Домашний квас: топ 5 рецептов приготовленияДомашний квас: топ 5 рецептов приготовления
Summer, heat and thirst are inseparable concepts. To satisfy this feeling will help kvass is a tasty and healthy drink. WANT gathered for you the most interesting variants of its preparation. Treat yourself and loved ones in the heat!
Kvass is a traditional Russian drink, produced by lactic acid or alcohol fermentation. Kvass made from different ingredients, so depending on what you select, it can be bread, fruit or fruit and berry. Its preparation may take several days, but it’s worth it, because the flavor of the drink can be enjoyed endlessly.
Bread kvass with mint
You will need:
400 g rye bread,
150 g of sugar,
6 g of dry yeast
10 gr dried mint,
1 handful of raisins,
2 liters of water
Bread cut into small pieces and bake in the oven until Golden brown. Leave them to dry for 1 or even 2 days. Then crackers and mint pour hot water, cover with a warm blanket and infuse it for 5 hours. Extract filtered through a colander, add yeast, sugar and leave in a warm place now for 7 hours. Strain liquid through a gauze, pour into glass bottles, add the raisins and put in a cold place for a day. Indicator of the readiness of – the highlights. As soon as they come to the surface – kvas ready. The taste can add more sugar.
Cranberry kvass
You will need:
1 kg cranberries,

4 l of water,

5 cups of sugar,

50 g of fresh yeast
Cranberries wash thoroughly crushed, squeeze out the juice. Berries, cover with water, bring to boil and simmer until the water turns red tint. Allow to cool to a temperature of 30-40S and carefully filter through a gauze or bandage in the enameled, glass or ceramic container. Add to liquid pre-squeezed orange juice, sugar and dissolved in a small amount of cranberry broth yeast. Again mix well and leave on for the day to wander. Then the bottle, carefully resealed and put in the refrigerator. Before serving, you can add a sprig of mint.

Beet kvass
Beet kvass is very useful, and its recipe is quite simple. Using this drink 2-3 times a week, you will effectively cleanse the body of toxins and eliminate toxins.
You will need:
salt – to taste,

100 g of sugar,

1 kg of beets
Wash beets, peeled and cut into slices. Put them in a suitable container, add sugar. Pour 3 liters of warm boiled water. Cover tightly with a lid and leave to ferment at room temperature. After a week of kvass will be ready for use. A little tip – full complement of kvass in the Bank can add boiled water.
White kvass
You will need:
1/2 C. buckwheat or wheat flour,

1 tsp finished yeast,

10 pcs. of raisins,

3 liters of water,

1 tbsp. minced non-fermented rye malt

Malt flour boil 1 liter of boiling water, stir well. Put the resulting wort in a clay or cast-iron cookware, and again carefully mix. When the wort is cooled to a temperature 3738 With, add the yeast and raisins. Cover and leave at room temperature for a day. The fermentation process is to begin in 34 часа.Через day, add cold water and leave for a further two days. From time to time to try the taste of kvass. When he reaches the required acid, strain kvass in bottles that there was no Deposit. Sadok. Tightly seal them and put in the refrigerator. The drink will be ready in 2 days.

Lemon kvass
You will need:
1 tsp white длиннозернового rice,

50 g of fresh yeast,

3 lemon,
4 l of water,

750 grams of sugar,
250 g of raisins,

2 tbsp flour
Raisins and lemons good wash. Lemons cut into thin slices and remove the seeds. Put lemon in a comfortable, large pot, add sugar and raisins. In a separate small capacity pour the flour and yeast, add a glass of warm water and stir thoroughly until a homogeneous mass. In a saucepan with lemons and raisins add 1 tablespoon of boiling water. Allow to cool and then add the prepared yeast mixture. Cover tightly with a lid and leave at room temperature overnight. In the morning add the remaining portion of water. Indicators of readiness of raisins and lemons. As soon as lemons and raisins emerge, kvass drain. Figure well and rinse in cold water, add to the brew. Bottle, and every else to throw on 23 highlights. Tightly resealed and put in a dark cool place. The drink is ready for drinking after 3-4 days.

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