Back in Old Russian times, it was customary to cook kvass from various cereals, such as oats, wheat or rye. In its manufacture, various plant additives were used, for example, herbs, berries or vegetables. It was distinguished not only by the simplicity of preparation, but also by the presence of a large number of useful properties included in its composition.
At that time, each family had its own recipe for this drink. These recipes have been preserved to this day and are widely used by chefs from different countries. In this article we will look at how to make kvass at home.
To begin with, it should be noted that both beer and kvass have the same ingredients in their composition, but they differ in the way they are prepared. So beer is obtained as a result of alcoholic fermentation, and kvass is fermented sour, during which milk, vinegar, formic and carbonic acids, as well as alcohol, appear, which gives the drink a special taste and aroma.
Cooking homemade kvass requires the presence of such ingredients: one kilogram of rye crackers, ten liters of water, twenty-five grams of yeast and mint, one glass of sugar, fifty grams of raisins.
Rusks are put in a pan, poured with boiling water and left for four hours. The resulting infusion is filtered, put in it yeast, mint and sugar, covered with a towel and left for six hours for fermentation. When the foam appears, the kvass is filtered and bottled, adding a little raisins, after which they are placed in a cold place for three days.
In the same way, you can cook Petrovsky kvass. However, instead of mint, honey (fifty grams) and grated horseradish (fifty grams) are put in it.
Consider how to make kvass at home from apples and carrots. To do this, you must have: ten medium apples, three carrots, half a glass of sugar, five liters of water, one spoonful of yeast and dry chamomile.
Rinse the apples, and without peeling, cut into slices. Peel the carrots, rub on a coarse grater and mix with apples. Water is added to the resulting mass, in which yeast and sugar are first diluted, everything is mixed and left for one day for fermentation. Over time, kvass is rearranged in a cold place for two days, then it is filtered and the remaining cake is used to make a new drink.
Another recipe for making kvass from oats at home.
Ingredients: one glass of oats, four tablespoons of sugar, fifty grams of raisins.
The oats are washed well and transferred to a three-liter bottle, then sugar and raisins are added, after washing it with water. All this is poured with cold water (boiled), the jar is covered with gauze and put for four days in a well-lit place, and after a while it should be filtered. It should be noted that the remaining oats can be used up to four times, each time adding one less spoonful of sugar.
Consider how to make kvass at home from rice. To do this, you need: one hundred grams of boiled rice, one and a half liters of water, one spoonful of raisins, one hundred grams of sugar, a pinch of dry yeast.
Rice is washed well, boiled in salted water, recline on a sieve and cool. Add to it yeast, raisins and a spoonful of sugar, put everything in a towel, wrap and leave for one hour. Water is added to the remaining sugar and rice is poured with it, after which everything is covered with a film and left for four days. At the time when the film is formed on kvass, the drink will be completely ready for use, it remains only to strain it and add raisins.
Thus, before you cook kvass at home, you need to choose the recipe you like and purchase all the necessary ingredients. Preparing this drink is not difficult. It is able not only to remove thirst, but also to give special taste to other dishes where it is used as one of the ingredients.