Homemade kvass from dry kvass concentrate
Description
If you became interested, serve chilled.
Instructions
- 1
Step 1
Pour the rye bread extract into a saucepan. Boil clean drinking water (about two liters) and pour it over the rye extract. Cover the saucepan and let the mixture steep for three hours.
- 2
Step 2
Take a new clean saucepan and strain the prepared bread kvass extract into it through gauze. If you don't have gauze or bandage on hand, you can do this using a sieve.
- 3
Step 3
Heat about 100 milliliters of water until warm. Place the yeast in a bowl, pour the warm water over it, and mix well.
- 4
Step 4
Add the remaining clean drinking boiled water to the pot with the strained bread starter. It must definitely be previously boiled, as the kvass will not undergo heat treatment.
- 5
Step 5
Add the warm water with yeast to the resulting liquid. Also, add the raisins, which should first be thoroughly washed and scalded with boiling water.
- 6
Step 6
Place the resulting mixture in a warm, draft-free spot, cover loosely with a lid, and let it ferment for three days. Then carefully strain the kvass through a sieve to remove the raisins, which are no longer needed. Transfer the finished kvass into a glass or clay container and store it in the refrigerator.