Kvass at home

We offer an interesting recipe for sourdough from rye flour with malt. To prepare malt, raw cereal grains must be soaked in advance, which have not been exposed to any heat. We cover a layer of soaked grains with gauze and leave for several days, periodically changing the water and gauze to clean ones. When white sprouts appear from the grains, the raw material is ready.

To prepare the eternal sourdough for rye bread, you only need rye flour and water. And, of course, you need to stock up on patience, as the leaven ripens for five days. Every day we will feed the mixture, observe and wait for the end of the process. When the sourdough is ready, part of it will be used to knead the dough, and part of it will be used to prepare a new portion of the leaven. The process can be continued indefinitely, of course, observing the specified conditions.

The sourdough matures and develops faster if ready-made yeast is added to it. Of course, to adherents of natural homemade starter cultures, this method may seem "unfair", but in cases where a guaranteed result is required, the recipe has the right to life. In addition, beginners will like this method - there will be more confidence in the positive outcome of the starter culture.

We prepare the sourdough on rye flour without the addition of factory yeast. Such a starter culture is completely natural, with a specific slightly sour taste characteristic of it. It will take about six days to cook, although you need to understand that the time depends on the specific temperature in the room. The warmer the faster.

We offer a recipe for a long-lasting, "eternal" sourdough on whole wheat flour with the addition of rye bran. If you follow all the conditions, the leaven will ripen for use on the fifth day. After it is ready, some of the sourdough can be mixed with flour and bran and left to ripen again. Thus, leaven lives indefinitely as long as we feed it and need it. For convenience, the recipe lists the ingredients based on the days you will add them.

At first glance, making homemade bread sourdough seems difficult and troublesome. In fact, it is important to just keep the proportions, maintain the time required for the flora to develop in the leaven and ... be able to observe. An activity for the patient and the curious. If you like homemade bread, you should try to make such a sourdough - bread with it is different from products made with industrial yeast. According to this recipe, we prepare a sourdough on rye flour - such a sourdough is stronger, less capricious and develops faster.

As a delicious option for making kvass from birch sap, there will be a recipe with barley and raisins. The most difficult moment in this method is the acquisition of good barley grain, because in ordinary stores it is not, but only in specialized ones. If you have got hold of barley, then such kvass can be prepared at any time from canned homemade birch sap. Barley is crushed to fry, but in this recipe we will not fry it and our kvass will be white. In addition to a delicious drink, you will have an excellent base for okroshka.

Kvass from birch sap without sugar, although the juice is sweetish, turns out to be bland, so yeast or dried fruits and bread are added to it to enhance fermentation. You are offered the simplest recipe for making such kvass - from juice and yeast. The drink will be well carbonated and with a pleasant sour taste, and you can sweeten it in a glass. Kvass without sugar does not acidify and is well stored.

According to the proposed recipe, you can make a real thirst-quenching drink at home, which can also be consumed by children. We prepare kvass from birch sap based on raisins, black bread and a small amount of sugar, and for flavoring, instead of traditional citrus fruits, add currant twigs.

Kvass from birch sap based on black bread is the most delicious and simple option. This drink, prepared at home and with your own hands, will perfectly replace other store soda, will be natural and healthy.A little raisins and lemon are added to the kvass for freshness, and the bread is dried in advance. Such kvass can also be given to children.

Kvass from birch sap is often prepared with honey, which gives the drink a special sweetness and aroma, and makes it more useful. If honey is added to kvass before bottling, then it activates the fermentation process already in bottles and the kvass will be very effervescent (open a bottle with such kvass carefully). Honey can also be added before drinking. We prepare kvass from birch sap using dry or fresh yeast and add fresh lemon juice to it. Kvass with yeast will be ready in 2-3 days, and if without them, then it will take more time for fermentation.

This recipe for making birch kvass is currently the most popular. Raisins play the role of yeast. Lemon adds a pleasant fresh aroma and sourness to kvass. Honey is most often taken as a sweetener for such kvass, as it is healthier and tastier. Cooking kvass in large plastic bottles.

There is a very simple recipe for making birch kvass with dried apples: pour the juice into a barrel, add dry apples, seal the barrel, place it on a glacier and after 3 months the kvass will be ready. But this recipe can be used by few at present. We prepare kvass in plastic bottles and replace traditional yeast and juice with apple drying with raisins. You can prepare such kvass at any time from canned juice, only homemade.

According to the proposed recipe, you can quickly (in 2-3 hours) prepare kvass from birch sap, and it will be well stored in the refrigerator for several weeks. For quick fermentation of kvass, dried rye bread and malt are used, which make kvass with a beautiful brown tint and give it a bright aroma and taste, and sugar is replaced by honey. You will get not only a drink, but also a good dressing for botvinia and okroshka.

The recipe for harvesting birch kvass with barley is still popular today, since the drink is environmentally friendly and, moreover, healthy and tasty. The taste of the finished kvass is rather sharp, so sugar is added to the ready-made drink and to your liking. The recipe is simple and convenient for harvesting a large amount of birch sap.

Birch kvass without yeast, because not everyone "respects" yeast, it is prepared on the basis of raisins and rye bread. Sugar is added in a small amount, only to activate fermentation, and it can be added to your taste in the finished kvass. A large amount of birch sap is often canned in cans, and then at any time kvass is prepared from it. In this recipe, you are encouraged to use toasted rye bread.

Birch sap, being a delicate product, quickly loses its useful properties in a couple of days, and not everyone likes it with its insipid taste, so it is either immediately canned or kvass is prepared, and then sent for long-term storage. One of the options for delicious birch kvass will be to prepare it based on dried fruits: dried apples, raisins, dried apricots and even dates or figs. The ingredients in the recipe are given for 50 liters of juice, and the fermentation time, depending on the conditions, should be at least five days.

Birch kvass for long-term storage is most often poured into large plastic bottles, but there are also opponents of this storage method. In this recipe, you are invited to prepare kvass in glass jars, tightly corking them with plastic lids. Such kvass retains its properties for several months. We prepare birch kvass without yeast, so it can be given to children.

Kvass from birch sap will not be a monotonous drink if you enrich its taste with citrus fruits or coffee, and put raisins, bread or barley in the juice for fermentation. When properly prepared, birch kvass retains its taste well for up to six months. Currently, such kvass is prepared in plastic bottles.

Let's make kvass from birch sap with the addition of lemon, raisins and honey. Fermentation will start naturally, without added yeast. It is convenient to prepare such kvass in large plastic bottles.

Kvass from birch sap can be prepared for the winter. At the first stage of cooking, we start the fermentation process in heat and achieve the desired sharpness and taste of kvass. After that, we pour the finished kvass into a sterile container, cork it and put it away in a cold, dark place - a cellar or refrigerator.

Kvass with birch sap can be prepared without yeast. Natural fermentation is still initiated, and it gives a softer, more natural taste. Add raisins for sweetness, and some dried apples for refreshing notes.

To prepare such kvass, we recommend using birch sap not freshly harvested, but kept at room temperature for two to three days. Such juice has already started the fermentation process in itself - kvass will turn out quickly and with a pronounced refreshing taste.

In the preparation of kvass, sugar is required - it is closely related to the fermentation process. However, many replace it with honey, and for good reason. This drink acquires honey notes and turns out to be more useful.

One of the easiest ways to make kvass. Just add sugar, raisins and set aside to ferment. Kvass will carbonize over time and become “sparkling”. We store such kvass in a cold place and serve it cold.

Kvass from birch sap can be prepared in different ways. All of them are based on ensuring the process of light fermentation - it is thanks to this that the kvass acquires its characteristic sharpness and richness. According to this recipe, we will prepare kvass with the addition of raisins, in bottles - it is very convenient.

Citruses set off birch sap well. In such a drink, a pronounced taste and a pleasant refreshing aroma immediately appear. Oranges are "responsible" for the delicious smell, and lemons - for the piquant sourness.

Birch sap goes well with sour citrus fruits. If you combine these two products and ferment, you get a delicious, refreshing, vitamin kvass. Such a drink in the heat is just salvation. If you are thinking about how to dispose of birch sap, we recommend trying this recipe.

It is convenient to prepare kvass in bottles. You can take the finished drink with you right away without pouring it into a more comfortable container. For flavor, we suggest putting a sprig of raspberries or currants in each bottle - just choose high-quality shoots without damage.

Such kvass not only refreshes, but also perfectly heals the body. Moderately sweet, slightly carbonated, it quenches thirst well in the heat and restores strength. To prepare such a drink, you can use not only barley, but also grains of wheat or oats.

If you add dried apples to birch sap, you can get a refreshing fruit kvass. Additionally, add sugar and raisins to ensure fermentation. If you have a large amount of birch sap, it is convenient to prepare kvass in a large barrel.

Refreshing kvass can be easily made from birch sap - this is especially important during the harvesting season of this healthy drink. Add honey, rye bread crumbs and raisins. We are waiting for several days - the kvass should start fermentation and ripen.

A simple recipe for a delicious drink made from birch sap. Kvass wort can, of course, be prepared by yourself, by sprouting cereals and adding rusks, fruits, berries to them for infusion. But it is much easier to buy ready-made wort in a store - you can find it in any supermarket.