Kvass-Okroshka Update

The Wasa kvass I blogged about turned out alright. When I shook my Snapware container, there was a little, well, not explosion, but leakage. Violent leakage, I guess you could call it. It wasn't unpleasant to drink, but it wasn't something I'd elect to drink if I had other options. It was more like beer than kvass, actually. Homemade kvass isn't as sweet as the store bought stuff, but this was not sweet at all. I think I added too much yeast, and that they ate all the sugar.

However, the kvass was perfectly fine for making Okroshka, which I did do.

And then I made kvass again, using Vollkornbrot, a dense German rye bread that is (very important) sold presliced. Remember, I'm lazy. Oh, and I also bought a 1.5 L glass jar with a screw-top lid to avoid leakage.

I baked the slices of bread, and this time followed directions a bit more closely. I still think there was too much yeast though, because even though this one was better, it still wasn't quite sweet enough. Oh, and I left out the mint, I prefer the taste without it.

So then, I made Okroshka again, using the new kvass. VERY DELICIOUS. We also drank the new kvass, but I dissolved a little sugar in a little water first and we sweetened it with that before drinking.

I also have made Okroshka several times using elben, which is the closest we have here to kefir. It's kind of like a thin kefir. Very similar to ayran, but no salt added. That was very good too.

So, why no Okroshka recipe?

I've been waiting till I take a picture of the stuff, but I just keep eating it as soon as it's served. Seriously, I haven't remembered till after the fact!

Ok, next time, I WILL take a picture. Next time meaning, the next heat wave we get around here (probably around July).

Kvass

Kvass is a fermented beverage from rye bread. It's tasty, carbonated, refreshing, and just very slightly alcoholic (not enough to be sold as an alcoholic beverage). As I write, I am making kvass from Wasa bread. Am I brilliant, or just insane? We don't know (my boyfriend chastises me every time I try to open the container to taste, "It's not ready yet!"). I have snuck a few tastes and so far I am going with brilliant. It isn't exactly the best kvass for drinking, but I really don't care about that because the only reason I made it is so I can have some Okroshka. Which I have been craving for almost a year. It's a cold Russian soup, and now that it's getting quite warm here, I really want some.

And thus, we are making kvass from Wasa. Because it takes several days, and several days ago we didn't have rye bread. Here's what I did (notes on possible improvements at the end):

Wasa Bread Kvass

Ingredients:

Container that is airtight (mine is like 3-4 cups in volume)
2 Wasa toasts (make sure they are the original rye kind, not sesame or anything like that)
Boiling water
Couple tablespoons dry yeast
Few tablespoons of sugar (my boyfriend at first forgot that when getting the instructions from his mom, remembered a day later. You won't have carbonated or correct tasting kvass without it)
Few mint leaves
Few raisins

Method:

Let's start with the disclaimer that since I was already doing something very unorthodox, i.e. kvass from Wasa, I didn't follow the directions I was given precisely. I am lazy.

Break up the Wasa into chunks in your container. Pour boiling water to cover. Let sit for a while, and when the temperature has reached body temperature, remove a bit of the warm liquid to a glass. Stir the yeast (and the sugar, which we originally forgot and had to add later) into this, and then add back to the container. Seal container tightly, shake, and let sit for 24 hours, shaking every so often. Then add mint leaves and raisins, let sit another 12-24 hours. Before using, strain well.

What you're supposed to do (my boyfriend's mom's instructions):

First of all, you are not supposed to use Wasa. You are supposed to use nice, dense Russian rye bread, which you cut into slices and dry in the oven. That is work, people. Not a lot of work, but work. I will do it at some point, because it really does result in better kvass, but I really wanted to see if lazy-Wasa-kvass could work. You put the bread in a better air-tight container than I have. )A wide-mouthed jar is ideal. I have a Snapware container, which is great for lunch, but is not completely air-tight when it comes to shaking a carbonated beverage.) Now, you pour the boiling water as directed above. Let it sit until the liquid reaches body temperature. Strain out the bread. Take a bit of the liquid into a glass, add the yeast and sugar. Shake, let sit for like a day, shaking periodically. Add the mint, let sit for another 12 or so hours, shaking periodically. Strain well, then pour into bottles for refrigeration or canning. Add a few raisins to each bottle first.

My boyfriend's mom gave no quantities. I love her for that, she cooks like I do. :-)

I've heard kvass lasts for a week in the fridge, mine is not going to be around long enough to test that. I am making Okroshka for dinner tonight!