An excellent summer drink that does not contain unnecessary dyes and preservatives is kvass. However, in order to be completely sure of its quality, it is much easier and cheaper to make kvass yourself.
It is necessary
-
- 3 liters of water;
- a tablespoon of raisins;
- 300 grams of black bread;
- 200 grams of sugar;
- a teaspoon of dry yeast.
Instructions
Step 1
Before you put the kvass, you need to prepare the leaven. For her, bread made from rye flour is taken, "Borodinsky" is suitable, cut into pieces and dried in the oven. The darker the bread, the brighter the shade of kvass will be. You can dry crackers in natural conditions, but in this case the color of the drink will not be so saturated. When the bread turns into brown, but not too fried crackers, you need to wait until it cools down, after which you can proceed to the next stage.
Step 2
Bread is laid out at the bottom of a three-liter jar or enamel pan, a teaspoon of dry yeast without a top, 200 grams of sugar, and a tablespoon of raisins are added there. You can do without the last component, but with raisins, kvass turns out to be more peculiar. All this is poured with warm boiled water, after which the dishes are set aside.
Step 3
Homemade kvass is infused at room temperature. In the summer heat, sometimes one day is enough for readiness. The cooler the temperature and the larger the volume of the fermented liquid, the longer the kvass will take at home to cook. Signs that the drink is ripe are similar to those observed in yeast dough: small bubbles appear on the surface of the liquid. The drink tastes slightly carbonated, tart and sweet. After that, it must be filtered and poured into bottles, stored in the refrigerator. The remaining leaven of bread can be transferred to a glass jar and also refrigerated. If you use it in addition to a new portion of breadcrumbs when fermenting kvass next time, then yeast can be omitted.
