Homemade Rye Flour Kvass
Wholesome, made from everyday ingredients, inexpensive, and the tastiest around! Rye flour kvass is the perfect thirst-quencher. Made by hand, it's also very good for you - no harmful additives, preservatives, or excess sugar. The fermentation takes some time, but the result is worth it!
Cooking method
-
Step 1:
How do you make rye flour kvass? Prepare the ingredients. Try to find raisins that haven't been treated for long shelf life - they may look plain, but they're the good kind. Any bread works, fresh or stale. Boil the water and cool it to 160°F (70°C). You can replace the sugar with honey to make the kvass even healthier. Coarse (whole) rye flour is best - it's more natural and wholesome. Pour it into a deep pot.
-
Step 2:
Gradually pour the water into the pot with the flour, stirring constantly so there are no lumps. Add the sugar and stir. Leave the mixture until it cools completely.
-
Step 3:
Measure out the raisins. Don't wash them - the surface carries the bacteria that will drive the fermentation.
-
Step 4:
Cut the bread and remove the soft inside - you'll only need the crusts.
-
Step 5:
Add the bread crusts and raisins to the fully cooled water-and-rye-flour mixture. Cover the pot with cheesecloth so the mixture can "breathe" and set it in a cool spot for two days. Don't put it in the fridge - it's too cold there and the fermentation won't start.
-
Step 6:
As soon as foam appears on the surface, the kvass is ready - strain it and pour it into jars and bottles, and store it in the fridge. You can add mint to taste. Tasty, healthy rye flour kvass is ready - enjoy!
- I made kvass for the first time; it's not hard, but it takes time. My family and I both loved it. It's made from everyday ingredients, quenches thirst beautifully, tastes great with mint, and you can add ice cubes. This kvass can also be the base for okroshka. A great alternative to store-bought sodas.
- Kvass is a traditional drink of old Rus, enjoyed by everyone regardless of wealth or class.
- It's a nourishing drink with a sweet-and-sour taste. Today it's considered non-alcoholic, but in ancient times it could rival wine in strength. People drank it daily. It was also a drink for special occasions, festive gatherings, and wakes. The people of old Rus considered it healing and gave it to the seriously ill.
- Try making this quintessentially Russian drink - rye flour kvass - and surprise and delight your loved ones!
- For the best result, use neutral-tasting filtered or bottled water. Tap water can give the drink an unpleasant, off taste.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Raisins - 280 kcal/100g
- Golden raisins - 279 kcal/100g
- Water - 0 kcal/100g
- Pan rye bread - 217 kcal/100g
- Dark rye bread - 217 kcal/100g
- Rye flour - 305 kcal/100g
