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Cherry kvass

Cherry Kvass

This kvass is a real lifesaver on hot summer days. I made kvass a couple of times back in my younger years, using rye bread. Through inexperience it always came out weak—maybe I didn't get the proportions quite right, or maybe the yeast was no good. This time the yeast looked fresh, going by the date on the label, but there was no reaction at all at first. With a new batch of yeast, though, everything came out wonderfully. I didn't even need the full 10 hours to ferment—7 was enough. The kvass turned out absolutely fantastic.

Maria

Recipe author

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Composition / ingredients

Servings:

Water

1.5

Cherries

300

Sugar

Dry yeast

0.5

Vanillin (a pinch)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 14 g

26 kcal

GI: 71 / 0 / 29

Cooking method

Step 1:

Gather the ingredients. Wash and sort through the cherries.
Step 2:

Pour the water into a pot, add the sugar and vanilla, and bring to a boil.
Step 3:

Add the cherries to the syrup, bring back to a boil, and cook over low heat for 2–3 minutes.
Step 4:

Take the pot off the heat and let the compote cool to about 98°F (37°C)—it should be just warm. Strain it. You won't need the cherries, but you can eat them.
Step 5:

Pour a little of the compote into a glass, stir in the yeast, and let it stand for 15 minutes.
Step 6:

By then a foamy cap should have formed on the surface. If it hasn't, the yeast is poor quality or expired and the kvass won't work. If you can't swap it for fresh yeast, it's better not to go on—you'll just spoil the drink. Settle for plain compote and save the kvass for another time with fresh yeast.
Step 7:

Pour the activated yeast into the rest of the compote and stir well.
Step 8:

Cover the pot with plastic wrap or cheesecloth and leave it at room temperature for 10–12 hours. A thick layer of foam should form on the surface.
Step 9:

Pour the kvass into a bottle or jar, seal tightly, and refrigerate for 2–3 days to mature.