Homemade kvass from dry kvass

Step-by-step preparation

Cooking time: 1 day

1. STEP 1

   

   How to make homemade kvass from dry kvass? Prepare your ingredients. There are different mixtures for kvass on sale, some, like mine, are poured with boiling water, others - with water at room temperature, so follow the instructions on the package: if the mixture is poured with warm water, then in step 2 just mix everything in warm water. My dry mixture contained malt, yeast, sugar, which is simply poured with boiling water. But I added more sugar and raisins for a more pronounced taste.

2. STEP 2

   

   Pour dry kvass and sugar (optional) into a three-liter jar. Carefully pour boiling water into the middle of the jar (if you pour it onto the walls, the jar may burst due to temperature changes) and stir until the sugar is completely dissolved. When the mixture has cooled to room temperature, add unwashed raisins (also, if desired). Raisins cannot be washed, because they contain the necessary yeast fungi that trigger the fermentation process.

3. STEP 3

   

   Cover the kvass with a napkin or lid, not very tightly, to allow gas to escape. Leave for a day at room temperature. You can close it tightly, but then you need to watch and periodically release the gas released during fermentation by opening the lid.

4. STEP 4

   

   The next day, strain the finished kvass. Pour into bottles and refrigerate for 40 minutes - 1 hour.

5. STEP 5

   

   When the kvass has cooled, pour into glasses. Bon appetit!

Comments on the recipe

Reina

05.09.2023

5

I’ll try the kvass recipe, thanks for the detailed explanation. Here is another version of homemade kvass, anyone interested can take a look.

Eleno4ka

05.09.2023

4.6

Homemade kvass from dry kvass is a convenient recipe when there is no opportunity (or desire) to prepare rye crackers. I added all the ingredients to warm boiled water and left it overnight (in a glass jar). In the morning I tried it - the kvass was already quite sharp, I strained it into bottles , I didn’t throw away the raisins - I put them in bottles with kvass and in the refrigerator. The kvass turned out tasty, moderately sweet, and perfectly quenches thirst (it’s hot days outside). Thank you, Maria!

sokolik05

05.09.2023

4.7

Full hat, I filled one jar with boiling water, the other with warm water, the kvass that was in the boiling water remained overnight as in the evening. Plus, in the recipe, all dosages are indicated for kvass, which already contains sugar and yeast, which is confusing