Today it will be quite difficult to find at least one person in the world who has not tried white rye kvass in his whole life and does not know what it is. It is considered one of the most common soft drinks throughout the Russian Federation and beyond.
However, the quality of kvass sold earlier, and what is sold now, is very different. If you ask our mothers and grandmothers, then they remember the times when kvass was still sold in huge barrels. Then there was no plastic utensil in which it was possible to pour the drink, so most often it was collected in jars, cans or mugs. It was then that any kvass was tasty - white or dark - is not so important ... If we talk about modern life, now kvass can be found only in the store, and even then in a bottle, and its quality does not correspond to the original drink. In addition, the prices for kvass are constantly growing, it is not clear for what reasons, because the drink is considered one of the lightest (and cheap, and all because of the small amount of ingredients and quick cooking). However, kvass is white, not to mention dark, and gradually begins to enter the category of "noble" drinks. Only a select few can afford them.
Faced with a similar problem, many housewives begin to look for a recipe for white kvass to be able to make it at home and using exactly those ingredients that are fresh and good. Today we will talk about what the drink in question is and
how to cook kvass (white) at home.
First of all, let’s talk about the variety of kvass varieties, which are really great, as well as cooking recipes. There are berry, bread, okroshchechny and Bavarian kvass, white and dark, with a lot of sugar and with its complete absence. It all depends on what exactly you are making kvass for. We suggest you make the usual white kvass, which can be found in any store. But, unlike the storefront, homemade kvass will be tastier and healthier because it will contain really useful minerals and vitamins. In addition to choosing a particular kind of kvass, you must also determine how you want to cook it: using ready-made sourdough or completely independently.
It is recommended to consult with the older generation, since it was our grandmothers and great-grandmothers who prepared really tasty kvass.
Let's make a bread drink based on one of the traditional recipes. To do this, take the following ingredients: half a loaf of bread, 125 grams of sugar, 30 grams of dried yeast, a handful of raisins and three liters of hot water.
So, we begin to prepare white kvass. First, fry crackers by slicing bread into small cubes. We put them in a vessel and pour boiling water with added sugar. In a separate bowl, dissolve the yeast, cool and also pour into crackers, then mix thoroughly. We cover the container with a lid and put it in a warm and dark place for about two days. Kvass must be stirred, and the resulting thickener should not be thrown away - it will come in handy as a sourdough for the next portion of a delicious drink. When kvass is infused, add a little raisins and sugar to taste. Your homemade kvass is ready!