Homemade kvass from rye bread
Description
The drink is quick and easy to prepare. The most important thing in this recipe is to follow all the steps in the exact order described. And also, be sure to observe the timing, otherwise the starter won't ferment properly. But definitely try making this kvass. It will be nothing like the store-bought version. Homemade kvass always has a richer taste and a wonderful, inviting aroma. Ready to serve.
Instructions
- 1
Step 1
At the beginning, prepare the starter. Slice the bread and dry it in the oven to make homemade croutons.
- 2
Step 2
Set aside 3 pieces, and place the rest into a three-liter jar. Add 4 tablespoons of sugar, pour hot water over it, and let it cool.
- 3
Step 3
Meanwhile, dissolve the yeast in one quarter cup of warm water. Then add it to the starter once it reaches a temperature of 30-35 degrees. Cover the jar with gauze and leave it in a warm place for 24 hours.
- 4
Step 4
After 24 hours, the starter will form. Strain the kvass through a cheesecloth, removing the coarse pulp. Leave the starter; it will settle at the bottom. Then pour off the liquid—this is still not the proper kvass.
- 5
Step 5
Wash the jar, put the starter back in it. Add the remaining sugar and bread slices. Pour warm water over it and cover with gauze. Leave for 24 hours.
- 6
Step 6
After this time, strain the starter — and you can drink the kvass. Use the pulp to make the next batch of the drink.