Homemade kvass is not just a drink that quenches thirst, it has exquisite taste, enriches the body with vitamins and restores strength. His task is not only to cope with thirst, but to cheer up and leave a pleasant and long aftertaste, with which he copes well.
In ancient times, if someone had bread kvass in their house, this meant material well-being and preparation for an honorable feast was possible. Therefore, kvass in translation from Old Slavonic means βwalkβ or βfeastβ. But now, at the present time, homemade kvass is prepared every summer and it does not matter what your financial situation is.
Almost every third person knows how to cook kvass at home. And this is not surprising, since in ancient Russia each mistress had her own unique recipe. And fortunately, many of them have survived to our times and even improved a little.
This article will help us learn how to cook kvass at home, using different ingredients. We will discuss the 9 most popular recipes and find out what benefits this drink brings.
Beetroot Kvass
As polls show, not many people know how to cook beet kvass at home. Often, doctors are familiar with his prescription, who then advise patients suffering from hypertension, atherosclerosis, diseases of the gastrointestinal tract and urinary system.
Beet kvass contains many useful elements that are necessary to strengthen the body: vitamins B, C, PP, calcium, phosphorus, antioxidants and potassium. In addition, the drink includes rubidium and cesium, which helps increase blood pressure.
Let's still learn how to cook beet kvass at home with the addition of honey. For this we need:
- 0.5 kg of beets;
- 10 grams of yeast;
- 3 tablespoons of honey;
- 2 slices of rye bread;
- 3 liters of drinking water.
The cooking method is quite simple:
- First of all, we wash the beets, peel them and rub them on a grater.
- After that, put it in a pan, fill it with water and put on fire.
- Using a gauze, strain the soft beets in a three-liter jar and fill with purified water.
- Add yeast, rye bread and honey, close the jar with gauze and rearrange in a warm place before fermentation begins.
Thanks to yeast, kvass will ferment for no more than 2 days. After this time, the drink must be filtered, put in a cold place and consumed no more than one week.
Oat kvass
Kvass based on oat grains has an invigorating and refreshing taste. The product is a source of energy in the hot season and charges a large dose of vitamins. Oat kvass can not only quench thirst, it also fights wrinkles due to its anti-aging properties.
How to cook oat kvass at home? Very simple. For this we need:
- 3 liters of water;
- 300 grams of oats;
- 6 tablespoons of sugar.
Now let's take a closer look at the preparation:
- First you need to prepare a three-liter jar and clean the oats from impurities.
- Pour purified water into a jar, pour sugar and pure oats.
- We cover the jar with multilayer gauze and leave it on the windowsill for 3-4 days.
Later, the drink is bottled and refrigerated. The remaining oatmeal mixture can not be thrown out, but used the next time.
Homemade Wort Kvass
Perhaps you are one of those who cook kvass according to the same recipe. Apparently you were either taught (learned) that way, or you think that your recipe is perfect and you should not change anything. But it is not so.
Kvass made from wort is not considered the most popular and in demand, but it contains a large amount of nutrients and strengthens the body better than others. Not everyone knows how to cook kvass with a must at home, so it is considered unique.
What we need:
- Rye bread (best crust) - 2-3 slices.
- Granulated yeast - 2 teaspoons.
- Leaven wort - 2 large spoons.
- Sugar - 170 grams.
Now the recipe itself:
- Pour 2.5 liters of chilled boiling water into a clean three-liter jar.
- Pour sugar and mix thoroughly.
- Add 4 tablespoons of kvass wort, dried rye bread and yeast.
In conclusion, mix all the ingredients and close the lid or gauze. Kvass should only be in a warm place (in the sun) for no more than two days. After that, it is, as usual, filtered through cheesecloth, poured into plastic bottles and stored in the refrigerator.
Any kvass has a shelf life of no more than one week. Yes, its taste will hardly change if you hold it for longer, but all the beneficial properties that are in it will disappear.
Dry kvass
How to cook dry kvass at home? This drink is very popular and therefore anyone can make it. According to its taste characteristics, it is no different from the store. His recipe is quite simple, all we may need is:
- Sugar - 8 large spoons.
- Purified water - 3 liters.
- Dry yeast - one sachet.
- Dry kvass - 3 large spoons.
Before you start cooking, you must purchase ground crackers at any bakery. This product can be either light or dark, but the color does not affect the taste. It is also worth noting that the more sugar you add, the tastier and sweeter the drink will be.
All that is needed is to put all of the above ingredients in a three-liter jar and pour purified water. After that, mix everything thoroughly with a large spoon and put in a warm place for two days. The leaven remaining at the bottom can be used for re-cooking.
Leaven
Rye sourdough intended for homemade kvass can also be useful for baking bread. But how to cook kvass leaven at home? Interestingly, this product can be stored in the refrigerator for a long time, as it is made from natural ingredients, such as:
- Rye flour - 8 large spoons.
- Sugar - 1 teaspoon.
- Water - 1 cup.
The cooking method is not too complicated:
- Pour half a glass of water into a clean glass container, add 3-4 tablespoons of flour and a teaspoon of sugar. Stir until smooth, cover with a towel and put on the windowsill for a day.
- During the day, the leaven, at room temperature, will begin to ferment and will need to repeat the whole process. Then again, mix everything until smooth and put the jar in a warm place, once again for a day.
- The next day, completely pour the remaining ingredients and mix until the sour cream looks like sour cream.
The fourth day is the end. The sourdough is completely ready and should have a pleasant aroma of rye bread and bubbling. All dough can be put in the refrigerator and fed with two teaspoons of flour every week.
Bread Kvass
For the preparation of this kvass, you can use any kind of bread, but one of the most delicious is a drink from rye loaves. Also, do not use different spices and oils, they will only spoil the taste.
Now we will analyze one classic recipe on how to cook bread kvass at home, for this we need:
- Rye bread - 3-4 slices.
- Purified water - 5 liters.
- Sugar - 300 grams.
- Yeast - 20 grams.
Fans of sweet kvass can increase the dose of sugar in two, or even three times. What do we have to do:
- The first step is to cut rye bread into small pieces and bake in the oven. Set the temperature and time as you wish, but the main thing is that the bread takes on a golden hue.
- We cool the boiled water to 15-20 degrees and pour into a container where our kvass will roam.
- Add the baked bread and cover with gauze. The container must be left for two days at room temperature.
- Filter the kvass wort, dilute the yeast and pour everything into the bottle with kvass.
- Add sugar, tightly close the lid and leave for a day until complete.
After that, kvass is bottled in plastic bottles and can be stored in a cold place for no more than one week. This recipe, how to cook kvass at home, is simple and any housewife can handle it.
Rye kvass
Kvass made from rye bread is considered one of the most delicious drinks and deserves an honorable place in the ranking of healthy drinks. Let's learn how to cook rye kvass at home. We will need:
- Loaf of rye bread.
- Drinking water - 8 liters.
- Yeast - 40-60 grams.
- Sugar - 200-240 grams.
- Raisins (to taste).
Now the process itself:
- First of all, we make crackers by baking bread in the oven. As we already remember, bread should have a golden crust.
- Then we pour sugar and the resulting crackers into boiled water. Stir and let it brew.
- Once the water has cooled slightly, add the pressed yeast and mix until smooth.
- We tie a pot or other container with a towel and put it on the windowsill for 24 hours.
Rye kvass is cooked. All that remains is to strain through cheesecloth and put in the refrigerator.
How to cook kvass without yeast?
As you may have noticed, in every recipe we always add yeast. They are necessary for kvass to begin to roam, and therefore, without them it is impossible to make a drink. But this is not so. Now we will learn how to cook kvass without yeast at home.
Kvass, which does not use yeast, has the same taste as all of the above analogues. Such a drink is infused for a couple of days and can quench your thirst, give the necessary vitamins and invigorate for the whole day.
All we need is:
- Unleavened bread - 0.5 kg.
- Boiled water - 2.5 liters.
- Raisins - at the discretion.
- Sugar - two large spoons.
In order for kvass to be as tasty as possible, sourdough should be prepared only from rye bread. If there is no oven, then you can cut the bread into small pieces and leave it on the windowsill for 6-8 hours.
After that, pour the obtained crackers into a three-liter bottle and fill it with boiled chilled water. We also add sugar and a little raisins, mix with a large spoon, cover with dense gauze and leave for two days in a warm place.
It should be noted that the jar is not recommended to be closed with an iron lid, it is best to use a towel or multilayer gauze.
White kvass
The last recipe we will discuss is white kvass. This original Slavic drink not only tones and refreshes, but it is also able to improve the microflora of your intestines, as it is very rich in vitamins, amino acids and trace elements.
A century ago, this drink was prepared on a Russian stove: knead rye with flour, pour water and simmer for a long time. And how to cook white kvass at home without a Russian stove?
First, let's look at the ingredients:
- Ready sourdough. If not, then you can use 2-3 slices of rye bread.
- Raisins or grape berries - 100 grams.
- Flour - 300 grams.
- Water - 3 liters.
Having collected all the necessary ingredients, you can start cooking:
- Pour boiled water into a three-liter bottle and stir flour in it. The best option is moderate addition of water so that no lumps form.
- Having received a homogeneous mass, we fill in sugar, raisins, crushed rye bread and mix.
- Now the jar can be covered with a rag, towel or thick gauze and let it brew for 35-40 hours.
Kvass will be ready when a small foam appears in the bank. After that, you can strain and store in the refrigerator.
Conclusion
How to cook kvass at home? It turns out that everything is pretty simple. All you need is to choose the recipe that suits you, collect the necessary ingredients and you can proceed.
Often, kvass is cooked for a maximum of two days at room temperature and stored for no more than one week. If the drink is idle in the refrigerator for more than 7-8 days, then the taste will remain the same, but now there will be no use. Therefore, do not make too much kvass, the best option is 3-4 liters, with the exception of a large family.
In fact, it is very important to know how to cook kvass at home. A real home-made drink has many useful properties: it strengthens the body, enhances potency, promotes a speedy recovery in diseases of the gastrointestinal tract and atherosclerosis of the arteries of the legs, and is also rich in vitamins such as C, PP, E, B1 and B2. In addition, it is simply indispensable on hot summer days.
In addition, kvass, like any other product, may be contraindicated. A real fresh drink always contains only useful substances, but since yeast is used in it, after a certain time it can become sour. Do not pasteurize or preserve it, in this case, kvass not only loses vitamins and other useful substances, but it also becomes harmful and should not be consumed.
Kvass is also contraindicated for people with gastritis, hypertension and cirrhosis. Since bread kvass contains a small dose of alcohol, it is not worth it to use pregnant women and young children (especially in large quantities).