Kvas or Kvass
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- 1 lb
- dark rye bread, stale and cubed
- 3 qt
- 1/2 oz
- active dry yeast
- 1/4 c
- water, lukewarm (110 degrees f)
- 1 c
- 2 Tbsp
How to Make Kvas or Kvass
- 1Preheat oven to 200 degrees F and spread bread cubes on a baking sheet; bake until the bread is fairly dried out, about 1 hour.
- 2In a large pot, bring 3 quarts of water to a boil, remove from heat, and stir in bread; cover with a clean towel and let rest in a cool, dark place for 8 to 10 hours.
- 3Pour the liquid through a fine meshed sieve, or strainer, and gently press bread to get the liquid (don't press too hard or your finished product will be cloudy).
- 4Mix the yeast with the warm water and a pinch of sugar; set aside and let proof 10 minutes. Stir into the strained liquid along with 1 cup sugar, stirring until sugar is dissolved; cover and let stand another 8 to 10 hours.
- 5Strain again and pour into a 1 gallon container; add raisins, cover tightly with plastic wrap and a rubber band. Let stand in a cool, dark place 4 to 5 days until the yeast sediment has settled to the bottom, leaving a clear liquid
- 6Carefully pour the clear liquid into a clean container or individual bottles, trying not to disturb the yeast sediment. Chill well.
- 7VARIATIONS: add 2 tablespoons fresh mint leaves with the yeast and sugar. Or substitute 2 to 3 cups of berry juice for some of the water to give it a fruity flavor. It can also be served with the yeast sediment. This gives it a richer flavor and more vitamins.