Re: [Cz-L] kvass

From: Merle Kastner <merlek_at_videotron.ca>
Date: Sat, 15 Oct 2011 09:15:14 -0400
Reply-to: Merle Kastner <merlek_at_videotron.ca>
To: cornel fleming <cornel.fleming_at_virgin.net>, 'CZERNOWITZ-L' <Czernowitz-L_at_cornell.edu>

Terrific Cornel - thank you. This will soon go into the Bukovina Cookbook
to be enjoyed by all those on the list.

Regards,
Merle

----- Original Message -----
From: "cornel fleming" <cornel.fleming_at_virgin.net>
To: "'CZERNOWITZ-L'" <Czernowitz-L_at_cornell.edu>
Sent: Saturday, October 15, 2011 8:19 AM
Subject: [Cz-L] kvass

>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 09:57:36

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