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Homemade kvass without sourdough

0
5862
Kitchen Russian
Calorie content 22.7 kcal
Portions 10 port.
Cooking time 4 days
Proteins * 0.3 g
Fats * 0.1 g
Carbohydrates* 5.4 gr.
* per 100 gr. product
Homemade kvass without sourdough
Content

I want to share a recipe for my favorite summer drink - homemade kvass without sourdough. This drink is an excellent thirst quencher on a hot summer day. This recipe was also used by my grandmother. The process of making a homemade drink is not laborious, but long.

Ingredients

Cooking process

step 1 out of 8
Cut the brown bread into slices and then into medium-sized cubes. If you want to constantly prepare such a drink, dry croutons in large quantities in advance.
step 2 out of 8
Line a baking sheet with baking paper and spread the bread squares evenly.
step 3 out of 8
Place a baking sheet with black bread in an oven preheated to 160 degrees and cook the croutons until golden brown, stirring occasionally so that they do not burn out. This may take up to 30-40 minutes. The color of the finished drink depends on the color of the croutons.
step 4 out of 8
Remove the finished croutons from the oven, and then put them on a plate and cool completely.
step 5 out of 8
Put the cooled croutons in a glass jar. I use a three liter container. Sort out a handful of raisins and rinse under running water, dry them on a paper towel and put them on the croutons. Raisins are good for the fermentation process.
step 6 out of 8
Then add the required amount of granulated sugar.
step 7 out of 8
Fill with clean drinking water and leave to infuse for at least 3 days at room temperature. I insist 4 days. The sharpness of the finished drink depends on this.
step 8 out of 8
Strain the finished homemade kvass through a fine sieve covered with gauze. Place the strained kvass in the refrigerator to cool, and then serve. To prepare such kvass again, discard half of the sourdough and add fresh crackers, a little granulated sugar, cover with water and leave for a couple of days.

Enjoy!

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