I have received quite a few requests for the Kvass recipe so am sending like
this! A word of caution...this is from memory of being told and watching it
being made and my Chief Kitchen Manager tried several times before
succeeding. So...first you need some strong black bread...about 450 grams or
so,and you let it get really stale.Then you cut it up into, very little bits
and put on a baking tray or similar into a hot oven until it is quite
dried.Now put the bread into a pot and pour on about 3 litres of very hot
water.Put a lid or cloth over the pot and leave it stand in a cupboard or
similar for about half a day. Then take out and pour through a standard
kitchen strainer and squash gently to get all the liquid. Next get a cupful
of warm water,mix in a teasoon or so of sugar and some yeast and leave stand
for about 10-15 minutes to make sure it is all dissolved,then pour into the
pot full of your liquid and add add about another 2 tablespoons of sugar.
Cover again and put back into cupboard for another half day. Now use the
strainer again and put into a larger container...and use clingfilm or
similar to tightly seal..put a bit of string around to make sure! We also
add a handful of sultanas at this point. Leave to stand in cupboard for
about 5 or 6 days. And that is it! My better half says she adds the
ingredients "by what feels right",whatever that means!! But the end result
goes in the refrigerator and tastes good! SO...best of luck! Cornel
PS the last container needs to be larger because the mixture ferments and I
suspect you do not want it blowing the clingfilm off.
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Received on 2011-10-15 06:57:20
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