Today, for you, options for making tasty and useful home-made kvass from rye bread. Someone likes the drink in leaps and bounds, and someone simply can not bear their taste. Both of them will find a suitable simple recipe for a refreshing and invigorating homemade kvass.
Homemade kvass from rye bread without yeast - recipe
Ingredients:
For starter:
- rye black bread - 2 large slices;
- sugar - 15 g;
- warm boiled water - 470 ml;
For kvass:
- leaven of black bread;
- granulated sugar - 120 g or to taste;
- rye rusks - 2 large handfuls;
- purified water;
- raisins .
Preparation
For starter we need a couple slices of black unleavened bread, which needs to be cut into small pieces, dried in the oven on a baking sheet and additionally browned a little. Now we put the cooled biscuits in a glass jar, fill the sugar with sugar and pour in warm water, which must be boiled in advance and allowed to cool. Thoroughly shake the contents and put in heat for forty-eight hours. It may take time for the ferment to ripen slightly more or less depending on the temperature conditions. Her readiness is checked for a sharply sour smell and taste.
Pour out the entire volume of the resulting starter into a three-liter glass jar, add a quarter of a glass of sugar, pour the toasted rye crumbs and top up the water on the hangers. After two days of maturing kvass in heat, we pour it into plastic bottles, throw each of several raisins to give a taste of sharpness, close the stoppers and put it on the shelf of the refrigerator for some time for final ripening and cooling.
The sludge from the can can be used again as a ready ferment. Its volume will be enough for a double portion of the drink.
A simple recipe of kvass from rye bread with yeast
Ingredients:
- rye black bread - 520 g;
- sugar - 450 g;
- filtered water - 5 l;
- fresh yeast - 20 g.
Preparation
Black rye bread for making home-made kvass from it, as in the previous case, must be cut into small pieces, dried and slightly browned. After that, we pour into a container in which we will prepare kvass boiled and cooled water, lay prepared rusks, cover the vessel with a cloth and leave it under room conditions for forty-eight hours. After a while, squeeze the leavened wort with gauze or cotton cloth, pour the liquid base of the drink back into the fermentation tank, add the diluted yeast and pour a glass of sugar. Thoroughly shake the contents of the vessel, cover it loosely with a lid and leave to wander for fifteen hours. Room temperature will be an ideal condition for this.
Now we pour the received kvass base on plastic eggplants, add sugar to each taste, seal it tightly and leave it at room conditions for five hours. After the time has elapsed, we move the drink to the shelf of the refrigerator, let it cool down properly, and we can try. The shelf life of such kvass is not more than three days. At the end of this time, he loses his taste.
Homemade kvass from rye bread on the raisins
Ingredients:
- rye black bread - 520 g;
- sugar - 300-450 g;
- filtered water - 5 l;
- raisins - 55 g.
Preparation
Rye bread is prepared, as in previous cases, making from it ruddy rusks. We boil water, we put in it crackers, add a glass full of sugar filled with a glass, stir and let cool under room conditions. Now add unwashed raisins, cover the vessel with a cloth and leave to wander at room conditions for forty-eight hours. After a while, the basis of kvass is filtered through gauze and squeezed a little, adding the remaining sugar to taste, stirring, pouring in bottles, throwing two raisins into each one, we seal the vessels and after twelve hours we move to the refrigerating compartment for cooling before tasting.