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As I remember now, summer, heat, the guys and I ran into the Cossack robbers, I want to drink, I have no strength. And then they brought draft kvass, joy knows no bounds!
And it cost only 6 kopecks per mug, well my mother always gave a few kopecks. I never drank anything tastier than that cold kvass, they don’t make it like that now. I have to do it myself, I don’t understand the store ones at all.
This story was sent by my subscriber Peter N.
The process of making kvass
I decided to cook my first kvass when I found such a pack in the store.
I thought it was perfect for a first try. After all, everything you need is already there. Cooked strictly according to the recipe on the back of the box:
- Pour the dry mixture with a liter of boiling water.
- After half an hour, I added another 6 liters of hot water.
- When the blank for kvass cools down to about 30-35 degrees, you need to dilute the yeast in it. I used 2 packets of dry yeast 11 grams.
- After 6 hours, I poured 2 cups of sugar and left to ferment in a closed container until foam appeared. Then it remains only to strain and cool in the freezer.
It turns out to taste good, but, to be honest, I expected it to be simpler. There were ordinary breadcrumbs in the package, so you can try it, but making bread kvass is easier.
Reference! It is not necessary to add sugar to kvass. Such a drink will go for okroshka.
Rye kvass recipe
The recipe for rye kvass turned out to be even simpler than for the preparation. The only caveat: you need to fry crackers.
1. We take a crust of rye bread and cut it into cubes of 1-1,5 cm.
Attention! Buy the simplest and cheapest bread without coriander, cumin, etc.
2. Fry crackers over high heat. The pan must be dry, i.e. without 0 oil. Fry until the bread has a firm crust.
3. Along the way, we breed yeast: 11 g of dry yeast in half a cup of warm water with 2 tablespoons of sugar. When foam appears, you can pour it into a jar.
4. We throw crackers, yeast, half a glass of sugar into the jar and fill everything with water – it will take about 2,5 liters.
5. We close the jar and leave it to ferment for 12 hours.
Reference! Either do not close the lid too tightly, or open it periodically to remove gases.
6. Ready kvass is filtered, and then you can drink it!
The taste is very intense. Color is almost black. In the refrigerator, the drink will live without problems for 10 days.
Bread kvass recipe at home
Use the instructions for rye kvass as a “basic” recipe. It is not necessary to follow one to one with the recipe. It is not necessary to take black bread, kvass can be cooked on white bread.
But buying a package with “crackers” for kvass is not worth it. They are all in oil, salt and spices and the drink just won’t work.
On rye bread, dark brown kvass is obtained, on white – light yellow. It turns out a different sort, as in beer. The more crackers and less liquid, the more saturated the color will be. Although with white bread you can’t achieve dark brown in any way.
Usually kvass is prepared without any additives. But spices can be added. According to your taste. I sometimes like to add oranges to the jar if I make light kvass. I don’t even clean them, I just cut them into small pieces. Light citrus flavor guaranteed!
How to make kvass without yeast
Yeast is the main ingredient for kvass. It also has to ferment in order for light carbonation to appear. You can use dry or pressed yeast. And you can go around!
I sometimes take 100g of pitted raisins instead of yeast. It cannot be washed, as it is taken for the wild yeast that remains on its peel. The process of making kvass itself does not change; we put everything in a jar, and instead of yeast – raisins. And let’s wander.
But such kvass usually ferments much longer – it needs 2 days. In addition, the drink will be slightly sour, and carbonation is felt less.
By the way, maybe someone has their own secrets of making kvass? Share in the comments. Let’s experiment together!