On how to cook kvass in the home

A very popular drink in Russia for several centuries is kvass. It quenches thirst well, besides it has a pleasant taste and aroma, and is also very useful. There are several ways how to cook kvass at home. One of them is to take ready powder and must, which are sold in many stores, pour water, and wait a couple of days. However, this drink is prepared much more deliciously and nicely, prepared independently, and this will not be of much labor, since there are a huge number of various recipes.

For example, one of the common and simple recipes, how to cook bread kvass, will be the following. You need to get rye biscuits (it's better to take homemade, not ready-made), raisins, yeast, boiled water. A kilogram of biscuits is poured in warm water, left for two hours at room temperature. The resulting liquid is filtered and drained into a separate bowl, the soaked crackers are also poured with boiled water and left for another couple of hours. The second filtered liquid is added to the first one, sugar is put to them (one and a half cups per 3 liters) and yeast (40 grams), everything is left for a day in the heat. After this time, the drink is cooled and ready for use.

Another way of how to cook kvass at home: it will be a recipe using honey. Half a kilo of this product will need as much raisins, 25 grams of yeast and a glass of flour. All ingredients are mixed, placed in a container of 25 liters. Carefully poured cooled boiled water, the mixture is stirred, so as not to form lumps, it is left to infuse for a week. After that, the drink is filtered, cooled and can be fed to the table. Kvass is stored in a tightly closed container in the refrigerator for several days. The microorganisms and substances obtained during fermentation are useful for digestion and circulatory system. It is worth paying attention to the quality and smell of yeast, after all, the taste and aroma of the drink will largely depend on them.

Talking about how to make homemade kvass without using yeast, it is worth remembering the following recipe. Half a cup of millet is poured with a liter of boiling water and brought to a boil. This adds as much oat flakes and a pinch of salt. After all this boils, the pan is removed from the fire, covered with a lid and infused for about an hour. The resulting porridge is passed through a meat grinder with a peeled carrot and turnips, poured another 2 liters of warm boiled water, left to persist for about a day. After the drink has fermented, it is filtered and cooled. The remaining leaven can be used again.

Speaking about how to cook kvass at home, it is necessary to mention the following method. Initially they prepare kvasniki. They do this in late autumn, they are kept in glass containers at room temperature in the winter, they are used in the summer to make a drink. So, potatoes and beets are well washed, put on the skin. After their readiness, the mashed potatoes are cooked with the broth in which they were made. This adds a little sugar and rye or wheat flour, kneaded dough thick in consistency, left for a while. After it has risen slightly, small thin cakes are rolled out of it, which are put in oven at an average temperature (previously used for this purpose the Russian stove). Ready cakes should have a rich golden color, this will also determine the appearance of the future drink. If necessary, they are flooded with water, sugar and yeast are added, for a few days the drink is infused, filtered before consumption.

Recipes of how to cook kvass at home, a huge amount. They use different ingredients, but they all have one thing in common - a fragrant and invigorating drink, obtained as a result.