White kvass without yeast
Description
The drink is quick and easy to prepare. To make yeast-free white kvass, I recommend using unwashed raisins to speed up the fermentation process. See the recipe below.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Dilute the flour in water until the mixture has a consistency similar to sour cream. Add sugar and stir.
- 3
Step 3
Add raisins. Do not wash them, otherwise there will be no fermentation effect!
- 4
Step 4
The resulting mash should be covered and placed in a warm place for several days. Its readiness can be determined by the appearance of a slightly sour taste.
- 5
Step 5
Now for the wort: remove the raisins, transfer the mixture to a large container (for example, a three-liter jar), fill it with cold water, and add food for the bacilli – 2-3 tablespoons of rye flour and sugar. Cover the jar and leave it at room temperature.
- 6
Step 6
After 2-3 days, the first kvass will be ready. Drain it, leaving the kvass sediment in the working jar. By topping it up with water and adding 2-3 tablespoons of rye flour and sugar each time, you will continuously produce almost 3 liters of kvass every 2-3 days. Over time, the sediment will increase, and the kvass will mature faster, until it becomes too sour. Then simply remove some of the sediment from the jar.
- 7
Step 7
Here's how much grounds you get!
- 8
Step 8
Ready-made yeast-free white kvass can only be stored in the refrigerator, otherwise it will continue to ferment. Enjoy the drink!