Whey kvass

Category: Culinary recipes
Whey kvass

Ingredients

Serum 1 l
Rye bread 100 g
Honey / invert sugar syrup 1 tbsp. l.
Raisins 10-15 g

Cooking method

  • Due to the fact that it’s summer, and the amount of subtle serum is off scale, I decided to rethink these 2 factors creatively, and as a result I got a very tasty and, as the Internet promises, very useful kvass.
  • So I decided to share with you.
  • I give the recipe in terms of each liter of whey, although I myself did it for 2.5 liters.
  • .
  • So,
  • 1. Cool / heat the serum to a rather warm state, - such that the hands feel warm, but it does not hurt to hold the jar.
  • 2. Cut rye or rye-wheat bread into cubes / strips.
  • I like to use rye-wheat bread with malt more, and not all bread, but to cut off the crusts about 7-8 mm thick for kvass.
  • 3. Put the bread / crusts into warm whey, send a small handful of washed raisins and honey / invert sugar syrup there. I liked using honey more at this stage.
  • 4. Cover the jar loosely (with a napkin, gauze, cloth) and leave at room temperature for fermentation. The fermentation time depends on the "weather in the house". It takes me up to a day and a half in case of rather hot weather.
  • What happens in this case: first, the crusts float on the surface of the whey, then they all gradually sink to the bottom of the jar, and after a while they begin to float to the surface again.
  • When all the crusts come up, the kvass is almost ready.
  • 5. Strain the fermented whey through several layers of cheesecloth or through a very thick muslin.
  • I use 2-3 layers of disposable non-woven towels.
  • 6. Put a jar of strained kvass in the refrigerator for several hours, for example, overnight.
  • 7. After this time, stir the contents of the jar well (the bubbles will immediately "run") and taste the kvass. If it doesn't seem sweet enough, you can add a little more honey or invert sugar syrup to taste.
  • The syrup dissolves well in cold kvass, but it is better to stir the honey first separately in a glass in a small amount of kvass, and then add it to the bulk. I add about 1 tbsp. l. for 2-2.5 liters. serum.
  • But sometimes the original milk is quite sweet, the whey from it is also sweet, and nothing else has to be added at the end of cooking.
  • .
  • That's it, kvass is ready - tasty and healthy!
  • Also very beautiful - amber, transparent, like a tear.
  • It is a pity that this is not very visible from the photographs, since bubbles are actively "playing" inside, and the glass instantly fogs up.
  • But you can understand this from the first photo.

The dish is designed for

By the amount of initial

Note

Whey kvass

Tashenka
Olga VB, Olga, how on time! The milkmaid "fed" me with serum. True, I drink it anyway, but after all, kvass is more interesting and, I'm sure, tastier. Maybe my boys will like it too!
Thanks for the healthy summer drink!
Olga VB
Urrrya! first went!
Thank you, Tashenkathat dropped by. I am sure that if you cook it, you will like the result.
Moreover, it is not difficult at all.
I drink this kvass and cannot stop, it tastes so good to me
Mandraik Ludmila
Olya, I have a question about whey, I realized that it came from under the cottage cheese, please tell me how you make cottage cheese? I am, of course, not interested in the cottage cheese itself, but in whey.The recipe for kvass is very interesting, without dry yeast, so I want to understand what kind of whey you have
Olga VB
Mandraik Ludmila, Buttercup, my whey comes from defrosted kefir / fermented baked milk and from under the "boiled" cottage cheese.
To make kvass, the first one must be slightly warmed up, and the second, on the contrary, cooled to a digestible state.
That is, you can use any subtle whey, no matter how the cottage cheese is prepared.
Good luck!
Mandraik Ludmila
Thank you, Olya, I make cottage cheese in a multitude, in the mode of keeping warm, I thought that it completely kills the yeast, this is practically pasteurization, and you get it from boiled, so I will succeed
Olga VB
Mandraik Ludmila, Buttercup, so yeast gets into whey both with bread and with raisins, and sugar additionally promotes fermentation.
And I make "boiled" cottage cheese at a temperature not higher than 80 * С.
Quote: Mandraik Ludmila
then I will succeed too
It will definitely work out!
Good luck!
Elena Tim
Oh, how beautiful, straight amber!
But he has some odd ... it doesn't taste very good ... I lick-lick the screen ... not a fountain, let's face it.
Olga VB
Toka should not be confused with an elegant fountain made from a rusty pipe with a healing source of natural (almost) nectar.
Shchaz, other leavened bubbles and explain the difference, and how to lick it correctly
Elena Tim
Uraaa! Let's get together!
Olga VB
Whey kvass
Helen
Olya, can you put crackers? or just fresh bread?
Olga VB
Helen, of course, you can! Rye croutons work just as well!
Many people simply ferment with rye flour.
Good luck!
Kokoschka
Olga VB, How interesting!!!!
Olga should definitely try!
Tricia
ABOUT! A very topical recipe, thanks!
Olga VB
Quote: Kokoschka
a must try!
Gold words!


Tricia, Anastasia, so I myself am not overjoyed, as this recipe perfectly matches the weather!

Thank you girls for stopping by! I'll be glad if the recipe comes in handy.
Tatyana1103
Olga VB, Olga, thanks, the recipe comes in handy, otherwise the eternal problem is where to attach the serum.
Olga VB
Tanya, I hope you like it.
The taste is, of course, more interesting on whey than on water - it is more voluminous and softer.
I am very pleased with the result, which is what I wish for you!
Tatyana1103
Olenka, thanks again, now you won't have to pour out the excess whey - for sure.
Yutan
Thanks for the recipe! I'm already going crazy with whey - I sprinkled it with tomatoes and currants ... And here's a recipe! Now I'll put in kvass. Thank you!!!!!
Helen
Whey kvass
ANGELINA BLACKmore
The question arose - is it possible to use serum from under "a la cream cheese" (this is where kefir is frozen, and then, when defrosting, the whey drains)?
Olga VB
Yutan, Tatyana, we are happy with currants and tomatoes!
Thanks for stopping by! I hope not in vain ...


Helen, Elena, Well, you, as always, shustrik!
Just take off the lid, leave only the gauze. Those. until the kvass is prepared to the state of being sent to the refrigerator, it does not need to be tightly closed.

I hope the result will not disappoint: the taste should be softer than that of kvass on water and yeast.
I keep my fists and wait for the report


ANGELINA BLACKmore, NatashaYes, honey, this serum is no worse.
I use it too. It was with her in mind that I wrote that the serum should be cooled / heated. Those. from boiled cottage cheese, the whey must be cooled, and from thawed it must be heated.
Moreover, I used whey and from under sour milk, from under kefir, fermented baked milk, ayran ...
The flight is normal!
So boldly go ahead!
Good luck!
mamusi
Olga VB, Olga, Olga, wow! Great, I'll connect too.
I usually put cold and rye bread on water, and a little sugar.
And you also have serum, of which I always have the sea!)))
Thank you!
ANGELINA BLACKmore
Quote: Olga VB
The flight is normal!
So boldly go ahead!
Ol, so today I take out the yogurt from the freezer for the night. So the curd will be soft tomorrow, and I will put kvass (on my sourdough bread)
Olga VB
Exactly! I also use sourdough bread for this business.
And about the serum, in secret
I easily combine frozen whey with boiled whey (I like ice cream curd, and my husband - boiled, so 2 different whey are formed).And I use such a mixture in any proportion both for sourdough, and for baking any, and for kvass.
The result does not get worse from this.
Good luck!




mamusi, Margarita, PLEASE!
You will not be disappointed!
ANGELINA BLACKmore
Quote: Olga VB
in secret

in a whisper - understood
Helen
Quote: Olga VB
Just take off the lid, leave only the gauze. That is, until the kvass is prepared to the state of being sent to the refrigerator, it does not need to be tightly closed.
now you will get it ... !!! take off the lid, take off the lid ... but I won't take it off
Whey kvass
Che !? take off your hat !?
Olga VB
Gyyyyy! Cunning!
Incidentally, I also have such a cap somewhere. It is very convenient to drain through it, and at the same time filter through a cloth placed on it.
Helen
Quote: Olga VB
Gyyyyy! Cunning!
Incidentally, I also have such a cap somewhere. It is very convenient to drain through it, and at the same time filter through the put gauze
Helen
Whey kvassWhey kvass
Super kvass, it turned out !!! The main thing is that it became so calm that she didn't pour out the serum, but put it into action ...
Olga VB
Oh, Helen, your words are a balm for the soul and your foots with ambrosia for your eyes!
ANGELINA BLACKmore
Quote: Olga VB
It is very convenient to drain through it, and at the same time filter through a cloth placed on it.
Ol, my lid is even more functional))) Through it, in addition to the above, pour in mona, tsedya)))
Whey kvass
Helen
Quote: ANGELINA BLACKmore

Ol, my lid is even more functional))) Through it, in addition to the above, pour in mona, tsedya)))
Whey kvass
Ahhh ... where did you get it?
ANGELINA BLACKmore
Quote: Helen
where did you get it?
Len, a few years ago in Fix-Price hooked. I also turned it over, figuring out whether I should or not ... My husband grumbled - why the heck, you have a pump (such as you showed)) But I, like any "sick" woman, put this funnel into the basket)) And, later, I was happy that I bought this cap. I do not allow anyone to touch it (they will suddenly spoil it, but you can't see such on sale anymore ...)
Olga VB
Quote: ANGELINA BLACKmore
I wrinkle the lid is even more functional)))
Aaaaaaaaa!
How to live now!?!?Whey kvass
Natasha, once-2-3-5, killed nafik!
ANGELINA BLACKmore
Quote: Olga VB
times-2-3-5, killed nafik!
Sho I did-A-A-A ... 🔗
Olga VB
On Ali, Shaw to run away?
It must be on sale somewhere.
Look, there is no stigma on yours? Suddenly, this is our stamp?
ANGELINA BLACKmore
Quote: Olga VB
Look, there is no stigma on yours?
Whey kvass

Only there is such a splash, well, and stamps that are food.
Sori for the quality of the picture (it’s too easy to get it)))
Olga VB
Thank you, Natasha, I found it!
Stamping brothers-Belarusians.
Until I got through.
Does this lid fit tightly on the jar? Will not fall off if you pour through it? And on which can - which is for seaming or with screw caps?
ANGELINA BLACKmore
Quote: Olga VB

Thank you, Natasha, I found it!
Stamping brothers-Belarusians.
Until I got through.
Does this lid fit tightly on the jar? Will not fall off if you pour through it? And on which can - which is for seaming or with screw caps?
Ol, dresses very tightly, does not leak, does not fly off. On ordinary cans, which are closed with the same ordinary nylon caps.
Find a place to sell the caps, share the address - maybe some of the girls will be interested. The thing is very convenient.
Olga VB
I found a manufacturer, if I don't find a retailer, I'll have to organize a joint venture. Scary in advance!
In the same place, probably, send boxes
ANGELINA BLACKmore
Quote: Olga VB

I found a manufacturer, if I don't find a retailer, I'll have to organize a joint venture. Scary in advance!
In the same place, probably, send boxes
In order to start a boyazza, you need to get complete information - who, where and how sells)))
Olga VB
Natasha, what have you done!
I have already talked with the seller, delivery is possible, istessno, wholesale.
So sho will have to stir up the joint venture
Now poke your finger at you, you told everyone what this miracle is so good about.
Tricia
The cover is awesome !!!! Want Want!!!!

I sit in the bushes, waiting for the SP
ANGELINA BLACKmore
Girls, I have it very, very much in use. You put cans on the neck. Closes so tight.And you want to pour it out of the can, filtering the contents, you want to pour it into the can (well, here is the amount of filtrate by the volume of this funnel) There is nothing wise. And so everything is clear how it works.
Olga VB
Nuuuu, it's begun! ....
There, in addition to these covers, there are still all sorts of plastics, I went to rummage, suddenly I’ll find something interesting
ANGELINA BLACKmore
Quote: Olga VB
went to rummage
Give me a link ...
Olga VB
Natasha, I would be glad, but the chef does not even allow it in a personal, - rugayetso and bans
Helen
Quote: ANGELINA BLACKmore
maybe some of the girls will be interested. The thing is very convenient.
As it is, someone ... I am the first, Olka the second !!!

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