Ancestors learned to make beautiful, wonderful and tasty kvass many centuries before us. It’s hard to imagine at least one yard in Russia, where families lived who would not know how to make various types of kvass at home. To make kvass, used any components.
- Rye oats and barley malt
- Fruits – Pears, Plums and Apples
- Berries – raspberries, lingonberries, cloudberries, bird cherry
- Vegetables – Carrots, Beets
- Even birch sap and whey
And each had his own special taste and secret. A famous kvass on honey, even to the royal table was served. Kvass drank plenty, see health and strength are heroic, from him the Russian heroes had.
Absolutely not intricate composition of the finished kvass, has a mass rare healing qualities. Kvass can not only quench a feeling thirst. It improves digestion and has an invigorating effect throughout the body. It was believed in ancient times that the one who drinks a lot kvass, has no interest in alcohol. True believed. When liters drink five kvass, what alcohol is there?
Kvass did not lose its popularity over time, but on the contrary became even more desirable and affordable. And to cook it today is not particularly bothering, almost everyone has the opportunity. In modern Today you can find bottled kvass in the supermarket for every taste. And in the summer, a barrel with fresh kvass attracts Queues to the people.
You can choose your own option, for every taste and color. But is there a guarantee that you will buy non-surrogate liquid, sweetish to taste, and real kvass made according to the recipe and in compliance technology? Of course, in order to enjoy the taste of the original Russian drink, it will be better to prepare it yourself.
After you try and find out the taste of real kvass, you will never be attracted to you by a storefront, let alone barrel kvass on the street. And the best part about this is that you it will take quite a bit of time and effort. And how is that done, we will tell you now.
How to cook real kvass at home conditions
It takes only two, three days to prepare. And so much more same, for its ripening. Cooked ingredients to your taste for kvass, pour warm water on the first day and let it brew. On the second day, it is all filtered and sugar is added, in depending on the amount of fluid. Then the dishes with future kvass put in a warm place for several hours and covered with clean gauze, or a napkin. In this time, fermentation takes place in the tank and foam formation on the surface. After two, sometimes three hours future kvass is poured into a sterilized tight-fitting the dishes. After the kvass is poured, you can add a little raisins, it will help speed up the fermentation process. After the liquid cools to room temperature, it can be rearranged in the place is cooler.
The future kvass in containers is poured, while fermentation is not yet is over. It will continue in a sealed container for some time. The cooked kvass is stored for a short time, after five days its taste lost and gives away acid. Natural kvass is not stored for long, but but it can both heal you and make you happy.
Home cooking technology you now know. Go to recipes!
Real homemade raisin bread kvass
Components:
- Rye bread – 1 kg.
- Water – 10 l.
- Sugar – 800 gr.
- Yeast – 20-30 gr.
- Raisins – 30 gr.
Cooking method
Rye bread is sliced and dried in the oven until light golden crust. Dried crackers finely break and fall asleep, preferably in a large enameled pan. Then pour boiling water and stay for three, four hours in such condition. After straining, grated with sugar are added. yeast and sugar itself. Then leave the pan for 12 hours, previously covered with gauze. After 12 hours kvass poured into containers and clog, putting there on a handful raisins. He insists for a day, in a warm place, and then shifts to a cooler place. After four days Excerpts, you will have wonderful rye bread kvass.
Petrovsky Kvass
Components:
- Rye crackers – 800 gr.
- Water – 4 l.
- Yeast – 20 gr.
- Grated horseradish – 100 gr.
- Honey – 100 gr.
- Millet – 50 gr.
- Raisins – 50 gr.
Cooking method
Rye crackers are poured with hot water, stirred and left. insist on 6-8 hours. The lightened wort merges into it citric acid is added, honey mixed with sugar yeast. it everything is thoroughly mixed and remains for about 20 hours ripen. Then kvass is poured into containers with added zest and stored at room temperature. Once in it bubbles appear, the dishes are clogged and placed in fridge.
Kvass bread with prunes
Components:
- Rusks – 1 kg.
- Sugar – 200 gr.
- Yeast – 50 gr.
- Prunes – 150 gr.
- Water – 10 l.
Cooking method
Rusks are poured into a large enameled pan and poured boiling water. All this is mixed well and prunes are added (100 gr.). The container is covered with a lid and remains for 5 hours to insist. Then yeast with sugar and leftovers is added. prunes. Mixing thoroughly, leave the pan for 12 hours to roam. After the wort is filtered and for two days it is set in cool place.
Honey and spicy fragrant kvass
Components:
- Water – 5 l.
- Honey – 600 gr.
- Citric acid – 20–25 gr.
- Bakery yeast – 2-3 tablespoons
- Raisins – 50 gr.
- Spices
Cooking method
In a gauze bag put a little hops, cinnamon, ginger, cardamom and cloves. Then it is dipped in a pot of boiling water. It is advisable that the aromas of spices do not drown aromas honey. It is enough to boil the bag for up to five minutes, then pull it out and let the water cool. When it cools to 40 degrees add honey and citric acid, and then cool to 25 degrees. Next, yeast and raisins diluted in water are added. After about a day, the wort is poured over containers with zest, clog and leave to slowly ferment at a temperature of 13-15 degrees. Such kvass will be ready in 4-5 days.
Ginger Light Kvass
Components:
- Water – 6l.
- Molasses, or sugar syrup – 400 gr.
- Ground ginger root – 3 pcs.
- Lemon – 1 pc.
- Yeast – 4 gr.
Cooking method
Molasses is added to the water, or sugar syrup with ginger and lemon. The water is brought to a boil 5 times and left cool to 45 degrees. Then add yeast. Liquid keep warm until pieces float to the surface lemon. They get it and pour the future kvass into containers. Tight having clogged, they are left for 4-5 days, so that the kvass can be bred, at home temperature. After being cleaned in the refrigerator.
