The summer is in full swing. At every turn sell ice cream, the refreshing drinks and, of course, kvass. Kvass instantly satisfies thirst, it contains a large amount of vitamins and improves digestion. And also this product can be used also in preparation of cold dishes: okroshkas, beetroot soup and number of national dishes. Any hostess has to be able to cook kvass in house conditions.
It is required to you
- For ferment: 1/2 rolls of a rye stale bread
- 30 g fresh or 2 teaspoons of a yeast powder
- 1/4 glasses of sugar
- For kvass: 1 tablespoon of dry kvass
- 3 tablespoons of sugar
- 7 pieces of raisin
- piece of black bread (it is possible to do without it)
Instruction
1. For preparation of usual kvass take? also cut some roll of a rye bread on pieces, fry in an oven at a temperature of 250 degrees. You watch closely bread, don't allow it to burn.
2. How to make ferment. On a 3-liter jar take the made bread, 30 g the fresh or 2 dryyeast teaspoons and? glass of sugar. Mix yeast with sugar and water that they "rose". After that add bread and fill in all ingredients with the water (better filtered, which is warmed up, but, not, boiled) and deliver for 3 days to the sun that ferment fermented.
3. On the turned-out ferment put kvass: for this purpose take 1 tablespoon of dry kvass (is on sale in shops), 3 tablespoons of sugar (for sweet teeth of kvass it is possible to put 4 spoons), raisin – approximately, 7 pieces if there is black bread – throw a piece.
4. Products put all above-mentioned in ferment and fill in with water. Deliver to the sun (better to put on a window). If a sunny weather, then kvass is ready already next day. At cloudy weather merge kvass every other day. Merge ready kvass through a sieve and put in the fridge.
5. In ferment it is possible to put all ingredients again, and, thus, to put kvass every day. Ferments in bank has to be no more? tanks. At first ferment will be weak, but than more often to put kvass, that it will be more juicy.