Kvass for okroshka homemade recipe with photos step by step and video
Step 1:
How to make homemade kvass for okroshka? Very simple. This requires the bare minimum of ingredients. You can replace fresh yeast with dry yeast at the rate of 3:1, that is, you will need about 3 g of dry yeast.
Step 2:
Cut rye bread into slices. The final taste of kvass will depend on the bread you choose. If you take bread with various additives, for example, with cumin or coriander, then the finished kvass will have a slight taste and smell of these spices.
Step 3:
Put the bread on a baking sheet covered with parchment and place in an oven preheated to 180 ° C. Dry the bread until golden brown. It is important not to overdo the crackers. If they are strongly fried and turn black, then kvass will turn out with bitterness.
Step 4:
Break dried bread into small pieces. Or you can immediately cut the bread into small pieces. This will make it even easier.
Step 5:
Boil 2 liters of water in an enamel saucepan. Remove the saucepan from the heat. Place crackers in a bowl. Cover the pan with a lid and let the contents brew for 1.5 hours.
Step 6:
Strain the resulting infusion through a sieve into another pan.
Step 7:
Return the soaked crackers to the first pan again, pour 1 liter of hot boiled water. Also leave for 1.5 hours. So all the taste and aroma from the crackers will go into the water.
Step 8:
Then the second infusion also strain through a sieve and pour into a saucepan to the first. Soaked crackers are no longer needed. Cool the infusion to 40°C. It is important to check how the infusion has cooled not only on the surface, but also in depth. Often, the temperature of the liquid is higher in the depth, which leads to the death of the yeast. Therefore, it is better to measure with a cooking thermometer.
Step 9:
Pour a little warm broth into a glass. Add yeast and stir.
Step 10:
Dissolve the sugar in a saucepan while still warm. Pour in the diluted yeast and stir. The broth will become lighter and more cloudy.
Step 11:
Cover the pot with a lid and leave the wort to ferment in a warm place for 12 hours. I put it in a lukewarm oven. You can also add a few unwashed raisins if you like. He will give kvass sharpness.
Step 12:
Strain the resulting okroshochny kvass again, bottle it, tightly close the lids and refrigerate.
Step 13:
Kvass for okroshka is ready. You can pour it into okroshka or just drink it. Bon appetit!
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