From db0ef11a5ef2fba8082b8c1c2118a3628770284f Mon Sep 17 00:00:00 2001
From: Anon <BGteam@live.com>
Date: Sat, 29 Aug 2026 16:24:44 +0200
Subject: [PATCH] Add Milu's Fast Kvass (#1001)

* Add Milu's Fast Kvass recipe

* Fix author name to milutinke
---
 content/milus-fast-kvass.md | 52 +++++++++++++++++++++++++++++++++++++
 data/authors/milutinke.json |  4 +++
 2 files changed, 56 insertions(+)
 create mode 100644 content/milus-fast-kvass.md
 create mode 100644 data/authors/milutinke.json

diff --git a/content/milus-fast-kvass.md b/content/milus-fast-kvass.md
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+---
+title: "Milu's Fast Kvass"
+date: 2026-08-29
+tags: ['drink', 'bread']
+author: milutinke
+---
+
+Kvass is a Slavic fermented beverage which is both simple to make and rich in flavour.
+
+- ⏲️ Prep time: 30 min
+- 🍳 Cook time: 45 min
+- ⌛ Fermentation time: 3 days
+
+## Ingredients
+
+- 500g (1.1 lbs) of the darkest rye bread you can find
+- 0.5g (1/8 tsp) dry instant yeast
+- 130g (2/3 cup) sugar
+- 2 tsp sugar per bottle for carbonation
+
+## Equipment Needed
+
+- Large bowls
+- Fine mesh sieve or cheesecloth
+- Clean glass jars or bottles
+- Clean plastic bottles for final storage
+
+**Note:** All equipment must be thoroughly clean. Best practice is to wash everything and then rinse with boiling water to ensure proper sanitation.
+
+## Directions
+
+1. Preheat oven to 180°C (350°F). Cut the rye bread into cubes and bake for 40-45 minutes, turning every 5-10 minutes to ensure even toasting. The bread should be dark brown but not burnt.
+2. Place the toasted bread cubes in a large bowl and pour 2.5 liters (10.5 cups) of boiling water over them. Let soak for 2 hours.
+3. Add an additional 2 liters (8.5 cups) of boiling water to the mixture (add 1 more liter/4 cups if the bread absorbed a lot of water). Let sit for another 15-20 minutes.
+4. In a small bowl, mix 0.5g (1/8 tsp) dry yeast with 1 teaspoon sugar and 100ml (1/3 cup) lukewarm water. Mix well and let sit for 15 minutes until frothy.
+5. Strain the bread mixture through a fine mesh sieve or cheesecloth into another large bowl, squeezing out as much liquid as possible. Add 130g (2/3 cup) sugar and stir until dissolved.
+6. Let the mixture cool to room temperature. Once cooled, add the yeast mixture and stir well.
+7. Pour the kvass into clean glass jars or bottles, leaving 5 cm (2 inches) of space at the top. Cover with a cloth or loose lid to allow fermentation gases to escape.
+8. Let the jars sit at room temperature for 24 hours to ferment. The longer it ferments, the more sour it will become.
+9. Pour the kvass into clean plastic bottles, leaving any sediment behind. Add 2 teaspoons of sugar per bottle. Seal bottles tightly and leave at room temperature for 6-12 hours until the bottles feel firm to the touch.
+10. Check bottles after 6 hours by gently squeezing. When firm, release some gas by briefly opening, then reseal and refrigerate.
+11. Chill in refrigerator for 1 day before serving. If it still tastes yeasty, wait an additional 12-24 hours until the yeast flavor disappears and sediment forms at the bottom.
+
+## Storage
+
+Best consumed within 3-5 days when refrigerated. The kvass will become more sour over time.
+
+PS: Best if you let it sit for 2 days or maybe even 3, the favor gets even better
+
+---
+
+See also: [Drink](/tags/drink/) · [Bread](/tags/bread/) · [Holsterbau's Kvass](./kvass.md)
diff --git a/data/authors/milutinke.json b/data/authors/milutinke.json
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+{
+	"name": "milutinke",
+	"website": "https://github.com/milutinke"
+}