Soft drinks. Homemade kvass from homemade crackers

Homemade bread kvass is perhaps the only drink that can not only quench thirst, but also saturate a person. The first black bread appeared several centuries ago. A refreshing drink with a peculiar taste has gained incredible popularity among ordinary Russian people and the nobility.

The value of homemade kvass

Homemade kvass from black bread crackers is not just a refreshing drink. Even our distant ancestors knew about its beneficial properties. He was credited with the ability to heal abdominal pain and eliminate constipation, relieve muscle pain and restore strength after a protracted illness. Modern nutritionists and doctors confirm this. The drink contains many nutrients and vitamins.

It helps to strengthen the immune system, especially if various components are included in the homemade kvass recipe from black bread: either mint, viburnum or birch sap, honey, cinnamon or even horseradish. Real bread kvass, prepared at home without all kinds of chemical additives, is the best remedy for a headache that occurs after heavy drinking.

Both children and adults can drink this refreshing drink. It is also used to prepare the well-known and beloved okroshka. For this dish, experienced chefs advise using black kvass, then its taste will be mild, and unpleasant consequences in the form of slight intoxication will not occur. By the way, among the many types of bread kvass, there are those that, in many respects, are comparable to beer, since they contain alcohol. It goes without saying that children should not drink kvass prepared according to such recipes. But for many adults, it may be to your liking.

It's time to consider in more detail how to make kvass from black bread. The first thing worth mentioning is the choice of dishes. Once this refreshing drink was prepared exclusively in hardwood barrels. Now, in the age of modern technology, when plastic, metal and glass reign in kitchens, the best containers for creating a refreshing drink are glass jars with a volume of 3 liters or more, as well as enameled metal pans. Aluminum utensils should not be used, just like most types of plastic. The fact is that they can release various substances into kvass, changing its characteristics: taste, color and aroma, content of useful substances. Before preparing a drink, it is better to sterilize the container or rinse well with soda.

Almost every recipe for homemade black bread kvass contains an instruction to cover the dishes with a cloth. For these purposes, calico or linen napkins are best suited. Before use, they must be boiled in salted water and dried without rinsing. During the fermentation of kvass, it is not recommended to move, shake the container or mix the prepared drink, as fermentation processes may stop in it, and it will turn out tasteless.

These are perhaps the main tips on how to make kvass from black bread without mistakes. Next, we offer you several recipes for a foamy refreshing drink that every housewife can master.

Classic kvass from rye bread

This version of the drink is the basis for others. Almost all recipes for kvass from black bread are based precisely on these proportions of the components. So, to prepare 3 liters of drink, you need 1 kg of stale rye bread, 300 g of granulated sugar and 20 g of yeast. Bread should be cut into small slices and dried in the oven, browned until golden brown. Rusks are poured with three liters of hot water and stirred periodically for 2-3 hours. As a result, about 3 liters of wort will be obtained - the basis of kvass. To prepare classic kvass from black, it remains in the wort cooled to 20 degrees to add sugar and yeast diluted in a small amount of the same bread infusion. Next, leave the dishes with the drink in a warm place for at least 12 hours, covering it with a clean cloth.

After this time, kvass is carefully poured into clean bottles, tightly corked and transferred to a cool room for 2-3 days, so as not to raise turbidity from the bottom of the dish. After that, the drink is considered ready to drink.

Homemade kvass with raisins

Many kvass recipes from black bread involve the use of raisins. At the same time, dried grapes cannot be washed before preparing the drink, since the substances on their surface are necessary to initiate chemical processes in the prepared drink. Thanks to this, kvass from black bread with raisins acquires a completely new, bright taste.

The basis of this drink is the classic bread kvass mentioned above. The only difference is that during the bottling of the drink, it is necessary to add 4-5 raisins to each. Kvass prepared in this way is left for about a day, after which it is tightly corked and placed in the refrigerator for at least 4 days.

Kvass golden

Like other recipes for kvass from black bread, this one contains a method for preparing kvass wort, which includes rye crackers (1 kg), water (5-6 l), sugar (5 tbsp. l.), 2 tbsp. l. dry baker's yeast and a handful of raisins. The preparation of the base for this type of kvass is the same as in the previous recipes. Its peculiarity is that raisins are added to the wort simultaneously with half the sugar and yeast. The drink is infused in a warm place for 3-4 days, after which it must be carefully drained into another container, where the remaining sugar is also added. Next, you should pour kvass into dark bottles. Add 2-3 raisins to each and seal tightly. Kvass should ripen for at least 2 days in a cold place.

Bread kvass without yeast

If you want to make kvass from black bread at home for the whole family, including children, you will definitely like this recipe, because the drink will turn out to be guaranteed non-alcoholic. So, for its preparation you will need rye or ordinary black bread, 10 liters of water and a glass of sugar. Sliced ​​bread should be toasted over an open fire until a noticeable crust appears. If it gets a little charred in places, it's okay. Next, you need to fill it with boiled water, add sugar and leave it in a warm sunny place for fermentation for at least 2 days. After that, the drink can be drained into bottles and put in the refrigerator. This kvass is especially tasty when cold, it is great for making okroshka.

Kvass with mint

This type of drink is prepared in the same way as classic kvass, with the only difference being that a glass of mint infusion is added to the wort. This will require 2-3 tbsp. l. dried mint greens per 5 liters of wort. Greens should be poured with boiling water and left for several hours to infuse, after which the resulting infusion is poured into the finished wort. Kvass with mint has a very delicate aroma and a refreshing effect on the body. It is especially good to use it on hot days, when other drinks are not able to quench your thirst.

Another version of bread kvass with mint is prepared as follows: a handful of rye flour is brewed with boiling water and left for a couple of hours. In the meantime, a classic wort is being prepared from black bread toasted in the oven. Sugar is added to the finished base (1 cup per 5 liters of wort), a bunch of fresh mint and rye flour sourdough. The drink is infused for only a day, after which it can be bottled and cooled.

Bread kvass with hemp seeds

Unusual recipes for bread kvass from black bread, which include hemp kvass, are worth knowing for any housewife. They will help diversify the taste of homemade soft drinks. In addition, kvass with hemp seeds has a relaxing and calming effect. To prepare it, you will need about a kilogram of hemp seeds, 300 g of hop cones, 150 g of cumin, 700 g of 1300 g of honey and 5 liters of water. All components, except bread, are placed in a saucepan with water and slowly heated, not bringing to a rapid boil. Then bread is added to the broth and it is quickly cooled. After that, kvass is again heated to 40 degrees and immediately bottled. The drink is infused for at least 5 days, after which it can be drunk.

Bread kvass with currant leaves

Currant homemade kvass is distinguished by its exquisite aroma and spicy taste. It should not be used to make okroshka - it is good on its own. To prepare it, you need 4 liters of must, made from 500 g of rye crackers and 200 g of sugar, 40 g of yeast and 7-10 black currant leaves. The drink is infused in an apartment day or night, after which it is filtered into bottles. Each one needs to be zested. Tightly corked bottles are placed in a cold place for 3 days.

Bread kvass on birch sap

Unlike the classic version of this drink, birch sap is used instead of water. It is impossible to heat it during the preparation of the wort, as this will cause the destruction of useful substances. This was carried out mainly in the spring, the stocks of kvass from it were a real treasure. It was customary to serve such drinks on the festive table, they fed seriously ill people and women in the postpartum period. To taste, it does not differ much from classic kvass. It can be cooked in different variations: with mint, currants and raisins.

Whatever kvass you cook, remember that you need to do it with your soul. Only in this case the drink will turn out tasty and really healthy. Please note that almost all types of homemade bread kvass contain yeast and are fermented. That is why it is not recommended to drink a soft drink before you get behind the wheel. Kvass, most likely, will not affect your condition, but alcohol will be contained in the blood, albeit in small quantities.

- a primordially Russian drink, which was drunk by the great-grandfathers of the great-grandfathers of our grandfathers. The tradition of making and drinking kvass has been preserved to this day, and the recipe has not undergone any changes - why improve something that is perfect?

It is homemade kvass from black bread that perfectly quenches thirst in the heat, improves mood, and improves appetite.

From this article you will learn how to make bread kvass at home, get acquainted with the various options for preparing this drink, and also learn the recipe for kvass from rye bread, following which you can ensure a constant feast of taste and life on your home table. And most importantly - all the recipes are simple, you just have to tune in a positive way. So let's go!

Before proceeding directly with the production of this divine drink, it will not hurt us to find out how kvass is useful. And the benefits of drinking this drink really do not raise questions - our ancestors actively used it to fight beriberi and an extreme form of manifestation of a lack of vitamin C in the body - scurvy.

In addition to the mentioned vitamin C, kvass contains:

1. Organic amino acids, which are the building blocks of protein.
2. The whole group of vitamins B, E and PP, vitamin A.
3. Useful elements are copper, iron, phosphorus and calcium.

It is also rich in carbohydrates - the main source of energy. That is why you can easily “eat up” kvass, if, of course, you consume a sufficient amount of this energetically valuable drink.

Thanks to such a chic composition, kvass helps our digestive system cope with heavy meals, helps to establish a water-salt balance and strengthens the immune system. Agree, a fairly rich list of useful qualities, for which it is worth learning how to make kvass on bread.

How to do at home?

Let's make a reservation that all of the above is true only if we ourselves prepare kvass from bread at home.

Drinks sold in stores are rather rich in preservatives and other joys of the chemical industry, which, although they allow the liquid to be stored for a long time, completely kill all the useful qualities.

And the recipe for homemade kvass has nothing to do with the processes taking place in factories for the production of "industrial" kvass.

Black bread recipe with yeast

To prepare homemade kvass from black bread according to the classic recipe, we need:

• half a kilo of black bread;
• five liters of water;
• 250 grams of sugar;
• 20 grams of pressed or 5 grams of dry yeast.

And here is a detailed recipe for bread kvass with these ingredients:

1. Cut brown bread into small pieces, dry in the oven until a small golden crust appears. It is important not to overdo it and not get black crusts at the exit.
2. Pour boiled water cooled to 30 degrees into a container in which fermentation will take place.
3. We fall asleep crackers in the water.
4. We close the fermentation container with gauze and send the wort to a dark place for about 24 hours.
5. A day later, the wort is ready for filtration. It is necessary to squeeze the crackers, filter the liquid, move it to a clean container.
6. To start the fermentation process, add 200 grams of sugar and diluted yeast.
7. We cover the container with the wort with a lid, be sure to leave a gap for the release of carbon dioxide that forms during the fermentation process. We send it to a dark place for 14-15 hours, room temperature.
8. We filter the resulting drink.
9. Add another 50 grams of sugar, mix.
10. The drink is almost ready. It remains to bottle it, seal it tightly and let it rest for a few more hours.

This bread kvass recipe is so simple that even a child can repeat the procedure. Meanwhile, even this simple recipe can speed up a bit and get homemade kvass of excellent quality from rye bread even faster. To do this, you need to pour boiling water over the crackers, let it cool, and immediately after that add the yeast and sugar.

This recipe can be made kvass from white bread, but it is black bread that will give a classic unforgettable taste.

Recipe "Boyarsky"

Ingredients for making kvass according to this recipe:

1. A kilogram of black bread.
2. Five liters of water.
3. 300 grams of sugar.
4. A glass of wheat flour.
5. Yeast (30 grams pressed or 7 grams dry).
6. A few mint leaves.

To prepare kvass according to this recipe, we need to pre-cook. Do not be afraid of this terrible unfamiliar word, everything is extremely simple - just pour 30 grams of pressed (or 7 grams of dry) yeast with a glass of boiling water, add 50 grams of sugar and a glass of wheat flour of any kind. We send the resulting mixture to a warm place where the leaven will “reach” for at least an hour or two.

While the sourdough is cooking, pour black crackers with boiling water, add 250 grams of sugar and set to cool. Mix the cooled liquid with sourdough, add mint leaves and send to ferment. The fermentation period this time is about a day.

After 24 hours, the drink must be filtered, bottled, add a pinch of sugar and sent to the refrigerator. Congratulations, now you know how to make bread kvass with an interesting taste!

There are many ways to make homemade kvass with a twist. In our case, the word "zest" is used, including in the literal sense. The fact is that by adding raisins during fermentation, you can achieve a significantly greater strength of the finished product, if, of course, this is the task.

Personally, I see no reason to make this drink - it will lose the quality that I see as its main advantage - the ease of drinking in hot weather and the rapid quenching of thirst associated with the use of cold kvass. But, of course, no one forbids you to experiment.

How to cook without yeast?

There is also a recipe for making bread kvass without yeast. In this case, on the contrary, the drink will turn out to be even lighter than usual. In addition, it will be significantly lower in calories, which will surely appeal to people who avoid drinking high-calorie drinks due to the threat of excess weight.

In order to prepare bread kvass without yeast, follow a few simple procedures:

1. Cut 500 grams of black bread into slices, dry.
2. Boil 5 liters of water, add 250 grams of sugar and crackers to it, mix thoroughly.
3. Cool the resulting brew to 22 degrees Celsius, pour into a fermentation tank, not forgetting to leave part of the volume to carbon dioxide.
4. Add 50 grams of unwashed raisins. It is important to use the unwashed dried raisins, because it is on the surface of the raisins that bacteria live that will help us in fermentation. Transfer the jar to a dark place, the temperature of which is about 20 degrees.
5. After a couple of days of fermentation, filter the kvass, add 50 grams of sugar.
6. Pour into bottles, after adding a few raisins to each, move hermetically sealed bottles to a dark place for 10-12 hours. To cool, place the bottles in a cool place. When the drink cools down to 8-11 degrees - you can start drinking!

Homemade kvass from bread, prepared according to this recipe, will be quite carbonated, but not very strong. If the task is to get the finished product faster, it is better to follow the classic recipe, according to which kvass is made at home from rye bread with the addition of yeast. The classic recipe will allow you to get the finished product in a day.

Congratulations, from this article you learned how to make kvass from bread at home, and also got acquainted with a number of techniques that allow you to give the drink an unusual flavor, understood how to make it stronger or lighter, learned about the new role of raisins, which before, most likely all without thinking.

We wish you good luck, sincerely hoping that the article turned out to be useful, and that home-made bread kvass prepared by you personally will delight not only you, but also your loved ones!

Step-by-step recipes for making bread, berry and beet kvass on breadcrumbs at home: how to cook rye, malt crackers for kvass and sourdough from them

Grade
prescription

Time
(min)

servings
(people)

In 100 grams of the finished dish

1 gr.

0 gr.

carbohydrates

40 kcal.

Option 1: The classic recipe for kvass from breadcrumbs with yeast

The variety of yeast does not affect the taste of kvass very much. Traditionally, they use fresh, otherwise called alcohol, but in practice, the difference between the drink on dry yeast is almost imperceptible. Also, this type of kvass does not provide flavoring with mint, or other similar methods. If you plan to cook okroshka on it, it is better to reduce the amount of sugar by a third.

Ingredients:

• rye bread - half a kilo;
• three hundred grams of sugar;
• five liters of clean water;
• yeast, powder - five grams or 20 grams of alcohol.

Step-by-step recipe for kvass from crackers

Crackers, quickly and without the risk of burning them, are dried in the oven when heated, about two hundred degrees. We choose bread for kvass without flavoring additives like sesame or raisins, they will only spoil the taste of the drink, cut it into small cubes, spread it on a baking sheet. We send the brazier to the oven for five minutes, you can bake crackers and a little longer, which will make kvass darker and taste sharper.

Boil five liters of clean water, pour into a large basin and let cool. We prepare a couple of clean three-liter bottles, we divide the water between them. We also equally lay out the cooled crackers in jars. Cover the necks of the jars with gauze, leave them warm for up to two days.

After the specified time, we filter the kvass, remove the croutons. We introduce the dissolved yeast and sugar into the filtered liquid, mix thoroughly, cover with lids. Kvass will ferment up to sixteen hours, at a temperature of about twenty-five degrees, it is preferable to leave it in a dark place. Next, kvass is filtered again and sweetened to taste.

Option 2: A quick recipe for homemade kvass from breadcrumbs without yeast in a jar

Not everyone likes kvass with yeast, and a large portion is not always needed. Please note: dry, not yet sour bread should take up to a third of the volume of a liter jar. Sugar, as mentioned below, add at your discretion, if you reduce its amount, such kvass is very good for okroshka.

Ingredients:

• two small crusts of black bread;
• a spoon with a slide of refined sugar;
• two glasses of warm clean water.

How to quickly cook kvass from crackers

To prepare the sourdough, the bread will need to be dried. Cut it into small cubes, brown until crispy in the oven. After pouring the bread into a liter jar, add sugar to it, pour in water. Stir and, covered with a lid, set aside in a warm place. After a couple of days, the mixture will ferment.

Pour the finished sourdough into a three-liter bottle, you can add another squeeze of crackers to it and add a little sugar. Adjust sweetness to your liking. Top up with boiled water, cover with a lid. Remove to a warm dark place.

After a day, pour the kvass into plastic bottles, carefully decanting it from the sediment. Add a few raisins to each bowl, sealing tightly. Once the bottles are firm to the touch, refrigerate them for a while.

Option 3: Homemade beet kvass with breadcrumbs

Even the beauty of beetroot types of kvass is enough to be included in all collections of recipes for this drink. In addition, kvass according to this recipe also has its own, completely different from exclusively bread recipes, sharpness and saturation.

Ingredients:

• half a kilo of beets - medium-sized root crops;
• fifty grams of rye crusts or crackers;
• a large spoonful of sugar;
• water - three liters.

How to cook

Wash the beets with a brush, peel off the rough skin from it, and dissolve the pulp in small pieces. Put them in a three-liter bottle and fill with water so that there is three fingers of empty space up to the neck, add sliced ​​​​bread, add sugar and mix.

For proper fermentation of beet kvass, a warm and fairly dark place is required, just wrapping a jar with a light cloth will not be enough. Remove the foam that forms on the surface several times during the day. As soon as the foam becomes noticeably less, and then its formation stops completely, strain and pour the kvass into bottles, “fix” with raisins and remove to cool.

When using beet kvass as a drink, add a little more sugar. To use it in cold soups, it makes sense to add a little chopped garlic.

Option 4: Rye kvass from homemade crackers

The number of crackers from the indicated mass of products significantly exceeds the required amount for one starter. Store them simply in a closet, always in a loose container, ideally in a canvas bag. There is a lot of controversy regarding the type of malt, try making bread for croutons, as described below. You can also experiment with rye malt.

Ingredients:

• exactly a kilogram of rye flour;
• 160 grams of crushed wheat malt;
• sugar;
• six glasses of water.

Step by step recipe

Pour warm water into an enameled or plastic basin of sufficient volume. Adding malt and flour in small portions, knead a very sticky and watery dough. Be sure to cover the bowl with a cloth or towel and leave it warm for several hours.

Adding rye flour, knead the dough on the table and divide into four koloboks. Slightly flattening them and shaping them into a small loaf, prepare the loaves of bread. Spread them on baking sheets, be sure to lay the culinary parchment, soak for two and a half hours in the oven at a low temperature, not higher than seventy degrees. Then raise the heat to 200 degrees, bake until cooked. As soon as the rye bread begins to emit a slight smell of burnt bread, immediately turn off the heat and open the oven door.

Ready-made bread must be dried. Lay them out on paper, take them out to the balcony, or just put them in a draft. After a day or two, the bread will be completely ready. Break them into small pieces, spread them again on baking sheets and send them to the oven at moderate heat. Dry the crackers until dark brown, then store in a rag bag.

To prepare a serving of kvass, boil eight liters of water. After letting it cool down quite a bit, put about four hundred grams of crackers into it and stir, leave for eight hours. Then strain the kvass, add a spoonful of powdered yeast, and dissolve the sugar separately, at the rate of 25-30 grams per liter of drink and pour into the total mass. After waiting for the formation of a thin layer of light foam on the surface, pour the kvass, decanting it from the sediment, into two-liter bottles. Seal tightly and refrigerate for two days. Sweeten the finished kvass to your liking.

Option 5: Bread kvass from crackers with honey

Even a very small amount of honey, under the indispensable condition of the naturalness of the product, can give homemade kvass subtle aromatic notes. It is not recommended to increase the amount of honey, as this, as a rule, does not improve the taste.

Ingredients:

• two small loaves of Borodino bread - only 800 grams;
• two spoons of powdered yeast;
• four hundred grams of sugar;
• a handful of raisins;
• two spoons of honey.

How to cook

Cut the bread into sandwich slices, arrange on a roasting pan and dry strongly in the oven at a very high temperature. The bread needs to be toasted and even slightly burnt. Let the crackers cool and place in a large saucepan or enameled bucket. Separately, adding quite a bit of water, stir and dissolve the honey. Pour dry yeast with sweetened water, mix thoroughly.

Add sugar and raisins to the crackers, pour in the yeast mixture, then add warm purified water and cover the container with gauze. In a very warm place, for example, on a balcony in hot weather, one day is enough to make kvass. On average, expect twice as much time.

Set aside the bread slices that have floated to the surface as a starter for the next batch of kvass. Strain the liquid with gauze layers, pour into plastic or glass bottles, keep in the refrigerator for a day. During this time, it will mature and acquire the desired sharpness.

There is no need to use yeast for the subsequent portion of kvass. We put the sourdough stored earlier in the bucket, add fresh crackers, then continue, starting from the second stage, excluding, as already mentioned, the addition of yeast.

This drink is especially in demand in summer, but this does not mean that it cannot be drunk at other times of the year. Today we will learn how to cook kvass at home from rye bread.

Ingredients:

• Crackers (from dark bread) - 0.2 kg;
• Sugar - 7-10 tbsp. spoons;
• Yeast (dry) - 1 tbsp. spoon;
• Drinking water - 3 liters.

Cooking:

1. Take dry rye bread and break it into several pieces. If you have fresh bread, then dry it in the oven.
2. Boil water. Let it cool down a bit (5 minutes).
3. Take a 3-liter jar and pour croutons and sugar into it.
4. Fill the contents of the jar with hot water almost to the top (leave 5-8 centimeters on top). Mix everything and leave the jar to cool at room temperature.
5. Now add yeast and stir again.
6. Now the jar needs to be tightly closed with a lid and sent to infuse. Wrap kvass in an old blanket and leave it to ferment for 12 hours. Be careful, if there is not enough free space in the jar, then kvass can tear off the lid.
7. After 12 hours, you can get a jar of kvass. Now strain the drink through cheesecloth and you can already drink it. Homemade bread kvass is ready. Now you can enjoy this healthy drink, which has no harmful substances at all.

Homemade bread kvass with yeast

Ingredients:

• Bread (rye) - 500 g;
• Sugar - 0.25-0.3 kg;
• Water - 5 l;
• Yeast (dry) - 5 g (pressed yeast can also be used, only 20 g will be needed).

Cooking:

1. Turn on the oven to 200 degrees.
2. Cut the bread into small cubes. Bread must be taken without additives (sesame, seeds, raisins, etc.), otherwise it will affect the taste of the drink, because extra elements are not needed here.
3. Lay the bread out on a baking sheet. You don’t need to lubricate it with anything, otherwise our kvass will give off oil. Do not be afraid, the bread will not have time to burn in a short time.
4. Send the mold with cubes to the preheated oven for 5 minutes. You can bake croutons longer, then the kvass will be darker, and the taste will become sharper.
5. Pour 5 liters of drinking water into a large bowl and boil it.
6. Wait for the water to cool down and be at room temperature.
7. Prepare two 3-liter jars. Pour the prepared water into jars. Add crackers to jars (separate them into two parts and throw them into jars).
8. Wrap the tops of the jars with gauze (because kvass must not be covered during fermentation) and send them to a dark place. Banks with kvass should be infused at room temperature for 48 hours.
9. Dissolve the yeast in a small bowl (follow the instructions on the package).
10. Strain all kvass through cheesecloth. The crackers that remained in the gauze will need to be squeezed out well, then they can be thrown away, we will not need them anymore.
11. Strained kvass again pour into jars.
12. Add diluted yeast and sugar to the jars (0.1 kg per jar will suffice at this stage). Mix everything very well with a long spoon.
13. Now cover the jars with lids, but do not close them. Carbon dioxide must escape quietly, otherwise the cans may burst.
14. Kvass should ferment for 16 hours at a temperature of 18-25 degrees, while it should be in a dark place.
15. Remove both jars and add sugar to them. Be guided by your taste preferences.
16. Pour the finished kvass into bottles. Spin them up.
17. Send the bottles to infuse for the last time - send them to a dark place with room temperature for 4 hours.
18. Now our kvass is ready! It must be refrigerated before use. As soon as you put the bottles with kvass in a cold place, the fermentation process will stop.

Be careful! Such kvass is stored no more than 3 days.

Without yeast - with raisins

This recipe is good because the drink will not have an unpleasant yeasty aroma.

Ingredients:

• Rye bread - 0.3 kg;
• Raisins - 0.025 kg;
• Drinking water - 2 l;
• Sugar - 0.1-0.2 kg.

Cooking:

1. Cut the bread into small pieces (do not cut the crust).
2. Preheat oven to 180 degrees.
3. Lay the bread out on a baking sheet in a single layer. The form must not be lubricated!
4. Place the tray in the oven for 3-4 minutes. Bread needs only to be dried, and not fried, otherwise the finished drink will be bitter.
5. Boil 2 liters of water.
6. Put the croutons in a saucepan and pour boiling water over them. Pour about 50 grams of sugar to them, mix everything. Wait until the water has completely cooled down.
7. Pour raisins into cold water. Now it is better to pour the drink into a jar. The lid cannot be closed. Just cover the jar with cheesecloth to keep insects out.
8. Put the jar of kvass in a dark, dry place, but at room temperature.
9. Leave the drink to infuse for three days. On the first day, foam forms on kvass - this is an indicator that you did everything right, since the fermentation process has begun.
10. After the specified time - kvass must be filtered. To do this, take gauze and fold it in several layers, pass the entire drink through it, collecting all the pulp in gauze. Squeeze the pulp well and leave it in cheesecloth. From it you can again get kvass several times (2-3).
11. Now you can still add sugar to kvass. It is required, even if only in small quantities. After all, then carbon dioxide will be released and kvass will turn out carbonated.
12. Pour the finished drink into bottles, but do not fill them completely, leave a few centimeters on top so that the bottle does not burst.
13. Send the bottles to a dark place for 6-8 hours. The cap must be tight, so check the pressure constantly. Ideally, come every hour and unscrew the lid to release the gas.
14. Kvass, which has already been saturated with carbon dioxide, can be put in the refrigerator. In a cold environment, the fermentation process will stop and the kvass will be ready to drink.
15. When the drink is well cooled, it can be drunk. Kvass from rye bread is ready! Such a drink is stored for no more than 5 days.
16. To get another portion of kvass from the pulp, you need to do the following:

• Put the pulp in a jar.
• Boil 2 liters of water and add 100 g of sugar to them. Wait for the water to cool down.
• Pour the pulp with boiled water, mix everything.
• Throw a small piece of bread (fresh) to the drink.
• Subsequent steps will be the same as in the main recipe.

It is believed that this kvass is tastier than the first. Cake from this kvass can still be used 1-2 times.

Be careful! The pulp must be reused during the day.

Alcoholic bread kvass - a recipe at home

Ingredients:

• Bread crackers - 0.3 kg;
• Dry yeast - 5 g;
• Sugar - 0.5-1.5 kg;
• Citric acid - 3 g;
• Purified water - 5 liters.

Cooking:

1. It's easier to work with breadcrumbs right away, but if you don't have them, they're easy to make. In order to get 300 g of crackers, you need to use 450-500 grams of bread. It must be cut into small cubes and laid on a baking sheet. It is worth putting the form immediately into the oven preheated to 190-200 degrees, for a few minutes. If you want bitterness to be felt in kvass, then hold the bread in the oven a little longer.
2. Boil 3 liters of water.
3. Put the crackers on the bottom of the pan and pour them with boiling water. Let everything infuse under a closed lid for at least 3 hours.
4. Take a colander and put gauze on it, which is folded in layers. Strain the infused crackers through a colander. Do not throw away the pulp.
5. Boil the remaining 2 liters of water.
6. Put the used crackers in a saucepan, and fill them with boiled water. Leave everything to infuse for 1 hour.
7. After the allotted time, strain the water, squeeze the cake well, now it can already be thrown away.
8. Dilute yeast with water. We use dry yeast in the recipe, and before adding it to kvass, you need to transfer it to an active state. Detailed instructions will be on the package.
9. In a large container, mix all the kvass. Add citric acid, pre-soaked yeast and sugar. It must be added carefully, because the strength of our drink depends on it. Therefore, we will add sugar to kvass in stages. At first, 0.5 kg will be enough.
10. It is necessary to mix everything thoroughly, now send the kvass to infuse for 10 hours. It should be in a dry, dark place, but at room temperature. You can not close the kvass with a lid, just cover it with gauze.
11. After 2 hours, check the kvass, bubbles should form in it. If they appeared, you did everything right and you will get delicious kvass.
12. After the allotted time, take out the drink. Taste the kvass, if the strength is low, you need to add more sugar. At this stage, add 0.2-0.3 kg of sugar. Mix everything and send the kvass to infuse further.
13. After 5 hours, take out the kvass and taste it again. If the strength is low, add sugar again. This time, 200 grams will be enough. Mix everything again and hide.
14. After 5 hours, try kvass. You can also add sugar. The maximum is 1.5 kg of sugar, with this amount the fortress will be 12 degrees, you will not get more.
15. If the taste of kvass completely suits you, then close the container with a lid and send it to the refrigerator until completely cooled. If the strength is acceptable for you, but there is not enough sweetness, then just add sugar to the container and hide it in the refrigerator. Cold neutralizes the fermentation process, so the strength of kvass in the refrigerator will not increase.
16. This kvass can be stored up to 7 days.

The process of fermentation of malt and bread crumbs gives us an amazing drink called kvass. It is traditional among the Slavic peoples, but over time it spread all over the world and gained popularity, and this is due to its unique ability to quench not only thirst, but also hunger.
In Rus', honey and fragrant herbs were often added to kvass; there was no better soft drink to be found. Numerous cold stews were also prepared on its basis. And quite a long time ago, strong kvass was the main intoxicating drink at weddings and holidays. This is where the expression came from, when someone drinks a lot of alcohol, they say about him - sour.
Homemade kvass is much healthier than any store-bought drinks. Even modern medicine confirms that he is able to restore strength after an illness and cope with many ailments. A unique drink can be prepared at home, while using absolutely no chemical additives.
Previously, only wooden barrels were used to prepare this drink, now you can make good bread kvass at home in glass jars or enameled pans. Absolutely do not take plastic and aluminum dishes, they can change the color, taste and beneficial properties of the drink.
To get real tasty kvass, you need a properly prepared sourdough, with its help, fermentation starts. It has a unique ability - to ferment bread products and at the same time not turn water and sugar into alcohol. If your sourdough is not correct, you risk getting either plain sweet water or sour mash instead of kvass.
So let's take a closer look at the recipe for kvass from bread at home.

Taste Info Drinks

Ingredients

• rye bread - 250 g;
• pressed yeast - 15 g;
• bottled water - 2.5 l;
• sugar - 60 g.

How to make bread kvass at home

Cut the bread into small cubes (3x4 cm in size, no more).


Place the bread cubes on a baking sheet and place in the preheated oven. We need rye crackers, which we will get by taking out the baking sheet in 15 minutes.


Pour sugar into a clean three-liter jar.


Put the crackers in there.


Bring the required volume of water to a boil and immediately pour boiling water into a jar of sugar and breadcrumbs. Leave to cool.

Dilute a portion of yeast in 100 ml of warm water.


When the contents of the jar have cooled to room temperature, pour the warm yeast mixture into it. To make the future kvass breathe, cover it with a piece of gauze on top. You need to insist the drink for 36 hours.


Strain the finished kvass through a sieve or gauze and take a sample.

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Homemade kvass from rye bread without yeast

Yeast-free kvass has one small advantage, it does not have a specific taste of yeast. The technology is not much different from the previous recipe. So let's try to make bread kvass, but now without yeast.
The classic recipe uses rye bread crusts, but if you like the taste of cumin, you can take Borodino bread (only it is either not fried in the oven at all, or just a little bit).

Ingredients:

• rye bread - 300 g;
• bottled water - 2.0 l;
• sugar - 100 g;
• raisins - 25 g.

Cooking:

1. Cut the bread slices and fry in the oven, as in the previous recipe.
2. Transfer the breadcrumbs to a bowl. Bring the water to a boil and immediately pour it into the same container, add sugar and mix.
3. Let the kvass wort cool down to room temperature.
4. Put the raisins into the cooled mass. On its surface are microorganisms necessary for fermentation, because raisins, in fact, are natural wild yeasts. Therefore, do not wash it before use.
5. Pour all the resulting mass into a clean jar, cover with gauze and put in a dark place for fermentation. After 10-20 hours, you can observe the first signs of fermentation, a hiss will be heard from the jar, foam will begin to collect on the surface.
6. From this moment, you need to insist kvass for another 2-3 days and strain through several layers of gauze. Taste to your liking and add more sugar if needed.

Useful tips for making kvass

• Like kissel. In the preparation of kvass, it is very important to take high-quality bread, with a minimum addition of any chemicals. The more chemical additives there are in the bread, the more likely it is that kvass will not ferment and will turn out tasteless. Especially often, the wrong crackers cause the drink to turn out to be viscous, like jelly. A thick state of kvass can still happen if the dishes with the drink were under direct sunlight during fermentation. Do not neglect the advice to put kvass for the fermentation period in a dark place.
• Bitter. Sometimes kvass turns out with a bitter aftertaste, which means that you overexposed the breadcrumbs in the oven. They should only lightly brown, but in no case burn.
• I want sharp. If you want to get a sharper and more carbonated drink, then pour the strained kvass into clean plastic bottles, leaving 3-5 cm to the neck, close tightly. Leave them in a dark place at room temperature for 5-7 hours. As soon as the bottles become solid under the action of carbon dioxide, move them to the cellar or refrigerator. The fermentation process will stop and the taste will stabilize. Wait another 4 hours and you can drink a carbonated soft drink.
• Doesn't wander. Sometimes it happens that everything is done correctly, but for some reason kvass does not ferment. So you used stale yeast. There is an easy way to test the freshness of yeast. Dissolve a small amount of them in warm water, and then add a little sugar. If a hiss appeared soon, then good yeast, you can safely put kvass with them. Be sure to follow the proportions of sugar and yeast, make no mistake if you put less, kvass will ferment poorly.
• How to understand that kvass is ready?You can taste or smell a little. Kvass, which is still in the process of fermentation, will be odorless. The finished drink smells slightly sour. While kvass is fermenting, pieces of bread run up and down. In the finished drink, they will settle to the bottom of the can.
• For okroshka and summer cold soups, white kvass is prepared, it is made on the basis of rye flour.
• Diversify. Ordinary kvass can be diversified with any tastes, and it is impossible to list everything that is added to it. From whole berries and fruits, or from their juices and fruit drinks, fruit and berry kvass are prepared. To make the taste even more piquant, you can add aromatic spices - oregano and cardamom, cinnamon and ginger, cloves and mint. You will not be able to imagine until you try how tasty rowan, currant, gooseberry or strawberry kvass turns out. And in such fruit drinks it is good to marinate boiled pork, meat for barbecue, fish and vegetables for grilling.
• Hop cones? And if, along with crackers, you also put hops in a jar, or rather its cones, you will end up with an “adult” drink. For 300 g of rye crackers add a handful of dry hop inflorescences.
• Do not use dishes in which milk was previously stored to prepare kvass.

Previously, we talked about how to cook