Bread kvass on yeast

In the heat, real kvass perfectly quenches thirst, relieves fatigue and quickly restores strength. Bread kvass on yeast – a delicious natural drink – easy to prepare at home, following a centuries-proven technology. Cook delicious bread kvass on yeast together with Smakota (Smakotainfo.com).

A recipe for making bread kvass on yeast

  • rye bread – 0,5 kg.
  • water – 5 l.
  • sugar – 250 g.
  • pressed yeast – 20 grams (or 5 grams dry).

See also: Preparation of Lviv cheese:

Lovers of sweet drinks can increase the amount of sugar added at the eighth stage by 2-3 times.

  1. Cut the bread into small pieces and fry in the oven until golden. The stronger the bread is dried, the more bitterness is felt in the kvass and the darker its color, but it should not be overdried.
  2. Boil the water, then cool it to room temperature and pour it into a fermenting container.
  3. Add breadcrumbs, cover the neck of the container with cheesecloth and put it in a dark place at room temperature for 48 hours. If you need to make kvass quickly, you can boil the mixture for 20-30 minutes, then cool it to 25-30 ° C.
  4. Dilute the yeast according to the instructions on the package.
  5. Filter the fermented wort through cheesecloth, squeeze out the breadcrumbs well.
  6. Pour the filtered wort into a container for fermentation, add 200 g of sugar and diluted yeast, mix well.
  7. Do not tightly cover the container with a lid so that carbon dioxide escapes freely, then put it for 14-16 hours in a dark place with a temperature of 18-25 ° C.
  8. Pour the kvass into a storage container, for example, plastic bottles or cans, add the remaining 50 grams of sugar, mix. If several bottles are used, evenly distribute the sugar, it is necessary for the appearance of carbon dioxide in the drink.
  9. Hermetically close the containers and put them for 3-4 hours in a dark place with room temperature.
  10. Cool home-made bread kvass to a temperature of 8-11 ° C, transferring it to a refrigerator or cellar. This is necessary to stop the fermentation process. After 3-4 hours you can start tasting. The shelf life of kvass is up to 3 days.

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