Personally, I can't imagine a summer without kvass. Usually it can be bought in packaged bottles, and for bottling in stores, and you can even find barrels on the streets in the summer with draft kvass. Only now you can not always be sure of the quality of such kvass. But I learned to cook it myself. And there is nothing complicated at all. Everything is pretty simple and fast. And how delicious! Homemade kvass is not inferior in taste to the purchased one!
So, today we will learn two super recipes for making kvass - a drink from ancient times. I used to think that the preparation was somehow very difficult, but it was enough just to prepare a drink a couple of times to understand how simple everything is!
Have you heard the expression "ferment"? We associate it with alcohol, that is, with drinking. And there is no oddity here, because kvass used to be an alcoholic drink. In principle, it can be made like this even now, and you get an analogue of beer. Although no - this beer is an analogue of kvass.
Over time, non-alcoholic kvass was also produced, and the drink became much more useful and in demand. The main advantage of kvass is that it perfectly quenches thirst. No sweet soda can do this. And kvass, especially cool, is ideal in this regard. Refreshes, tones, invigorates, quenches thirst - gorgeous!
Well, and, of course, kvass is an invariable ingredient in okroshka. This is a favorite dish of many, so this is another reason to make a drink with your own hands.
It is interesting that now there are a lot of recipes for making kvass - berry, fruit, on rye bread, on kvass wort, etc. The easiest way to make kvass is to use ready-made wort. I'll tell you how to make such kvass right now!
Classic kvass from wort
You will need:
- sugar - 150 grams;
- kvass wort - 3 tablespoons;
- dry yeast - 6 grams;
- water - 3 liters;
- raisins are a handful.
How to cook:
Boil the water and cool to 40 degrees. Put the wort in a jar, fill with water and stir, add yeast, sugar, and stir again. Cover the jar with gauze or a special lid with holes to release carbon dioxide.
After 10 hours, you need to taste the taste of the drink for sweetness. Add more sugar if needed. In a day, when fermentation begins, you need to pour the kvass into containers, and add 2-3 raisins each. The containers must be left at room temperature, and when the drink is foaming, it can be stored in the refrigerator.
It's great that not much time and a minimum of components are needed to make kvass! By the way, the drink also improves metabolism and strengthens the immune system!
Well, and catch the recipe for kvass with chicory. Unusual, but delicious!
Kvass with chicory
You will need:
- water - 5 liters;
- chicory without additives - 2 tablespoons;
- citric acid - 1 teaspoon;
- sugar - 650 grams;
- yeast - 6 grams.
How to cook:
Pour citric acid, sugar and chicory into cool water, mix well until all components are dissolved. Put the solution on the stove, and when it boils, turn off the heat and let cool to room temperature.
Pour 6 grams of yeast into the cooled solution, mix and leave to infuse for 3-4 hours until foam appears. After that, you can taste the drink, and, if everything suits you, pour it into suitable containers and put it in the refrigerator.
It's so easy to make kvass at home! Tell us your recipe for making a tonic drink in the comments!
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The original article is posted here: https://kabluk.me/poleznoe/kak-prigotovit-domashnij-kvas.html
