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Kvass from rye rusks

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3859
Kitchen Russian
Calorie content 24.4 kcal
Portions 5 l.
Cooking time 20 h
Proteins * 0.2 g
Fats * 0.7 g
Carbohydrates* 5.1 gr.
* per 100 gr. product
Kvass from rye rusks
Content

I want to share a recipe for a great drink made at home. Kvass from rye rusks turns out to be fragrant, beautiful in color and much healthier than the one that is sold in a store or on the street from a barrel. This homemade drink is a wonderful thirst quencher on a hot day.

Ingredients

Cooking process

step 1 out of 8
Prepare all the necessary ingredients for making kvass from rye breadcrumbs. If you want to constantly prepare such a drink, dry croutons in large quantities in advance.
step 2 out of 8
Grind the finished rye bread croutons with a blender or coffee grinder. The taste and color of the aromatic drink depends on the amount of croutons used. Put the crushed croutons in a large saucepan.
step 3 out of 8
In another saucepan, boil the required amount of drinking water, and then pour the hot water into a saucepan with crushed rye croutons. Leave to infuse for about 2.5-3 hours, stirring occasionally.
step 4 out of 8
Then add the required amount of granulated sugar and mix thoroughly until it is completely dissolved. Dissolve dry yeast in a few tablespoons of drinking water. Add to saucepan and stir well.
step 5 out of 8
Leave to infuse for 10-12 hours at room temperature. When the kvass is ready, foam will appear on the surface.
step 6 out of 8
Strain the finished homemade kvass through a fine sieve covered with gauze in several layers.
step 7 out of 8
Pour the strained kvass into bottles, add a few raisins to each bottle, after rinsing and drying it. Raisins will add sharpness to the drink. Leave the bottles with kvass at room temperature for about 2-3 hours.
step 8 out of 8
Then place the kvass bottles in the refrigerator to cool and serve.

Enjoy!

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