You can buy kvass in a store, or you can make it yourself. In the latter case, you can hone your skills so much that your family will ask you to make the refreshing drink again and again, until late autumn.
Let's figure out what the trick is.
The recipe for making bread kvass is simple. The ingredients are also not complicated, but there is one important point.
For kvass you will need:
- bread - 1 kg;
- water - 8 l;
- yeast (live) - 30 g;
- sugar - 1 cup;
- if desired, add raisins - 1 handful.
How to cook
The highlight of this recipe is that you should not use any bread you have, but preferably Borodinsky bread.
It needs to be dried in the oven, then the crackers need to be put into a saucepan and sugar needs to be added.
Pour boiling water over everything, stir and wait until it cools.
Then you need to dissolve the yeast in this mass and cover the preparation with clean gauze.
The kvass will begin to ferment at room temperature, and after 1.5-2 days you will need to carefully drain the finished product so that the bread and yeast sediment that has fallen to the bottom does not mix.
The finished kvass is filtered, raisins are added to taste and stored in the refrigerator.
The starter can be used to make a new batch, but you will have to use a slotted spoon to collect the used bread and make new crackers.
