Rice kvass

Step-by-step cooking

1. Step 1:

   

   How to make rice kvass at home? Very simple. To do this, you need the very minimum of ingredients. Dry yeast can be replaced with fresh at the rate of one to three, that is, you will need about 30 g of fresh yeast.

2. Step 2:

   

   Pour bottled or filtered drinking water into a saucepan (it is undesirable to use tap water, as it may have an unpleasant taste) and bring to a boil over high heat. Remove the pan from the heat and leave to cool at room temperature. At the same time, the water should remain warm, but not above 40 ° C, so that the sugar in it dissolves better.

3. Step 3:

   

   You can check the yeast for activity beforehand. Pour a little warm water into a glass, add yeast and leave for 10-15 minutes. A lush light cap should appear on the surface. If the caps do not appear, then the yeast is stale and kvass will not work with them. You need to replace the yeast with new ones and check for activity again.

4. Step 4:

   

   You can use any kind of rice. The main condition is not to wash it. As well as raisins, since there are bacteria necessary for fermentation on the surface.

5. Step 5:

   

   Pour warm water into the jar. Pour sugar into the jar and mix until the crystals dissolve.

6. Step 6:

   

   Pour in the unwashed rice and raisins.

8. Step 7:

   

   Sprinkle the dry yeast over the surface. Do not mix. The yeast itself will swell and sink to the bottom. Before adding yeast, it is important to check that the whole mixture (especially in depth) is warm and not hot. The most common mistake lies in the fact that the water at the bottom is much hotter than on the surface. And the yeast is dying.

9. Step 8:

   

   Close the jar with gauze or thin napkins. Leave the kvass at room temperature for a day.

10. Step 9:

    

    If everything is done correctly, the mixture in the jar will sizzle slightly, crackle. The raisins then sink to the bottom, then rise to the surface. Foam may appear on the sides. This is the work of yeast.

11. Step 10:

    

    Then strain the kvass through a sieve or folded gauze in several layers.

12. Step 11:

    

    Pour the kvass into a clean jar or bottle, seal tightly and refrigerate until completely cooled.

13. Step 12:

    

    You can store kvass in the refrigerator for up to 7 days. Enjoy your meal!