Of the whole series of drinks, which miraculously quench their thirst during the hot, hot summer, the kvass is, of course, the leader. Yes, not just kvass, but homemade, prepared from good, tasty rye bread and we'll tell you how to make it.
Recipe of homemade Russian kvass from rye bread
Ingredients:
- rye bread - 700 g;
- granulated sugar - 220 g;
- yeast (pressed) - 45 g;
- light raisins - 40 g;
- drinking water - 5 liters.
Preparation
Cut into as thin as possible slices of rye bread. We spread them all over the area of the baking sheet and dry it at 140 degrees in the oven. We put them on the bottom of the tank, a volume of at least 5-6 liters and pour hot drinking water that reached the boiling point. Cover the saucepan with a suitable lid and let it sit for 4-4.5 hours.
The colander is covered with a clean cut of gauze and we filter through it a ready-made infusion - a must. In a small bowl we spread a piece of yeast and pour it with a small amount of warm boiled water. Using a fork, rub the yeast in a liquid, then add sugar, carefully mix everything and pour the contents of the bowl into a container with prepared wort. Close our pan again and leave it somewhere for 14 hours.
In cleanly washed bottles of plastic, we put 4-5 pieces of light raisins and top up the young kvass before the beginning of the neck. Drink this Russian kvass will be possible only after these bottles stand in a fairly warm place for another 14 hours.
Recipe for homemade kvass from rye bread without yeast
Ingredients:
- rye bread rusks - 200 g;
- drinking water - 2.9 l;
- sugar - 90 g;
- seeds of cumin - 2/3 tsp.
- melissa - 2 branches;
- raisins - 20 g.
Preparation
Already prepared rye bread crumbs we put in a clean, roasted in the oven a bottle. Next, cover the rusks with sugar, add a handful of raisins and pour here 2.7 liters of boiling water. We cover the neck with a small cut of sterile gauze and put the jar in a place where its contents could quickly cool down to 24 degrees and leave it there for a couple of days.
At the end of the second day we take a tea pot, put into it broken branches of fresh melissa and seeds of aromatic cumin. Fill everything with an incomplete glass of steep boiling water and close the brewer, let's brew for at least half an hour.
Marlie, who covered the bottle, fix it on the neck with the help of a clerical rubber band, and tilting the bottle we filter our young kvass into a saucepan. Next, infuse the infusion from the brewer, mix and pour the contents of the pot on the bottles, pouring on the bottom of each 2 teaspoons of sugar. We maintain this wonderful drink in a warm place at about 9 o'clock, and before enjoying it we must necessarily cool in the refrigerator compartment.
Recipe of homemade kvass from rye bread on dry yeast
Ingredients:
- rye biscuits - 350 g;
- drinking water 4.5 liters;
- fine sugar - 1 item;
- dry yeast - 5 g.
Preparation
According to the principle of our first recipe, we prepare biscuits, which we then spread on the surface of the entire bottom of the five-liter bottle. Freshly removed from the plate boiling water slowly poured into a container with breadcrumbs and, covering it
Now the best place for our kvass will be a window sill with a sunny side. After 30 hours a miracle drink is ready! We pour it into 1.5 liter bottles and put them to the wall of the refrigerator compartment until our kvass is completely cooled.