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Kvass from wort with dry yeast

2590

Kitchen Russian

Calorie content 25.4 kcal

Portions 3 l.

Cooking time 1 d.

Proteins * 0.2 g

Fats * gr.

Carbohydrates* 6.4 gr.

Content

Kvass is an ancient Russian drink that is prepared in different ways. Nowadays, it is also very popular, especially in the summer heat. At home, it can be made from wort, it is a viscous thick liquid with a sweet and sour taste, you can easily find it in the store.

Ingredients

Leavened wort (concentrated) 10 tbsp Granulated sugar 50 gr. Dry yeast 6 gr. Raisin 50 gr. Water 3 l.

Cooking process

The water for making kvass must be warmed up to 30 degrees, otherwise the yeast will die.

Pour water into a three-liter jar, add raisins, sugar, dry yeast and wort. Stir all the ingredients well until the sugar is completely dissolved. Close the jar with a nylon lid and leave for 24 hours at room temperature.

If the raisins began to rise from the bottom and small bubbles began to appear at the surface, then fermentation is proceeding correctly. After a day, strain the kvass through double folded gauze and leave for 2-3 hours at room temperature.