You can significantly reduce the cooking time of live fermentation kvass if you add a little citric acid to the kvass. The recipe for making such a "quick" kvass is described in detail below.
Main Ingredient: Yeast
Dish: Drinks / Kvass
- Dry bread kvass - 6 Art. spoons (at the rate of 2 tablespoons per 1 liter of water)
- Water - 3 Liters
- Dry yeast - 7 Grams
- Citric Acid - 0.5 Teaspoons
- Sugar - 4-6 Art. spoons (for sweet kvass - 2 tablespoons per liter, for okroshechny kvass - 1-1.5 cl. spoons)
How to cook "Kvass with citric acid"
Prepare your ingredients.
Boil water, add dry bread kvass, remove from heat, cover, let it brew and cool to room temperature.
Strain the kvass.
Pour the kvass into a jar. In the process of filtration, the amount of kvass decreased in volume, you can leave it like that, or you can add boiled water to the required volume. For a richer taste, you can add a little more dry bread kvass. Add sugar to taste, stir.
Dissolve the yeast in a small amount of kvass and pour the yeast solution into the jar. Add 0.5 teaspoon citric acid. Leave the kvass in a warm place to ferment.
After 2-3 hours, depending on the activity of the yeast, an active fermentation process will begin, bubbles will appear.
Taste the kvass and if it suits you, chill and serve. Leave some more to ferment if necessary. A delicious and refreshing drink is ready.