Foamy, refreshing homemade oat kvass perfectly quenches thirst and energizes. At the same time, the drink is not only tasty, but also healthy, because helps to reduce sugar and cholesterol levels, promotes the work of the cardiovascular system, speeds up metabolic processes, improves immunity and helps to lose weight.
Classic oat kvass
You will need the following ingredients:
- 2 tbsp. oats;
- 4 tsp Sahara;
- 4 tbsp. water
Sort the oats, rinse several times in cool water and pour into a three-liter jar, in which you need to add sugar. Pour the contents of the jar with boiled water at room temperature and leave for 3-4 days to ferment. The resulting drink at the very beginning must be drained, because it is tasteless.
Pour boiled water over the oats again, add 3 tbsp. l. sugar and leave to ferment for 3 days at room temperature. The longer it is infused, the stronger and more perfumed the drink will turn out. Pour the finished kvass into a decanter or bottles and store in the refrigerator or cellar. Oats can be used to make kvass again. It can be left unchanged 10 times.
Oat kvass with raisins
For cooking you will need:
- 1 tbsp. oat grains;
- 4 tbsp. l. Sahara;
- 50 g of raisins;
- 3 tbsp. water.
Rinse whole oatmeal grains and put them in a 2-liter jar along with raisins and sugar, pour over filtered warm boiled water. Stir the contents of the jar until the sugar dissolves, then cover the jar with gauze and leave the kvass to infuse for 3 days. The first kvass obtained as a result must be drained, it is not worth drinking.
Transfer the oatmeal to a 3 liter jar, add 2 tbsp. l. sugar and a little raisins, cover with filtered warm water and leave again for 3 days.
Oat kvass is ready, you can pour it into plastic bottles and send it to the refrigerator for storage. If the kvass tastes a little sour, then add sugar. In the event that the kvass is bland, then you can put a little raisins in the jar, which will add sharpness and pungency to the drink.
The sourdough can not be thrown away, but used again. Pour water over the oats, add sugar and raisins and repeat the process.
Kvass from oatmeal "Hercules"
You will need:
- 500 g of oatmeal;
- sugar - 1 tbsp.;
- 10-15 g of yeast.
Pour the oatmeal into a saucepan, cover with cold water and cook over low heat for about 40-50 minutes. Let the drink sit for a few hours, then strain with a sieve or cheesecloth. Add sugar and yeast to the kvass and leave to ferment for 1 day. Kvass from oatmeal should be stored in the refrigerator and consumed within 1-2 days.
