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White kvass from rye flour

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4447
Kitchen Russian
Calorie content 25.1 kcal
Portions 6 l.
Cooking time 3 days
Proteins * 0.8 gr.
Fats * 0.1 g
Carbohydrates* 5.2 gr.
* per 100 gr. product
White kvass from rye flour
Content

White kvass on rye flour is prepared very simply and quickly, and it is good because it is useful to drink. In addition, wonderful okroshka is obtained from white kvass. Homemade kvass is much healthier and more appetizing than the purchased one, it can be given to children and not worry about digestion.

Ingredients

Cooking process

step 1 out of 6
To get started, take three liters of clean water, preferably artesian water, and pour it into a large saucepan. Bring the water to a boil.
step 2 out of 6
Pour rye flour into boiling water and start stirring.
step 3 out of 6
When the base is well mixed, you need to leave it to cool for about ten hours.
step 4 out of 6
In the base that has cooled down to about 36-38 degrees, you need to introduce bread leaven. If you didn't have a sourdough, then you can replace it with a handful of unwashed raisins and a couple of tablespoons of natural honey. The mixture should be left for a day.
step 5 out of 6
Add water to the already fermented mixture of ingredients to make it less thick. You can also add sugar to taste.
step 6 out of 6
After another twelve hours, you can drain the finished kvass and put it in the refrigerator. As a result, you will have a thick layer that can be diluted again with sugar and water and make more kvass - the process is almost endless!

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