Kitchen appliances and utensils
- liter can
- three liter jar
- knife,
- pan
- a small bowl
- tablespoon,
- sieve,
- gauze,
- a clean bottle
- oven,
- fridge.
Ingredients
- Rye bread - 1 pc.
- Fresh yeast - 10 g
- Sugar - 6 tbsp. l
- Water - 3 L
- Raisins (optional) - 1 handful
Step cooking
- First you need to prepare the leaven. To do this, we need 10 g of fresh yeast or 3 g of dried yeast, 3 tbsp. l sugar, 2 handfuls of rye bread and 400 ml of water. In a small bowl, knead the yeast, add a little water and stir until all the lumps are completely dissolved.
- Add sugar to the dissolved yeast, a little more water and mix everything thoroughly, and then set the yeast aside for a while.
- Cut rye bread into small cubes and spread on a baking sheet.
- We send a couple of handfuls of unroasted bread to a jar. To make the taste of kvass more diverse, you can use several types of bread. Pour the yeast into the jar of bread and add some more water. Mix everything thoroughly and leave to insist for several days. Aging of the starter is a function of temperature. In a hot environment, it should reach in 2 days. It is best to leave the starter culture in a bright place so that the sun's rays fall on it.
- Put the sliced bread on a baking sheet in a preheated oven and bake until they are properly browned. The total baking time depends on the power and features of your oven. Make sure that crackers are not burnt, otherwise kvass will be bitter. It is also important to periodically mix crackers so that they are fried evenly. The number of crackers on one standard baking sheet is enough for 3-4 servings of kvass.
- After about a day, the leaven should be mixed. Sourdoughness can be determined by smell: as soon as it stops smelling of yeast and smells only of kvass and bread, it means that it is ready. After that, three handfuls of pre-prepared crackers are poured into a three-liter jar and pour them with boiling water. Pouring must be done very carefully so that the jar does not burst. Optionally add some raisins.
- Next, pour 3 tbsp in a jar. l sugar, stir and leave to cool to room temperature. After the water in the jar has cooled, pour the leaven into it, after stirring it well. Then top up the jar to the top with cold filtered water and put away in a cool dark place for 1 day.
- We taste kvass for taste. If you like it, then the kvass is ready, and you only need to filter it through a sieve with gauze. Please note that such kvass spoils very quickly, so you should not cook it for future use. The bread remaining on the sieve can be used to make new sourdough. To do this, divide it in half, add three handfuls of crackers and 3 tbsp. l Sahara. Each time, the amount of leaven will double, so you can share it with your neighbors or relatives, or just throw it away.
- The strained kvass is poured into a clean dish and put in the refrigerator so that the kvass is left to stand for 4-5 hours. After this, a precipitate may form in it, this is normal. In order not to raise the precipitate, pour the kvass without shaking. Enjoy your meal.
Video recipe
After watching this video, you will learn how to cook delicious kvass at home on rye bread and yeast sourdough.The author tells in detail how to prepare the leaven and crackers. And also, how to cook them kvass.
So, now you know how to cook real bread kvass at home. Do you like this drink? Have you ever cooked it yourself? Did you like our recipe? Share your impressions in the comments.
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