusions, add sugar, dilute yeast and leave for 6 hours for fermentation in a warm place. Then remove the resulting foam and pour into bottles, each of which add raisins. Close tightly. After two or three days, 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: Cranberries to sort out, removing debris, rinse, dry and dry through a colander. Put the squeezes in a saucepan and add water, boil for 15 minutes. Cool it down. Strain. Add sugar and boil again. The cranberry juice obtained earlier is combined with the broth, pour in the yeast diluted in warm water. All carefully mix and put in a warm place for fermentation. The resulting kvass bottled, which for a day put in a cool place. A healthy drink is ready.

Kvas white - from oats

Kvass from oats turns out light, almost white. But it is an excellent drink for quenching thirst and for cooking okroshki. Kvass from oats is a little 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. Oats should be washed thoroughly in several waters. To fall asleep in a three-liter jar. Add sugar and pour cold drinking water, which is not necessary to boil. All this is left for four days to ferment at room temperature. The first portion of kvass turns out not delicious, so it's better to pour it out. The oats should be refilled with fresh water, again with four spoons of sugar and left for fermentation for 3 to 5 days. The longer the kvass wanders, the more sour and stronger it becomes. After drinking this portion of kvass, oats can be used for the next. So it can not be changed until the end of the summer. Note: if the room is hot, then kvass can turn out as a jelly. Nothing wrong. Simply it will have to be drained and the oats should be refilled with fresh water, adding sugar, then for fermentation, take it to a cooler place.

Banana kvass

Now you will learn how to make banana kvass. It sounds a little strange, but it turns out a delicious drink, which is very fond of children. Ingredients:

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

Preparation: Very soft, overripe bananas cleaned, cut into small pieces. Warm all 5 liters of water, remove from heat. Dissolve the yeast in a small amount of warm water and pour it into warmed water. Stir. In the water with yeast, drop the sliced ​​bananas, stir, cover and put in a warm dark place for a day. After that, open the container, remove the foam that appeared on the kvass. Strain and pour over clean bottles or jars. It is desirable to repeat the filtering procedure twice. Next, the bottles are sealed and put in a cool place for two days. After that banana kvass can be consumed.

Strong kvass from malt

For the preparation of this drink is suitablewheat, barley or rye malt, which is sold in the store. If you want to cook kvass for okroshka, then you better choose not roasted malt. To prepare the usual sweet kvass you need dark roasted malt. Ingredients: 1 liter of water will require:

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

Preparation: It is necessary to prepare leavened wort. In the enameled pan, the malt is boiled. Insists 30 minutes. Then the 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 well wandered, it is taken to a cool place where they leave for a day. Kvas is ready. Before use, it is desirable to strain.

Black currant kvass

A pleasant cooling drink with a taste of currant. But it turns out sourish, to make it sweeter, sugar can be added to the ready-made 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: Berries are washed, kneaded and put in a 3-liter jar, add sugar. Within 5 minutes in two liters of water boil currant leaves. Boiling broth along with the leaves pour into a jar with berries. Cool to a warm state, remove leaves, add diluted yeast, leave at room temperature. When the drink disappears the smell of yeast, then it is ready. This occurs, approximately, for two to seven days, depending on the temperature of the air in the room. Ready kvass strain through a dense fabric, pour into bottles and store in a refrigerator. Bon Appetit! We advise you to read:

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