Kotikalja

  • 3
    dl.
    Sugar
  • 4
    1/2 dl.
    Rye
  • 5
    l.
    Water
  • 1
    baking yeast

Put rye malt and sugar in a bucket. Boil water and pour it in the bucket. Let the mixture cool down and drain filter it. Disolve yeast in a bit of Kotikalja and add it to kotikalja. Leave the bucket until next day in room temperature (20 C). Cool down the drink. Kotikalja stays drinkable 3-4 days stored in closed bucket or bottles in a cold place.