Make bread kvass at home. Kvass from crackers

During the heat real kvass perfectly quenches thirst, relieves fatigue and quickly restores strength. Also this delicious natural drink easy to cook at home, following centuries-old technology. I bring to your attention two recipes for kvass from bread: one with yeast, the other without.

General Tips:

• you can make kvass from any kind of bread, but the most best drinks obtained from black rye loaves without additives of cumin, dill, etc.;
• use only glass, plastic or enamel containers;
• cook crackers for kvass without oil and spices;
• during fermentation in tightly closed containers, do not forget to monitor the level of carbon dioxide in order to high pressure didn't break the bottles.

Kvass from yeast bread

A simple classic.

Ingredients:

• rye bread - 0.5 kg;
• water - 5 liters;
• sugar - 250 grams;
• pressed yeast - 20 grams (or 5 grams dry).

Those who like sugary drinks can increase the amount of sugar added in the eighth step by 2-3 times.

1. Cut the bread small pieces and roast in the oven golden color. The more dried the bread, the more bitterness is felt in kvass and the darker the color, but you should not overdry.

2. Boil water, then cool to room temperature and pour into a fermentation tank.

3. Add breadcrumbs, cover the neck of the container with gauze and put for 48 hours in a dark place at room temperature. If you want to make kvass quickly, you can boil the mixture for 20-30 minutes, then cool it to 25-30°C.

4. Dilute the yeast according to the instructions on the pack.

5. Filter kvass must through gauze, squeezing the crackers well.

6. Pour the filtered wort into a fermentation vessel, add 200 grams of sugar and diluted yeast, mix well.

7. Loosely cover the container with a lid so that carbon dioxide can escape freely, then put it in a dark place with a temperature of 18-25 ° C for 14-16 hours.

8. Pour kvass into a storage container, for example, plastic bottles or jars, add the remaining 50 grams of sugar, mix. If several bottles are used, evenly distribute the sugar, it is needed for carbon dioxide to appear in the drink.

9. Seal the containers tightly and place for 4-5 hours in a dark place at room temperature.

10. Cool homemade bread kvass to a temperature of 8-11°C by transferring the bottles to a refrigerator or cellar. This is necessary to stop the fermentation process. After 3-4 hours, you can start tasting. Shelf life - up to 3 days.

Kvass with dry yeast

Bread kvass without yeast

Natural drink without smell and taste of yeast. Raisins are used as starter.

Ingredients:

• black bread - 0.5 kg;
• sugar - 300 grams;
• water - 5 liters;
• unwashed raisins - 50 grams.

1. Cut the bread into slices and dry in the oven, the main thing is that the crackers do not burn, otherwise the kvass will turn out bitter.

2. Boil water, add crackers and 250 grams of sugar, mix.

3. Cool the resulting wort to 22-25°C, then pour into a fermentation vessel, filling a maximum of 90% of the volume.

4. Add raisins, then mix again, cover the neck with gauze and transfer the jar to a dark place with a temperature of 18-25°C.

5. If the raisins are of high quality, fermentation will begin in 1-2 days, the crackers in the jar will move, then foam, hissing and a slight sour smell will appear on the surface.

6. Two days after the start of fermentation, filter homemade kvass through cheesecloth, pour 50 grams of sugar, mix, pour into bottles for storage, add 2-3 raisins to each and close tightly with lids.

7. Keep the drink for 8-12 hours in a dark, warm place to collect gas, then transfer to a refrigerator or cellar. After cooling the bread kvass to 8-11°C, you can proceed to the tasting. Shelf life up to 4 days.

Kvass on raisins instead of yeast

Hello dear readers! Finally, we have a real summer, with all the charms that rely on. The heat is incredible, of the preferred activities - alternating sunbathing with taking a shower. And as for nutrition, it’s definitely impossible to stuff yourself with meat in such weather, for days on end I’m tearing myself up with liquids: fruit drink, compote, smoothies (also, after all, practically liquid) and kvass.

Fruit drink with compote, I think you know how to cook (if not, I'll tell you), to smoothie recipes I have already applied more than once, but now I’ll just tell you the recipe for homemade kvass from black bread. This, I tell you, is an exceptionally tasty and healthy drink!

health drink

Real live kvass is a primordially Russian drink that helped our ancestors successfully avoid beriberi (although they didn’t know such a word then) and even treat scurvy. And in Soviet time it was sold from large barrels for bottling and a queue lined up behind it (remember this picture?).

It is a product of fermentation and digestive system it works on the same principle as kefir. It contains the most important:

• Organic acids and amino acids
• Vitamins A, C, the whole group B, E, PP
• Phosphorus, calcium, iron, copper
• Carbohydrates, but almost no protein

Gorgeous composition! Which, favorably affect the intestinal microflora, and helps our body to digest heavy food. And it also helps to stabilize the water-salt balance and maintain good spirits, strengthens the immune system and improves well-being. AND ethnoscience supportive of the drink - uses it in many ways.

Important! Kvass has enough low calorie(approximately 25 kcal per 100 grams),so they don't get fat from it. The danger lies in the fact that it increases appetite and it depends only on you how much you allow it to be done..

So, the benefits of today's drink are huge. And I will not go into details anymore, otherwise you will not receive the promised recipes. I will also allow myself to dwell on some cooking tips, and then I will immediately get down to business.

Secrets of brewing

They are necessary in order to definitely not get into a mess and cook kvass, even if you have never made it. I promise - it will turn out the most tasty and healthy bread drink. So:

• The drink must be prepared from rye bread, but you can experiment with varieties. After all, tastes do not argue!
• Make sure that the crackers do not burn, otherwise you will not get such a pleasant, sweet and sour taste.
• Do not completely fill the entire volume of the container, leave about one tenth free so that the drink can freely ferment as much as it wants.
• Be sure to cook in a container that does not oxidize. It can be glass jars or bottles, and if you do it in a saucepan, then choose enameled or stainless steel.
• Raisins will increase fermentation, thus it will become carbonated, the taste will be sweet and sour.
• Kvass from malt has carbonated, rich taste and beautiful amber color.
• A drink with the addition of berries and fruits (pears, plums and apples) has a sour taste, for more sweetness - add more sugar.
• The longer you insist it, the stronger and sharper you get the taste as a result.
• If you want to give your drink a special taste, you can flavor it with honey or blackcurrant leaves, mint or spices - depending on your preference.

Softened crackers used in the first ferment can be used a second time. To do this, squeeze them well and put them in the refrigerator, and when you decide on a new portion, then take them out, wait until they warm up to room temperature, add sugar and fresh sourdough ready!

I had some preparations for a long time today. Almost even before the recipes, she told step by step all the subtleties of kvass brewing. However, advice is still not enough, let's proceed to specific recipes.

How to cook kvass

And I'll start with classic version with yeast, I will try to explain everything in detail, but if you have any questions, I am waiting for you in the comments, write, I will definitely answer.

Classic variant

We will need the following ingredients:

• 0.5 kg of black bread;
• 5 liters of water;
• 0.25 g of sugar;
• 20g pressed yeast (or dry - 5 grams).

Detailed action plan:

1. Cut the bread into small cubes and dry in the oven until golden brown.
2. We boil water, cool it to a temperature of 30-35 ° C and pour it into the container where the drink will ferment.
3. Add crackers, close the container with gauze or a thin towel and put in a dark place for about a day. The resulting mixture is called wort.
4. We filter the wort, while squeezing the crackers well. Pour into another container or thoroughly rinse the existing one.
5. Add 200 gr. sugar and diluted yeast (it is better to take pressed, but you can also dry) to the wort.
6. We cover the container with a lid, but not tightly, otherwise carbon dioxide will not come out and you risk getting a "little explosion at the pasta factory." Again put in a dark place for another 14-15 hours at room temperature.
7. We finally filter the drink.
8. Add the remaining 50 gr. sugar and mix very well.
9. Pour into bottles or jars and seal tightly. Before use, a few more hours should pass until the kvass rests in a dark and cool place.

Note: there are more fast way must preparation. To do this, crackers are poured with boiling water, allowed to cool to room temperature, and yeast and sugar are immediately added.

I found for you very good video with photo and detailed description process. Look, the recipe is a little different, but it is also working, I have already managed to prepare a portion of kvass using it:

No yeast for PP fans

Don't want yeast? lovers proper nutrition I offer a recipe for yeast-free kvass with raisins. For his cooking let's take the same composition, only without yeast. Instead, add 50 g of raisins. The cooking process is also not very different:

Pour the dried crackers with sugar with boiling water and leave to cool. Then add raisins and leave to ferment for two days in a warm, dark place. Do not forget, the semi-finished product must breathe, so do not close the lid, but only with gauze or a towel.

In conclusion, we filter the drink and add another 50 grams of sugar. Pour and add a couple of raisins to each bottle. Kvass without yeast is ready!

Attention! If you are not satisfied with my volumes, you can calculate the number of products yourself. Why bother with trifles, let's cook kvass for 20 liters of water! Therefore, you need to take 2 kg of bread, 1 kg of sugar and 200 grams of raisins.

There is one subtlety here: kvass, already prepared on the used bread wort, only becomes tastier every time. So do not throw away the pomace, but make the next portion with them.

Truly "male" kvass

Very interesting recipe, is called for some reason "Boyarsky", has a special tonic property due to the mint in the composition, and masculine because our men especially love it. Prepared by traditional recipe, but the composition includes 2 new ingredients. And so, for its preparation we need:

• 1 kg of black bread;
• 5 liters of water;
• 300 grams of sugar;
• 30 grams of pressed yeast (or 7 grams of dry);
• 1 cup wheat flour (variety is unimportant);
• mint leaves.

And here is a new element - sourdough! For her, you need to dilute the yeast with a glass of warm water, add some sugar and wheat flour. In order for this whole economy to fit well, we put it in a warm place.

By the way! The store sells blanks for making homemade kvass - you can use them, but then the taste will not be the same as that of a drink prepared completely with your own hands.

At this time, pour black crackers with boiling water, add sugar and leave to cool. When the liquid has cooled, mix the leaven with the kvass wort and mint tincture(remember how to do it?) and again leave to roam, only now for a day. After a day, carefully filter and add a little sugar, bottle and store in the refrigerator.

For lovers of experiments

I have specially selected this item for fans unusual sensations. Kvass is exactly the product, with the composition and method of preparation of which you can experiment endlessly. Although not, the method is practically unchanged: kvass wort is prepared (with or without yeast), always with black bread croutons. And already various components are added to it, each of which gives its own unique taste.

What could it be:

• Herbs and even shrub leaves ( currant, For example)
• Fruits (apples are especially popular)
• Vegetables (here the championship is in beets)
• Dairy and dairy products
• And even hell

A big plus is that our today's drink is quite simple to prepare and does not require a large number ingredients. The main thing is to follow the recipe and not to miss a single step, and as a result you will get a natural homemade kvass with rich taste.

Attention! Their beneficial features the drink keeps for about 3-4 days, so enjoy yourself and treat your family and friends no longer than this time!

Some variations on the kvass theme are presented in the video:

Contraindications to the use of kvass

Of course, today's product, in addition to pluses, has its minuses, and I can’t help but say about them. So, you need to be careful about kvass if you have:

• stomach ulcer, gastritis, or frequent heartburn
• increased levels of stomach acid
• a serious disease such as cirrhosis of the liver
• urolithiasis and any kidney disease
• individual food intolerance

It is also undesirable to use kvass for pregnant women, small children and drivers - the drink contains a small amount of alcohol due to fermentation. In general, each product should not be abused, everything should be in moderation! Keep this in mind, and better do less so that there is no temptation to overdo it.

Now you know how to make a cooling drink for the whole family, and a little later I will tell you how to make kvass from rye flour. Food prepared at home natural ingredients always much tastier than bought in a store, because homemade drink is prepared with soul! I will be glad to see your family recipes and tips in the comments, we will share experiences. Bon appetit!

Thanks to everyone who read to the end, I'm always glad to see you on my blog! If you liked the article, please share it with your friends on in social networks I will be very grateful for this.

Homemade kvass from black bread is a universal drink, its recipe is simple, and there are no difficulties in cooking. It's just that you can't do it quickly. Yeast fermentation, straining, infusion - the procedure lasts several days. For a home craftsman, this exciting process is a true creative pleasure.

But kvass is not only a perfectly refreshing, healthy and tasty drink. If desired, it is used as a basis for strong alcohol (homemade moonshine) or as an ingredient in cocktails. Without it, it is impossible to make okroshka, and yet there is more than one recipe cabbage soup And delicious borscht that can be made on kvass.

Classics of the genre

Anything is suitable for making a drink in the country or at home in the city - you can make it, Jerusalem artichoke, fruits and berries, whey, rice and millet. At the same time, the main component that determines the taste is not all these filling bases, but high-quality water.

But classic kvass made from bread. This recipe is probably as old as the invention of baking itself. Until now, village housewives baking homebaked bread with their own hands in the oven, they make kvass from black bread, which was not entirely successful, or simply lay for a long time and became stale.

There are many recipes easy cooking sparkling drink fermented with the addition of yeast. I wanted to write "non-alcoholic", but it's not. In the process of preparation, any fermented drink will pick up a little alcohol from the wort, because bacteria, the inhabitants of yeast, will certainly produce alcohol.

But in the southern regions where grapes grow, a recipe has long been invented without using bread yeast. It will turn out tastier if you make a drink not from fresh berries, but take sun-dried grapes for cooking - raisins.

On raisins without yeast

It's simple, uncomplicated home recipe. For cooking, with the exception of water, you need only three components.

Required:

A variety of rye bread (such as Borodinsky, Belorussky) for kvass according to this recipe is chosen without any sprinkling and flavor additives(cumin, coriander, seeds, dill, nuts, etc.).

Bread cut into cubes, send to the oven to dry.

Advice: black bread is easy to burn, it is difficult to notice the burn on it. Put a few pieces of white (for example, a loaf) on a baking sheet with black bread. As soon as the loaf begins to blush, take out the baking sheet, croutons in the desired condition.

In the meantime, let's boil the water. The first portion of sugar (130 g) is not diluted in it immediately. Let the water cool slightly before making the syrup. Then cool the liquid to room temperature.

Watching crackers in the oven. When ready, take out the tray. Crackers also need to be cooled. These are important conditions.

We fall asleep raisins and chilled croutons in fermentation tank. Shake, mix, pour sweet water.

Since we do not use boiling water, a large plastic water bottle of 5 liters will do. The necessary free space will also remain in it; during fermentation, nothing will spill out.

We cover the neck with a gauze "breathable" cloth, we take the bottle to a dark corner. Fermentation will soon begin, foam and the smell of sour bread will appear. From this moment we measure two days. After about two days, kvass from black bread will “win back” and calm down.

Now it can be poured through a double-triple gauze filter into another container and add the remaining sugar.

According to the indicated proportions, the drink will turn out sour. This recipe is for okroshka. Those who like sweeter kvass can increase the second portion of sugar to their taste. But be aware - sweet kvass does not quench thirst.

Final stage

We pour kvass into small plastic bottles, put fresh raisins into each pair, screw on the lids, and put them in the same dark corner for the night. By morning the drink will be full carbon dioxide, the bottles will become solid. Now you can put them in the refrigerator. Keep no more than three days.

What to do with the fermented mass?

If you continue to cook kvass, soaked raisins and bread will serve as an excellent starter. Divide the mass into four parts, to each of them add fresh crackers, sugar, water. Here's to you new recipe wasteless preparation. Kvass will turn out four times more. No need to add raisins this time. And without it, fermentation will be more active, it will take less time.

Why does kvass ferment without yeast?

Yeast bacteria live on grapes. They successfully replace yeast in the process of winemaking, and will also serve us for the preparation of yeast-free kvass.

When the berries are dried in the sun and turn into raisins, the bacteria on it remain. It is important not to wash the raisins so as not to remove this live yeast. They will die under elevated temperature. That is why both syrup and crackers should be cooled.

Bacteria feed on sugar. When they "dine" and multiply rapidly, then fermentation occurs.

Thirty grams of raisins is enough for the chosen amount of kvass. If you want to do more, you need to increase the weight of the raisins.

Dachny on yeast

To complete our picture, we also give a recipe for kvass using a bag of yeast. Let's prepare more of it in the country to use the wonderful water from the well and load the cellar with a cold drink.

Here's what we need to prepare it:

We act with bread as described above - we cut it, dry it, pour it into a large bucket, coarsely chopped lemon there, pour it with boiling water, close the lid. We cover the bucket with a lid, and - in the shade.

If you cook in the spring - add young leaves of currant (only black, red leaves do not smell) or cherries. In summer - a bunch of mint, lemon balm.

Meanwhile, dissolve flour and yeast in warm water in a cup.

Six hours later, when the water has cooled down, and the crackers will give it a bread flavor, we filter the wort. Rusks turned into porridge, we throw them into the compost pit. We select two liters of wort, dissolve the sugar. Pour everything into a 12-liter tub. Exactly at wooden barrel makes an amazing drink. You can use a bucket or boiling water, but the oak flavor will be lost.

The risen yeast is added to the wort. It will wander for twelve hours. Pour into your chosen container. We put it in the cold. A day later, we try.

Found an error? Select it and click Shift+Enter or

Kvass without yeast has a significant advantage - the absence of a distinctive smell that gives baker's yeast. Recipes for bread kvass without yeast are not significantly complicated.

Yeast-free kvass quenches thirst well in hot weather, increases the tone of the body, increases efficiency. Appetite increases, work improves digestive tract- kvass promotes digestion fatty foods and normalizes the balance of salts and fluids.

Kvass strengthens the physical strength of a person, supplies the body with microelements. The composition of the ingredients and the special technology of preparation contribute to this.

Yeast-free kvass helps to get rid of excess weight: it is low-calorie, promotes the restoration of metabolism, improves the absorption of food and metabolism, during the diet it supplies the body with the necessary nutrients.

Naturally, yeast-free kvass is not a means for weight loss, however, as auxiliary component accelerates the progression of weight loss low calorie diets and reduces hunger.

Homemade kvass starter

The whole process of making yeast-free homemade kvass consists of two stages: the preparation of the wort, and then the production of the house drink sourdough based.

Sourdough can be prepared from 2 slices of black bread with crusts, 1 teaspoon of sugar, 2 cups of warm boiled water.

Dry the sliced ​​\u200b\u200bbread in the oven until a golden-dark hue appears, cool and fall asleep in half- liter jar, add water and sugar. Cover with gauze and keep in a warm place for fermentation.

The sourdough will be ready in a day or two, to taste - sharply sour and cloudy in color.

Just prepare a starter for homemade kvass from hops. 3 tablespoons of hops pour half a liter of boiling water. Put the pan on a quiet fire and boil for 15 minutes. Cool the composition to 40 ° and strain.

Add a tablespoon of honey and mix, add flour until a creamy mass is obtained. Leave in a warm place for a day or two.

Recipes

Recipes for homemade yeast-free kvass

Recipe 1: classic

classic yeast-free kvass - ingredients:

• Yeast-free rye bread - 400 g;
• Raisins - a handful;
• Sugar - 3 tbsp. spoons;
• Water - 2.5 liters.

Cut rye bread into cubes and air dry. Dry the resulting crackers in the oven until a golden-dark crust appears, put in a 3-liter jar and add chilled boiled water.

Add sugar and raisins, cover with gauze, put in a warm place. After a few days, the homemade drink will be ready.

Recipe 2: with wheat and honey

Yeast-free kvass with wheat and honey - homemade kvass is very rich and tasty. It has a lot useful substances, enzymes, bifidobacteria.

• Wheat - 3 cups;
• Boiled water - 4 liters;
• Honey - one and a half glasses;
• Sourdough - 8 tbsp. spoons.

Cooking method. Place the wheat in a bowl, rinse and pour for 10 minutes cold water. Drain water, rinse again. Cover the container with wheat with a cloth and leave for two days for germination. Periodically change the water and rinse the wheat so that the grains do not sour.

After the appearance of sprouts on the grains in 2-3 mm of wheat, dry and grind in a coffee grinder. Pour 4 liters of water into a five-liter container, place wheat, honey, sourdough in it. Cover the container with a napkin and keep warm for two days.

The appearance of bubbles on the surface and a carbonated taste are a sign that the homemade drink is ready.

Recipe 3: bread

Yeast-free bread kvass.

For sourdough:

• Rye bread - 1 piece;
• Sugar - 1 teaspoon.
• For kvass:
• Sugar - 1 teaspoon;
• Rye bread - 2 pieces;
• Sourdough - 0.5 l;
• Water - 1.5 liters.

Cooking method. For sourdough: place sliced ​​bread, sugar and a glass of boiled water in a 1.5-liter jar. Leave the jar covered with gauze to ferment for two days in a warm place. When ready, the starter becomes cloudy with a sharp taste. IN two-liter jar pour the sourdough, add sugar and two crushed pieces of rye bread.

Top up with cold boiled water to the brim. Cover with a cloth and leave for a day. After a day or two, carefully drain, without shaking, three-quarters of the volume of kvass into another container. Add 2 slices of bread to the remaining sourdough, add water and let it brew.

Recipe 4: sourdough rye

Homemade yeast-free rye kvass on sourdough rye flour. The leaven from the bottom of the container is suitable for the next use after the kvass has been poured into another container.

• Rye flour - 2 handfuls;
• Sourdough - 0.5 l;
• Water - 3 l;
• Sugar is a glass.

Cooking method. Put flour and sugar in a 3-liter container and completely dissolve in 1 liter of warm boiled water. Pour over the starter and add water to the brim. Wrap the container and leave for a couple of days.

After fermentation, kvass can be poured into other containers and stored in the refrigerator. From the sourdough from the bottom of the jar, you can make a new homemade drink.

Recipe 5: rye for okroshka

Yeast-free rye kvass for making okroshka:

• Rye flour - 1 kg;
• Water - 10 liters.

Cooking method. In 1 liter of warm boiled water, stir the flour until smooth. Cover the container with gauze and wrap with a cloth. Keep warm for 2-3 days. Dilute the fermented dough with water and insist at room temperature. Strain homemade drink through cheesecloth.

Recipe 6: with beets

Yeast-free bread kvass with homemade beets. Kvass is very rich.

• Beets - 1 kg;
• Yeast-free rye bread - crust;
• Sugar - 4 tbsp. spoons;
• Water - 2 liters.

Cooking method. Grind the peeled beets on a grater or finely chop. Cut the crust of bread into pieces and dry for 5 minutes in the oven.

Place beets, dried crust of bread in a 3-liter jar, pour sugar and pour chilled boiled water. Cover the jar with gauze and insist in a warm place for 3-4 days. Strain and bottle homemade drink. Refrigerate before use.

Recipe 7: rice kvass

Yeast-free rice kvass:

• Rice - 4 tbsp. spoons;
• Sugar - 3 tbsp. spoons;
• Raisins - 5 pcs.
• Water - 1 l.

Place the ingredients in cooled boiled water. Let stand 3-4 days in a warm place. Pour the strained drink into bottles and store in the refrigerator. Such homemade kvass is useful for preventing osteochondrosis and.

Recipe 8: oatmeal kvass

Ingredients:

• Oats - 0.5 kg;
• Sugar - 100 g;
• Water - 3 liters.

Place the washed oats in a 3-liter jar, add boiled water. Pour in 100 g of sugar. Tie the neck of the jar with gauze and keep in a warm place for 2 days.

The appearance of a film on the surface of kvass is a sign that the drink is ready. Such homemade kvass is noticeable and is used in diets for weight loss.

Recipe 9: Russian kvass

An old yeast-free recipe:

Thoroughly mix malt and flour in 3 liters of warm boiled water. Cover bowl with cheesecloth and leave for 1 hour. Then transfer the dough to a cast-iron dish with a lid and put in the oven to evaporate. After mixing the evaporated dough, add boiling water.

After a day, transfer the dough to a large container, where kvass will be infused. Add 16 l warm water, croutons and bread. Mix everything and leave for 10 hours to infuse. After clarification, drain the fermented wort into a clean barrel. Add 15 liters of hot water to the remaining thick.

After 3 hours, drain the wort into a barrel, add mint infusion and leave to ferment for a day. Place the barrel in the basement. After fermentation decreases, add molasses, at the rate of 1 kg per 30 liters of drink. Plug the keg. Kvass is ready in 3-4 days. In a cold place, a homemade drink will keep for several months.

Recipe 10: homemade white

Homemade yeast-free white kvass:

• Crushed rye malt - 1 kg;
• Barley malt - 0.3 kg;
• Wheat flour - 0.3 kg;
• Buckwheat flour - 0.3 kg;
• Rye flour - 0.5 kg;
• Mint - 20 g;
• Raisins - 10 g;
• Water - 5 liters.

Mix bread products thoroughly, pour boiled hot water knead a stiff dough. Transfer the dough to a separate container and pour 5 liters of boiling water.

After stirring the dough, add 8 tablespoons of sourdough, mint infusion, cover with gauze and put in a warm place. After settling, drain the kvass from the thick, pour into bottles, throwing a few raisins into each. Store sealed bottles in the refrigerator.

Homemade Additives

For flavoring kvass, you can use various additives. Depending on individual preferences, you can use mint, sage, St. John's wort, hops, berries, lemon zest.

Yeast-free kvass should not be prepared in containers that contained dairy products. Before preparing a homemade drink, the dishes should be washed well and scalded with boiling water to kill pathogens.

Hello. The heat will come soon. I would like to at least hope so) And what best quenches thirst. For me, it's kvass.

Therefore, in the summer we always try to make it at home. True, I appointed my husband responsible for this, he is good at it.

And today I will tell you a few ways how to make delicious kvass, including for everyone's favorite, the recipes of which you can see on my blog.

There are no difficulties here, it just takes time to ferment. But still, I prefer to make it at home, rather than buy it in the store.

In the store, most often just a carbonated drink with the taste of kvass. There, as a rule, all sorts of flavors and dyes are added.

Since there is never too much kvass, I immediately indicate the ingredients for 2 three-liter jars. And for insisting, you can use a bucket. The drink is strong enough.

Ingredients:

• Bread Borodinsky - 1 loaf
• Boiled water - 6 liters
• Yeast - 60 gr.
• Sugar - 0.5 cups
• Rye flour - 1 cup
• Raisins - 2 teaspoons

1. Put the pieces of bread on a baking sheet and put in the oven to brown a little.

2. Then transfer the crackers to the water. Water should be about 30 degrees.

3. In the meantime, they are soaking, let's make a starter. Take yeast, add sugar there and pour a glass of water.

4. Mix the yeast a little to disperse, and pour a glass of flour.

5. Stir and leave for one hour.

6. After an hour, it should rise as in the picture.

7. Pour it to the breadcrumbs in the water.

8. Stir and leave for 10 hours. After this time, take out the crackers, wring out and you can throw it away, and leave it for another day for good fermentation.

9. After it, pour it into jars, add 1 teaspoon of raisins and 2 tablespoons of sugar diluted with water to each. Close the lid and leave to ferment for 10 hours.

And then it can already be drunk or poured into okroshka.

Recipe for kvass for okroshka from crackers

There is a very interesting recipe for making this drink specifically for okroshka. It is not so sweet, but it contains additional products who make cold soup even tastier.

Ingredients:

• Rye bread crackers - 200 gr.
• Water - 1 l.
• Fresh yeast - 10 gr.
• Horseradish root - 25 gr.
• Honey - 1 tablespoon
• Flour - half a tablespoon
• Raisins - 30 gr.
• Sugar - 1-1.5 tablespoons

1. Lay in three-liter jar crackers well fried in the oven, pour boiling water (1 liter), tightly close the jar with a lid and leave to infuse for 3-4 hours.

2. After this time, dilute the yeast. Add some flour and warm water to them, then mix well until the yeast dissolves. Leave them for 10 minutes.

3. Strain water with breadcrumbs through cheesecloth and squeeze.

4. Add dissolved yeast there.

5. Put sugar and mix. Cover with a towel and put in a warm place for a day to ferment.

6. A day later - rub the horseradish root on fine grater and add to the pot.

7. Add honey and steamed raisins there, mix well.

8. Pour it into jars and can be stored in the refrigerator for several days.

Delicious and fragrant kvass ready. Drink, add to okroshka and enjoy.

Cooking method without yeast with raisins

This is my favorite way. I tried to describe it in as much detail as possible, because there are many nuances.

Ingredients:

• Rye bread - 250 gr.
• Sugar - 180 gr. (a little less than a glass)
• Raisins - 20 gr.
• Boiled water - 2.5 liters

1. Put the water to boil.

2. Cut the bread into pieces and place on a baking sheet.

3. Put in a preheated oven for 10-15 minutes to dry and brown.

4. Pour sugar into hot boiled water and dissolve. Then let the water cool down to about 30 degrees.

5. Put the crackers in a three-liter jar.

6. Then add raisins there.

7. And fill in the cooled water.

8. Cover the top with gauze. You can fix with an elastic band and leave to ferment for 2 days in a warm dark place

You can not close the lid tightly, otherwise it will not ferment, but simply turn sour.

9. And this is how it looks two days later. Leave it for another two days in a warm place.

10. After the elapsed time, drain the kvass through a sieve with cheesecloth into a saucepan.

11. The remaining bread is already finished sourdough for a new batch. You can put it in water, add all the other ingredients and the drink will come up much faster. Or you can put it in the refrigerator, where it can be stored for a long time.

12. And add sugar to our drink and mix.

13. Prepare the bottles and put 5 pieces of raisins at the bottom. Using a funnel, bottle our drink, but not completely, leave a little space, about 3-4 fingers.

14. Close the lid tightly and leave for six hours to saturate it with carbon dioxide.

15. After six hours it will become carbonated, put it in the refrigerator to cool, because it is more pleasant to drink it chilled. And everything can be used.

On a hot summer day, it will be just super. Refreshing, fragrant, moderately carbonated. You will definitely like it.

Video on how to make bread kvass without yeast

According to this recipe, we will make our drink based on sourdough and rye malt.

Sourdough Ingredients:

• Rye flour - 250 gr
• Water - 2 glasses

Kvass Ingredients:

• Rye sourdough - 4 tablespoons
• Water - 3 liters.
• Toasted rye malt - half a glass
• Sugar - 7 tablespoons
• Raisins - 1 tablespoon
• Coriander and cumin (optional) - 1/2 teaspoon each

The fastest recipe with dry yeast

To be honest, I have never heard of this recipe before. To be honest, I even doubted whether it was kvass. And then I rummaged through the Internet and found out that it turns out to be called “coffee”. I tried to do it and I can say one thing, it tastes very similar)

Ingredients:

• Instant coffee - 1.5 teaspoons
• Sugar - 1/3 cup
• Dry yeast - 1.5 teaspoons
• Citric acid - 1/2 teaspoon
• Boiled water

1. Add coffee to a mug, pour out all the sugar and dilute with hot boiling water to dissolve everything.

2. Then add there citric acid, stir and pour everything into a bottle.

3. Then add cold boiled water there, it will dilute the hot boiling water a little.

4. Next, you need to add dry yeast there.

5. And add more water, but not to the very top, as the yeast will react, gases will go there. Then close the cap and shake the bottle properly, shake it a little. Leave for 6 hours.

6. After 6 hours, it is ready, you can put it in the refrigerator or use it.

As you can see, it cooks really quickly, you can put it on overnight, and in the morning you will already have a delicious drink.

Well, here we have considered completely different, not similar to each other, recipes for making this kvass under conditions. You can try to cook them all in turn and choose the one you like.

Well, now I want to wish you good luck and I will wait for you again. Whether my recipes were useful to you, write in the comments. All the best to you.