How to make kvass?

With the beginning of each summer, especially hot,the requirements for soft drinks increase at times. Various chemical drinks quickly begin to cause nausea. In spite of advertising, foreign colas do not satisfy thirst very well. Beer is not loved by everyone, and drinking it can be far from always and not everywhere. The people's gaze turns to traditional kvass. However, purchased kvass is not always as cheap as we would like, and its taste is not always good enough. Here comes the question of how to make kvass? It's not as difficult as one might think.

How to make homemade kvass

There are a lot of recipes for cooking kvass. It can be made from many berries and fruits. Here is an approximate recipe for kvass:

For two kilograms of berries or fruits you need about5 liters of water, 500 grams of sugar, 20-30 grams of yeast. Berries or fruits (they need to be cut smaller) are boiled in a small amount of water. The resulting broth should be wiped and strained through a sieve and gauze, then add the remaining water (boil and cool) with the dissolved sugar and yeast. For sweet berries you can add citric acid, for sour - honey or raisins. When all this will ferment, it is necessary to filter once more, pour into bottles and put into the refrigerator. Kvas is ready.

However, this kvass is bread kvass.

How to make dry kvass

To prepare bread kvass you need to havethe main ingredient, that is, dry kvass. You can, of course, buy it in the store (preferably without sugar and yeast). Usually it consists of breadcrumbs and rye malt. However, this dry kvass is done on its own.

Rye bread (better Borodinsky, because in italready added malt) must be finely chopped and properly dried in the oven, only not to burn, then it is desirable to squeeze less. There you can add rye malt and rye flour, as well as calcined barley, rice, buckwheat and all that is enough for fantasy. The basis of kvass is ready.

How to make bread kvass

For 1 kg. dry kvass need 8-10 liters of water, 1-2 glasses of sugar and 30-40 grams of fresh yeast. We boil water, we throw in it biscuits and sugar. When all this cools down, you must pour out the yeast dissolved in advance. After that we cover the vessel with a cloth and put it in the far corner for two nights.

Two days later, filter the result into anotherdish (you can in a few). At this point, it is recommended to add a little raisin for additional carbonation. You can add mint leaves, currants, berries, honey. Lovers add horseradish. We leave for another night.

The next day, everything is carefully filtered, bottled and retracted into the refrigerator. Kvas is ready.

How to make a leaven for kvass

In fact, if we made kvass in the previous way, the leaven is already ready for us. This is exactly what we have left in the first vessel after percolation.

The cooking process remains almost the same, but withusing the leaven of kvass is much more delicious. You need to take a little less dry kvass, a little less water, and instead of yeast use the rest of the leaven. All the rest is unchanged. After the third or fourth approach, the starter is already too much, so some of it needs to be thrown away or shared with someone, or make kvass more.

How to make kvass from bread and beets

Very tasty kvass is obtained with the addition ofbeets. To make it, cut a pair of medium beets and bake them in the oven to the state of crackers. Add beets together with breadcrumbs. All proportions remain the same, except that sugar can be put a little less. This kvass can be prepared as an initial or using the usual leaven.

This kvass is simply irreplaceable for cooking okroshki. Similarly, you can use finely grated fresh beetroot. Make kvass and with the addition of carrots.

How to make kvas without yeast

If you are afraid that kvass will get toomany unnecessary degrees, you can make it without yeast. The recipe is used the same. Raisins are placed immediately, it is also desirable to add horseshoe hops. Yeast, of course, is excluded. The main difference is that kvass is prepared not two nights, but four or five or more. It is advisable to try readiness. In the second vessel you do not need to pour. You can immediately filter and pour into bottles. The starter can be used as usual.

Apologists say that such kvass is much more delicious. Who wants, can try.

How to make birch kvass

You can make kvass from birch sap. By the way, it is also made without yeast. First, strain the juice carefully to get rid of the inevitable debris.

The simplest version: pour out the birch juice in bottles of 1.5 liters., Add to each of the top ten raisins, firmly close and send to the refrigerator until the summer. Open very carefully!

More advanced amateurs per ten litersa container, firmly closed, add a handful of barley, browned to a brown color, and a dry crust of bread. Such kvass is kept in the cold for up to six months.

Bon appetit and cheerfulness in any heat.!