Cooking method
- Dissolve the yeast in a glass of warm boiled water.
- Then pour the mixture into the prepared bottle, add toasted bread, cut into small pieces, and sugar. ...
- Cover the jar with gauze and leave at room temperature for several days.
- When the kvass is ripe, strain it.
For making homemade kvass, the proportions of the ingredients are calculated for 1.5 liters. To do more, increase the ratio by the appropriate number of times.
Ingredients
- Mint - 50 g
- Raisins - 2 tbsp. spoons
- Rye bread ("Borodinsky") - 200 g
- Dry yeast - 10 g
- Sugar - 100 grams
- Water - 1.5 liters
How to make a leaven for homemade kvass.
- Cut the bread into cubes and dry them in the oven. Make sure not to burn, otherwise the drink will taste bitter.
- Pour boiling water over the crackers and leave for 4 hours. During this time, the mixture will cool and infuse.
- Strain through a sieve. (um, the rye flavor tickles your nose!).
- Add yeast, sugar and mint extract to the broth (pour 50 g of leaves with 100 g of boiling water). Stir.
- Pour the mixture into a container in which it will ferment (saucepan, jar) and cover with gauze or a lid to let the wort "breathe".
- Leave to ferment for 4-5 days in a warm place (20-25 ° C) without drafts.
- When the day is standing, add the raisins.
- After two days of fermentation, you can put the kvass in the refrigerator. Fermentation will slow down, but the drink will still "reach" condition. It will be cold.
This kvass has an unusually rich taste. The mint gives the impression of extra coldness. Refreshes better than mojito.
To make homemade kvass, take a larger jar or saucepan. During fermentation, the wort is saturated with gases and can rise above the rim. Cover the can loosely to allow excess gas to escape. If not covered at all, fermentation slows down.
How to make apple kvass at home
The cooking principle is the same as with mint and raisins. Only the drink does not sour longer.
Ingredients
- Apples or drying - 200 g
- Boiling water - 1.5 liters
- Sugar - 100 grams
- Dry yeast - 10 g
- Lemon - 1 pc.
How to put kvass.
- Place dried or fresh sliced apples into a bowl. The variety doesn't matter.
- Pour boiling water over and let it brew for 2-3 hours so that the water cools down and the apples give off their aroma.
- Strain and add 50 grams of sugar, dry yeast and lemon juice. The drink will turn out with a pleasant sourness.
Use a food processor to avoid crushing the lemon with your hands. The citrus squeeze attachment squeezes out every drop of juice, leaving a minimum of waste.
- Stir and leave the mixture to ferment for 3-4 hours in a warm place.
- When bubbles appear, add 50 grams of sugar. Let it stand for a day.
- Boil the wort to stop fermentation. Boil until a white froth appears, billowing into the cap.
- Cool and strain.
Homemade kvass turns out to be vigorous and refreshes from the first sip.
How to make homemade Ukrainian kvass with cinnamon
This drink turns out to be light, but if you want darker, fry half of the sugar from the recipe in a pan until it turns brown.
Ingredients
- Pieces of Ukrainian bread - 200 g
- Cinnamon - 10 g
- Water - 1.5 liters
- Dry yeast - 10 g
- Sugar - 100 grams
How to make a leaven for homemade kvass.
- Cut the bread into pieces and dry in the oven.
- Place the croutons in a container, add cinnamon and pour boiling water over. Let it brew for 3-4 hours to "pull" the smell.
- Pour yeast into warm infusion, add 2 tbsp. tablespoons of sugar and stir.
- Let the leaven ferment for 3-4 days in a warm place.
- Add 75 grams of sugar to the wort and stir.
- Boil the mixture without straining until a head of foam appears.The bread will enrich the brew with its aroma.
- Then cool and strain.
The drink has a mild taste with a slight hint of sourness, like apple pie with cinnamon. Perfectly quenches thirst in the heat.
It is ideal to prepare homemade kvass in an enamel or glass saucepan or jar. Aluminum cookware oxidizes and gives the drink a metallic taste.
How to make kvass from cherry plum and raisins
Cherry plum is rich in vitamins and minerals, so kvass based on it strengthens the body. The fortified drink, like kefir, cleanses the intestines, supporting healthy flora.
Ingredients
- Cherry plum - 0.5 kg
- Boiling water - 1.5 liters
- Dry yeast - 10 g
- Raisins - 1 tablespoon
- Sugar - 100 grams
The degree of maturity of the fruit is determined by the tail: in unripe cherry plum it is green and tightly attached, in ripe cherry plum it easily breaks off. If you bought a greenish cherry plum, put it on the windowsill for 3-4 days. Under the sunlight, it will "come".
How to make homemade kvass.
- Peel the cherry plum and grind it into a coarsely chopped mass in a blender.
The blender has several speeds. For optimal chopping, choose the right one. The "Turbo" function will speed up the process - the device will cope with the task in a matter of seconds.
- Pour the berries into a saucepan with boiling water and boil until boiling.
- Stir 2 incomplete cups of sugar in boiling water.
- While the broth cools down to room temperature (20-30 ° C), mix yeast with sugar (1: 1) and add a little warm water. Wait 15 minutes for the fermentation process to begin.
- Add to the saucepan with the broth and leave for a day. Then strain and bottle. Don't be intimidated by the strong smell of yeast.
- Add 5-10 raisins to the container with the drink. They accelerate fermentation, add sweetness and sharpness to kvass.
- Cover but do not close the bottles to release carbon dioxide. Place them in a cool place - in a cellar or refrigerator. After a week, the drink will be ready.
Drink to your health! Share your feedback if you cooked according to our recipes.
Note: "What to cook for breakfast: 10 dishes for adults and little ones"
Watch a video how to easily make kvass from black bread
