Homemade kvass is always better than store-bought. And not only because in this case you know exactly the composition and manage it yourself. But also because you can cook a lot more different options at home. For example, white kvass made from rye flour.
Step-by-step cooking recipe
Mix 8 tablespoons of flour with water until smooth.
Add 3 tablespoons of sugar and raisins.
Cover the starter with a towel and leave it warm for about 3-4 days.
Strain the starter, pour into a 3-liter jar and add water almost to the top.
Add the remaining sugar and flour, and mix.
Cover the kvass and leave for 2 days at room temperature.
Strain the kvass and bottle it.
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