MAKING KVASS RECIPES

Steps:

• Bring the water, sugar and seasonings/raisins (if using) to a boil. Stir to dissolve the sweetener, and then turn off the heat. Allow the mixture to cool to somewhere between 70 and 90 degrees (luke warm).
• Chop the bread and toast it until it resembles slightly overdone toast (browned but not burned).
• Place the toasted bread and sourdough starter in a half gallon mason jar and pour the warm liquid over the bread (ensuring that it's no more than 90 degrees to avoid killing the cultures). Add additional water if needed to fill the jar to within an inch of the top.
• Cap the jar loosely and allow it to ferment at room temperature for 2 to 7 days.
• Test the mixture, and when it's cultured to your taste, filter through a fine mesh strainer.
• Bottle the kvass in mason jars or Grolsch bottles and store in the fridge. Drink within 7 to 10 days, this beverage does not withstand extended storage.

Steps:

• Warm the milk to 200°F: Pour the milk into a 4-quart pot and set it over medium heat. Let it warm gradually to 200°F, monitoring the temperature with an instant read thermometer. The milk will get foamy and start to steam; remove it from heat if it starts to boil.
• Add the lemon juice and salt: Remove the milk from heat. Pour in the lemon juice or vinegar (or citric acid) and the salt. Stir gently to combine.
• Let the milk sit for 10 minutes: Let the pot of milk sit undisturbed for 10 minutes. After this time, the milk should have separated into clumps of milky white curds and thin, watery, yellow-colored whey — dip your slotted spoon into the mix to check. If you still see a lot of un-separated milk, add another tablespoon of lemon juice or vinegar and wait a few more minutes.
• Strain the curds: Set a strainer over a bowl and line the strainer with cheese cloth. Scoop the big curds out of the pot with a slotted spoon and transfer them to the strainer. Pour the remaining curds and the whey through the strainer. (Removing the big curds first helps keep them from splashing and making a mess as you pour.)
• Drain the curds for 10 to 60 minutes: Let the ricotta drain for 10 to 60 minutes, depending on how wet or dry you prefer your ricotta. If the ricotta becomes too dry, you can also stir some of the whey back in before using or storing it.
• Use or store the ricotta: Fresh ricotta can be used right away or refrigerated in an airtight container for up to a week.