Kvass will satisfy thirst in hot day and to be useful for preparation of summer okroshka. Home-made grain kvass will develop the correct taste, color and aroma if to use the Borodino bread in the recipe.
It is required to you
- - crackers from black bread - 300 g;
- - sugar - 300 g;
- - a fresh yeast - 15 g;
- - water - 5 l.
Instruction
1. Prepare crackers from a rye bread. Cut it on pieces of the identical size. On a dry baking tray lay out cutting and establish in an oven. Croutons have to be dried, fry well, at the same time surely you watch them. The slightly burned product will spoil taste of kvass.
2. Put ready rye crackers in volume capacity. In a pan or a teapot boil three liters of water. Merge boiled water in crackers and leave at several o'clock. During this time water will cool down. By means of a gauze separate liquid from crackers. Try to don't pass a grain crumb through a gauze.
3. Also bring the second part of water to the boil and fill in in the wrung-out sukharny weight. Having repeated the procedure, separate a crumb from infusion in an hour. Having collected a sukharny profit in one ware, add the missing volume of water, receive exactly five liters. Water can be added from a teapot.
4. For further of preparation of home-made kvass lay out sugar and yeast in liquid. Stir products and having covered ware with a gauze, leave it for 8 hours in the warm place. Through the specified time kvass can be transferred to the fridge. To receive home-made kvass is a little sourer, add a lemon to the recipe. There are enough two segments. Lower them together with sugar.