700 g of rye bread, 6 liters of water, 300 g of sugar, 40 g raisins, 1 hour. L. citric acid or juice of ½ lemon, 5 g of yeast, diluted in half a glass of warm water with 1 tablespoon flour and 1 teaspoon sugar.
Rye bread cut into small pieces and dry in oven. Pour over bread, hot water, mix well. Cool the wort to a temperature of fresh milk and add yeast and leave for 12 hours.
Thereafter, the liquid drain and add sugar, raisins and lemon (available citric acid). Mix and leave for another 12 hours.Then pour it into bottles, cork tightly and put into a cold place. Kvass will be ready in a day.
This sounds very Interesting and tasty , this is something new to me.. had never heard about this :) Thanks for sharing!
ReplyDeleteWow, looks delicious! Thanks for sharing the recipe!
ReplyDeleteThis sounds like a version of British Bread and Butter pudding or American Bread Pudding. Thanks!
ReplyDeleteStill, it's a drink :)
DeleteLemon and citrus flavours are my favourite at the moment.
ReplyDeleteIt sounds really interesting - I'd never heard of it before!
ReplyDeleteI've actually never made any type of bread before, this would be a good one to start with! Sounds delicious!
ReplyDeletexo, alice / T Y P E N U
What would you suggest mixing with Kvass for a end drink?
ReplyDeletelexagatorloves.com
It seems to me that kvass is best not to mix :)
DeleteLove this combination of flavors. The lemon & the raisins are probably so tasty together.
ReplyDelete- Cait | http://www.prettyandfun.com
I've never heard of kvass before! It seems like an interesting combination - with the lemon and the raisins! - Amy @ http://thegiftedgabber.com
ReplyDeleteI've never heard of kvass before but it sounds like an interesting combination.
ReplyDelete