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Cooking Time
1 h.
Serves
3
Difficulty
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About This Recipe
White kvass is a classic Russian drink that was mainly used for preparing tyurya or okroshka. It was made with rye leaven, which every self-respecting housewife once had and used for daily bread baking. Does white kvass taste different from the familiar dark kvass? Absolutely! White kvass is more sour, and also slightly salty, yet refreshing. It's definitely worth a try! Nowadays, white kvass is rarely made at home and is seldom found for sale, so we decided that this recipe would certainly interest curious cooks.
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Cooking
Cooked
Planned
Ingredients List
Total ingredients: 5
Serves:
Rye malt - 180 g
Buckwheat flour Garnets - 80 g
Water - 3 l
Sourdough - 1 tsp
Raisin - 10 pcs.
Nutrition Facts
Serves:
🥓
Fat
7г
🍚
Carbohydrates
508г
🥩
Protein
43г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Prepare wort for white kvass. Place ground unfermented malt and flour in a small bowl and pour in 1 liter of boiling drinking water. Mix thoroughly.
Step 2
Transfer the kvass wort into a clay or cast iron container. Stir again. Cover with a towel, leave at room temperature and let cool slightly. Monitor the temperature with a special thermometer.
Step 3
When the wort for white kvass has cooled to a temperature of 37–38°C, add the starter and raisins (do not wash it!). Stir. Cover with a towel and leave at room temperature for 24 hours. Fermentation should begin in 3–5 hours.
Step 4
After a day, add the remaining cold drinking water to the kvass base and stir. Cover with a towel and leave for another 24–48 hours, depending on the intensity of fermentation.
Step 5
Try white kvass. When it reaches the required degree of acidity, strain through cheesecloth, folded in four, into a separate container and then bottle.
Step 6
Seal the bottles of white kvass tightly and put them in the refrigerator. Final ripening will occur in 2–3 days. After this, white kvass can be drunk or used to prepare cold soups.
Enjoy your meal!
Follow the instructions step by step