I don't know how summer usually goes with you, but in our family it's a time of endless drinking kvass. Recently, I began to cook it in large quantities, especially since I have a proven recipe and it always turns out delicious!
Ingredients
Step-by-step cooking recipe
Heat the water to a temperature of 35-40 degrees.
Add dry yeast, 150 g of sugar, citric acid and mix well.
Melt the remaining sugar until brown and pour it into the water too.
Mix, cover with a towel and put away in a warm place for 1 day.
Strain the kvass through cheesecloth, pour into bottles and add a little raisins to each.
Put the kvass in the refrigerator for another 1 day.
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