Kvass is a very healthy drink. It increases efficiency, reduces fatigue, heals the body and perfectly quenches thirst. Many are especially fond of the sweetish kvass, which can be easily prepared at home.
Cooking sweetish kvass from ready-made sourdough
To make your own sweet kvass, you will need the following:
- pressed yeast - 10 g;
- dry leaven for kvass - 250 g;
- boiled water - 3 l;
- sugar - 70 g.
In order for you to be able to prepare a real invigorating drink with a tart and sweetish taste, you must use a commercially available dry starter culture, which is easy to find in grocery stores. It is made from different types of bread, and also includes such an important component as malt.
Take three liters of water and boil them. Place the dry starter culture in a jar and pour in the hot liquid. Cover the vessel with a nylon lid and leave to infuse at room temperature for 2 hours.
Add 25 grams of sugar to the starter jar and stir it thoroughly. Leave all this to infuse for 30 minutes, covering the neck of the vessel with a napkin. Pour some of the prepared liquid into a bowl and dissolve the dry yeast in it. Add this mixture to the sourdough in the jar. Cover it with a napkin and let it ferment for 12 hours in a warm place. You can put the jar on a windowsill where the sun's rays fall. When the leaven is infused, it will need to be filtered through cheesecloth and sent to the refrigerator. Therefore, it should be kept for several hours.
Take another jar and pour half of the chilled sourdough into it. Add boiled water there and pour in the remaining granulated sugar. All this must be left in a warm place to ferment for 36 hours. When the kvass is infused, you need to strain it and put it in the cold. Then you can drink it or cook various dishes with it.
Cooking sweet kvass with Borodino bread
To make kvass according to this recipe, you need the following ingredients:
- 3 liters of water;
- 10 g of yeast (it is better to use dry);
- 3 tbsp. tablespoons of granulated sugar;
- 1 piece of Borodino bread (you can use stale bread).
Take the bread and break it into small pieces. Put water on fire and bring to a boil. Pour the hot liquid over the bread and leave to infuse for 4 hours. Better if it is a sunny place.
Strain the starter, add sugar and yeast to it. Leave it all in a warm place for a few days. Then pour the finished kvass into another container, be sure to strain it first. Then you can enjoy its aroma and sweetish taste.
