Prepare natural kvass at home is not as difficult as it may seem when you first get acquainted with the technology. Basically the whole process is a passive waiting for the ripening of the drink, and the most active actions from the hostess will take a little.
How to make kvass at home?
To make a tasty refreshing homemade kvass you need at least to choose a vintage recipe and get acquainted with the individual and basic subtleties of its performance, which, as a rule, accompany any technology
- Choose a container for making a drink, preferring glass, ceramic, stainless and enameled containers.
- Water is filtered or sprinkled.
- The sweetness of the drink is regulated by varying the amount of sugar or adding other sweeteners to taste.
- To activate fermentation, raisins, dry bread or wine yeast are added to the beverage base.
- Prepared kvass at home before use is cooled.
Bread kvass - recipe
The most popular kvass from bread at home is easy to prepare. The taste of the drink will depend on the degree of roasting of bread slices and their rosy color. From dark, with slightly burnt areas of bread crusts will turn out dark in color and saturated with taste with a small bitterness drink.
Ingredients:
- crackers rye - 200 g;
- sugar - 6 tbsp. spoons;
- dry yeast - 1 tbsp. a spoon.
Preparation
- In a three-liter jar pour rye dried and fried at the request of biscuits.
- Add sugar and pour the contents with water, filling the container by three quarters.
- After cooling the base to thirty degrees, yeast is poured, the mixture is stirred, the lid is covered with a lid and wrapped with a blanket for twelve hours.
- Bread kvass, cooked at home, filter, and cake is used to cook subsequent portions of the drink.
Kvass from rye flour at home
Especially refreshing and fragrant kvass from rye flour is obtained . Initially, the leaven is prepared, which is added to the base of the drink before the forthcoming fermentation. In contrast to the previous technology, this option is more time consuming, but assuming a more vivid taste of the drink.
Ingredients:
- rye flour - 0,5 kg;
- rye bread - 100 g;
- granulated sugar - 100 g;
- fresh yeast - 15 g;
- purified water.
Preparation
- Rye flour mixed with half a liter of water and a spoonful of sugar, add activated yeast, leave the mixture warm for a day.
- Fill the leaven with water, add sugar, allow to stand for another 24 hours, filter.
- Place kvass in the heat for another 2 days, after which they cool and try.
Kvass from malt at home
The next recipe of kvass is realized with the addition of rye fermented malt, which will give the drink a distinctive taste and fragrance. The minimum required amount of sugar for successful fermentation is 200 g. If desired, the portion can be increased by one and a half to two times, adapting the characteristics of the drink to your taste.
Ingredients:
- rye malt - 100 g;
- water - 4 liters;
- granulated sugar - 200-400 g;
- dry yeast - 10 g.
Preparation
- Malt is poured into boiled and cooled to fifty degrees water, left for two or three hours.
- After the mixture has cooled down to thirty degrees, yeast, sugar is introduced into it, covered with a lid, wrapped and left for fermentation for eight to twelve hours.
- Ready kvass from the malt is filtered through a folded triple gauze, cooled.
The recipe for kvass from black bread
If there is an irresistible desire to cook kvas without yeast at home, the following recipe will help to realize the idea in the best possible way. The basis for the drink is an impressive portion of black dried and slightly browned in the oven black bread, which is combined with a handful of unwashed raisins and sugar.
Ingredients:
- biscuits of black bread - 0,5 cans;
- granulated sugar - 250 g;
- raisins - 1 handful.
Preparation
- In the jar, rusks and raisins fall asleep.
- Boil the water, dissolve the sugar in it, cool it to a warm state and pour it onto the breadcrumbs.
- Covered with gauze, the container is left under room conditions for 3-4 days.
- Ready homemade bread kvass filter and cool.
Kvas from wort at home
On the shelves you can find wort for kvass in the form of concentrate, which will be an excellent basis for making your favorite drink. As such, you can also use the sediment that remained after the previous stages of the classical preparation of the drink, increasing its quantity by about half and adding to the slices of dry toasted bread.
Ingredients:
- concentrate of leavened wort - 3 tbsp. spoons;
- granulated sugar - 1 glass;
- raisins - 15 pcs .;
- Yeast dry - 0.5 tsp.
Preparation
- The wort is mixed with half a liter of water, poured into a three-liter container, added sugar, yeast and the rest of the water.
- Stir the base of the beverage and leave to ferment for twelve hours.
- Filter kvass, pour into bottles, add a few raisins to each and after a few hours clean in the refrigerator.
Birch kvass
The recipe for kvass at home, suggested below, differs somewhat from the classical variations and assumes the use of birch sap as a basis for preparing a refreshing drink. The use of such raw materials for the organism is obvious, and all its valuable properties are almost completely preserved in the process of fermentation, being transmitted entirely and completely to the new form of the drink.
Ingredients:
- Birch juice - 5 liters;
- granulated sugar - 250 g;
- unwashed raisins - 50 g;
- lemon - 2 pieces;
- dry yeast - 5 g.
Preparation
- Strained birch juice is mixed with zest and lemon juice, yeast, sugar, raisins.
- Cover the container with gauze or cloth and leave for fermentation for twelve hours.
- Pour birch kvass, cooked at home, in bottles, chilled.
Kvass from chicory
The following recipe for homemade kvass involves getting a favorite drink from chicory. Thanks to such raw materials, the drink acquires a special flavor and incomparable taste characteristics. The amount of sugar or citric acid can be reduced or increased, focusing on their own taste preferences.
Ingredients:
- water - 5 l;
- chicory - 1,5 tbsp. spoons;
- granulated sugar - 300 g;
- lemon - 0,5 pcs.
- citric acid - pinch.
Preparation
- In the water add sugar, yeast, chicory, stir.
- Grind the lemon in a blender, place it in a gauze pouch and lower it into the base of the drink.
- They let them stand for about thirty minutes, stirring and stretching their bags with a lemon.
- Cooked kvass at home is poured on plastic bottles, screwed caps, placed containers under direct sunlight for three hours, and then sent to the shelf of the refrigerator.
Kvass from oats at home - recipe
Kvass from oats is surprisingly useful. Impressive and taste properties of the drink, which can be moderately fizzy, fragrant and saturated. Oats can be purchased in specialized stores or on the market and supplemented if desired with raisins, mint leaves or lemon balm, orange or lemon zest.
Ingredients:
- oats - 0,5 kg;
- granulated sugar - 6 tbsp. spoons.
Preparation
- Oats and three tablespoons of sugar fall asleep in a three-liter jar, pour water, cover with gauze and leave for two days.
- After appearing on the surface of the film, the ferment is poured, the contents are poured with pure water, the remaining sugar is poured in.
- After ten to twelve hours, the ready kvass is filtered, bottled, cooled.
Beet kvass - recipe of preparation
Beet kvass has long been used in folk medicine for the treatment of many ailments. Such a drink will not only quench your thirst in the heat, but also bring an incommensurable benefit to the body. Using one glass of drink per day, you can cleanse the body of toxins, reduce weight, increase hemoglobin and adjust the work of all organs.
Ingredients:
- beet - 3 pcs .;
- granulated sugar - 1 tbsp. a spoon.
Preparation
- Peeled beets, grated, added with granulated sugar and boiled water, left under room conditions for three days.
- When the film from the surface of the drink disappears, kvass is ready for use.
- Filter the beverage through a fine sieve or a triple gauze cut, poured into bottles and placed in a refrigerator.