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Kvass is a truly Russian drink. Perfectly quenches thirst in the heat and contains many useful trace elements. Kvass is used not only as a drink, but is also the basis for preparing some dishes, such as okroshka. I want to tell you how to make kvass at home and share a proven recipe for bread kvass.Of course, real kvass (as it was made in Russia) was made from m alt, not bread. But kvass from rye bread also turns out very tasty.
So for a three-liter jar you will need:
- half a loaf of rye bread;
How to make kvass at home
Cut the bread into cubes and dry it into crackers in the oven. If they burn a little, no big deal. After the crackers have cooled, put them in a jar.
We dilute the yeast in a small amount of warm water and pour it into the same place. Instead of yeast, you can use a special “sourdough”. It is sold in markets and grocery stores. The packaging says how much starter to add for fermentation. Then kvass will be more like “store-bought” kvass.
Pour out sugar (do not be afraid that there is too much of it, it will ferment and kvass will not be so sweet). Pour it all boiled orfiltered water temperature 36-37 degrees. Don't fill the jar full, leave some room for fermentation.
Cover the jar with clean gauze and put in a warm place for three days. After 3 days, kvass is already, in principle, drinkable, but it is not ready yet.
Decanting kvass, pour into a plastic (or any other) bottle. We put 10-15 raisins in the bottle (if you want, you can add a sprig of dry thyme), tightly close the lid and put in the refrigerator for another 2-3 days. At this time, kvass will be “carbonated”.
After that, you can safely drink your home-made kvass. And don't forget the beet kvass! Hope you enjoy it.