Kvass is a traditional Russian drink that perfectly quenches thirst. But this property is inherent only in kvass, prepared by one's own hands. No drinks from the store can refresh in the summer heat.
Pick your recipe
You will need
- - rye bread 1 kg
- - water 8 l
- - sugar 200 g
- - pressed yeast 25 g
Instruction manual
1
Cooking homemade kvass begins with the selection of the right ingredients and the right dishes. For these purposes, a large glass or enameled container (it can be a large jar or a large pan), a small piece of gauze and water will do. Water from the tap for kvass is not suitable. It should be either boiled or filtered.
2
Cut rye bread into slices and dry in the oven. It is worth approaching this process responsibly, you must not allow croutons to burn. The dried bread is cooled and stored in a pre-prepared clean container.
3
Dilute the yeast in warm water and add them to the bowl with breadcrumbs. Yeast for kvass is used only pressed. It is important that they are fresh, without putrefactive odor and plaque. To avoid quick spoilage of this product, it should be stored at a temperature not exceeding three to four degrees.
4
Next, pour sugar into a pan or jar and pour everything with cold, boiled or filtered water prepared in advance. The container is covered with clean gauze and put for fermentation in a warm place for two to three days.
5
During the fermentation, foam appears on the surface of the wort, and therefore it must be filtered through gauze and then poured into bottles. In each bottle put a little raisins or dry thyme (a pair of twigs). The containers are corked and left for another three days for the maturation of kvass. The bread mass that remains after filtering is useful for preparing new servings of the drink, and therefore it is not thrown away, but as a sourdough is placed in the refrigerator.