Homemade kvass - recipe

Classic soft drink, which quenched thirst in hot days in Russia, does not lose its popularity for decades. The production of kvass has long been on the conveyor belt, but there is no question of comparing the purchased and homemade beverage - the latter clearly wins. That's why the recipes we decided to devote to the advice on how to make homemade kvass.

Rye kvass at home

Ingredients:

Preparation

Fill the pan with water and bring it to a boil. While the water is boiling, lay the slices of rye bread in a toaster or fry them in a dry frying pan. The crust on the pieces should darken, the darker it will grab - the darker the kvass will turn out as a result. Put toasts in boiling water with a handful of raisins, cover everything with a lid and leave for the night.

The next day carefully remove slices of swollen bread, sugar mixed with yeast and pour the ingredients into a saucepan with liquid. Cover the pan with a food film and leave for another 6 hours at room temperature, stirring occasionally. Fermented kvass is passed through the gauze filter and bottled. Preparation of domestic kvass from bread is completed, it remains only to cool it before consumption.

Drunk kvass at home

The name of this drink speaks for itself: unlike its non-alcoholic relatives, hop kvass could be both low-alcoholic and quite strong, in its strength, equating to wine.

Ingredients:

Preparation

Fill slices of bread with hot water mixed with 100 grams of sugar. Cover the saucepan with kvass gauze and leave the basis for the drink to leave at room temperature a couple of days. After, the solution is filtered and boiled, mixed with hop and continue to cook, albeit at low heat, about half an hour. Again, strain the drink, add caramel cooked from the remaining 310 grams of sugar, cool the solution until warm and mix with yeast. Leave the kvass for another 36 hours at room temperature, filter, add the remaining sugar and keep the day warm. At the end of the time, the drink is cooled and tried.

Homemade beet kvass without yeast

Ingredients:

Preparation

After washing and cleaning the beet, cut it into small cubes and put it on the bottom of a two-liter jar. Fill the beet with milk whey or the solution left by the fermentation of cabbage, then pour the salt and fill the tank with clean water to the top. Cover the jars with gauze and leave at room temperature for 2 days. Sugar is not necessary to add, because in the beet and so it is enough. At the end of the time, the filter is filtered and left to cool in the refrigerator before use.

Honey kvass with fruits at home

Ingredients:

Preparation

Selected fruit and / or berries cut into small cubes and put in a jar. Next, we put honey with grated ginger and fill the jar with water almost to the top, do not top up about 2 cm. We tightly tighten the jars and leave their contents to wander at room temperature for 2-3 days. During fermentation twice a day, shake the jars with all their contents so that the bacterial culture is distributed throughout the thickness of the liquid. When kvass acquires the desired taste, and the fruits look like boiled, kvass can be filtered and left in the refrigerator for up to a week.