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Kvass from black bread at home

1
3696
Kitchen Russian
Calorie content 22.7 kcal
Portions 3 l.
Cooking time 4 days
Proteins * 0.3 g
Fats * 0.1 g
Carbohydrates* 5.4 gr.
* per 100 gr. product
Kvass from black bread at home
Content

Not a single store drink, even the most delicious one, can compare with real homemade kvass made with your own hands. Such kvass will well quench your thirst, cheer you up, and improve your appetite. You can make homemade kvass from both white and black bread, but it is black bread that makes homemade kvass with an unforgettable classic taste. For fermentation, add wild yeast to the bread kvass, which is on the skin of the raisins, so it is not recommended to wash the raisins.

Ingredients

Cooking process

step 1 out of 7
Boil clean water in a separate bowl and dissolve the specified amount of sugar in it. Then cool this syrup to room temperature.
step 2 out of 7
Cut black bread into small pieces, place on a baking sheet and fry in a preheated oven for 15 minutes, just do not overcook.
step 3 out of 7
Transfer the prepared crackers to a clean 3-liter jar, add unwashed raisins to them and pour over the prepared syrup. Cover the jar with a napkin or gauze folded in 4 layers.
step 4 out of 7
Place the jar in a warm place for 1–2 days to begin the fermentation process. When the kvass begins to ferment, keep it in a warm place for another 2 days.
step 5 out of 7
After this time, strain the kvass on a sieve or through cheesecloth. On the remaining bread mass, you can prepare the next portion of kvass. To do this, pour half of the sourdough with water and sugar in the same proportion, keep it warm for 2 days - and the next portion of kvass will be ready.
step 6 out of 7
Pour the strained kvass into clean plastic bottles, without filling them to the very top. Place a few raisins in each bottle. Place the bottles with kvass in a warm place for 7 hours to make the drink more carbonated.
step 7 out of 7
Then cool the prepared kvass and serve.

Bon Appetit!

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Comments (1) 1

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Maksim 07-07-2021 21:47
Complete nonsense! This recipe will not make kvass. First, from the very beginning, when preparing the sourdough, in no case should you cover the jar with gauze, etc. Open air is good food for mold. Second, raisins, whatever they are, are not a natural yeast builder. No, in principle, of course it is, but it is clearly not enough for sourdough, moreover, at any (adequate for kvass, not wine) quantity. And thirdly, the author of the recipe is definitely mistaken in the amount of ingredients.
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