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Homemade Kvass
Russian · Drinks

Homemade Kvass

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A fragrant homemade kvass made with Borodinsky bread, delivering rich bread flavor and a pleasant fizz.

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Ingredients

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Method

1

Cut the bread into croutons about 1 cm thick and toast them in a preheated 180°C oven for around 30 minutes until they're nicely browned but not burnt.

2

Bring water to a boil, add the croutons, cover, and let it steep at room temperature for 6–8 hours or overnight.

3

Take a cup of this infusion, stir in the sugar and yeast until dissolved, then pour everything back into the pot and mix well.

4

Cover and leave at room temperature for 10–15 hours until you see a light foam form and catch that tangy, bready aroma.

5

Strain the kvass and pour it into plastic bottles, leaving 5–7 cm of headspace at the top. If you like, toss a few raisins into each bottle.

6

Keep the bottles at room temperature until they puff up, then move them to the fridge overnight.

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