In the summer, this kvass is very refreshing, quenches thirst, restores strength and quickly eliminates fatigue. And this delicious drink can be easily prepared at home. We offer to your attention several recipes of Russian kvass from rye bread.
The recipe for kvass from rye bread
Ingredients:
- home-made rye bread - 495 g;
- drinking water - 5 l;
- sugar is small - 255 g;
- Pressed fresh yeast - 20 g.
Preparation
For cooking homemade refreshing kvass, rye bread cut into cubes and fry in the oven. We boil the water, and then we cool it and pour it into the fermentation tank. We throw the same crackers, cover the neck with gauze and remove the packaging for 48 hours in a dark place.
Yeast is bred according to the instructions printed on the pack. After 2 days, the must is filtered through gauze and squeeze the crackers. We pour the resulting beverage again into a fermentation tank, throw a glass of sugar and inject diluted yeast. We mix everything thoroughly, loosely cover the container with a lid and set it for 15 hours in any dark place. Then we pour homemade kvass into plastic clean bottles, throw in each a pinch of sugar and mix. Hermetically close the containers and put them for 5 hours in a dark place. After that, we cool kvass to a temperature of 10 degrees, removing it in the refrigerator. After a few hours, the fermentation process will stop and you can safely start tasting.
Homemade kvass from rye bread without yeast
Ingredients:
- bread rye - 495 g;
- sugar - 305 g;
- drinking water - 5 l;
- raisins dry - 55 g.
Preparation
Before you start making kvass, rye bread is cut into cubes and dried to a rosy state in the oven. We boil water, add biscuits and pour out a glass of sugar. Thoroughly mix everything and cool the resulting wort to a temperature of 25 degrees. After that, we pour the liquid into the fermentation tank, throw the raisins and mix again. Cover the neck with gauze and transfer the jar to a dark cool place.
2 days after the fermentation starts, homemade kvass is filtered through cheesecloth, add the remaining sugar, mix it and pour the drink into plastic bottles. In each we throw on several dry raisins and tightly close the lids. We hold the bottle for 10 hours in a warm dark place, and then we send it to the refrigerator. After cooling, homemade kvass from rye bread is poured over glasses and we begin tasting.
Kvass from rye bread at home
Ingredients:
- fresh rye bread - 905 g;
- drinking water - 4 l;
- horseradish root - 70 g;
- pressed fresh yeast - 25 g;
- natural honey - 40 ml;
- leaves of fresh mint - to taste;
- sugar 420 g;
- raisins dry - a handful.
Preparation
Rye bread cut slices and browned in the oven until the appearance of dark crusts. Now take a capacious five-liter pot, add the rusks, pour boiling water and insist for about 2 hours. Almost cooled down a cold broth filter through gauze in another container and pour in yeast, diluted in advance in half a glass of warm water. Next, we throw the required amount