Kvass without starter culture
Description
The drink is quick and easy to prepare. Serve the aromatic kvass chilled, without starter culture, and keep in mind that the taste will become more sour each day. Therefore, if you make a large batch, you'll need to add sugar periodically. Alternatively, you can prepare small portions of kvass daily. Serve chilled.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Cut the bread slices into cubes and fry in a pan until golden brown without adding oil. It's better to slightly toast them—they will give the drink their color and flavor.
- 3
Step 3
Let the croutons cool and pour them into a jar or pot in which you will prepare the kvass. Add sugar to it as well.
- 4
Step 4
Add baking dry yeast.
- 5
Step 5
Warm the water to 25-30 degrees, but not higher! Pour it into a container. Mix thoroughly until the sugar and yeast are completely dissolved.
- 6
Step 6
Place the container into another, deeper container to prevent the liquid from spilling onto the table during carbonation. Leave the kvass to mature for 24 hours at room temperature.
- 7
Step 7
Then strain the drink through a fine-mesh sieve. Remove the softened bread.
- 8
Step 8
Pour the kvass into bottles or a jug, chill, and serve.