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Homemade kvass on dry yeast and kvass wort

The rich and bright taste of this drink will bring you back to your childhood! Try! Do you remember the kvass from barrels that you could buy in the summer at every turn? This is exactly the taste of a homemade drink made with the help of leavened wort. With so much yeast, kvass turns out to be quite strong, if you want a softer taste, put half of the yeast.
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Homemade kvass with dry yeast and leavened wort
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Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 % 0 g
Fats 0 % 0 g
Carbohydrates 100 % 6 g
25 kcal
GI: 0 / 33 / 67

Cooking method

Cooking time: 22 h 20 min

1. Pour 5 liters of cold filtered water into a saucepan.

2. Add the concentrate of kvass wort to the water, mix.

3. Put sugar in a saucepan, stir again - it's good for the sugar to dissolve.

4. Pour out the dry yeast, stir.

5. We leave the future kvass to infuse for 20 hours in a warm place (at least 25 degrees).

6. When the time has passed, put the kvass in the refrigerator for 2 hours.

7. Carefully pour the cooled kvass into another container so that the sediment does not overflow. We will no longer need liquid with sediment, it can be poured out.

8. Now filter the kvass through the gauze folded several times into a three-liter jar, close the lid.

Store the finished kvass in the refrigerator. Bon appetit!

Caloric content of the products possible in the composition of the dish

  • Granulated sugar - 398   kcal/100g
  • Sugar - 398   kcal/100g
  • Water - 0   kcal/100g
  • Dry yeast - 410   kcal/100g
  • Kvass wort concentrate - 277   kcal/100g

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