Homemade kvass

Category: The drinks
Kitchen: Russian
Homemade kvass

Ingredients

black rye bread 500 gr.
yeast 25g (half cube) yeast or 1 tablespoon dry yeast
sugar 150 g
water 5 liters
raisins

Cooking method

  • Cut the bread into pieces and dry the crackers in the oven. Fill with water for a day. Then add yeast and sugar and leave for another day. Kvass is ready.
  • Kvass turns out to be sour, great for okroshka, so those who prepare it for drinking need to add sugar to taste.
  • Pour into bottles, add a few raisins to each. Keep refrigerated.
  • Kvass turns out to be very tasty, correct, but stronger, intoxicating than the store-bought one.

The dish is designed for

4.5 liters

Time for preparing:

2 days

Milla
If you need kvass sweeter, then when is it better to add sugar first or when it's ready.
Zhivchik
Why yeast?
I make excellent kvass without yeast and raisins.
It is bread, not yeast.
sweetka
Zhivchik , and de your recipe without yeast and raisins?
Zhivchik
Quote: sweetka

Zhivchik , and de your recipe without yeast and raisins?

We have a topic about kvass and mead

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4500.0

I'll write there. True, there is no order in that Temko. There are so many recipes. And you have to read the whole topic to find something you need.
Zhivchik
By the way, you have a picture mka beautiful. Is this your photo?
nakapustina
Zhivchik, I'm also waiting for a recipe for kvass without raisins
nakapustina
Oh, and yeast-free too
mka
Zhivchik, I took a photo this morning. Mine, personal.

Zhivchik, but I can't do it without yeast, and it's a problem to buy pure rye bread from us. I barely found a German one, sealed, like Pumpernickel.

nakapustina, and what a problem to throw a few raisins into a bottle of kvass? Why is raisins bad?

According to this recipe, Khrushchev's personal chef once made kvass. And it was in this sequence (I mean the addition of sugar).

sweetka
mka , the recipe is wonderful! nothing personal. It's just that the people here like to collect recipes, understand the technology, and then ... do it in their own way, so the "kvassologists" will now do it.
so thank you again for the recipe.
nakapustina
mka, , do not be offended, maybe I did not quite correctly put it. And according to your recipe I will try to cook kvass and I would like to try it without yeast. I just love experiments
Zhivchik
Quote: mka

Zhivchik, I took a photo this morning. Mine, personal.

I'm very right.

Quote: mka

Zhivchik, but I can't do it without yeast, and it's a problem to buy pure rye bread from us. I barely found a German one, sealed, like Pumpernickel.

It's a shame. Then there is only one way out, bake the very rye bread and put it on kvass.

Quote: mka

nakapustina, and what a problem to throw a few raisins into a bottle of kvass? Why is raisins bad?

But I decided to add a few raisins for sharpness.
Zhivchik
Quote: sweetka

Zhivchik , and de your recipe without yeast and raisins?

Svetik, I exhibited this recipe last year and completely forgot. Homemade kvass
Here he is SIROVETS

nakapustinaand you try to do.
nakapustina
I'll try, then I'll report back. Thank you
mka
nakapustina, yes I am not offended. I just asked because I only saw recipes with yeast and raisins.

Zhivchik , Thank you. I have only my photos in all the recipes on display. And I do not know how to photograph at all, what settings are set in the camera, this is how it works. I believe that if you are already exhibiting your recipe, then the photos should be your own.This way you can better see what is cooked and how.

And about bread: you can take an ordinary black brick, there is a mixture of rye flour and wheat. They say that it turns out well too. Next time I will take just such bread in a Russian store, because I was looking for German for three weeks.

I looked at your recipe: I have never seen malt here
Zhivchik
Quote: mka

I have only my photos in all the recipes on display ....
I believe that if you are already exhibiting your recipe, then the photos should be your own. This way you can better see what is cooked and how.



Quote: mka

And about bread: you can take an ordinary black brick, there is a mixture of rye flour and wheat. They say that it turns out well too. Next time I will take just such bread in a Russian store, because I was looking for German for three weeks.

We have no problems with "black" bread. Our "Ukrainian" is baked from rye and wheat flour of the 2nd grade.
Moreover, I myself bake excellent "black" sourdough bread. I don't like "white".

Quote: mka

I looked at your recipe: I have never seen malt here

mka, I add malt when I am too lazy to fry the bread to a black crust.
And so it is perfectly possible to do without malt.
mka
Quote: Zhivchik

We have no problems with "black" bread. Our "Ukrainian" is baked from rye and wheat flour of the 2nd grade.
Moreover, I myself bake excellent "black" sourdough bread. I don't like "white".

mka, I add malt when I am too lazy to fry the bread to a black crust.
And so it is perfectly possible to do without malt.

Then no problem. I only bake white bread in the oven occasionally.

Brownie , and why this advertisement?
I think that everyone is watching that topic.
mka
Quote: sweetka

mka , the recipe is wonderful! nothing personal. It's just that the people here like to collect recipes, understand the technology, and then ... do it in their own way, so the "kvassologists" will now do it.
so thank you again for the recipe.

sweetka, Now it is clear
Zhivchik
Brownie, remove your ads from this topic.

mka, if not, then write to the moderators, they will delete that post with advertising.
Zhivchik

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers