A transparent drink with a light sweet taste has various useful properties: it nourishes the body with vitamins, quenches thirst. How to make kvass from birch sap? What minerals prevail in the resulting drink, and which kvass will be the tastiest? Recipes, properties and other aspects of preparing a tonic drink can be found in this article.

Birch kvass with bread

The classic recipe for making kvass on rye brown bread. All ingredients are selected proportionally, if you want to reduce portions, reduce the number of products used.

 

You will need:

  • 4 l of warm birch sap (you do not need to pre-heat it, just leave it in the room for several hours);
  • 300 g of rye bread;
  • 120 g of sugar.

Cooking method:

  1. To make kvass, you need to let the birch juice ferment a bit. After pouring the contents of the bottle into the pan, add sugar. Put the pan on a slightly warm stove and let the sugar dissolve.
  2. Brown bread is cut into several pieces 4-7 cm long. Put the resulting slices in the oven, preheating it and drying it. Bread can also be fried until a crust appears to give a dark shade to kvass.
  3. Transfer rye crackers to a pan with birch juice, mix. Cover the drink (preferably use a napkin or cloth) and leave for 1-3 days in a warm place.
  4. After fermentation, check kvass. To do this, gently stir the drink. If it does not have a sour taste, leave it to roam for another 1-2 days in a warm room.
  5. After fermentation, strain the kvass from crackers and small crumbs through gauze. Strained kvass pour into bottles or jars and put in a cold place.

If you do not want to fry for a long time, or bake the slices, use the microwave for 6-10 minutes.

With honey

Making kvass based on birch juice with honey can be very quick and easy.

You will need:

  • 2 liters of birch sap;
  • 350 g of honey;
  • 3 pcs. Lemon
  • 8 g of dry yeast.

Cooking method:

1. First, strain the birch sap through cheesecloth to get rid of possible contaminants. Peel the lemon, remove the zest, which will be added to the birch sap. Squeeze the juice from the lemons, add to the drink.
2. Pour half of the total mass of honey into the resulting liquid and put in a warm place for several hours for fermentation.
If yeast has been added, the fermentation time is doubled.
3. After the time has expired, remove the zest from the drink, add the remaining honey and mix well. At this point, the juice can be bottled and left to roam for another 3 hours.
4. At the end of time, put the kvass in the refrigerator.

Tasty recipe:cranberry juice

Raisin Cooking

An option without the use of yeast and other ingredients for taste.

You will need:

  • 8 l of birch sap;
  • 300 g of sugar (can be replaced with honey);
  • 40 pcs. raisins.

Cooking method:

  1. To begin, soak the raisins in warm water, strain the birch sap. Leave it in the room for 30 minutes to warm the drink and add sugar. If honey is used instead of sugar, reduce its amount by 2 times.
  2. Place raisins in birch sap, mix the product and leave to ferment for several days. Check kvass daily, taste it. Fans of a sharper and sharper product add fresh raisins to the drink.
  3. After fermentation, strain, bottle.
  4. Kvass is ready for use, it should be stored in the refrigerator.

Refreshing drink with orange

A great way to quench your thirst is to drink cold kvass, which tastes like a spicy orange juice.

 

You will need:

  • 6 l of birch sap;
  • 2 large fresh oranges;
  • 200-600 g of sugar;
  • 10-25 g of yeast;
  • add raisins or aromatic herbs if desired.

Cooking method:

  1. Pour the oranges with boiling water, cut into small pieces, without peeling the skin. Strain the birch sap, add the remaining ingredients, mix.
  2. Add yeast or sugar to the mixture and let it ferment for 12 hours.
  3. It is worth remembering, in this case you need a slight fermentation, as a long process will give a tart taste.
  4. The strained kvass is stored in the refrigerator. To make the taste more acidic, add raisins.

Birch kvass with dried fruits

The taste of kvass directly depends on the dried fruits used. You can mix prunes, dried apricots, apples in any proportions, only raisins should be measured.

You will need:

• 2 liters of birch sap;
• 500 g of dried fruit;
• 100 g of raisins.

Cooking method:

  1. The first step is to strain the birch sap, rinse the raisins, dried fruits. Shake water well from the food; you can wipe it with a napkin. Pour juice into a jar or pan, add fruit there.
  2. Due to the fact that dried fruits are used instead of sugar, the fermentation process can take up to a week. Therefore, cover the product with gauze and place in a warm place, stirring occasionally.
  3. Upon completion of the fermentation process, strain the kvass and store in the refrigerator.

If you want to speed up the fermentation process, just add a few tablespoons of granulated sugar to the birch sap.

Homemade birch kvass made on the basis of juice is an excellent substitute for bread kvass. It has a pleasant taste, perfectly quenches thirst and promotes digestion.

Similar:More from the author: