[Sca-cooks] American Substitution and Translation

David Friedman ddfr at daviddfriedman.com
Sun May 6 21:58:49 PDT 2012

Do we actually have period recipes for it, or are you reconstructing a 
plausible guess at how they did it in period based on how it was done later?

On 5/6/12 7:07 PM, Susan Lin wrote:
> I have several recipes for kvass.  I did a Balkan to Baltic feast and one
> of the brewers made several different kvass recipes that I gave her - they
> are fairly easy to make - just takes some time.  It is a lightly alcoholic
> beverage made in its basic form with old rye bread that then ferments.
> On Sun, May 6, 2012 at 7:39 PM, Terry Decker<t.d.decker at att.net>  wrote:
>>   Hej Hej!
>>> I have a new cookbook that have many recipes requiring quark and kvass.
>>> What is quark called in the United States? I don't want to use cottage
>>> cheese. Any ideas for substitutions or recipes?
>> Try looking for "farmer's cheese," a white colored cheese made without
>> rennet.
>>   As for kvass, the book calls it "bread soup" but I also know it as an
>>> alcohol drink. Any ideas what this could be or use as a substitute?
>>> Bless Bless
>>> Aelina the Saami
>> Unless your liquor store can get kvass from the Beaver Brewing Company of
>> Beaver Falls, PA, try using a wheat beer.  While kvass is commonly made
>> from rye bread, it is also made from wheat bread, so a wheat beer will
>> probably give you the closest match OTC.
>> Bear
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