Simple homemade white kvass made from rye flour

Step-by-step preparation

Cooking time: 10 day

1. STEP 1

   

   How to make simple homemade white kvass from rye flour for okroshka and as a drink? Prepare your food. In addition to the amount indicated in the ingredients, you will also need additional flour and sugar, two tablespoons for each fresh batch of kvass. Do not wash raisins under any circumstances!!!! It is dirty raisins that will become a catalyst for the start of the fermentation process. In some recipes, bread crusts are also added to kvass, this is at your discretion, I didn’t.

2. STEP 2

   

   The preparation of white kvass begins with sourdough. How to make sourdough? Take a bowl, pour rye flour into it. Pour in clean water while stirring the flour with a whisk or spoon. The starter should have the consistency of sour cream. Adjust the amount of water yourself based on the condition of the mass. I needed less than two glasses.

3. STEP 3

   

   Add sugar to the starter and mix well. Add raisins. I repeat that there is no need to wash the raisins, just add the dirty ones. Mix the starter with the raisins.

4. STEP 4

   

   Cover the bowl with a towel and place the starter in a warm place for a few days. It will sour and begin to ferment, you will understand this by its characteristic sour smell.

5. STEP 5

   

   The fermentation process took me 4 days. Bubbles even appeared around the raisins. Remove the raisins from the bowl; if you can’t catch them all, it’s okay, they will come in handy.

6. STEP 6

   

   Take a clean, dry jar, preferably a three-liter jar, and put the starter into it, now you can call it wort.

7. STEP 7

   

   Fill the wort with clean cold water, without adding a little to the neck of the jar.

8. STEP 8

   

   Pour a couple of tablespoons of rye flour into the jar.

9. STEP 9

   

   And a couple of spoons of sugar.

10. STEP 10

    

    Mix the contents of the jar well. Thus, we fed the wort and reactivated fermentation. You can throw a few more raisins and pieces of dry rye bread into the jar.

11. STEP 11

    

    Cover the jar with a napkin and leave at room temperature for 2 days.

12. STEP 12

    

    After the allotted time, you will have the first kvass in the jar. It is called “young”, not at all strong and not mature.

13. STEP 13

    

    Drain it completely, leaving the grounds in the jar. Young kvass is usually poured out without using it.

14. STEP 14

    

    Fill the wort with water again and feed with two tablespoons of rye flour and sugar. I advise you to use sugar to taste; kvass can be easily oversweetened.

15. STEP 15

    

    Stir the kvass again and leave to ferment for two days.

16. STEP 16

    

    In two days you will receive white kvass, which you can already drink. Pour it into a glass container and put it in the refrigerator. And from the kvass wort in the jar, adding and feeding it, every two to three days you will receive a new portion of kvass. Over time, there will be a lot of grounds, and the kvass will begin to ripen faster. Then some of the grounds can be removed. Store the drained kvass in a cool place; if it sits a little longer, it will become more carbonated.

Comments on the recipe

Moderator Ksenia

18.08.2023

4.7

I have long noticed a recipe for simple homemade white kvass made from rye flour, but did not dare to start it. I had my doubts that it would turn out delicious. But the attempt was not torture; the interest turned out to be stronger. My starter was ready in three days. I had to drain the “young” kvass the next day after I filled the wort with water, since due to circumstances it would have been possible to drain the unripe kvass only after four days. After draining the liquid, I again filled the wort with water and fed it with rye flour and sugar. The kvass was infused for three days. The white kvass turned out wonderful. Its smell is slightly sour, but not pungent. The taste has a sourness, reminiscent of the taste of lemon. I thought it would taste like rye, but, oddly enough, nothing in this drink reminds me of rye flour. The kvass turned out to be a little carbonated. The children drank white kvass with pleasure, adding a little sugar to it. My husband neither blackened nor whitened it, he just said that it turned out very unusual. I really liked white kvass. It has a pleasant taste and quenches thirst well. My dad said that my grandmother prepared a similar white kvass for okroshka, but since she made it from memory, the recipe was not preserved anywhere and simply sunk into oblivion. But now, it seems, he has returned to the family, albeit not directly from his great-grandmother and, perhaps, in a slightly different form. And thank you very much for this!