Refreshing cherry kvass: how to make it with dry yeast
Quasad is a very popular refreshing drink, without which no summer trip is complete. The good thing is that you can make it at home without any hassle and with affordable ingredients. To make it sparkling like champagne, special starters, breadcrumbs or even yeast are used. You can also add berries, fruit and dried fruit to enhance the flavour.
Today I'm sharing a recipe for a refreshing cherry that you can easily make at home.
Ingredients:
Cherries (peeled) - 1 kg.
Water (2 litres) - (peeled) - (peeled) - (peeled) - (peeled) water (2 litres)
Sugar (100 g) (2 g) (1 g) (1 cup)
Dry yeast (0.5 tsp) Vanilla (1 pinch)
Source:Pixeles
Procedure :
Fill with water and add sugar. Bring the pan to the boil and simmer for a further 10 minutes. Strain the juice. Add the sultanas, honey, yeast and mint to the stock. Cover with a lid or gloves. Leave in the dark for 24 hours. Strain the sourdough and return it to the jar.
Empty the sourdough into a jar or glass and seal tightly with a lid. Put the sour cherries in the fridge for 2-3 days to ripen. During this time the yeast smell will evaporate completely and the drink will be full of gas. When you open the lid, be careful: there will be a lot of foam that can fall onto the table. So don't be in a hurry! The sourdough can keep in the fridge for up to 2 weeks - it will taste even better and richer with time.
It's very easy to prepare - just wait for the sourdough to ripen and take your time. In the end, the result will surprise you with its taste and your family will enjoy the fizzy drink with great pleasure.
In this recipe you can use not only fresh cherries, but also frozen fruits, so you can make this drink in winter too. Dry yeast can be easily replaced by fresh (compressed) yeast, but you will need exactly three times as much (5-6 grams is enough).
Now it's time for a wonderful homemade drink - a cold, hard-boiled carrier cucumber. We hope you'll find this step-by-step recipe for homemade sourdough useful, and that you'll ditch the store-bought drinks and make your own for your loved ones.
How to make sauerkraut green tomatoes.
Today I have for you a very simple recipe for green tomatoes with sauerkraut in pots for winter. The flavor is tart, aromatic and moderately salty. Pickled vegetables are a healthy alternative to canned vegetables. It contains no vinegar, only lactic acid, which is produced by natural fermentation. For some reason these tomatoes remind me of my childhood. Remember pickle stores, barrel-aged cucumbers, tomatoes, watermelon and soaked apples on the counter, standing by the counter, and the very sight and smell will whet your appetite. These tomatoes can be used in winter to make ravioli, added to a vinaigrette or served as a snack with potatoes. Green tomatoes can be stored in jars throughout the winter. I highly recommend making them!
Ingredients
To prepare marinated green tomatoes for storing in a jar for the winter you will need
Green tomatoes - 1.5 kg,
dried fennel stalks - 5 pcs,
horseradish leaves - 3 pcs,
garlic - 1 head,
paprika - 2 pieces.
***Marinade:***
salt - 3 tablespoons
1.5 liters of cold water.
***Remove the tomatoes from the marinade:***
cold water (spring, bottled, filtered or boiled) - 1-2 liters,
salt - 1 tablespoon salt - 1 tablespoon.
For a three-liter bottle.
Image source
Prepare ingredients.
Wash the tomatoes under running water. To remove the salt water, which makes the tomatoes bitter, pour a small amount of cold salted water over them for 1 hour (1 tablespoon of salt is needed for 1-2 liters of water). Change the salted water several times during this time. Remove the stalks from the tomatoes (I leave the stalks because they make the marinated tomatoes look nicer on the plate). Place the tomatoes in a colander to drain the water.
In the bottom of a jar washed with baking soda (you can sterilize it if you like) place two horseradish leaves, a few dill sprigs with stems (crush them beforehand), peeled garlic cloves and two whole peppers.
Then fill the glass with green tomatoes, alternating with dried fennel stalks.
Place a horseradish leaf on top of the tomatoes.
*How to prepare the brine*:
Dissolve the salt in cold water until completely dissolved. Place a funnel in a glass and pour all the brine into it (the funnel allows you to pour all the brine into the glass, not next to it). If you don't have enough water, you can fill the jar with plain water.
Cover the jar with a plastic lid, let it sit at room temperature for 2-3 days, then seal it with a plastic lid and store it in the cellar.
These tomatoes will be ready in a month and a half. If you pour hot water over the tomatoes, you can enjoy pickled green tomatoes in 2-3 weeks. In winter you can take the tomatoes out of the jar, slice them, add onions or spring onions, pour vegetable oil over them and serve with boiled or roasted potatoes. These tomatoes are tasty, salty and delicious, try them!
I wish everyone good health, yes, this recipe is very good. I have been using it for years. I add half a bell pepper (optional).
I wish everyone good health and yes, this recipe is very good and tasty. I have been using it for years. If someone likes, they can add half a bell pepper.
Have a great and tasty time!
@Belo