Kvass is a refreshing and very ancient drink that was first cooked about 8 thousand years ago in Egypt! Over time, it has slightly changed and now we are happy to drink it on hot summer days or cook okroshka. Let's find out how to make homemade kvas in various ways.
The recipe for homemade kvass from bread
Ingredients:
- water filtered - 4 l;
- fresh yeast - 30 g;
- sugar - 0,5 items;
- rye bread - 400 g;
- raisins.
Preparation
The recipe for kvass at home is quite simple: we cut bread into cubes and bake in the oven until a crust appears. Now pour in a pan of water, boil it and lay out our crackers. Add sugar, mix, remove from the plate and leave to cool. When the liquid becomes warm, pour a little into a glass and dissolve in it fresh yeast. After that, pour the mixture back into the pan and cover it with a lid, but not completely. We put the dishes in heat and leave them for fermentation for 2 days. At the end of the time, brew kvass kvass gently through the cheesecloth, pour some sugar over to taste and pour the drink into a 3 liter jar. Throw a small handful of washed raisins, cover with a plate and remove exactly for a day in the refrigerator. The next day, bread kvass is almost ready. At the bottom of the jar, a white precipitate forms overnight, so we carefully pour the drink into another container, trying not to stir. Raisins are also transferred to kvass and enjoy a useful refreshing drink.
Beet Kvass at home
Ingredients:
- beets - 5 kg;
- water - 2.5 liters;
- salt - 100 g.
Preparation
To prepare kvass at home, the beets are released from the leaves, thoroughly washed and cleaned. Then cut into slices and densely put in a barrel. Then fill it with cold brine. It is prepared in the usual way - water is boiled with salt. The fluid level should slightly exceed the level of beets. We close the top with a clean cloth, put a wooden circle and set the yoke. We put the product on fermentation in a warm place and carefully follow the process: as soon as the foam appears, remove it. In addition, be sure, several times a day, pierce the entire contents to the very bottom with a sharp wooden knitting needle. After about 5 days, the brine will become acidic, and then transfer the dishes to a cold place. After this, merge the resulting brine, dilute it in equal proportions with water, add sugar to taste and store beet kvass in the refrigerator.
Apple kvass at home
Ingredients:
- apples - 8 kg;
- sugar - 500 g;
- water filtered - 1 item;
- lemon - 1 pc.
Preparation
Apples must necessarily be ripe. Carefully sort them, removing all the rotten fruit, cut the stems and cut each apple into 4 parts. Then we put them in a deep dish, pour a glass of water and add grated zest of one lemon, a pound of sugar and mix. We put the container for 3 days in a cool place for fermentation. After the time has elapsed, we squeeze all the ingredients with our hands, pour the finished drink into bottles and put it in the refrigerator or cellar.
Quick kvass at home from biscuits
Ingredients:
- water filtered - 1 liter;
- crackers - 200 g;
- yeast - 10 g;
- sugar - 50 g.
Preparation
We move the rusks into a saucepan, pour boiling water, close the lid and insist about 3 hours. Obtained infusion filter, add sugar to it and put fresh yeast, previously diluted with warm water. All mix and leave for 5 hours. After the time has elapsed, strain the filter and cool it.