Kvass is a traditional Russian drink that perfectly quenches your thirst. But this property is inherent only in kvass prepared with your own hands. No drinks from the store will be able to refresh in the summer heat.
It is necessary
- - rye bread 1 kg
- - water 8 l
- - sugar 200 g
- - pressed yeast 25 g
Instructions
Step 1
Making homemade kvass begins with the selection of the right ingredients and the right utensils. For these purposes, a large glass or enamel container is suitable (this can be a bulky jar or a large saucepan), a small piece of gauze and water. Tap water is not good for kvass. It should be either boiled or filtered.
Step 2
Cut rye bread into slices and dry in the oven. This process should be approached responsibly, it is necessary not to allow the croutons to burn. The dried bread is cooled and placed in a clean container prepared in advance.
Step 3
Dissolve yeast in warm water and add it to a container with breadcrumbs. Only pressed yeast is used for kvass. It is important that they are fresh, without a putrid odor and plaque. To avoid rapid deterioration of this product, it should be stored at a temperature not exceeding three to four degrees.
Step 4
Next, pour sugar into a saucepan or jar and pour everything with cold boiled or filtered water prepared in advance. The container is covered with clean gauze and placed in a warm place for fermentation for two to three days.
Step 5
During fermentation, foam appears on the surface of the wort, and therefore it must be filtered through cheesecloth, and then poured into bottles. Put a little raisins or dry thyme in each bottle (a couple of twigs). The containers are sealed and left for another three days for the kvass to ripen. The bread mass that remains after straining is useful for preparing new portions of the drink, and therefore it is not thrown away, but is placed in the refrigerator as a leaven.
