[Sca-cooks] American Substitution and Translation

[Susan Lin]

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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