Homemade natural kvass: perfectly quenches thirst in the summer heat

Among many cocktails, juices, or sodas, many people choose kvass. This drink has a pleasant sweet taste but in moderation. Even a few sips are enough to quench your thirst in the summer.

The idea of making homemade kvass was published on the Instagram page of food blogger Mila (vkusnye__zametki).

Ingredients:

• water – 1.8 l
• leftover rye sourdough – 100 g
• sugar – 100 g
• rye malt concentrate – 20 g
• breadcrumbs of wheat or rye bread made on the basis of sourdough – 15 g

Method of preparation:

1. Pour 1.5 liters of clean water into a glass jar.

2. Add 100 g of sugar + 100 g of rye sourdough starter or its remains + rye malt concentrate.

3. Mix everything.

4. Add the remaining water.

5. Add the breadcrumbs.

6. Then cover the jar with cheesecloth and secure it with an elastic band.

7. Leave the jar with kvass at a temperature of +28-30 degrees for a day.

8. After 24 hours, pour the kvass into a saucepan and add 45 g of sugar (sugar is added at the rate of 30 g per 1 liter of finished kvass. Therefore, when you drain the kvass, be sure to weigh it).

9. Stir the sugar thoroughly.

10. Then pour the kvass into a plastic bottle and add 3-6 raisins (pre-pour boiling water over it for 10 minutes and cool it). Do not shake the bottle of kvass.

11. Leave the bottle of kvass for 4-6 hours at room temperature. (The bottle will be soft and easy to squeeze when it is first poured. After a few hours, the bottle will become harder and harder to squeeze. This means that yeast and lactic acid bacteria continue to work in the kvass. It is very important not to miss the moment when the bottle of kvass becomes stone, so if the bottle is already hard but can still be squeezed, then the kvass is ready to be refrigerated.)

12. Store the bottle of kvass in the cold at a temperature of + 2-4 degrees.