Kvass wani abin sha ne mai ban sha'awa. Yadda za a shirya kvass daga rye malt kanka, karanta a kasa.
Kvass daga hatsin rai fermented malt - girke-girke
Sinadaran:
- ruwa mai tsabta - 2 lita;
- Rye fermented malt - 120 g;
- yashi sugar - 180 g;
- busassun yisti - 5 g.
Shiri
A cikin ruwa mai ruwa game da digiri 50, mun zubar da malt. Muna motsawa da kyau kuma muna bada sa'o'i kadan don zuwa. Lokacin da wort ya sanye, jefa kimanin lita 100 cikin gilashi, a zuba a yisti mai yisti kuma haɗuwa sosai. Ka bar minti na 10, don haka an yisti yisti, sa'an nan kuma a zuba cikin jimlar jimla. A can, ƙara sukari kuma haɗuwa da kyau har sai ya rushe gaba daya. Ka bar lokutan kvass don 8 zuwa waƙa, da sassaƙa ɗaukakar murfin. An shayar da abincin abincin, an ba shi cikin kwalabe kuma an tsabtace shi a cikin sanyi.
Kvass a kan hatsin rai malt - girke-girke
Sinadaran:
- Rye fermented malt - 5 tbsp. spoons;
- ruwa - 3 lita;
- yashi sugar - 50 g;
- raisins - 180 g.
Shiri
Na farko, shirya abin yisti - 3 tablespoons na malt zuba lita 1 na ruwan zafi, zuba sukari da kuma barin 2 hours zuwa nace. Bayan haka, zamu zuba sauran malt, raisins kuma zub da sauran sauran ruwa. Mun rufe akwati tare da cakuda tare da tsabta mai tsabta kuma bari ta tsaya na tsawon sa'o'i 15. Bayan haka, an shirya kvass a kwalba da sanyaya. Kuma zafin amfani da lakaran da aka rage akan kasa na tanki za'a iya amfani dashi a matsayin yisti lokacin da ke samar da sabon tsari na kvass.
Kvass daga hatsin rai malt a gida
Sinadaran:
- ruwa mai tsabta - 1 lita;
- sabo mai yisti - 10 g;
- malt hatsin rai - 1 gilashin;
- sukari - 100 g.
Shiri
A cikin enamel saucepan tafasa da ruwa, zuba a cikin hatsin rai malt kuma bari tsaya ga kimanin 2.5 hours. Sa'an nan kuma an zuba jiko a cikin gilashin gilashi, zuba sukari, ƙara yisti da aka yayyafa da tsabta a cikin sanyi don tsawon sa'o'i 7.
Na gida kvass daga hatsin rai malt
Sinadaran:
- gari - ¾ kofin;
- malt hatsin rai - 250 g;
- sugar - ½ tsp;
- yisti - 15 g;
- zuma - 250 g.
Shiri
Don yisti, yisti yisti tare da sukari, kara gari da ruwan dumi na 100. Muna cire zafi cikin awa 2. Rye malt zuba 2,5 kofuna na ruwan zãfi, knead m kullu da kuma sanya shi a cikin zãfi na 3 hours. Lokacin da salla ya dace, za mu tsintsa shi da lita 8 na ruwan zãfi, kuma bari shi daga. An zuba ɓangaren ɓangaren masihu a cikin wani kwano, ƙara dan dambe, zuma kuma bar cikin dumi don fermentation. Shirya kvas nau'in, bottled, tam shãfe haske, daya dare tsaya a cikin zafi, sa'an nan kuma na kwana 3 sanya a cikin sanyi. Bayan kwana 3, kvass zai kasance a shirye.
Shiri na kvass daga hatsin rai malt
Sinadaran:
- ruwa - lita 10;
- Rye Malt - 2 kofuna waɗanda;
- yisti bushe saurin aiki - 20 g;
- gurasa gurasa - ½ burodi;
- gari - gilashin 1;
- yashi sugar - 400 g;
- raisins - 50 g.
Shiri
Ruwan ruwa, yayyafa hatsin nama, gari, ƙara gurasar sliced da duk wannan daga. Lokacin da taro ya raguwa, tace shi, ƙara yisti, sukari. Sa'an nan kuma muna motsa shi duka da kyau kuma bari ta tsaya har sa'a ɗaya. Ready-made hatsin rai kvass ne bottled, ƙara kadan raisins, corking da tsaftacewa a cikin sanyi.