Another lactic-fermented drink.
There are two short video of someone making it here. It's an Aussie in a white singlet and somehow he contrives not to drop beetroot juice on himself:
That form of kvass seems to be Ukrainian. There's a Russian form made with stale rye bread, which is making something of a comeback in Russia.
I have made beet kvass before and it is good!
I'm getting the ingredients ready to make this this week. I left a jar of raw milk on the counter this weekend and I'm waiting for it to separate into curds and whey. And I got some fresh beets from the farmer's market yesterday.
How can you tell that the milk is ready? It smells slightly fermented but I don't see the curds suspended in the whey - it still looks like milk. The recipe (Mary Enig/ Sally Fallon) says it takes about 4-5 days for the curds to form.
Yeah, I tried leaving some raw milk out and it did separate, but it took several days.
I know somewhere where I can get really good organic milk from cows on pasture that are treated really well and fed all-natural diet but that's pasteurized. So I'm going to pick up some of that and make yoghurt with it to put some enzymes back. I guess if I put the result in muslin in a colander, I'm going to get nice thick yoghurt and some whey for various purposes.
I've got a bowl of beet kvass I did yesterday evening. It doesn't really seem to be doing much.
There's a thread about beet kvass here:
Sometimes it seems it takes a while.
Mine took a week and a half to make - 1 week for the curds and whey to separate and about 2 days for the beets to ferment. I didn't really notice any difference after drinking it but I quite like the taste.
I drained the curds to make some home-made raw cheese. I'll blend it with some berries to make a cheese spread. But what do I spread it on?? Or I'll just eat it as dessert.