Good day. Tell me a delicious recipe for homemade kvass, no leaven. The husband is very asking.
And I listen, maybe someone will throw an interesting idea. I have such a recipe, they gave it in Ukraine, my children liked it. So, boil and cool 10 liters of water, 1 liter can of sugar, 7 tablespoons of sugar in a dry frying pan until brown. , 2 tbsp. Lemon to-you, 2 tbsp. L. Dry yeast. Put wandering for 3-5 hours, then pour into the cold.
Bottom yesterday recipe
On a 3 liter jar, 3 tbsp. Boil malt, 4-5 tbsp. L sugar, yeast - a cube of 1 cm per cm, set in the morning, drink in the evening, if in a day there will be more
On a 3 liter jar: boil water, add 2 tbsp. L. Malt, as soon as it boils, remove from the stove. When it cools down (it becomes a little warm), pour into a jar, add 2 tbsp. L. Sugar, a little yeast, 3-4 raisins. Stir, put in the sun.
My grandmother was drying rye bread, cut into cubes. She put it in a jar, poured boiling water, added sugar. Then when it cools down, it will be warm, yeast and raisins there. Delicious. When the foam is gone, put it in the refrigerator for another day. Proportions, 1/4 part of bread, sugar to taste, well, 3 spoons are necessary, raisins are handful, yeast is also not to overdo it, otherwise you will get intoxicated with kvass. This is on the can.
Yes, I will add to my recipe too. As it wanders a little, drain without thickening, add sugar to taste, and refrigerate. It turns out like a store, only without gas.
Did not find all perilist
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Dear, where do you get the malt?
We buy malt in the store