Kvass at home » Culinary recipes with photos. home cuisine

In the summer heat, homemade bread kvass is a real holiday! In addition, it is rich in vitamins and trace elements: vitamins, lactic acid, magnesium, phosphorus, calcium and some amino acids. In addition, kvass has medicinal properties.

Ingredients:
black rye bread;
White bread;
water;
sugar;
dry yeast (you can replace it with wet);
light raisins – 8-10 pieces.

Preparation of homemade bread kvass.

First, we will prepare the sourdough starter. It is the basis of kvass. Cut black rye bread into small cubes.

Place the bars on a baking sheet and dry in the oven. I periodically stirred the bread with a spatula and watched so that the bread burned a little in places, this would give the kvass a certain taste and color.

Pour breadcrumbs into a liter jar, about 1/3 of the jar, add 2 tablespoons of sugar.

Pour boiling water, a little more than half of the jar. The crackers swell, and we wait for the contents of the jar to cool to a little warm.

Mix until it becomes a paste, if it is thick, you can add a little water. Add dry yeast, 14 teaspoons.

Cover the jar with a napkin (gauze and leave for fermentation for three days).

I will show how to cook both dark and light kvass. Therefore, let’s prepare light crackers now. Cut white bread into small pieces. It can be dried in the oven or in the fresh air.

This amount of starter is enough for 5 liters of kvass. Therefore, I took two cans of 3 and 2 liters. We put rye crackers in a three-liter jar, and rye and white bread in a two-liter jar, proportions according to your wishes. There should be about 1/5-1/6 of the volume of crackers in the jar. Add 4 tablespoons of sugar to a three-liter jar, and 3 to a two-liter jar.

Fill the cans with boiling water up to the shoulders (remember that you need to leave room for leavening)

By the way, you can fill the jar with light breadcrumbs with boiled warm water, because we do not need to extract the color from the bread.

When the contents of the jars become a little warm, you can add leaven. We mix the sourdough and send 2/3 to a three-liter jar and 1/3 to a two-liter jar. We cover the jars with napkins and leave for fermentation for 2-3-4 days, the fermentation time depends on your taste, try it, choose how sharp and sour you want to make your kvass.

When the kvass has fermented and you are sure that this taste suits you, you need to strain the kvass. I use a metal sieve for this, which I cover with a double layer of gauze. Pour the kvass into a clean dish, and the leaven can be used again to prepare a new portion of kvass.

You can add a couple of tablespoons of sugar to the strained kvass, by the way, if you want a little more sharpness, you can put 4-5 raisins in each jar, leave the kvass in this form for another day on the table. And then put it in the refrigerator. Kvass is stored in a closed container.
The sourdough is transferred to a glass container and stored in the refrigerator until it is needed again.