Instructions: 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. Dissolve yeast in a bit of Kotikalja and add it to kotikalja. Leave the bucket until next day in room temperature (68 to 70 degrees). Cool down the drink. Kotikalja stays drinkable for 3 to 4 days stored in a closed bucket or bottles in a cold place.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.