How to cook kvas delicious and frothy at home

In our country there are centuries-old traditions of cooking and using kvass. This drink was available in every village hut. They did not disdain them in the mansions. How to cook kvass knew any mistress. Without this refreshing and frothy drink, it is impossible to imagine a daily meal in the village.

Up to now, many different recipes have been used, which our grandmothers used. Of these, we can learn how to prepare kvass fruit, rye and many others. For this, only natural products were used, which made the drink particularly tasty. Oats kvass was very popular.

Recipes are simple and can be used at home. To begin with, you can try to make rye kvass. You will receive the finished result in a couple of days. A well-prepared drink will help you to get into the taste and very soon you will become a real professional in its manufacture.

Let's look at how to cook kvass in stages.

• For a drink, use only raw water, and not boiled. The exceptions are the recipes of fruit drinks.
• The water temperature is 30-40 degrees.
• The dishes containing the leaven must be covered with a towel or gauze, and not with a plastic lid. This precautionary measure will allow the gases to escape unhindered.
• When installing kvass for fermentation in a warm room, the cooking time is reduced. It will be necessary to closely monitor the formation of foam. As soon as it stops - kvass should be filtered.
• To achieve the effect of a carbonated drink, we add a few raisins to the finished kvass and close the jars with the drink. We leave them warm for half an hour, after which we put them in the refrigerator.

Observing the basic principles, you can make an excellent soft drink that will raise immunity, adjust the work of the stomach and intestines and enrich the body with vitamins.

How to cook kvass from bread

For this recipe, we need a loaf of any bread (preferably rye), eight liters of water, a glass of sugar, forty grams of pressed yeast and raisins. We cut the whole loaf into small pieces, after which we arrange them on a baking sheet and brown it on a small fire. After this, put the finished breadcrumbs in enameled pots and fill them with water. Add the diluted yeast, fill the sugar and mix well.

We cover our containers with several layers of gauze or a linen towel. We keep at room temperature for two days. After this, carefully filter and add a little more sugar. We dispense the ready drink to cans or bottles. In each container we add a few highlights. Close tight lid. We leave in the heat for half an hour, after which we clean in the refrigerator for at least 6 hours.

How to cook kvass from currant

For this recipe, you need a kilogram of fresh currant berries, eight liters of water, four glasses of sugar, two tablespoons of fast yeast, half a teaspoon of powdered cinnamon and cloves. First we mash the berries with the addition of a small amount of sugar. The resulting mass is placed in enameled dishes and filled with water. Add the remaining sugar and spices. Thoroughly mix. Spill the surface of the water with yeast, close the tare gauze and put in a warm room for 12 or 15 hours. After that we filter the received drink, we pour it on bottles. Tightly close the lids and put in the refrigerator for 3-4 hours.

In a similar way, you can prepare kvass from any berries. Using raw raspberries or strawberries, you do not need to knead the berries. They are laid entirely. A cranberries, gooseberries, apples, cranberries and other berries in a hard shell must first be ground and mixed with sugar.

Oat kvass is as easy to prepare. This requires 10 liters of water, 3 kilograms of raw oatmeal and about 50 grams of yeast. We take oats and grind it into flour with bran. Fold the resulting mass in a prepared container, pour hot water and mix thoroughly. The resulting mass is poured over clay pots, which are installed in an oven or oven for the whole night, on a slow fire. In the morning we take out the pots, remove the ruddy foam and strain the resulting liquid. Add yeast to it, then leave it for 12-24 hours to ferment in a warm place. Ready kvass is bottled and cleaned in a cool place. To drink such kvass it is necessary for 3 days.