There used to be no dry yeast, so kvass was most often made from black bread and raisins. Somehow I decided to try one of these recipes. The drink turned out to be sweet and sour and slightly tart, with a rich aroma and incredibly beautiful color.
Ingredients
- Black Bread - 500 g
- Raisins - 50 g
- Sugar - 350 g
- Water (filtered) – 5 l
Step-by-step cooking recipe
Mix water with sugar, bring to a boil and cool to 35 degrees.
Cut the bread into small pieces, put it on a baking sheet and place it in the oven preheated 160 degrees for 15 minutes.
Cool the crackers and put them in prepared jars.
Add raisins and sweet water. Cover with gauze and leave for 3 days in a dark, warm place.
Strain the kvass through a double layer of gauze, pour it into plastic bottles and put it in the refrigerator. After 1 day, the drink can be drunk.
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