Kvass is a traditional Russian fermented milk.drink that has no analogues in other countries. For centuries it has remained popular due to its taste and ease of preparation. Kvass is a natural refreshing drink made by steeping bread. Of course, in the modern world there are many different recipes. Ingredients for making kvass can be found in every home. Even in ancient times it was made from bread, birch sap, crackers, sourdough, raisins, yeast. But regardless of the ingredients used for its manufacture, home brew is not only tasty, but also a useful drink. The high content of vitamins, amino acids and trace elements improves digestion, increases metabolism and fills the body with energy.
Benefit
Kvass - naturally fermented drink,having amazing health benefits. For centuries, kvass recipes have been used not only for the preparation of tonic, but also in order to use the healing properties of this drink, such as:
- detoxification of blood, liver, kidneys;
- improvement in brain activity;
- cancer control;
- reducing the risk of cardiovascular disease;
- improve digestive function.
Kvass is completely organic and natural drink. When manufactured at home, it does not have any additives or preservatives.
Probably everyone knows how to make kvass. With such an abundance of recipes and ingredients, the most traditional is kvass made from black bread.
From yeast
For the preparation will need 200 grams of rye bread, 4 tablespoons of molasses, 2 tablespoons of dry yeast, a handful of raisins and cooled boiled water.
To begin with, rye bread has to be made crackers.To do this, the bread is required to cut into slices and send for 20 minutes in the oven. Crackers should not burn. Put bread on the bottom of a special container and throw a handful of raisins. Dissolve molasses and yeast in warm water. The resulting mixture pour the crackers. Add water, departing 5 cm from the edge. Cover the container with gauze and leave in a warm place, away from sunlight, for 3-4 days. As ready, kvass from dry yeast acquires an island-sour taste. Ready drink must be filtered and cooled in the refrigerator.
Yeastless kvass
The recipe for yeast-free kvass is verysimple and low cost. Mix rye flour and water in the proportion of 1 kilogram per 1 liter. Let the dough stand for several days at room temperature. After it ferments and rises, add water and decant the brew.
Kvass from birch sap
How to make birch kvass, even a schoolboy will guess. For this drink will need:
- 5 liters of birch sap;
- 1 lemon;
- fresh yeast 50 grams or 15 grams dry;
- 100 g of honey;
- raisins.
Preparation.
In the purified birch sap add all the ingredients. Infuse the drink for several days in the fridge.
Black currant kvass
To prepare you will need:
- Black currant - 1.6 kg.
- Sugar - 400 grams.
- Yeast - 25 grams.
- Raisins - to taste.
Preparation:
- Pound black currant with 2 liters of water, bring to a boil.
- Then remove the mixture from the heat, let it stand and boil again. Repeat 2 times.
- The resulting composition pour 8 liters of boiling water.
- Pour the sugar, bring the drink to a boil. Cool to 30 degrees.
- Add yeast, stir. Insist a few hours.
- Add a few highlights to each container with ready-made kvass
- Put in the fridge. After 2-3 minutes a bit of kvass is ready for use.
Kvass with raisins and cinnamon
Ingredients:
- 1 loaf of bread with cinnamon and raisins;
- 8-10 glasses of filtered water;
- 4 cinnamon sticks;
- 1 vanilla pod;
- 2 cups fresh lemon juice;
- 1/4 cup maple syrup;
- 2 cups liquid sourdough.
Preparation:
- Dry bread and fry in the oven.
- Put bread, cinnamon sticks and vanilla pod into a container and pour hot boiled water so that the ingredients are hidden under water completely.
- Cover the container. Let it stand for 8-10 hours.
- Drink strain. Squeeze the water out of the bread.
- Add lemon juice and maple syrup to the liquid, mix until dissolved.
- Pour the leaven and mix until completely dissolved.
- Put several raisins on the bottom of the tank. Close and let stand.
- When the raisins are on top, cool drink. After cooling, the kvass is ready for use.
Ginger lemon kvass
For ginger-lemon kvass will need 40 grams of fresh chopped ginger, lemon, 350 grams of sugar, 11 grams of dry yeast.
Preparation:
- Squeeze the juice from the lemon.
- Dissolve the yeast according to the instructions.
- In the cooled boiled water add the dissolved yeast and freshly squeezed juice from lemon. Mix well, let stand for some time.
- Then strain the mixture with gauze.
- Drink leave for fermentation for 2 days.
- Then cool kvass and bottled.
Apple Kvass
Products:
- Apples - 5 kg.
- Sugar - 500 grams.
- Water.
Preparation:
- Ripe, but strong fruit to wash, cut into slices.
- Add sugar and pour cold water to the top. Leave to ferment for several days in a cold, dark place.
- Then, when the mixture is fermented, strain the resulting beverage and bottle.
- For flavor, you can add grated lemon zest.
Beet Kvass
Beetroot kvass can be used as a tonic drink. It can also be used instead of vinegar for cooking or as a salad dressing.
For the preparation of beet kvass will need:
- 1 kg of beets;
- 50 rye bread;
- water.
Preparation:
- Grind the cleaned beets, add boiled water 25-30 degrees.
- Add a couple of pieces of bread.
- For further fermentation, remove the drink in a dark place for a couple of days.
- After completion of the process, beet kvass strain.
Orange and Ginger
Ingredients for kvass:
- Carrots - 6 pieces.
- Chopped ginger - 2 tablespoons.
- Orange Peel
- Sea salt - 2 tsp.
- Serum.
- Water.
Instructions.
- Cut carrots into rings. Grate the zest.
- Ginger, orange zest and whey mixed with carrots in a half-liter jar.
- Salt and fill the container to the brim with water. Mix everything well.
- Capacity, tightly closed with a lid, put in a warm dark place for fermentation. After 2-4 days, the brew can be drained and the rest of the mixture filled with water again.
Kvass for okroshka
You will need the following products:
- Rye bread - 2 kg.
- Sugar - 500 grams.
- Fresh yeast - 60 grams.
- Water 7 liters.
How to cook kvass for okroshka?
- Sliced bread fry in the oven.
- Pour boiling water over dried bread and leave to ferment for a couple of hours.
- Add filtered yeast and sugar to the filtered kvass. Remove the mixture in a warm place for 8 hours.
- Then strain the drink and cool.
- To make okroshka spicy you can add egg yolk, ground with mustard, sugar, salt, horseradish.
- Vegetable okroshka served with sour cream, meat and mushroom seasoned with sunflower oil.
Sourdough Kvass
The taste of this drink is familiar to many from childhood. But few know how to make the same homemade sourdough kvass. The following recipe contains detailed instructions.
Ingredients for the leaven:
- Bread kvass dry - 1 cup.
- Sugar - 2/3 glass.
- Water - 3 liters.
- Fresh yeast 8-10 grams (dry - 2-3 grams).
Ingredients for kvass:
- Bread kvass dry - 2 tablespoons.
- Sugar - 3 tablespoons.
- Concentrate kvass wort - 1 tablespoon.
- Rye bread - 2 pieces.
Preparation:
- Pour boiling water over dry kvass and leave for 2 hours.
- After that, pour sugar, stir, cool to 30-40 degrees.
- In 100 ml of the mixture, dilute the yeast and pour back. Insist drink 12-15 hours.
- After that, drain the liquid.
Next will be described how to cook the kvass itself.
- Toast rye bread to black color.
- ¾ Sourdough mix with all the ingredients necessary for the manufacture of kvass.
- Add water, cover and let stand for 24 hours.
- After that, strain kvass.
- For taste, you can pour into the container about 3 tablespoons of sugar. Stir and cool. The product is ready to eat.
From celery
- Celery stalks and leaves.
- ½ tsp fennel seed.
- 1 bay leaf.
- Пет cup of parsley.
- 1 teaspoon black pepper.
- Teaspoon salt.
- 3 cups filtered water.
Preparation.
- Clean celery stalks grind.
- Add fennel seeds, bay leaves, parsley, celery and black pepper to a special jar.
- Then pour water almost to the edge.
- Close the jar and leave to infuse for five days.
- Drain the drink in a clean jar.
- Chilled kvass is ready to eat.
Raspberry Kvass
Ingredients:
- 1 cup raspberries;
- 1 tablespoon honey;
- 4 pieces of ginger;
- water.
Preparation:
- Place the fruit, honey and ginger in a small container.
- Add water so much that the fruit is completely hidden.
- Close the jar tightly and shake occasionally several times a day.
- As soon as the brew starts to bubble, you need to release the air, thereby weakening the pressure in the tank. Then back cover.
- After 2 days, the drink can be consumed, pre-filtered and discarded fruit.
- Chilled raspberry kvass stored for 7 days.
Fruit
Ingredients:
- fresh fruit (peach and blackberry);
- 1 tbsp. l raw honey
- 1 freshly peeled ginger root,
- pure water.
Instead of peach and blackberry, indicated in the recipe, you can use other variations of the ingredients:
- cherry, raspberry, cardamom;
- apple, raisins, cinnamon;
- lemon, dried apricots, ginger;
- mango, tea, spices;
- beet, apple, lemon balm;
- nectarine, chamomile;
- blackberries, pieces, vanilla pod;
- prunes, lemon, ginger.
Also, instead of ordinary water, you can use mineral.
Preparation:
- Fold all the ingredients in a container, pour water, departing 2.5 cm from the edge.
- Cap the container tightly. Leave to wander for 2-3 days.
- Shake the container twice a day.
- Kvass should be sweet and spicy at the same time.
- Strain the infusion. Store in the refrigerator for a week.
- For a more intensive fermentation process, yeast or whey can be added.
Finally
Russian kvass - the elixir of health.It quenches thirst, improves mood and strengthens the immune system, is simply a tasty, refreshing drink. This is the most useful drink, which is produced by fermentation. The natural level of alcohol in homemade kvass is very low, about 0.05–1.0%. Therefore, the drink can drink both adults and children. Recent studies have shown the benefits of fermented foods for restoring and maintaining healthy levels of beneficial bacteria associated with a strong immune system. Kvass contains a large number of probiotics and supports the health of the gastrointestinal tract as a whole.
