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Yeast kvass with raisins

4006

Kitchen Russian

Calorie content 22.7 kcal

Portions 3 l.

Cooking time 3 days

Proteins * 0.3 g

Fats * 0.1 g

Carbohydrates* 5.4 gr.

Content

In the hot summer time, you want to quench your thirst with something tasty and aromatic. I want to share a recipe for such a drink. As soon as it gets warm, I start making yeast kvass with raisins. The recipe is for a 3 liter can, but you can customize the recipe for yourself.

Ingredients

Rye bread 250 g Raisin 1 handful Granulated sugar 80 gr. Dry yeast 3 tsp Water 3 l.

Cooking process

Cut the rye bread into slices. Spread the pieces of bread evenly on a baking sheet, place in a preheated oven and cook at 180 degrees for about 25-30 minutes, turning occasionally to prevent them from burning.

Remove the prepared crackers from the oven and cool completely.

Prepare boiling water in advance, and then add the required amount of granulated sugar to it Stir thoroughly and let cool completely to room temperature.

Pour half a glass of sweet water and add the required amount of dry yeast to it. Mix thoroughly until the crystals are completely dissolved.

Add cooled rye crackers to a pot of water.

Then pour in the dissolved yeast and mix gently. Cover with a clean, dry towel and leave at room temperature for about a day. Prepare bottles for kvass. Wash and dry them. Add raisins to each bottle. Strain the homemade kvass through a fine sieve covered with cheesecloth, or drain directly through cheesecloth or a clean kitchen towel.

Pour the strained kvass into bottles and tighten the lids tightly. Leave on for about 2 days at room temperature. When the bottles become hard, it means that the kvass is ready. Place the finished kvass in the refrigerator for cooling.