Homemade kvass from dry kvass
Composition / ingredients
25
servings:
Step-by-step cooking
So, we start by pouring the amount of dry kvass necessary for us with a liter of boiling water. The resulting mixture is kept in a warm place under the lid for 20 minutes. After this time, we uncork the container, knead all the lumps and pour another 14 liters of boiling water, mix everything well. Now we cool our mass to about 35 degrees, add one glass of yeast diluted in warm water to it and mix everything well. We leave our drink to ferment for 3-4 hours in a warm place. After this time, we sweeten our kvass, bottle it, seal it tightly, tie it with wire and put it in a warm place. When signs of fermentation are visible, transfer the bottles to the cold. In a day our kvass is ready!
Caloric content of the products possible in the composition of the dish
- Pressed yeast - 109 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
- Dry kvass - 20 kcal/100g