In the summer we drink liquids more than in other times of the year. Summer heat makes us look for more and more drinks to quench our thirst. One of the drinks that does an excellent job of this task is kvass. But buying it in stores, we can not always be sure of the quality and naturalness of this drink, so I advise you to prepare homemade kvass.
To start making kvass at home, you first need to determine the type of kvass. There are three main varieties of it: bread, berry and fruit. The most common and easy to prepare is bread kvass. It is prepared using stale rye crusts of bread. Berry kvass made from cherries, cranberries, currants. Fruit - apples, plums, pears, lemon.
In addition to the fact that kvass is very popular as a cool summer drink, it is an integral part of okroshka, it is added to pastries, often used for marinating meat. Therefore, the recipe for this drink should be at hand for every housewife. Cooking kvass at home is a process that will not take much time, but will definitely benefit the body. Homemade kvass will help improve metabolism, strengthen the cardiovascular and digestive systems.
Homemade kvass (bread)
Ingredients. 4 liters of water, a teaspoon of dried yeast, half a glass of sugar, 5 slices of bread, 10 pcs. raisins.
Cooking. Pour water into a large pot and wait for it to boil. Dip slices of bread in boiling water. Leave the pan on fire for 2 minutes and turn it off. After the water has cooled to room temperature, pour in yeast and sugar, mix well and leave for several (2-3) hours. The appearance of small bubbles on the surface of the mass will signal that it is time to filter and pour the future kvass into the bottles. We throw a few raisins into each bottle of liquid and tightly close the lid. We put in the refrigerator. Somewhere in 7-10 hours, home brew will be ready.
Honey Kvass
Ingredients. 5 liters of water, a half liter jar of honey, a kilogram of crackers (rye), 10 gr. yeast.
Cooking. We take rye bread, cut it into small slices and dry in the oven. Boil water and pour boiling water on rye crackers. Leave the mass for a day in a warm place. We all pepper, pour the liquid into a separate bowl, add yeast and honey to it. Mix thoroughly and cover with a napkin or towel. After the yeast floats to the surface, carefully remove them with a spoon, and pour the remaining liquid into the bottles and firmly cork. We put the bottles in a cool place for 10-15 hours. Homemade kvass from honey is ready.
Orange kvass
Ingredients. A pound of oranges, a kilogram of sugar, 10 liters of water, one lemon, yeast.
Cooking. Cut oranges into thin slices and mix with half kilograms of sugar. Leave for a few hours. Boil water and pour oranges with sugar into it, pour juice from lemon here and put another 400 grams of sugar. Mix everything well and add yeast. Stir again. Leave for several hours at room temperature. Filter the resulting liquid and bottle into bottles that must be tightly closed. Bottles with kvass leave for a day at room temperature. Then for a couple of days in a cold place. Orange kvass is ready.
Lemon kvass.
Ingredients. 5 liters of water, 4 lemons, 700 grams of sugar, 200 grams of raisins, 25 grams of yeast.
Cooking. Cut lemons into large slices and dig out the seeds (they give the drink bitterness), add sugar and raisins. Boil water and pour lemons. Leave to cool. When the temperature becomes 32-35 degrees, add yeast, mix well and leave to ferment for 12-15 hours in a warm place. Strain the mass and bottle. Close the bottles tightly and put in a cold place for a day. Lemon kvass is ready. The shelf life of such kvass should not exceed 4 days.