Kvass made from birch sap is a healthy and intriguing drink for quenching thirst. How to make kvass from birch sap

Kvass from birch sap is a tasty, tonic, thirst-quenching non-alcoholic drink (alcohol content less than 0.5%), which is easy to make at home. At the same time, the recipe is relevant all year round, since not only fresh (necessarily not sour) is suitable for cooking, but also canned birch sap, harvested in spring or bought in a store.

Ingredients:

birch sap - 5 liters;
sugar (honey) - 200-250 grams;
raisins (preferably large dark) - 50 grams;
lemons - 2 pieces;
yeast - 5 grams of dry (25 grams of pressed) or wine for 5 liters of wort (optional).

Sugar can be replaced with liquid honey in the same proportions, while the color of kvass from white or pale yellow (depending on the raisins) will change to deep yellow or amber. In the classic version, raisins are responsible not only for flavor and color, but are also used as a source of wild yeast (found on the surface of berries). Lemons add a light citrus aroma, promote fermentation, creating a suitable acidity of the wort, and give the drink a pleasant slight sourness.

I advise you to make birch kvass without yeast (dry or pressed bakery), since their use significantly impairs the aroma. In fact, instead of kvass, mash is obtained. For this recipe, cultured wine yeast (available in stores) or wild raisin yeast are suitable. The correct activation of the latter is described in the first stage of preparation.

The authors of some recipes for kvass from birch sap suggest complementing the taste of the drink with black bread, fermented malt, coffee beans, dried fruits and even roasted barley. But the listed ingredients completely neutralize the already weak taste of birch sap, therefore, they are advisable only for homemade kvass based on water or fruit juices with a high dry matter content: apple, plum, cherry, etc.

Birch kvass recipe

1. Activate wild yeast 4-5 days before working with juice (it is important if there is no wine yeast and you do not want to use usual yeast for baking).

The problem is that most modern raisins are processed with chemicals and preservatives for long-term storage, so not all berries will ferment. I advise you to immediately buy 3-4 types of raisins (preferably in different stores) and try each batch as a sourdough.

Technology: be sure to pour unwashed raisins into a sterilized jar, add 300 ml of water (birch sap) at a temperature of 20-28 ° C and 1 tablespoon of sugar. Tie the neck of the jar with gauze, transfer the future starter culture to a dark place with room temperature. Leave for at least 3-4 days to activate the wild yeast.

Foam may not be as intense, but must be present.

When foam, hiss and a slight smell of fermentation appear on the surface, the leaven is ready. If this did not happen, an unpleasant smell or mold appeared, it means that due to the treatment with preservatives, there is no wild yeast left on the selected raisins and you will have to use another, repeating the whole procedure from the beginning.

2. Filter birch sap through folded cheesecloth to remove small particles of debris. Pour the juice into a fermentation vessel.

3. Scald lemons with boiling water, rinse in running water and wipe dry. Gently remove the zest from the fruit with a knife or a vegetable peeler - the upper yellow part without white pulp, which gives bitterness.

4. Add to the birch sap the sourdough made at the first stage (together with raisins) or yeast, sugar or honey, lemon zest and juice (squeeze out of the fruit), well washed raisins (if cultured yeast is used). Stir the wort until the sugar (honey) is completely dissolved in water.

The water, sugar and raisins used to make the starter should be counted in the total amount of ingredients.

5. Cover the neck of the fermentation tank with gauze to protect it from insects. Transfer the wort to a dark place with a temperature of 18-27 ° C and leave home birch kvass for 12-14 hours (with baker's yeast for 6-8 hours) for fermentation.

It is better not to overexpose the drink during fermentation, otherwise it will become alcoholic. The theoretical maximum possible strength is 3 degrees (if all the sugar yeast is processed into alcohol, but this requires at least a few days). If the indicated preparation technology is observed, the alcohol content will be below 0.5%.

6. Filter the finished kvass from birch sap through several layers of gauze, pour into bottles for storage (preferably well-washed plastic), leaving 3-5 cm of free space from the neck. Close hermetically.

Filtered raisins can be used as a starter for new portions of kvass (stored in a hermetically sealed container in the refrigerator for up to 5 days), without taking into account the ingredients, but simply toss in at the 2nd stage instead of wine yeast.

7. Incubate bottles for 30-60 minutes at room temperature (to saturate with carbon dioxide), then transfer to a refrigerator or basement. After 1-2 hours, kvass is ready for use.

Attention! Periodically check the pressure in the bottles (plastic becomes very hard and "swell") and, if necessary, bleed gas to prevent rupture.

On dark raisins with sugar

Shelf life at temperatures from 0 to + 8 ° C - 6 months. It is better to drink open birch kvass in a day.

Among the ancient Slavs, birch sap fermented in wooden barrels was extremely popular: not a single feast could do without this drink. Over time, it became known that it not only refreshes in the summer heat, but also has health and beauty benefits. How to make delicious kvass that will not harm the body will be discussed further.

The benefits of kvass from birch sap

Birch sap is a healthy natural drink, but fresh it is available for a fairly short period. A great way to preserve a product while retaining its healing power is to make kvass.

Taste and medicinal properties of kvass from birch sap do not disappear within 4-6 months.

This drink has the following beneficial properties:

strengthens the immune system;
increases vitality;
stimulates metabolic processes;
normalizes the digestive system;
provides a diuretic effect and removes toxins and toxins from the body;
improves blood circulation;
activates regeneration processes;
supplies the body with vitamins (groups B and C), organic acids, macro- and microelements (potassium, calcium, manganese, copper) and other essential substances.

diseases of the gastrointestinal tract with low acidity (ulcerative lesions, gastritis, and so on);
kidney ailments;
reduced immunity;
avitaminosis;
colds, coughs;
joint diseases (gout, arthritis and rheumatism).

External use of kvass from birch sap helps in getting rid of:

Contraindications and possible harm

Contraindication to the use of kvass is individual intolerance to the product and allergy to birch pollen. The drink should be used with caution in case of stomach ulcers, cholecystitis and pancreatitis, urolithiasis and a tendency to dysbiosis.

Kvass is carefully introduced into the diet of children: it is not recommended to give a child more than 50 ml of a drink per day, so as not to provoke gastrointestinal disorders.

It is possible to use birch kvass for medicinal purposes only with complex therapy and after consulting a doctor.

Home cooking recipes

To make kvass, you need to use natural birch sap. It is best to get the product yourself, while looking for a suitable tree away from highways and large settlements.

Video: How to get birch sap?

Before preparing kvass, birch sap must be filtered with gauze rolled in several layers to clean the product from dirt and debris.

Classic bread drink (on croutons)

Pour 10 liters of birch sap into a wooden barrel (or small barrels).
Dry 200 g of crackers from the bread and put them on a piece of cheesecloth. Connect the edges of the fabric and tie a long rope to the resulting bag (if kvass is made in several barrels, you need to wrap crackers in the same number of bags).
Lower the device into a container with juice, without immersing the upper part of the rope in the liquid.
After about 48 hours the fermentation process will begin. You will need to take out the crackers and add half a glass of oak bark, 300 g of dried cherries and a few stalks of dill to the barrel.
Then the drink should be allowed to brew for 14 days.

Real Russian kvass is traditionally prepared in wooden barrels, but you can also get by with dishes made of other materials. An important condition is not to use plastic containers, it is better to make a drink in an enamel or glass container.

With Borodino bread

For 1-2 days, insist 3 liters of fresh birch sap in the refrigerator.
Cut 300 g of black (Borodino) bread into small cubes or cubes and make crackers using the oven or in a lightly oiled frying pan.
Pour crackers into a glass container and pour birch sap (it is advisable to preheat it a little), add 0.5 cups of granulated sugar and mix everything thoroughly.
Cover the container with gauze and leave in a warm place for 3-5 days.
Strain the finished drink.

With raisins

Add 0.5 kg of granulated sugar to 10 liters of birch sap and mix well to completely dissolve the crystals.
Pour raisins (50 pieces) into a container and cover with cotton cloth.
Let the drink ferment, leaving the container for 3 days at room temperature.
Strain the ready-made kvass and pour it into glass jars or bottles for storage.

With dried fruits

Soak 3 liters of fresh birch sap in the refrigerator for 1-2 days.
Add 600-800 g of dried apricots and / or prunes and 150-200 g of raisins to the container.
Cover the container with gauze rolled in several layers (you can also use any lid with holes) and let the drink stand in a warm place for 5-7 days.
Strain the finished kvass.

If you add a couple of tablespoons of granulated sugar to the composition during cooking, the fermentation process will accelerate, but in this case, the drink may lose the flavor notes characteristic of birch sap.

Video: How to ferment birch sap with dried apples and pears?

With honey and lemon (yeast)

In 10 liters of birch squeeze the juice from 3 lemons.
Add to the composition 50 g of fresh yeast, 30–40 g of liquid honey (if the product is candied, you should first melt it in a water bath) and raisins (3 pieces).
Cover with a lid or cheesecloth and let the drink ferment, usually 3-4 days are enough for this.

Such a drink has pronounced antibacterial properties and will help protect the body from infections during epidemics, as well as improve the condition in case of colds.

Video: Making kvass by adding honey and lemon

With orange (by leaps and bounds)

Put an orange cut into rings in a deep glass container (you do not need to peel the citrus from the peel).
With 1 teaspoon of sugar, grind 10 g of yeast and also send to a container.
Add a few sprigs of lemon balm and / or mint and 250 g of granulated sugar.
Pour all ingredients with 2.5 liters of fresh birch sap, cover the container with a lid and leave for 2-3 days (until fermentation begins).
Strain the resulting drink, pour into small glass bottles, adding to each raisins (1-2 pieces).
Infuse ready-made kvass in the refrigerator for another 24 hours.

With barley

Place fresh birch sap (3 l) in the refrigerator for 1-2 days.
Lightly fry a glass of barley in a dry skillet.
Pour the prepared raw materials into a container with juice and mix.
Infuse the drink for 3-4 days at room temperature, stirring it from time to time.
Strain the kvass and store it in a cool place.

To make the kvass soft in taste, barley must be fried until golden brown. With a darker (almost black) shade of raw materials, the drink will have a characteristic bitterness.

Video: Recipe with barley, caramel malt, bee bread and zabrus

With wheat

In 2 liters of birch sap, add 30 g of wheat grains lightly fried in a dry frying pan, raisins (20 pieces) and 1.5 teaspoons of granulated sugar.
Cover the container loosely with a lid or gauze and leave at room temperature for 3-4 days.
Strain the finished drink.

To protect the drink from mold, you can throw 2-3 matchstick-sized birch chips into the container along with the main ingredients.

To obtain various flavor combinations, coffee beans, barley, black currant leaves, lightly fried in a pan, can be added to birch juice along with breadcrumbs and sugar.

Kvass from birch sap will perfectly quench your thirst and help improve your health. It doesn't take much time or culinary talent to make a healthy drink at home.

Since ancient times, kvass has been the most a common drink in Russian cuisine... But not everyone knows that it can be prepared from natural drinks. Birch sap is perfect for this. This is due to the fact that it does not lose its beneficial properties after cooking.

To get sap from birch, warm weather is necessary... As soon as the thaw begins after the winter frost, you need to immediately go to the nearest tree with all the necessary equipment. The tip of the awl needs to be deepened 7 centimeters into the tree in order to determine if the sap is moving along the trunk. If a drop has come to the surface, you can safely proceed to collecting liquid.

It is best to collect liquid during the daytime. At night, its movement along the trunk slows down.

The fluid collection hole should be approximately 50 centimeters above ground level. The number of holes should depend on the diameter of the barrel. With a diameter of 25 centimeters, there is one hole, and at 35 - two. Count the number of holes incrementally. Every 10 centimeters plus one hole. It is better to cut the bark from the southern side... The sap flow is better there.

Insert the boat-like groove prepared in advance into the hole. From one tree you can collect from 3 to 7 liters of liquid per day. All liquid from the tree must not be drained. It can die.

How to make kvass from birch sap at home

Classic birch kvass is made from raisins and juice. But there are many recipes with the addition of other ingredients: honey, coffee, orange, mint.

Liquid is most suitable for kvass. that has just been collected. But if you don't have one, you can replace it with canned one. You will need 10 liters of drink.

In addition to juice, you also need sugar and raisins.

Strain the juice through cheesecloth folded several times... Rinse the raisins thoroughly and lay them to dry on a towel.

Kvass is prepared in glass, enamel or wooden dishes.

Raisins and sugar are poured into strained birch sap, and then mixed until the latter is completely dissolved.

The sourdough in the container is covered with a clean cloth and left for 3 days in a warm room for the fermentation process.

The finished drink is filtered again, poured into clean bottles and stored in the refrigerator.

Recipe for kvass from birch sap with raisins

To prepare a classic birch kvass at home, you will need the following ingredients:

sugar - 0.5 kg;
dried raisins - 50 pcs.;
natural birch sap - 10 l.

How to make birch kvass according to this recipe:

birch liquid must be cleaned of debris and passed through a sieve;
raisins need to be washed with warm water and put to dry on a paper towel;
pour into liquid washed raisins and sugar... Mix everything thoroughly until the dry ingredients are completely dissolved;
kvass should be poured into a glass container and covered with a clean cloth. Leave to ferment for 3 days;
when the drink is prepared, it should be filtered and poured into a clean container;
put away for storage in a refrigerator or basement. The maximum shelf life is 4 months.

Recipe for birch kvass with raisins, honey and lemon

For the right making a similar drink take the following ingredients:

dried raisins - 4 pcs.;
yeast - 25 g;
medium-sized lemon - 2 pcs.;
birch juice - 5 l;
honey - 30 g.

Preparation consists of the following steps:

wash the lemons and pour boiling water over them. Then cut into medium sized pieces;
through cheesecloth folded several times, you need to strain the birch sap;
Rinse raisins in warm water and dry;
add yeast, raisins, lemon and honey to the birch sap. Mix everything;
leave the drink in a warm room for three days. After this time, strain ready-made kvass and pour it into a clean container.

Recipe for kvass from birch juice, orange and raisins

The following products will be useful to you:

lemon balm or mint - a few twigs;
raisins - 1 pinch;
sugar - 1 glass;
large orange - 1 pc .;
yeast - 10 g;
freshly harvested birch sap - 2.5 l.

The preparation is as follows:

the orange must be washed well, rinsed with boiling water and dried a little. After that, cut into rings and put in a clean glass container;
grind yeast with sugar and pour into a container with oranges;
rinse the sprigs of lemon balm or mint and also put in a container with ingredients;
rinse and dry the raisins;
Strain the juice through cheesecloth, which is smoothed several times. After straining, it is poured into a glass container. Stir everything well and leave for 2 days for fermentation in a warm room. When the drink is ready, it must be filtered again and poured into clean bottles, putting raisins in each one;
put the drink in the refrigerator and after a day it can be consumed.

Recipe for birch kvass with coffee beans, bread and raisins

To make kvass according to this recipe, you need the following components:

raisins - 1 handful;
Borodino stale bread - 3 slices;
coffee beans - 1 handful;
birch natural juice - 2.5 l;
granulated sugar - 100 g.

How to prepare such a drink correctly:

coffee beans are poured into a dry frying pan and fried a little over low heat;
slices of Borodino bread are laid out on a baking sheet and placed in the oven. For 10 minutes, the bread is dried at a temperature of 60 degrees;
rinse the raisins in warm water and dry them on a towel;
raisins, slices of bread, coffee beans are laid out in a three-liter clean jar;
birch sap is filtered there. Sugar must also be poured into this jar. Stir everything well;
a medical glove is put on the neck of the can and pierced with a needle;
a jar of sourdough is left for three days in a warm room;
after the glove is deflated, the drink must be filtered again and poured into clean glass bottles;
store in a refrigerator or basement.

Recipe for making kvass from birch sap, rose hips and raisins

To make such a drink at home, prepare the following ingredients:

raisins - 20 pcs.;
granulated sugar - 1 glass;
rose hips - 20 pcs.;
birch sap - 5 l.

The method of preparing this drink consists of the following stages:

strain the birch sap through several layers of gauze. Pour it into a wide-mouth glass container;
add sugar to the juice and mix well until all crystals are completely dissolved;
rinse rose hips and raisins well, dry them on a paper towel;
add wild rose and raisins to the container with birch juice;
close the container with the drink with a lid and send it to the cellar for storage.

Recipe for birch kvass with dried fruits and raisins

Required products:

dried fruits - 1 kg;
raisins - 300 g;
natural birch sap - 5 l.

How to make a drink according to this recipe:

All dried fruits must be washed in warm water. Spread them out on a paper towel to dry;
on dry clean glass containers it is necessary to decompose dried fruits and raisins. Pour these components with strained birch sap;
this drink is infused for 4 days in a warm room, stirring occasionally;
after the end of fermentation, kvass is poured into a clean container, screwed with lids and stored in the refrigerator.

Recipe for making birch kvass with mint, honey, ginger, apples and raisins

For this wonderful drink, you will need the following foods:

raisins - 75 g;
lemon - 0.5 pcs.;
fresh ginger root - 40 g;
mint - 10 leaves;
light honey - 5 ml;
fast-acting yeast - 3 g;
apples - 5 pcs.;
granulated sugar - 100 g;
natural birch juice - 2 l.

The cooking method consists of the following stages:

wash the apples and cut them in half. Core and cut into small pieces. Put them in a saucepan and pour birch juice there. Place the pot on the stove and boil. After boiling, boil the apples with juice for another 3 minutes. After the time has elapsed, remove the pan from the heat and wait for the mass to cool;
dilute 1 teaspoon of granulated sugar and yeast in half a glass of warm broth. Leave this mixture in a warm place for 20 minutes;
Pour the diluted yeast into the birch broth. Pour sugar, honey and squeeze lemon juice there;
Peel and grind the ginger root with a fine grater. Wash mint leaves and raisins;
Pour all cooked foods into the broth and stir well. Cover the container with a thick clean cloth and leave for 12 hours in a warm room;
strain the finished kvass and pour it into a dry, clean container.

Tricks and tips for making birch kvass with raisins

Kvass can be stored under the right conditions for up to 6 months.
When cooking, you can add a variety of herbs with medicinal properties to kvass.
It is not recommended to use plastic containers for sourdough.
It is better to cook kvass only with natural birch juice.
To get rid of wood debris, it is imperative to strain freshly harvested birch sap.

Attention, only TODAY!

A very interesting and unusual drink is obtained if you take yeast, prunes, dry apples and pears as a basis. And kvass from birch sap with dried fruits will not only be unusually tasty, sparkling and aromatic, but also very useful. On any table, for children or adults, at any holiday, it will become the "highlight of the program", so we advise you to cook it with a margin!

First, let's make a drink according to the basic recipe. It is the longest to prepare, but contains the fewest ingredients.

Dried fruits will suit any at your discretion, but especially tasty and aromatic kvass is obtained with the addition of prunes and pears. It is best to take one part at a time and add one third of the dried apples.

Ingredients

Birch sap - 2.5 l
Dried fruits - 150 g

Preparation

We take a 3-liter jar, rinse the dried fruit well and put it in it without soaking. If prunes with seeds, leave them, so the taste will be even richer.
Fill everything with juice, filling the jar almost to the brim, and cover it either with gauze in several layers, or with a plastic lid with several holes so that air can escape. You can make them with a hot knife or awl.
We put the jar in a warm place, but avoiding direct sunlight. Remember that the lower the temperature in the room where the kvass is, the longer it will take to cook. On average, cooking time takes from 9 to 10 days to two weeks.
We filter the finished kvass and bottle it, cool it and either serve it to the table, or drink a glass 3 times a day, since it is very useful in itself.

Kvass with dried fruits on yeast

To speed up the fermentation process, because it is not always possible to withstand the drink for ten days, add ordinary dry yeast to it.

We take a mix of dried fruits, for example, raisins, dried apricots, prunes, cherries and cranberries - only 200 g, put in a jar or saucepan.
Pour 10 g of yeast into the same place and fill in all 3 liters of birch sap.
Add sugar to taste if necessary.
We cover with a napkin or gauze - it is important, as in the previous recipe, to provide ventilation.

We withstand kvass, depending on the temperature in the room, from one and a half to 3 days. We try it, controlling the fermentation process, so that during the strain and serve the drink on the table. Otherwise, he will overdo it.

In this recipe for birch kvass, it is good to use honey instead of sugar as a sweetener for dried fruits.

By adding rye bread to the main composition, we get a taste similar to the traditional kvass, but sweeter, even without sugar, and, of course, more summer. In addition, such a drink is also made quite quickly, you will not have to withstand it for 2 weeks.

We combine your favorite dried fruits or take a mixture of raisins and prunes in equal proportions in the amount of 180 g. We wash everything and put it in a saucepan or jar, put a crust of black bread (60 - 80 g) there.
If you want the drink to ripen faster, add 5 g of yeast and fill the jar with birch sap (2.5 - 3 l) until it is full.
We stand for at least 2 days in a warm place away from the direct sun, try and, if necessary, leave for another day or filter and bottle.

Whichever recipe for birch kvass with dried fruits we choose, fast or longer-lasting, it is always worth remembering the pleasant need to try the drink. This is the only way we will be able to control the fermentation process and interrupt it during the time so that the kvass does not overripe.

Try it, friends, and share in the comments your wonderful recipes for this healing, unusually tasty drink!

Birch sap is rich in vitamins and macronutrients that are so necessary for our body, but not everyone knows how to make birch kvass from it at home

Birch sap is rich in vitamins and macronutrients that are so necessary for our body, but not everyone knows how to make birch kvass from it at home. After all, a fresh drink does not have a long shelf life, and kvass can be enjoyed for more than one month.

Birch kvass is a great alternative to preserving juice with preservatives. During its manufacture, useful substances are not lost, but remain in the drink.

Useful properties of birch kvass

Kvass infused with birch nectar is rich in substances that have a good effect on the human body, improve the efficiency of the immune system, and strengthen the cardiovascular system.

By consuming this drink, you can get not only pleasant taste and thirst quenching in hot summer weather, but it also helps to remove harmful substances from the body, improve digestion (if there is such a problem). Kvass from birch sap has diuretic properties. It is recommended to drink it to get rid of edema. Regular consumption of birch sap or kvass restores the environment in the stomach and normalizes its acid-base balance.

The organic acids and enzymes, magnesium and iron, calcium salts, vitamins and macronutrients included in the composition, saturate the human body. This drink can be drunk by children, adults and the elderly.

Birch kvass is used not only as a tasty and healthy drink. It is used for cosmetic purposes, on its basis, rejuvenating face masks or hair strengthening products are made.

Advice! Drinking birch sap helps in the fight against colds, and is also an excellent prophylactic agent in the cold season and for raising immunity.

Contraindications

Even one of the healthiest drinks has minor contraindications. They are based on individual intolerance to the product and the body's allergic reaction to birch pollen. It is in these cases that it is not advised to use birch sap or kvass or to use it with caution.

Rules for collecting birch sap

In early spring, together with the end of frost and an increase in temperature, sap flow begins, it is at this time that lovers of this drink begin to collect it. In order to determine its beginning, you should carefully make a small indentation with an awl, about 5–7 cm. A drop of birch sap that appears means that you can start collecting it.

The choice should be stopped on a birch, the trunk of which is at least 25 cm. On a tree with this size, there is only one cut for collecting juice. For every additional 10 cm, 1 hole can be added to the barrel diameter. If you do not follow these rules, you can ruin the birch.

Advice!It is better to collect birch sap during the day, since at night the sap flow slows down, as a result, a little less will run into the bottle than we would like.

To make an incision for collecting sap, it is better to choose the southern side of the tree, at a height of 50–60 cm, insert a special boat-shaped groove into it. From one tree you can collect from 3 to 7 liters of juice per day. After collected, it is necessary to cover the incision with dirt or moss, otherwise the liquid will continue to drain, and the birch may dry out.

It is more convenient to collect juice in a plastic container, but for storage it is better to pour it into glass bottles, which will preserve the healing properties of the drink.

Advice! To collect birch sap, do not choose a young tree or one that grows outside the window. You should look for birch far from settlements and roads, as trees tend to absorb all harmful substances in the air.

Cooking nuances

In order for birch kvass to turn out delicious, you need to know some rules:

Advice! Birch sap and kvass contain a large amount of phytocytes. They are a natural antibiotic. The use of this drink for angina, bronchitis, and pneumonia is very useful.

The best recipes

There are many recipes and ways to make birch kvass at home. Below are the most common ones.

Birch kvass with raisins (classic recipe)

For cooking you will need:

10 liters of fresh birch sap;
Granulated sugar - 500 grams;
Raisins - 100 grams (50 pcs.)

Cooking method:

Clean the birch nectar with a strainer or gauze filter, rinse and dry the raisins well. In an enamel saucepan, mix sugar and juice until completely dissolved. Add raisins and cover with a cloth. Let it ferment at room temperature for three to four days. Pass the resulting drink through a gauze filter and pour into clean glass bottles, tightly close the lids, and cool. A delicious healthy drink ready to drink.

Advice!Classic birch kvass with raisins is ideal for making okroshka. He will add interesting notes to your favorite dish.

Birch kvass with the addition of large dark raisins

When using large dark raisins, the recipe and fermentation time changes slightly.

Required components:

Fresh birch nectar - 3 liters;
Large dark raisins - 25 berries.

Cooking method:

Rinse and dry the berries well, strain the nectar through a strainer. In a glass or enamel bowl (it is best to use a glass jar with a volume of three liters), mix all the ingredients. Close the container with the future drink tightly and put it in a cool place for three months, for example, in the basement. After the allotted time, the kvass must be filtered and you can enjoy an excellent drink.

Honey birch kvass

Ingredients:

Fresh birch sap - 10 liters;
Raisins - only 3 berries;
Live yeast (fresh) - 50 grams;
Liquid honey - 35-40 grams;
Lemon (medium size) - 3 pieces.

Cooking method:

Squeeze lemons and mix in a deep container with strained birch sap. Add live yeast, honey and raisins. Make sure that all components are evenly mixed, pour the resulting mixture into a glass container, close tightly and put in a cool place where bright light does not penetrate. After 3-4 days, you can try a fresh tonic drink.

Birch juice with orange

Required products:

Natural and fresh birch sap - 2.5 liters;
Orange - 1 piece;
Raisins - 15–20 grams (10 pieces);
Melissa and mint to taste;
Sugar 250 - grams;
Yeast - 10 grams.

Cooking method:

Grind a little sugar and yeast and pour into a prepared glass jar, add sliced orange. Pour out the remaining granulated sugar, put a sprig of lemon balm and a few mint leaves. Pour the juice over the jar, cover and put on the sourdough culture for two days.

Strain the fermented mixture through a sieve or gauze filter and pour into bottles. Add 2-3 raisins to each of them. Put the drink in the refrigerator for a day. Exactly in a day, you can quench your thirst on a hot day with a delicious drink with citrus notes.

Advice!Early spring is the best time to prepare kvass based on birch nectar with raisins. This way, a delicious soft drink will be ready for the summer. And a drink to which honey is added is better to stock up before winter, to raise immunity.

Bread birch kvass with coffee grains

To make kvass you will need:

Fresh birch sap - 2.5 liters;
Borodino bread (preferably stale) - 2-3 slices;
Granulated sugar - 100 grams;
A handful of raisins;
A handful of coffee beans.

Cooking method:

In a frying pan, without adding oil, fry the coffee beans. Dry the pieces of bread in the oven. Rinse the raisins thoroughly and dry. Mix all the ingredients in a glass container (a three-liter jar is well suited for this), pour everything over with juice. Pull a rubber glove over the neck of the can, carefully pierce it with a needle. Put the leaven in a warm place for two or three days. After this time, the kvass should win, the deflated glove will say about it. Pour the strained drink through a gauze filter into glass bottles and place in a cool dark place. After three days, you can enjoy a divine tonic drink rich in vitamins and minerals.

Advice! To be sure of the naturalness of the birch drink, you should not buy it in the store, it is better to collect it yourself. When making kvass, you can add various medicinal plants and herbs. This will only add vitamins and substances to the healthy drink, so lacking in early spring.

Birch kvass with the addition of dried fruits

There are two ways to prepare kvass from dried fruits based on birch nectar.

Ingredients:

Natural fresh birch sap approximately three liters;
150 grams of dried fruit mixture.

Cooking method:

Place thoroughly washed dried fruits in a glass jar, add nectar and cover with a gauze lid. There must be access to oxygen. Put the jar with the future kvass to infuse at room temperature for two weeks. After the time has passed, strain the finished drink and you can drink and enjoy the amazing taste.

Ingredients:

Freshly harvested birch sap - 3 liters;
A mixture of various dried fruits - 200 grams;
Dry yeast - 10 grams;
Honey optional.

Cooking method:

Rinse the dried fruit mixture well under running water and dry. Put in a container for future starter culture (not plastic). Pour the yeast and pour everything over with birch nectar. If desired, add honey to the sourdough for flavor. Cover the container with a gauze lid and put in a warm place. After two days, the drink is ready, all that remains is to strain it through a fine strainer and you can drink tonic cool kvass.

Advice! When preparing kvass using yeast, you must carefully monitor the time and try not to overexpose it. In a warm room, such a drink is prepared very quickly, so you need to be especially careful.

Birch and barley kvass

Lovers of traditional bread kvass will like birch and barley kvass. They have almost the same taste, but this drink is richer in vitamins and microelements. It will also be a good base for okroshka. Below are two recipes for a birch barley drink.

For cooking you will need:

10 liters of birch nectar, preferably freshly harvested;
1 kg. selected barley.

Cooking method:

Rinse and dry the barley, then fry it in a pan until golden brown. Pour the grains into a container with strained birch sap, mix. Place in a cool room. Gradually, the juice will begin to grow stronger. After making sure that he has reached the desired strength, strain and pour into a prepared container. Such kvass can be drunk until mid-summer.

Required Ingredients:

10 liters of fresh birch sap;
Half a kilogram of barley;
500 grams of sugar;
800 grams of rye bread;
100 grams of dried mint.

Cooking method:

Cut the rye bread and dry it in the oven. Fry the previously washed and dried barley in a pan until golden brown. Boil the juice in advance and put all the ingredients in a slightly cooled one. Leave the mixture at 22-24 degrees for fermentation for three days. Next, you should strain it, pour it into a specially prepared container and put it to cool. You can enjoy the divine taste of a cool drink. Kvass prepared in this way can be safely stored for six months.

Making birch kvass at home is not a complicated process. If you want to enjoy a healthy tonic drink, you need to spend very little time on it. A good addition to collecting birch nectar is to walk through the forest and enjoy its beauty. And you will be sure that birch kvass is made exclusively from natural ingredients.