Homemade kvass from bread and yeast. Beet kvass from breadcrumbs

Almost every country has its own popular national drinks, and housewives often share their secrets with neighbors and friends. Our national drink is kvass, and we will be happy to share with you how to make bread kvass at home - to quench your thirst and health. Thanks to its special composition, this invigorating drink increases our efficiency, improves digestion and saturates the body with nutrients.

Kvass is the oldest drink, known in ancient Egypt for the 3rd millennium BC. And the Slavic peoples brewed kvass when Kievan Rus did not yet exist. Starting from the 12th-13th centuries, kvass became a ubiquitous and daily drink in Rus', and by the 15th century there were more than 500 kvass varieties! In Russia, a very honorable profession was the profession of "kvass", and its carriers were narrow specialists in the preparation of certain kvass varieties.

And until now, in the villages where national traditions in the consumption of kvass drinks have been preserved, they talk about how to “brew” kvass, and not cook it, which very eloquently speaks of the deep roots of popular love for this amazing drink.

Homemade kvass from black bread can be cooked with or without yeast. Yeast accelerates the maturation of the drink, and therefore this method is very popular among chefs.

But yeast-based kvass drinks have serious contraindications - they should not be drunk by children and pregnant women, because, one way or another, yeast makes the drink low-alcohol. But for all other people it is very useful to drink it, and therefore consider the popular recipe for making bread kvass with yeast.

* Advice from Cook
The main rule for obtaining high-quality bread kvass at home is clean and soft water. Therefore, before using tap water in a home recipe, it must be boiled. You can also use filtered water or spring (forest) water. Well water is often characterized by increased hardness and it is also recommended to boil it.

How to make kvass from bread at home using baker's yeast, but in such a way that the smell of yeast is not captured? This is possible if you have patience and do everything according to technology. The technology is three-stage, but as a result you will get homemade kvass of the highest quality!

Stage I: making sourdough on bread and yeast

We dry small pieces of black bread with crusts in the oven until light blackness. The color of the final product depends on the degree of roasting of crackers.

We begin to prepare the starter: in a clean jar with a capacity of 3 liters, we pour 100-150 g of crackers, 3-4 tbsp. sugar and pour boiling water over three-quarters of the volume of the jar. Leave to cool to 30-35 degrees. It is better to fill the crackers at night, covering the jar with a terry towel to retain heat for the maximum time.

Dissolve 15 g of pressed yeast in half a glass of warm water, pour into a jar of breadcrumbs, stir and cover the container with a towel or gauze. We put in a warm corner for fermentation. You will have to wait a day or a little more for the starter to be ready. During fermentation, the softened crackers rise to the top, and the sourdough remains at the bottom.

After a day, we select the top layer of crackers with a spoon, pour the liquid into the sink, because it smells strongly of yeast and is unpleasant to drink. What is left at the bottom of the jar is the yeast starter. We put it in a clean 3-liter jar and proceed to the second stage of preparing a drink from bread.

* Advice from Cook
The most popular homemade kvass recipe is made from Borodino bread, which gives the folk elixir a piquant sourness and flavor. Try it too!

Stage II: preparation of young sourdough kvass

Young sourdough on fresh sourdough will have a slight yeasty smell, but with each new portion of the drink, the smell of yeast will become weaker and soon disappear completely!

We add 150 g of Borodino bread crackers to the freshly prepared sourdough, a third of a glass of sugar (the finished product can then be sweetened more) and pour warm (30-35 degrees) boiled water, without adding 5 cm to the neck. Cover with a towel and set to ferment.

In about a day, kvass is ready. We pour the finished infusion into a clean bowl through a layer of gauze so that the drink is pleasing to the eye and suspended particles of bread do not float in it. Before putting it to cool, we bottle it, throw a few raisins into each, close it tightly and put it in the refrigerator for carbonation.

Stage III: use of the starter for the next portions of the starter drinks

Before preparing a new portion, we select all large pieces of bread from the remaining thick, and put fresh kvass on the remaining sourdough. Thus, you will always have at home an invigorating and very useful drink for digestion - a real elixir of health!

The amount of starter will increase, it will become stronger and more effective, and the smell of yeast will completely disappear. Of course, you do not need so much, and therefore you either distribute it to acquaintances, relatives and friends or throw it away.

The sourdough will not spoil if stored in the refrigerator. Before storage, do not add anything to it (especially sugar), dilute it with boiled water a little, close it tightly and place it in the upper section, closer to the freezer. The sourdough will keep for more than 2-3 weeks.

To prepare fresh kvass infusion from bread, all you have to do is take out the treasured jar from the refrigerator and put a new portion! Remember that you need to cook it not only in the summer heat, but in winter it will give you strength and health, support immunity and normalize metabolism. Bread kvass at home is a guarantee of high quality and product safety!

Bread kvass is a favorite delicacy of the Russian people. He met on the tables of simple peasant families and nobility, monks and kings. Every hostess wanted to learn how to make high-quality kvass, wanting to feed her family and protect her from diseases of the digestive tract and cardiovascular system. Despite the simplicity of preparation, such a drink really has healing powers. Let's see what else is useful for kvass from bread and how to cook it yourself at home.

What is good bread kvass

Useful properties of bread kvass are not known to everyone. The drink inhibits pathogenic flora and improves the course of digestive processes, increases efficiency and stabilizes metabolism, which allows it to be classified as a dietary product. Regular consumption of kvass serves as a prevention of beriberi, because its composition contains amino acids, vitamins, and trace elements.

How useful is bread kvass, judge for yourself:

Useful qualities of the product are recruited from yeast, cereals and phyto ingredients. You can cook it in any variety - sour and sweet, rye with horseradish and bread with mint, fruit and berry, yeast-free and okroshka.

If the drink turned out to be sour, it is undesirable to abuse it. It is harmful for liver pathologies, gastritis with high acidity, peptic ulcer and gout. To correct the sourness, honey is added to the drink.

Drinking real kvass will not work, because the old Russian recipe is difficult to execute. At first, the Russians processed grain: they soaked it, germinated it, steamed it, dried it and ground it. Flour was used for wort. It was filled with water and allowed to ferment for several days. In such conditions, the drink had to wait a long time, so the kvass recipe was constantly improved.

Today, experienced "kvass" give housewives different recommendations, the observance of which allows you to prepare high-quality bread kvass:

• Bread for wort is better to take rye, yeast is the freshest.
• Utensils for infusing the wort can be any, but not aluminum (the substance can oxidize).
• Water for the future drink should be boiled and cooled.
• Kvass will taste better when stored in a cool room.
• You need to drink it in 3 days, otherwise it will turn sour.
• If the kvass is berry, the fruits should be selected only whole and without a wormhole.

Kvass from bread according to the simplest recipe

Classical

This kvass recipe is basic. A drink is prepared with yeast (20 g), stale rye bread (1 kg) and sugar (300 g of sand). The loaf is cut into slices and browned in the oven until golden brown. Next, the crackers are poured over with hot water (3 l) and the ingredients are periodically stirred. The must will be ready in 2-3 hours.

To prepare the classic version of kvass from black bread at home, it is necessary to cool the wort to 20 ° C, add yeast and sugar diluted with it. Dishes with a drink remain to be held in a warm room under a clean cloth for at least 12 hours. The drink is poured into clean bottles carefully, trying not to stir up the cloudy sediment. The container is tightly corked and cleaned in a cool place for 72 hours. The drink is now ready to drink.

Yeast-free

If you want to get a lot of non-alcoholic kvass from black bread, use the recipe for 10 liters of water:

• Sugar - 1 cup.
• Black / rye loaf - 1 pc.
• A bucket of cool boiled water.

How to make yeast-free kvass? Toast the bread slices so that they are slightly charred. Fill the crackers with water, and add sugar. Leave the mixture under the sun for 48 hours to ferment. Once the bubbling stops, drain the liquid into bottles and refrigerate. Use the product as a soft drink and for okroshka.

with raisins

Many housewives include raisins in the recipe to sharpen kvass. But it is not supposed to wash grape drying, since on its surface there are substances that trigger fermentation processes. With raisins, bread kvass acquires a specific taste and bubbles, like champagne. How to make sharp kvass at home?

Take the classic version as a basis, but when bottling the final product, throw 3 to 5 raisins into each bottle. Let the drink stand for at least a day, then tightly seal the container and place in the refrigerator for 4 days.

Golden kvass

You can make delicious homemade kvass from dry rye bread according to the previous recipe, with the only difference being that the raisins will go into the wort along with half the amount of sugar and yeast. In a warm place, the workpiece should stand for 3-4 days, then the golden liquid is poured into a separate bowl and the rest of the sugar is added. Pour kvass into dark bottles and add 3 raisins to each. Tightly sealed containers are taken out to a cold place for at least 2 days.

Ingredients:

• Sugar - 5 tablespoons
• Raisins - a handful.
• Water - 5 - 6 liters.
• Rye crackers - 1 kg.
• Yeast - 2 tbsp.

Refreshing mint

Bread kvass with mint can be made following the technology of a classic recipe. The difference is the addition of mint infusion to the wort (1 cup). If you have 5 liters of wort, take 3 tbsp. dry phyto raw materials. Pour boiling water over the greens, and let it infuse for several hours. Pour the infusion into the wort and appreciate the delicate aroma of the drink. It is best consumed in exhausting heat, when other drinks do not quench your thirst.

With currant leaves

Kvass from crackers with currant leaves is pleasant in taste and fragrant. It is not used for okroshka. This is a standalone drink. What can you make fragrant kvass on bread and currant leaves from? To prepare 4 liters of wort, housewives will need:

• Yeast - 40 g.
• Sugar - 200 g.
• Rye crackers - half a kilo.
• Blackcurrant leaf - 8 - 10 pcs.

The drink is infused for 12 hours, filtered and bottled, not forgetting to put a few raisins. In a tightly sealed form, the dishes should stand for 3 days.

With hemp seeds

Hemp kvass from Borodino bread will add variety to the usual drinks prepared at home. Such a drink will please the household with an unusual taste and will have the effect of a sedative. Let's learn how to make it from the following components:

All components (without bread) are poured into a saucepan with water and heated, preventing the mixture from boiling violently. Bread is added to the broth and immediately cooled. The cool liquid is reheated. As soon as the temperature reaches 40°C, kvass is bottled and infused for 5 days.

With horseradish

Vigorous homemade bread kvass is obtained by adding horseradish. We list all the ingredients of his recipe:

You need to make this kvass in stages:

1. Pour crackers in a jar with boiling water, leave for 4 hours and strain.
2. Add yeast and let the mixture ferment for 6 hours.
3. Add honey and grated horseradish to the mass, mix thoroughly.
4. Pour liquid, add raisins.
5. Infuse the drink for only 2 hours and enjoy the vigorous sharp aftertaste.

For okroshka

Kvass on bread, water and sugar is ideal for okroshka. It will not be difficult to make it if you follow this recipe.

With wheat and honey

Do you want to learn how to make fortified bread kvass with bifidobacteria? If everything is done correctly, the output will be a rich, healthy drink that is not ashamed to be served at the festive table. It will replace carbonated treats and improve the functioning of the digestive system, which often suffers after a feast.

What to do with products for kvass? Rinse the wheat and soak in cold water for 9-11 hours. Drain the water and rinse the beans again. Cover the bowl, leaving the material to germinate for a day or two. If the room is warm, germs will appear quickly. If the process is delayed, the grains must be periodically washed and the old water drained.

Pass the sprouted shoots through a meat grinder. Pour water into a 5-liter bottle (not to the eyeballs), throw in prepared wheat, sugar and add kvass wort. Stir the composition and add water, if there is space. Cover the jar with a napkin and keep the battery for 2 days. Homemade kvass will be ready as soon as a foam cap appears on the surface. Drink the drink with pleasure, but do not forget that it is low-alcohol.

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Hello friends!

Spring has just begun to recede, but I want summer already. Warm days would soon come, and with them long evenings, greenery everywhere. I already want trips to nature, okroshka and foamy, cold, effervescent kvass ...

Judging by the weather, the weekend at the dacha is postponed, but nothing will stop us from preparing a delicious foamy drink. After all, this is our original Russian dish, which is already more than 1000 years old! And let Coca-Cola lovers argue with me which is tastier - Russian kvass or their highly carbonated drinks. As you know, they don’t argue about tastes, but the benefits are much greater in the first.

Still would! Our sour product invigorates, amuses, quenches thirst and gives strength. And how many varieties. There are beet, fruit, berry, honey, malt, bread. That's the last one today and we'll talk.

It is the most common and easy to prepare. A traditional set of products is required, and this is usually pure water, rye bread, sugar, and yeast. The only thing is that the process itself takes several days. It can be from two days to five. But it won't stop us from making the most delicious kvass in the world, right?

Making kvass with fresh yeast at home

Consider a simple option for making a homemade drink. It kicks in the nose, foams, and for this we love our dear Russian kvass so much!

I will say that it takes a little more than 2 days to cook it. But then you get 6 liters of tasty and excellent liquid. Want more? Take ingredients twice as much. After all, as you know: there is never a lot of kvass!

We will need:

• Boiled water - 6 liters;
• A loaf of black bread "Borodinsky";
• Wheat flour - 1 cup;
• Sugar - 0.5 cup + 4 dessert spoons;
• Fresh yeast - 100 gr.;
• Raisins - 2 dessert spoons.

Cooking:

1. Cut the Borodino loaf into slices. Take a baking sheet and put it on it. We need to dry them to the state of crackers and even with a burnt crust.

2. Put the baking sheet in the oven. When one side of the slices is browned, flip to the other side to dry.

3. Dip the croutons in warm water. And for such an amount, it is better to take either a large saucepan, or you can use a clean plastic bucket.

4. Voditsa should be thirty degrees, neither colder nor hotter. Let them get wet, and we will prepare a yeast sourdough.

5. Break 100 grams of pressed yeast into a saucepan. Sprinkle them with half a glass of granulated sugar.

6. Pour about 1 glass of warm water. Stir a little with a spoon.

7. Pour wheat flour. Stir with a spoon and set aside for about 30-40 minutes.

8. Remove the dough in a warm place without drafts and then it will suit you even faster. The mass during this time is activated, the yeast will jump.

9. That's how everything foams! Pour the batter into a bowl with breadcrumbs.

10. Add some more warm water. We shake everything well with a large spoon and put it in a warm place for fermentation for ten hours. Do not forget to cover with gauze on top so that the mass breathes and not a single mote gets inside.

11. Then squeeze the croutons and throw them away.

By the way, they can be used for fertilizer in the garden, if you have one.

12. We remove another bucket for a day under the gauze. Now you can strain and pour into three-liter jars.

13. Put 1 dessert spoon of raisins in each jar. Dilute 4 tablespoons of sugar in a glass and pour half into each container.

14. Close the jars with lids and leave to ferment for another 10 hours at room temperature.

Well, everything, you can drink our kvass. Just put it in the fridge to cool first.

Sweeter lovers can add honey or sugar to taste. And we move on to the next interesting recipe for a delicious drink in the heat.

How to make a bread drink in a 3 liter jar?

Especially popular is the option for a three-liter jar. Probably, for the most part because of the convenience and availability of such dishes in all homes. Well, this is my personal opinion.

I agree that it is really convenient when kvass wanders in a jar. But then it can be strained and poured into a bottle or decanter. I also recommend this recipe because it is long-lasting. You can make a product, and then cook it again on the resulting sourdough. Moreover, the subsequent drink is even tastier and richer.

We will need:

• Boiled water - 3-3.5 liters;
• Ground rye crackers - 100 gr.;
• Sugar - 200 gr.;
• Fresh yeast - 10 gr.

Cooking:

1. In a 300 ml mug, we scald crumbs from rye crackers somewhere. Mix everything well and set aside to swell.

2. To wake up our fresh yeast, fill it with a little warm water and add a tablespoon of sugar. Shake the mixture and also leave aside.

3. We take a clean jar of 3 liters and dump the swollen crumb crumbs into it. Add warm water to the mug to collect any crumbs from the sides of the mug. And all this is also poured into a jar.

4. Pour sugar on top and add the yeast foamy mass.

Fans of an unsweetened drink can put 2 times less sugar instead of 200 grams.

5. Fill everything with warm water almost to the very neck of the jar.

6. We cover the neck of the jar with a plastic lid, but do not close it. Because our kvass must ferment with air access.

7. Set aside the jar in a dark and warm place for 2 days. We prepare a decanter with gauze and filter the kvass.

8. It is convenient to use a lid with holes. She will not let the crackers merge, and the gauze will stop the unnecessary mixture even better.

It turns out double filtering)

We cool the liquid and use it for its intended purpose. That is, we drink with pleasure!

Finally, I will say that we again pour the remaining sourdough with warm water, add sugar to taste and a little steamed crackers. Again we remove for two days "to walk".

Video on how to cook food without yeast

Do you want a drink with yeast, friends? Then here is a great recipe for you. In the recipe we use malt and rye flour, sugar plus raisins. And add coriander and cumin. Well, it turns out delicious!

I suggest watching the whole recipe and process in a good video.

Cooking delicious kvass for okroshka

It's no secret that the most delicious okroshka is made with homemade kvass. The drink is more saturated, without preservatives and dyes, goes well with vegetables and meat. Oh, and I already wanted some crumbs. But let's get the drink ready first! After all, it takes several days to cook it.

We will need:

• Boiled water - 6 liters;
• A loaf of rye bread;
• Sugar - 24 tbsp. spoons.;
• Dry yeast - 0.5 tsp.

Cooking:

1. Preheat the oven to 180 degrees.

2. Cut the rye flour bread into cubes and send it to the oven so that they are dried and fried.

For a richer taste, it will even be good if the crackers burn a little.

3. We divide crackers into 2 parts. From one we will prepare the leaven, and the second we will put aside for kvass.

4. So, we take out a liter jar and fill it up to half with crackers. We boil water and fill it up to half with boiling water. Add sugar and stir. Cool everything to room temperature and add 0.5 teaspoon of dry yeast.

5. We cover the starter with gauze and put it in a dark and warm secluded place for 3 days.

6. After 3 days, distribute the remaining crackers into 2 three-liter jars. Fill them up to half with boiling water. Pour 4 tablespoons of sugar into each bowl.

7. Cool the mixture in jars. We add the starter equally to each bowl and stir. We cover with lids and clean for 2 days so that kvass wanders and walks.

8. After the set time, filter the drink through gauze. We throw out the entire bread mass, and pour the liquid back into the jars.

9. In two glasses, dilute 7 tablespoons of sugar with water and add to jars. Leave at room temperature for 1 day.

10. After that we send it to the refrigerator for a day.

Now, after such manipulations, delicious nectar is ready! Cook okroshka with soul and pleasure!

And I tell you bye-bye!

Kvass has always been considered one of the most common drinks during a truly Russian feast. The production of this drink, unique in its properties, was mastered by the Slavs more than a thousand years ago, even before the formation of Kievan Rus. It was considered the most honorable drink in Rus'.

Currently, they prefer to cook it at home according to old recipes, and all thanks to its amazing properties: it perfectly copes with thirst, relieves fatigue, it is recommended by traditional medicine as a wonderful tool for restoring strength. Although in the old days they prepared fruit, honey and berry, but by right the bread was considered the most popular.

Another significance of kvass is its low calorie content (only 25-27 Kcal), which helps in the fight against excess weight.

Bread kvass with yeast at home

Without a properly made sourdough, real kvass cannot be prepared. The main ingredients for making sourdough are bread, water, sugar and yeast. Bread is better black (rye), yeast can be either pressed or dry. When using only rye bread, it turns out dark, and when using wheat - rye - light.

Cooking crackers cubes from half a loaf of bread. It is better and faster to do this on a baking sheet in the oven, bringing them to a yellowing crust.

Put the crackers in a liter glass jar and pour boiling water into it, not forgetting that they increase in volume when wet. Usually you need to put a little more than half a can. With experience will come the right amount of placing them in the container.

In the end, you should get a bread gruel, similar in texture to sour cream. Then add 60-70 g of sugar to this slurry and carefully mix everything until it is completely dissolved.

We cover the container with a gauze cloth and set to cool at a temperature of 20-27 ° C. The contents should cool to about 35 ° C. When the composition reaches the required temperature, add 20 g of dry or 30 g of ordinary yeast. After thorough mixing, cover the dish with a cloth and leave to ferment. After 50-70 hours the starter is ready for use.

The process of cooking dark kvass begins as soon as the sourdough is ready. We fill a glass container of 3 liters with 3-4 handfuls of crackers fried to a blush (preferably in the oven).

We make syrup from sugar and add it to the container with breadcrumbs. Fill with warm water about ¾ of the jar. The rest is filled with sourdough. Cover with a thick cloth and place in a cool dark place. After 3 days, we filter the contents and the drink is ready. We put it in the refrigerator to cool, and the thick is useful as a starter for the next time.

Yeast-free kvass

Consider the recipe for bread kvass without yeast at home. The production of such a drink is not much different from the preparation of a traditional one. But it has one indisputable advantage - there is no specific yeast flavor.

As in the first recipe, for kvass, a sourdough (wort) is prepared at the beginning.

Ingredients:

• rye or wheat-rye bread;
• spring or bottled water;
• sugar;
• unwashed raisins.

We cook crackers from half a roll, as for the traditional one. The main thing is not to overcook, otherwise the kvass will taste bitter. We put the finished crackers in the dishes allowed for this and pour 2 liters of boiling water.

Add to them the prepared syrup of 75 g of sugar and mix everything thoroughly. Cover with cheesecloth and let cool to room temperature. In the cooled mixture, add 25 g of unwashed raisins. It is better to pour the contents into a glass container, cover with a cloth and put it in a dark, warm place.

The duration of fermentation, depending on the quality of bread, raisins and water, is different and can last from 8 hours to a day. The initial signs of fermentation will be the appearance of foam, a sour smell and possibly hiss. 3 days after the start of fermentation, strain the contents through 5-7 layers of gauze.

If you want to get a carbonated drink, then it should be slightly sweet in taste. Now bottle, leaving a little space, and let stand in a warm, dark place for another 5 hours. Once the bottles become “hard”, put them in the refrigerator to stop fermentation and let the taste stabilize.

Grandma's recipe

In general, the "cooking" of any kind of kvass does not differ much from the traditional recipe. Some differences in the ingredients and slight changes in the preparation process already give a special taste to this versatile drink.

The "grandmother's" method is no exception. How to make homemade kvass from rye bread according to the grandmother's way?

Required composition:

• bread - 1 kg;
• spring water - 10 l;
• 200 g of granulated sugar;
• yeast - 25 g;
• unwashed raisins - 50 g.

We also make crackers. We put them in an enameled bucket container and fill it with boiling water. We stand for 4 hours. In the future, carefully filter, add sugar and yeast to them. Thoroughly mix the resulting composition. We cover the pan with a dense cloth and put it in a warm, cool place for fermentation for 5 hours.

As the foam appears, you need to strain and pour into bottles with the addition of 3 raisins to them and close tightly. For three days we put in a cool place to ripen.

Recipe on Borodino bread

The name of this type of drink comes from the name of the bread used to make crackers.

Required composition:

• 100 g of "Borodino" bread;
• 3 liters of spring or bottled water;
• 1 tsp flour;
• 15 g yeast;
• 50 g unwashed raisins.

How to cook bread kvass "Borodinsky" at home? We cut the bread into pieces and dry (mind you, do not fry) in the oven. We put crackers in an enamel bowl, fill with boiling water and leave for three hours. Add yeast mixed with flour. We cover the container with a dense cloth and put it in a warm place for a day. After a day, we filter through multi-layer cheesecloth and bottle it, adding two raisins to each. Let it brew for three hours and put the bottles in a cold place. In five hours everything is ready.

A delicious and natural drink is obtained only from high-quality ingredients.

1. Bread should be natural, without any additives. Natural dries within two days.
2. It is better to use spring, well or bottled water.
3. Crackers for cooking are prepared without oil and spices.
4. Raisins should not be washed, as yeast fungi remain on their skins, which promote fermentation.
5. Sugar not only adds flavor, but also promotes the release of carbon dioxide, which gives a carbonated effect.
6. The container for cooking and use should only be enameled, glass or plastic.

There is a wide variety of bread kvass preparations. And each of these recipes becomes a great helper for our body, especially on hot summer days or after an illness.

Yeast-free kvass has one significant advantage - the absence of a specific smell, which is given by bakery dry or pressed yeast. At the same time, the technology for obtaining a drink is not much complicated. We will look at how to make kvass without yeast from bread at home, having analyzed all the nuances in detail. Subsequently, the finished starter can be used several times in new batches, which further simplifies the preparation process.

The classic recipe uses rye or rye-wheat bread. Fans of kvass with a light cumin aroma and aftertaste can take Borodino, but you need to fry it only lightly or do without roasting at all.

The success of cooking by 80% depends on the quality of the bread, the more chemicals in the composition, the higher the risk that the kvass will not ferment or turn out to be tasteless. Bread should be fragrant, and stale after 1-2 days. The remaining 20% ​​is the choice of water, only well-purified, spring or bottled water is suitable.

The fermentation tank and bottles must be thoroughly rinsed (preferably treated with boiling water) to kill pathogenic microorganisms. I do not advise you to put kvass without yeast in containers in which dairy products were previously stored.

Ingredients:

• black bread (rye) - 300 grams (about half a standard loaf);
• water - 2 liters;
• sugar - 100-150 grams;
• unwashed raisins - 25 grams.

Sugar is needed not only for sweetness, but also for carbonization - saturation of homemade kvass with carbon dioxide. Raisins are used as a source of natural wild yeast, so the berries are not washed to leave the right microorganisms on the surface.

Recipe for homemade kvass without yeast

1. Cut the bread with the crust into 3-4 cm cubes.

2. Put the cubes in one layer on a dry (without oil) baking sheet. Put the bread in an oven preheated to 160-180°C for 2-4 minutes until a characteristic aroma and a yellowish crust appear on the pulp. It is not worth overcooking, otherwise the kvass will be very bitter.

3. Fold the finished crackers into a saucepan, pour boiling water over it. Add 50-75 grams of sugar, mix.

4. Cool kvass wort to room temperature, add raisins. Pour into a jar or other container for fermentation. Cover the neck with gauze or cloth to protect against flies and other insects. Do not close the lid!

5. Transfer kvass to a dark place at room temperature. After 8-24 hours, signs of fermentation will appear: a slight sour smell, hiss and foam on the surface.

Foam is a sure sign of the start of fermentation

6. After 2-3 days from the start of fermentation, filter through 3-4 layers of gauze. Squeeze the pulp lightly or just let it drain.

The remaining pomace is a ready-made sourdough for kvass without yeast for the next batches. It is enough to add a handful of pomace to the new wort (the proportions do not change) or pour the pomace with cold sugar syrup with a slice of fresh bread for flavor. The procedure can be repeated up to 4 times. The most delicious is kvass of the second and third batches. You can store yeast-free sourdough in the refrigerator, but not longer than 24 hours.

7. Try a drink. Add sugar to taste, if desired, mix. Kvass must be at least slightly sweet, otherwise it will not work to make it carbonated.

8. Pour kvass into storage containers: plastic or glass bottles, jars. Leave 3-5 cm of free space. Close hermetically. Put for 4-8 hours in a dark place at room temperature.

Do not fill bottles up to the neck

It is better to use plastic containers, the pressure of carbon dioxide in which is easy to control. If the bottle has become hard, you can proceed to the next step.