Making homemade kvass. Homemade kvass recipes

Russian kvass saved a lot of people.
folk saying

It’s hot… I don’t feel like ordinary water, but sweet lemonades turn me up, and they don’t help with thirst, but I just want to drink even more… Why don’t we drink kvass?

Kvass at home is very easy to prepare, you can see for yourself by trying to cook kvass according to our recipes. Moreover, the wort for kvass can be bought at any grocery store.

Kvass at home can be different: on kvass wort, on rye bread, honey, fruit, berry bread ... You can just drink it in the heat, without fear for the figure and without thinking about the consequences, and it also prepares okroshka, so loved by many in the summer.

The fastest and easiest way to make kvass is with ready-made wort. It usually consists of sugar, rye malt, yeast and ground crackers. It is desirable that there are no preservatives in the composition of kvass concentrate.

Homemade kvass from dry sourdough

Ingredients:
3 liters of water
125 g dry kvass
100 g sugar
20 g raisins,
6 g dry yeast.

Cooking:
Boil water in a saucepan. One and a half liters of hot pour dry kvass, close tightly and leave to infuse for 3 hours. Then strain. Pour the remaining water into the infusion. In a small amount of warm water in a separate bowl, dilute the yeast, pour it into kvass, add sugar, add raisins, cover the pan with gauze and put in a cool place for fermentation. After three days, strain the kvass again and bottle it. Store in the cold for no more than three days.

from dry sourdough and dry malt

To make kvass tasty, like in childhood, you can buy a bag of dry malt for dry kvass and cook it like this: pour 3-4 tbsp into a three-liter jar. l. dry kvass and 2 tbsp. l. dry malt, ½ tbsp. sugar, half a pack of dry yeast and pour it all over with a glass of warm water. Leave in a warm place to ferment, and when the mass rises a little and rises, add warm water. Add a crust of rye bread and a handful of raisins for better fermentation. When the kvass is ready, strain it, do not throw away the thick. It can be used to prepare the next portion of the drink. Store the finished kvass in the refrigerator.

Kvass from concentrate (basic recipe)

Ingredients:
3 liters of boiled water,
2 tbsp kvass concentrate,
150 g sugar
½ tsp dry yeast (or pressed, they work faster),
1-2 tsp raisins (black).

Cooking:
Pour the kvass concentrate into a 3-liter jar, add sugar and 500 ml of water and mix thoroughly. Add yeast, cover with a napkin and leave to ferment warm for a couple of days. Taste kvass, and when it suits you, pour it into plastic bottles, put 5-6 raisins in each, screw on the lids and leave again warm to continue fermentation. When the bottles become hard, which indicates a good carbonation of kvass, put them in the refrigerator. Open with care!
You can diversify the basic recipe by adding various products to improve the taste and aroma of kvass: mint leaves, currants, juice of berries and fruits, grated horseradish (kvass turns out to be spicy, invigorating!) - everything is limited only by your gastronomic preferences.

Homebreadkvassby leaps and bounds

Ingredients:
2.5 liters of water,
250 g rye bread,
150 g sugar
10 g fresh yeast
a handful of raisins.

Cooking:
Dry the bread, cut into small cubes, in the oven on a baking sheet until golden brown. Boil water and cool to room temperature. Pour crackers into the prepared jar, fill them with water, cover the neck of the jar with gauze and put in a dark place for fermentation for two days. Strain the finished wort through cheesecloth, squeeze out the crackers. Dissolve the yeast in a small amount of water. Then pour the filtered wort into a jar, add yeast, 100 g of sugar and mix. Loosely cover the jar with a lid and leave for 16 hours in a dark place at room temperature. Pour the finished kvass into bottles, add a little remaining sugar and raisins to each, close the bottles tightly and leave them again in a dark place at room temperature for fermentation and carbonation. Then send the kvass to the refrigerator for 3-4 hours and only then use it within three days.

Bread kvass without yeast

Ingredients:
3 liters of water
250 g rye bread,
50 g sugar
a handful of raisins.

Cooking:
As in the previous recipe, dry the diced bread in the oven. Moreover, the darker your crackers turn out, the more saturated dark color kvass will turn out. Dissolve sugar in water brought to a boil and set aside. Put the crackers in an enamel or glass container prepared for fermentation, add raisins and fill everything with water with sugar dissolved in it. Infuse kvass for 3-4 days, then strain, bottle and store in a cold place. Open bottles with ready-made kvass carefully, trying not to shake.

By the way, you can use the remaining soaked crackers, in other words, sourdough, several more times, replacing half with fresh crackers and adding sugar or honey.

And here is another option for making homemade kvass, which has been used by our housewives for many years - with the addition of mint and blackcurrant leaves, very fragrant and refreshing.

Kvass "Babushkin"

Ingredients:
2.5 liters of water,
200 g rye crackers,
100 g sugar
30 g raisins,
20 g yeast
10 g mint
8 black currant leaves.

Cooking:
Dissolve the yeast in a glass of warm water. Pour rye crackers with boiling water and leave for 3 hours. Strain the wort obtained in this way through cheesecloth folded in several layers, pour sugar into it, pour in yeast, add mint and blackcurrant leaves. Infuse for 10-12 hours, covering with a clean napkin. When your wort is sour, strain it, bottle it, putting a few raisins in each of them, cork and put it in a cool place. After three days you can enjoy delicious kvass.

Several of the following recipes contain yeast sourdough, which can be prepared as follows.

yeast sourdough

Ingredients (per 1 liter jar):
black bread, cut into small cubes and dried in the oven,
60 g sugar
15 g dry yeast
water.

Cooking:
Put the crackers in a jar, filling it halfway, pour boiling water over the contents. Rusks will swell, which means that the amount of water must be calculated so that a thick slurry is obtained. Pour less water first, then top up if necessary. Do not despair if the starter turned out to be too liquid, just add more breadcrumbs. Add sugar, stir until completely dissolved, then cover the jar with a clean napkin, let it cool to a temperature of 37-40 ° C. Add yeast to the jar, mix well and leave the starter to ferment. An important fact: cover the jar with a napkin, not a plastic lid, as carbon dioxide is formed during the fermentation process. This starter is enough for you to prepare 10 liters of kvass.

Dry kvass with horseradish root and honey

Ingredients:
2 liters of water
300 g rye crackers,
50 g honey
40 g horseradish root,
30 g sugar
10 g yeast.

Cooking:
Pour crackers with hot water and leave for 2 hours. Then wipe them through a sieve, pour yeast and sugar into the infusion and put them in a warm place for 10 hours. Add honey, chopped horseradish root to the finished kvass, leave for 2 hours, then strain and treat yourself to your health!

By the way, instead of crackers for making kvass, you can use wheat bran or various types of flour. Try it!

Kvass from oatmeal

Ingredients:
3 liters of water
750 g oatmeal mixed with bran
40 ml yeast starter.

Cooking:
Pour 2 liters of hot water into the flour mixed with bran and put in a warm place for 12 hours, then, as usual, strain and add the yeast starter and the rest of the water. Keep the infusion for a day. Keep the finished kvass in a cool place for no more than three days, although, for sure, it will disperse much earlier.

Homemade kvass from wheat bran

Ingredients:
3 liters of water
800 g wheat bran,
300 ml lemon juice
70 g sugar
25 g dry yeast.

Cooking:
Pour bran with boiling water and hold on low heat for an hour. Then strain the broth, cool it and add yeast and sugar. Infuse in a warm place for 10-12 hours, then pour lemon juice into the infusion and mix.

Kvass from rye flour with burnt sugar

Ingredients:
3 liters of water
100 g rye flour
35 g wheat flour
100 g sugar
15 g yeast
15 g burnt sugar.

Cooking:
Pour 50-70 ml of hot water over rye flour and mix quickly until a homogeneous mass is formed, without lumps. Boil the rest of the water in a separate bowl, cool a little and add the brewed flour into it. Dilute the yeast in warm water, add wheat flour to them and stir. When the yeast begins to ferment, pour it into the rye infusion and add sugar. Leave it like this for 1 day, then add burnt sugar to the drink.

Cooking zhzhenka is easy: just burn the sugar in a dry frying pan until it melts and a dark color and caramel smell appear. The blacker the burnt sugar, the richer the color of your kvass will turn out. To prevent the zhzhenka from turning into a charcoal candy, carefully pour hot water into the melted burnt sugar, literally drop by drop, to make a thick syrup. It can be poured into a bottle and stored in the refrigerator.

Red kvass

Ingredients:
3 liters of water
250 g sugar
3 art. l. soluble chicory,
bunch of mint,
½ pack dry yeast
1 tsp Sahara,
2 tbsp. l. water,
lemon acid.

Cooking:
Pour water into a deep container, add sugar, chicory and mint. Boil and leave to cool. Add sugar, water to the yeast, stir and leave to cool. When the liquid with chicory has cooled to a temperature of 37-39 ° C, pour in the yeast mixture, mix and leave for 3 hours at room temperature. Someone likes kvass with a mild taste, and someone with a pronounced sharp taste, so after 2 hours, taste the drink. Maybe two hours will be enough for you. In an already aged drink, add citric acid to taste and put it in the cold.

Kvass apple-coffee

Ingredients:
3 liters of warm boiled water,
1 liter clarified apple juice
200 g sugar
1 tsp dry yeast,
2 tsp instant coffee.

Cooking:
In a large saucepan, combine sugar and coffee, add yeast to them and mix. Then pour in warm water and juice. Wait until all the ingredients are dissolved and, having loosely covered the pan with a lid, leave the mixture for 12 hours to ferment. When the appointed time is up, strain the kvass, bottle it and refrigerate.

Kvass "Invigorating"

Ingredients:
3 liters of warm boiled water,
200 g sugar
35 g pressed yeast
1 st. l. chicory,
1 lemon with zest.

Cooking:
Grind the lemon or pass it through a meat grinder, wrap it in cheesecloth, tie it up and lower it into a pot or bucket of water. Add yeast and sugar there, mix. Squeeze the lemon bag several times while stirring and remove. When the ingredients disperse in the liquid, pour the resulting solution into bottles, tighten the caps tightly and leave in a warm place, for example, in the sun, for 2 hours. You can check if the drink is ready by pressing on the walls of plastic bottles. The bottle is hard and it is no longer possible to press on the walls - it means that the drink is ready. Remember that if you overexpose the drink in the sun, then you will no longer get kvass, but mash. Put the bottles with ready-made kvass in the refrigerator, and take a sample the next day.

White kvass from whey

Ingredients:
1 liter of serum
2 tbsp. l. Sahara,
10 g dry yeast
orange peel and raisins - to taste.

Cooking:
The whey that remains after making homemade cottage cheese is the most valuable nutritious dietary product. White kvass on whey is one of the ways to turn a healthy product into a tasty one. Mix the yeast with sugar, pour in the whey and put in a warm place for 12 hours. Then pour the drink into bottles, after throwing a few orange peels and a few washed and dried raisins at the bottom of each. Close the bottles tightly and leave for 2 days for the drink to fully mature.

Many may be alerted by the turbidity of kvass, but for a home-made natural product, this is normal. The sediment, by the way, is also an indicator of the natural origin of kvass.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

• 8 liters of water
• 60 grams fresh yeast
• 1 cup of sugar
• 1 loaf of rye (Borodino) bread weighing 500-700 grams
• raisin

How to cook

Cut the bread into slices, dry in the oven at maximum temperature until brown, the darker the crackers are, the darker the kvass will be in color, but do not overcook the bread, otherwise the kvass will be bitter.

Boil water in a large enameled saucepan, remove from heat, add sugar and put crackers, leave it until it cools, I usually put the saucepan in a sink with cold water. The water should be slightly warm. yeast, pour it back into the pan, you can stir a little with a spoon so that the yeast is evenly distributed.

We tie the pan with a cloth or gauze, I usually put it on the table, where our kvass will ferment for a day and a half, that is, a full day and one more night.

After the expiration date, strain the kvass into another pan through cheesecloth, you can add more sugar to taste, but do not pour it too much otherwise the kvass will be too strong. 6 liters), throw a pinch of raisins into each jar (it additionally carbonates kvass, which makes it sharper). Cover jars with saucers, but not with lids, put kvass in the refrigerator for another day, or overnight.

After this period, sediment will collect on the bottom of the jar, you will need to carefully pour the kvass through a sieve into other jars, trying not to shake the sediment, put the raisins back into the kvass, put the jars with kvass in the refrigerator and you can enjoy.!

Recipe step by step photos

Additional information about the recipe

How to make kvass at home

Do not throw away the bread wort that remains after the leaven, the second kvass made from it turns out to be even tastier than the first, with a pleasant sour taste.
We boil again this time 7 liters of water, add a little sugar to it (half a glass), add another 300 grams of dried Borodino bread, let it cool to a warm state, transfer the wort to lukewarm water, add another 40 grams of yeast (usually I take yeast briquette 100 grams, just enough for 2 runs).
pan with a cloth and leave in time as indicated above. A
the rest is already according to the recipe. Okroshka is obtained from homemade kvass just very tasty!

Ingredients:

• black bread crusts - 100 grams
• water - 3 liters
• raisins - 7 pieces
• sugar - 1.5 cups
• yeast - (dry) 1 teaspoon

Instructions:

1. Boil water and cool.
2. If there are no dry crusts of black bread, cook them yourself.
3. Dry the slices of bread in the oven until the color changes slightly.
4. Put the peels into the water.
5. Add sugar, yeast and raisins here, mix and cover.
6. Leave overnight at room temperature.
7. After a day, strain the kvass and bottle it, put 2 raisins in each and send it to the refrigerator for a day.
8. Preparation time of ingredients --- 30 minutes.
9. The ripening time of kvass is 2 days.

Recipe #3 Video recipe for making kvass

And many more interesting things about cooking kvass

How to make kvass at home

Source:

How to make kvass at home? Kvass is considered an old Russian drink, which is loved by all Russian people. And therefore, many people think that kvass was invented in Rus'. But, in fact, the birthplace of kvass is Ancient Egypt. But we consider it our native and familiar drink to quench thirst in the summer heat.

How to cook homemade kvass

It is not necessary to buy delicious kvass, you can easily cook it right yourself. A drink prepared at home is stronger, invigorating and tasty. To prepare it, you will need products that almost any housewife almost always has. This is rye bread, preferably stale. If the bread is fresh, then it must be cut into cubes and dried in the oven. Then the dried crackers are placed in a three-liter jar and poured with water at room temperature, previously boiled and cooled. In the water where the crackers are, add sugar (three tablespoons), yeast (one hundred grams) and mix everything.

fermentation process

The jar needs to be covered with a lid, wrapped and left to ferment the mixture. In order to make kvass faster, you can add more sugar to speed up the process. Usually the drink is ready to drink after two days. Before use, kvass should be filtered using gauze. In the resulting liquid, you need to add another spoonful of sugar and let it brew for about six more hours without warming. The homemade kvass is then bottled and chilled before drinking. The remaining thick must be transferred to another three-liter jar. It will serve as a starter for the next servings of delicious kvass. Three or four spoons of it is enough for sourdough, and you need to cook using the same technology as the first time. To keep the sourdough from spoiling, it is best to store it in the refrigerator.

Cooking method

Homemade kvass from rye bread, which is baked at modern bakery plants, does not have a special strength and aroma. It depends on the fact that various additives are often used in the preparation of bread, the presence of which affects the taste of kvass. In order for kvass to be special, similar to the one that was prepared in the distant past, it is advisable to make it on sourdough. There are a lot of sourdough recipes. To prepare the simplest sourdough, you need to take dry yeast, mix it with a tablespoon of sugar and two tablespoons of flour.

fermentation process

Everything is mixed, poured with half a glass of warm water, wrapped up and left for half an hour.

In another way, you can get homemade sourdough using a longer technology. 500 grams of rye bread are crumbled into enameled dishes, half a liter of water is added, the temperature of which is not higher than 75 degrees. After the swelling of the bread should be a homogeneous mass. Then yeast, diluted with water, is added there, but there should be a little of them, and a teaspoon of salt and sugar. The resulting mass must be wrapped and left for half an hour. Without ceasing to interfere with the mass, pour half a liter of boiling water into it and again leave the sourdough for fermentation for two hours. If more time passes, the kvass may become cloudy. The resulting dough is placed in a preheated oven at a low temperature for one hour. If during this time the baking is burnt, then the kvass will be dark.

The cooked cake is broken into small pieces and put in a five-liter saucepan. After that, pour everything with boiling water completely.

After two hours the wort will be ready, it can be drained. Then the sourdough will settle at the bottom of the pan. If you cook kvass from it one more time, then it will be lighter.

In order for the fermentation process to start, it is necessary to add a little yeast and sugar to it. The dishes must be closed or left without a lid. The main thing is that the pan should not be filled to the top. Because during fermentation, the foam can crawl out over the edge. It will be better if the dishes with the wort are corked. In this case, the drink will turn out to be stronger and more saturated. Usually, two or three days are enough for fermentation, after which the kvass is filtered and placed in a cool place for about a week.

Cooking method

Currently, the industry produces a semi-finished product in the form of dry kvass, from which a drink is prepared. To prepare it, the contents of the package must be poured into a saucepan and pour a liter of boiling water, close the lid and leave for twenty minutes. If the powder is poorly mixed, then the lumps should be crushed, add more boiling water (fifteen liters) and stir again. The drink is cooled to a temperature of 35 degrees. To get ready-made kvass, you need to add yeast to the dry one, which is diluted with water, you can also use ready-made sourdough. Everything should be kneaded and left to ferment for three hours. After adding sugar, the drink is bottled, closed tightly and wrapped.

fermentation process

After the drink begins to ferment, the bottles are placed in cold weather. Usually kvass from a dry powder is ready for use in a day.

Cooking delicious kvass without yeast yourself

To prepare such a drink, you need rye bread, or even just crusts from it, which are poured with cool boiled water on a one-to-one basis.

fermentation process

The mixture that turned out must be removed and insisted in a warm place for a whole week. Ready kvass is drained. And stale rye crusts are added to the remaining wort and water is added, leaving again for fermentation.

Cooking method

To prepare homemade beet kvass, one fruit weighing about 200 grams is enough. Grate the beets, place them in a glass jar and pour 1.5 liters of boiled lukewarm water. Add sugar (three tablespoons) and a little yeast to the jar.

fermentation process

The jar should be placed in a warm place, periodically take and stir the mixture to improve the fermentation process. It should start somewhere in a day. Raisins or a little more sugar are sometimes added to speed up the fermentation process. Kvass is ready in three days. In addition to the fact that beet kvass quenches thirst well, it has many beneficial properties for the body.

Cooking method

To prepare white kvass at home, you need to use rye flour (300 grams), pour it with three liters of boiling water. The mixture is stirred until all lumps are gone. After obtaining a homogeneous mixture, sugar is poured into it and honey is added, approximately one hundred grams. Raisins and sourdough are added to the mixture cooled to 35 degrees. If there is no sourdough, then you can cook it or use slices of rye bread. The dishes with all the ingredients must be covered with a lid and left covered for 1.5 days.

fermentation process

After the appearance of a large amount of foam on top of the mixture, white and tasty kvass is ready for use. It must be filtered, bottled, corked and put in a cold place. What remains after straining can be used for the next portion of kvass.

Cooking method

For preparation of alcoholic kvass fermentation of the wort is necessary, so the finished drink contains slightly more than 1% alcohol. For this type of kvass, barley malt, rye flour, rye bread crumbs, crushed in advance, molasses, raisins and water are used. Using malt, flour and water, knead the dough, cover the dough and leave for about an hour to come up. Then the dough is placed in a mold and in the oven for three hours. During this period, the dough is steamed, kneaded, hot water is added to make it liquid, and left in a warm place for a day.

After that, put it in a bowl, sprinkled with stale bread, raisins, pour water and knead the dough again. After a day, the wort is poured into another bowl, and what is left is poured again with boiling water. After five hours, the wort is once again drained.

The wort is poured into the mint infusion, adding molasses and raisins. Put in a warm place for a couple of hours, then in a cold one. Then the dishes are closed and cleaned for ten days, after which the kvass will be ready.

You got acquainted with how to cook kvass at home on your own, learned what types of this drink can be prepared at home, so that in the warm season not only quench your thirst, but also delight your family and friends with this invigorating fizzy drink. Now the choice is yours. You can choose the recipe that suits you. We wish you a pleasant preparation of homemade kvass! Be with us

Correct kvass

Source:
It would seem that there is nothing simpler than kvass. However, does everyone know how to cook it correctly, to whom it is useful, and to whom it is not? Here are some "general" tips.

Sour kvass should not be abused for chronic ulcers and gastritis, high acidity, colitis, gout and liver diseases. To reduce the acidity of kvass, honey can be added to it.

Kvass is cooked on cooled boiled water.

Ready kvass should be consumed in 2-3 days. With longer storage, it loses its taste and becomes sour.

Champagne bottles with dense and reliable polyethylene stoppers are the most convenient for making kvass.

The utensils in which the wort is infused must be glass or enamelled. It is impossible to cook kvass in aluminum dishes, as it oxidizes.

For the preparation of berry kvass, only ripe intact berries are used.

Rye kvass is prepared like this. Cut the bread into slices and dry in the oven so that they are lightly browned. Crackers pour boiling water, close and leave for 3-4 hours. Strain the resulting infusion (wort), put yeast, granulated sugar, mint diluted in warm water into it, cover with a napkin and let it ferment for 10-12 hours. After the appearance of foam, strain again and bottle into bottles, putting 5 washed raisins in each half-liter bottle. Close the bottles tightly with corks soaked in boiling water and hold for 2-3 hours at room temperature, and then put in a cold place. In three days, young kvass will be ready. For 500-700 g of rye crackers you will need 4-5 liters of water, 10-15 g of yeast, 100-150 g of granulated sugar, 10 g of mint, 25 g of raisins.

In the prepared kvass, you can add an infusion of calamus roots (1 cup per 3 liters of kvass). The resulting drink sharpens vision and hearing, strengthens the gums, calms nervous excitement and lowers blood pressure.

Mint kvass also has a calming effect and promotes sound sleep. Dip a gauze bag with 20 g of mint into 3 liters of drink and add 2 tbsp. honey.

If you put 100-150 g of grated horseradish and 100 g of honey and sugar instead of mint, you will get "Petrovsky" kvass. It helps to fight chronic diseases of the nasopharynx.

You can add hop cones (50 g per 3 l) to the finished kvass, insist for at least 5 hours. This drink is used in dietary nutrition for gastritis and in cosmetology to strengthen hair as masks.

Juniper kvass is a good remedy for strengthening the immune system, which has an antimicrobial and anti-inflammatory effect. When warm, it helps with coughing. To prepare it, you need to pour a small amount of juniper fruits into 200 ml of water, bring to a boil and cook for several minutes. Add this decoction to rusk kvass 4 hours before it is ready.

Kvass is also made from fruits, berries, oats, wheat crackers and other products.

An old recipe for making berry kvass: wash blackcurrants, raspberries, blackberries, lingonberries or blueberries, knead and place in an enamel bowl. Pour warm sugar syrup at the rate of: 1 kg of berries and 500-600 g of sugar per 4 liters of water. Stir the resulting mixture thoroughly, cover with gauze, keep for a day at room temperature. After that, strain twice and bottle with a few raisins. Keep in a cold place for 1-2 weeks.

To prepare apple kvass, cut 1 kg of apples, pour 5 liters of water over them, bring to a boil and leave for 2-3 hours. Then strain, add 50 g of yeast diluted in warm water, 500 g of sugar, 3 g of citric acid and leave for 3-4 days for fermentation.

Kvass at home

The production of kvass under economic conditions almost always required a grandiose skill. Ethnic cooking knows a large number of various "secrets" of this business. Regrettably, the richest skill of the Slavic peoples was not clearly studied at one time and the skill of household kvass brewing was forgotten over time .. We inherited only individual articles, records, recipes and descriptions in ancient books and instructions. Below we give more accessible recipes for making various kvass under economic conditions, first describing an exemplary technology.

Production of kvass wort. In order to prepare kvass wort, 1 of 3 methods are used: from baked dough; infusion; mash decoction. Consider 1 method, because it is possible to get the sweetest and most fragrant kvass using it. It consists in the following: 1 kg of bread products is kneaded into dough with 0.75 liters of water at a temperature of 60-70 ° C. Bread products are added in small portions into a bowl with water, continuously and thoroughly mixing. After that, the dough is left alone for 15-20 minutes, after which it is diluted with boiling water. For 1 kg of dough, 0.75 liters of water is needed, which is added in small portions, spraying it and continuously mixing the dough. The dough is kept for 2-2.5 hours for saccharification.

It is possible to withstand the dough for 1.5-2 hours, in such a situation the wort settles less, it turns out to be cloudy, dense, although the most sweet and fragrant and the most nutritious! A good kvass is characterized by its own density, blinding the fullness of taste and smell of kvass, as a result of this, kvass is not filtered. After saccharification, the dough is placed in clay pots or other dishes, poured a little water and put in a hot, properly heated oven or oven for 2 - 3 hours. The baked dough is laid out, refreshed, broken into pieces and placed for infusion in a vat of water at a temperature of 90 - 95 ° C. Water is isolated at the rate of 9 - 10 liters per 1 kg of grain products taken. After 1.5 - 2 hours, the so-called “mash” is ready. After that, the clear kvass wort is carefully drained (“removed from the sediment”), mixed according to the recipe, with honey, molasses or sugar, with mint or spices. Refresh the wort to the fermentation temperature (25 - 30 ° C), set bread sourdough or yeast and ferment. With all this, only the first wort is fermented. To make less extractive kvass, it is possible to fill the thick with hot water, insist and get the second wort. Before fermentation, color or toasted crackers from rye bread are added to the wort to obtain the most saturated color.

Fermentation of kvass wort. To turn the wort into bread kvass, it is fermented with bread sourdough yeast and lactic acid bacteria, baker's and brewer's yeast, raisin wine yeast and by yeast-free (spontaneous) fermentation. With yeast fermentation, kvass is tasty, although less stable in saving, and with spontaneous fermentation, sour, although the most stable. The must can be fermented in 2 ways: aerobic (open), in which the fermenting must is not separated from the atmosphere and is saturated with atmospheric oxygen; anaerobic (without air access) - in sealed bottles. It is believed that kvass is better when fermented in bottles. After fermentation, kvass is kept in bottles, i.e., stored until consumption in freezers or in cellars. When using compressed baking yeast for the production of kvass, the required amount of yeast is weighed (from an approximate calculation of 15 g of yeast per 100 liters of finished kvass), they are crushed and mixed with a tenfold amount of kvass wort, into which 8% sugar syrup was first added. Diluted yeast is kept at a temperature of 26-30 ° C for 3 hours. This yeast starter is referred to in the following as "liquid yeast". It is also possible to use liquid wine or beer yeast.

When making kvass under economic conditions, you should have the following equipment: utensils for kneading dough - preferably enameled; not a very large wooden vat for wort infusion; not a very large tub. An infusion vat must have a lid, a false bottom and a faucet. The false bottom is a metal mesh stretched over a hoop with holes of 2-4 mm; the hoop is placed on a wooden cross. The tap for decanting the wort is installed between the bottom and the net. The must must be fermented in enamelware, in glass bottles or in a strong oak barrel, properly steamed and washed with hot and frosty water.

Kvass recipe at home

Kvass rescued everyone. Have you tried real kvass? No, not purchased, but economic? Virtually no soda compares to this magical drink. The recipe for kvass in economic conditions is my present for you. Although in the early days there is not much about kvass.

Since ancient times, kvass has been quite preferred in Rus'. For more than a thousand years, it has been considered a national drink and at the same time food, try to remember everyone's favorite okroshka. In the old days, many dishes were prepared with kvass: botvinya, tyurya, which are currently a novelty for us. Kvass was tasty and sour, berry, fruit, honey. How is kvass made? By fermentation and infusion of bread, sugar, water, yeast and malt. Once you drink kvass, vitamin deficiency is not dangerous for you, you will not get tired. It is also an excellent bactericidal agent. No wonder in the old days he was given out in military hospitals. Kvass can be prepared in any way. The base remains constant, plus various additives: lemon, raisins, herbs, which make it possible to taste this excellent drink. The best way is to do it in person.

I offer simple recipes for kvass in economic conditions.

Bread kvass. You will need: 1 brick of rye bread; 3 liters of water; 1 cup of sugar; twenty grams of yeast; 2 tablespoons of raisins. Production: 1. Cut rye bread, dry in the oven. Put in a saucepan, pour boiling water. Let cool. Strain through cheesecloth. Add sugar, yeast, mix. Leave for 10 hours.

2. Pour kvass into bottles, put raisins, cover tightly, put in the freezer. After 2 days the drink is ready. I believe you know that the drink is bottled in 2 one and a half liter bottles and for any bottle one tablespoon of raisins.

Honey kvass. 5 liters of water, 400 grams of honey, 1 lemon, 400 grams of raisins, 8 grams of yeast, 1 tablespoon of rye flour.

In order to prepare honey kvass according to this recipe from Russian cuisine, add lemon to honey, cut into thin circles, and pour raisins with 4 liters of frosty boiled water, in which yeast and flour are mixed. Well, after a day, add 1 liter of boiled water. And as soon as the raisins and lemon float to the surface of the water, we filter the finished liquid through a sieve. Pour kvass into bottles, close, with all this, putting 1-2 raisins in the bottles, and store in a cool place. Well, after 2-3 days, honey kvass is ready for consumption.

Making kvass under economic conditions urgently requires a grandiose skill. Regrettably, the rather large and richest skill of the Slavic people was not clearly studied, and the ability to make household kvass began to be forgotten over time. We know only separate records of recipes and descriptions in ancient books and instructions. The first mention of kvass was found in 988. As soon as the people of Kiev were baptized, Vladimir ordered food and drinks to be distributed to everyone, honey in barrels and bread kvass were served from drinks.

Although, if you want to respect the brewing of kvass, then read the work of Dr. L.I. Simonov published in 1898. He wrote that kvass brewing flourishes in our country in the same way as bread baking. Everyone cooks it, both men and merchants, boyars, in monasteries and in soldiers' barracks, in hospitals and clinics. Well, in megacities there are kvass factories where kvass is brewed for sale. Medical workers consider kvass to be a necessary drink, not only for patients, but also for healthy people.

It is possible to drink kvass with fish, I rather prefer it, I recommend it to you too. I will be quite happy, since these recipes will be your applied ones, in your household kitchen. And you will delight your own household and guests with this kvass. I understand that those readers who prefer kvass will appreciate these recipes. And it will be great if they ask you to give them a recipe as well, then more people will already know this kvass. Consequently, more people will have fun, and eat and treat guests.

How to cook bread kvass

Even our ancestors knew how to cook the bread kvass of the building. And they especially knew about the healing properties of kvass, which perfectly quenches thirst, can help renew strength, and increase hunger. Nowadays, scientists have found scientific confirmation of these precedents and explain the healing effect of this drink by the content of the original combination of amino acids, enzymes, lactic acid and vitamins. Bread kvass has refreshing properties, pleasant sour taste. Saved for a long time. Everyone has the opportunity to cook kvass, because. products to achieve the desired result are found in any home. Although almost all progressive people have no idea how to cook the bread kvass of the building. But as.

We cut half a loaf of rye bread into simple slices, after which we cut them into a number of pieces. Put the slices of bread on a baking sheet and put it in the oven on a medium flame. We dry the bread properly, although we watch it so that it does not burn, as kvass will become bitter from this bread. We dry the crackers within 10-15 minutes, after that we turn off the oven, leaving the baking sheet in it. After drying, slices of bread must be pliable inside.

We put the finished crackers in a regular three-liter jar. We add to it almost 3 liters of boiled water that has already cooled to body temperature. We put 3 tablespoons of sugar in a three-liter bowl, stir thoroughly. Pour half a pack of dry yeast "Saf-moment" into the water. This is about 25 grams. Again, thoroughly mix the entire contents of the jar. Then we cover the jar with bread kvass with a lid and set aside in a warm place for 2 days.

During fermentation, which continues vigorously for the next 2 days, the sugar in the wort will be converted into alcohol and carbon dioxide by the act of yeast and by the act of lactic acid bacteria into lactic acid. At room temperature, kvass will be ready in 2 days. After this period, we filter the infusion through a rather small sieve in order to completely fence off the thick. Drain the thickening into a separate jar.

Add 1-2 tablespoons of sugar to the strained infusion, mix thoroughly so that it dissolves. In addition, we add a well-washed handful of raisins and leave the kvass infusion at room temperature for another half a day. Then we pour our bread kvass into plastic bottles and carefully tighten the lids. We put the bottles with ready-made bread kvass in the freezer, and in a day it can be consumed.

We do not throw away the thick obtained during the manufacture of kvass, but store it in the freezer in a glass jar. And this is already a ready-made sourdough. And already, in order to prepare a second portion of kvass, instead of diluted yeast, add 4 tablespoons of sourdough to breadcrumbs. Next, let the kvass brew for 2 days, drain, add sugar and raisins, let it stand again and put the bottles in the freezer. It is better to update the sourdough.

Due to the special composition, homemade kvass perfectly quenches thirst, increases efficiency and gives the body energy. The drink improves the digestion process and increases appetite. The drink helps to better digest meat and fatty dishes, as well as restore the balance of salts and fluids in the body.

Homemade kvass contains many vitamins and useful trace elements. Most of all, the drink contains vitamins of group B. During the fermentation process, organic acids are formed, so the drink has a particularly favorable effect on the body of patients with gastritis with reduced gastric secretion. Kvass is also rich in vitamin C. In Rus', the drink was famous as an excellent cure for scurvy and depletion of the body.

The fermentation process contributes to the production of lactic acid and a number of other equally important acids. Once in the intestines, kvass acts like kefir or curdled milk, neutralizing the harmful microflora and supporting the beneficial one. It turns out that kvass is a great way to get rid of dysbacteriosis and intestinal disorders.

Some ancient sources claim that homemade kvass has a beneficial effect on male potency. For this, a special recipe for kvass was used. Such a drink was given to men on their wedding day in order to have healthy offspring. Unfortunately, the recipe for the drink has not survived to this day, but any home-made kvass (provided that it is properly prepared) already provides the body with vitamins, minerals, trace elements and additional energy.

Recent studies by scientists have proven that kvass contains a high content of calcium, which means that the drink is able to strengthen bones and tooth enamel. The yeast included in the composition improves hair growth and helps to eliminate acne and boils. Kvass also helps in the treatment of atherosclerosis and purulent bronchitis.

Calorie content of kvass

The calorie content of kvass depends on its nutritional value, namely, on the content of proteins, fats and carbohydrates. Kvass is considered a low-calorie drink, it can be included in various weight loss and diet programs. 100 g of ordinary bread kvass contains only about 27 kcal. Kvass contains about 0.2 g of protein (about 1 kcal), 0 g of fat and 5.2 g of carbohydrates (about 21 kcal). The absence of fat in the drink has a very positive effect on the process of parting with extra pounds. The low calorie content of kvass makes the drink indispensable for weight loss. Low calorie content allows you to lose weight when drinking a drink for 14 days. After such a course, not only extra pounds will go away, but digestion will also normalize. The drink should be taken twice a day - in the morning and in the evening. The effect will be even better if you drink beet kvass instead of bread kvass. The calorie content of beet kvass is about the same, but the benefits of such a drink are much greater. You can drink beet kvass in any quantity. Beetroot drink reduces appetite and promotes the breakdown of fats. According to nutritionists, calories from kvass are not able to harm the figure. On beet kvass, you can arrange full-fledged fasting days.

Sourdough for kvass

A good sourdough is a guarantee of the success of delicious homemade kvass. Without preliminary preparation of this base, the preparation of a drink is impossible. This sourdough recipe uses yeast, sugar, water, and bread.

Required Ingredients:

• Black bread - half a liter jar;
• 60-70 g of sugar;
• 15-20 g of dry baker's yeast;
• Water.

Cooking method:

We cut the black bread into cubes and dry it on a baking sheet in the oven (or in a pan). We boil water in a kettle. We spread the dried crackers in a liter jar and pour boiling water over it. Crackers will swell during the infusion process, so you need to calculate the amount of water in such a way that you get a creamy slurry. It is better to pour less water first, so that you can add more later. If there is too much water, you can pour more crackers. Add sugar and mix thoroughly until it is completely dissolved. Cover the jar with clean cheesecloth and leave to cool. When the water reaches a temperature of about 35 degrees, yeast can be added. Yeast spread only in warm water. We mix everything properly and leave the sourdough to ferment. We cover the jar with a napkin, and not with a plastic lid, since carbon dioxide is formed during the fermentation process. The finished sourdough is enough for 10 liters of homemade kvass from black bread.

Sourdough for kvass from hops

It is very easy to prepare hoppy sourdough for homemade kvass. Hop cones can be bought at any pharmacy.

Required Ingredients:

• Hops - 3 tbsp. l.;
• Water - 0.5 l;
• Sugar or honey - 1 tbsp. l.;
• Flour - according to the consistency.

Cooking method:

Pour 3 tablespoons of hops with half a liter of boiling water. We put the pan on a slow fire and boil for about 15 minutes. After that, we filter the hop broth and cool it to 38-40 degrees. Add a tablespoon of sugar or honey, mix thoroughly. Then add the flour so that you get a creamy mass. We cover the container with a napkin and remove for 1-1.5 days. Ready sourdough can be stored in the refrigerator.

The best kvass recipes at home:

Recipe 1: Bread kvass

Homemade kvass from bread is very useful, the drink is especially beneficial before meals. Making homemade kvass is not difficult if you follow a special recipe. Below is one of the most popular options for making homemade bread kvass.

Required Ingredients:

For sourdough:

• 2 cups boiled water at room temperature;
• Rye bread - 1 piece;
• Granulated sugar - 1 tsp

For the kvass itself:

• Sugar - 1 tbsp. l.;
• 2 pieces of rye bread;
• 0.5 liters of sourdough;
• One and a half liters of boiled water.

Cooking method:

For sourdough: place a piece of bread, sugar and a glass of boiled water in a half-liter jar. The bread must be sliced. Cover the jar with a cloth and leave to infuse. Fermentation will take place 24-48 hours.

Preparation of kvass: When the sourdough is ready, you can start preparing kvass. A cloudy and sharp-tasting liquid indicates the readiness of the leaven. We take a 2 liter jar and pour the sourdough. Add 2 crushed pieces of rye bread and a spoonful of sugar. Top up with cold boiled water. Close the jar with a lid and leave to infuse for 1 day. You can also put dried crackers in a jar. Kvass in this case should be infused for a longer time. After a day, two people pour the kvass into another container (about 2/3 of the liquid), and pour the remaining sourdough into a new one. Don't forget to add 2 slices of bread. We cover the jar with a lid and insist again.

Recipe 2: Bread kvass from Borodinsky bread

This recipe uses Borodino bread. The recipe also includes yeast and raisins.

Required Ingredients:

• Borodino bread - 2 pieces;
• Water - 3 liters;
• 1 tsp flour;
• Yeast - 15 g;
• Raisins - 1 handful.

Cooking method:

Bread cut into pieces and dried in the oven. Fill with boiling water and insist 3 hours. Dilute yeast with flour and add to bread. Leave the mixture for one day. We filter, bottle, throw 1-2 raisins into each. We keep kvass warm for 3 hours, then put it in the refrigerator for 4 hours. Homemade kvass "Borodinsky" is ready.

Recipe 3: Bread kvass with horseradish

Such homemade kvass turns out to be very vigorous and saturated. A drink is prepared from crackers, water, honey, horseradish and raisins.

Required Ingredients:

• Water - 4 liters;
• Rye crackers - 800 g;
• Yeast - 20 g;
• Honey - 100 g;
• Grated horseradish - 100 g;
• Raisins - 50 g.

Cooking method:

Put crackers in a jar and fill with boiling water. We insist 3-4 hours. After that we filter. We spread the yeast and leave to ferment for 5-6 hours. Add honey and grated horseradish. Mix everything thoroughly and bottle. Add raisins to each bottle. Let's set it up for 2 hours. Vigorous homemade kvass is ready.

Recipe 4: Rye kvass

Homemade kvass made from rye flour perfectly quenches thirst and is suitable for making okroshka.

Required Ingredients:

• A kilogram of rye flour;
• Water - 10 liters.

Cooking method:

Knead the flour into a soft dough without salt. For this, a kilogram of rye flour is taken per 1 liter of water. Stir until smooth. We cover the container with the dough with gauze and wrap it with a cloth several times. Keep in a warm place for 2-3 days. Dilute the fermented dough with boiled water and leave at room temperature. We filter through cheesecloth. As kvass is used, boiled water can be added to it, adding the appropriate amount of rye flour.

Recipe 5: Sourdough Rye Kvass

Such homemade kvass from rye flour is prepared on sourdough. Leaven from the bottom of the bucket will do, after the kvass has been drunk. The drink can be made without sourdough if you use rye flour, water and instant yeast.

Required Ingredients:

• Rye flour;
• 0.5 liters of sourdough;
• Water;
• A glass of sugar.

Cooking method:

We take 2 handfuls of flour and 1 cup of sugar and put them in a bucket. Dilute with warm water until the lumps dissolve. Then pour boiling water to the brim, stirring constantly. Leave to cool to the temperature of fresh milk. Then add sourdough. We wrap the bucket and leave it for a couple of days. After the fermentation process, the contents can be poured into smaller containers and put in the refrigerator. Pour the leaven left at the bottom of the bucket into a jar. The sourdough can also be stored in the freezer. You can make kvass from a new sourdough, having previously thawed it and mixed it with sugar and flour.

Recipe 6: Kvass from rye flour with yeast

Kvass from rye flour is one of the most common ways of everyone's favorite drink. Such kvass is prepared with yeast, sugar and water are also used in the recipe.

Required Ingredients:

• Half a glass of sugar;
• Half a kilo of rye flour;
• Water - 8 liters;
• Fresh yeast - 15 g.

Cooking method:

We dilute the yeast in warm water and leave it for a while until it increases in volume.

Mix rye flour with boiling water and knead the dough of the consistency of thick sour cream. Let the dough cool down to 35 degrees. Then add more warm boiled water and sugar. Add risen yeast. We mix everything and leave to ferment for one day. After we filter and clean for 2 days in the refrigerator.

Recipe 7: Kvass without yeast

A very simple recipe for homemade kvass, which uses only bread, water and sugar. It is very tasty to cook okroshka on such kvass.

Required Ingredients:

• 300 g of rye or wheat bread (or 50 to 50);
• Warm water - one and a half liters;
• 1 st. l. Sahara.

Cooking method:

Chop the bread into a one and a half liter jar. Add sugar and pour warm water "up to the shoulders" of the jar. Cover the vessel with a glass lid or saucer. Leave to ferment in a warm place. After 2-3 days kvass can be used. Drain kvass and add a little more sugar and bread to the thick and pour over again.

Recipe 8: Kvass without yeast with wheat and honey

Such homemade kvass turns out to be very rich, tasty and healthy. The drink contains a lot of useful substances, enzymes and bifidobacteria. A drink can be served at the festive table instead of soda. Some time after drinking kvass, the digestive system improves significantly.

Required Ingredients:

• Wheat - 3 cups;
• Boiled water - 4 liters;
• Kvass wort - 8 tablespoons;
• Sugar or honey - one and a half glasses.

Cooking method:

We wash the wheat and fill it with 10 cold water. Then drain the water and rinse again. We cover the basin in a towel with wheat and leave to germinate for 24-48 hours. The time and speed of germination will depend on the temperature in the room and on the grains themselves. If wheat germinates for a long time, it must be periodically washed and renewed with water so that the grains do not turn sour. The readiness of wheat is indicated by the appearance of small sprouts (about 2-3 mm) on the grains. Sprouted wheat grains grind in a meat grinder. Pour warm water into a five-liter jar (not completely). We spread the rolled wheat in a jar. Pour sugar and add kvass wort. Mix everything thoroughly and add (if there is room) water. We cover the jar with a napkin and leave it for two days by the battery or in a bowl of hot water. Homemade kvass will be ready when a cap of bubbles forms on the surface, and the drink tastes carbonated.

Recipe 9: Russian kvass

An old recipe for homemade Russian kvass. The drink is made from crackers, barley malt, rye flour, stale rye bread and molasses.

Required Ingredients:

• A kilogram of crushed rye malt;
• Crushed barley malt - 300 g;
• Rye flour - 600 g;
• Rye crackers - 130 g;
• Stale rye bread - 80 g;
• Molasses - 1 kilogram;
• Mint - 30 g.

Cooking method:

Mix malt and flour with three liters of hot water. Knead the dough from the mixture, mix thoroughly so that all the lumps disperse. Cover the dish with the dough with a cloth and leave for one hour. Then we shift the dough into a refractory cast-iron dish, cover with a lid and put in the oven to evaporate. We mix the evaporated dough, scrape off the walls of the dishes and add boiling water. After a day, we shift the dough into a large vat, where kvass will be infused. Pour in 16 liters of hot water, add croutons and bread. Mix everything thoroughly and leave for 10 hours to infuse and lighten. When the thick settles, pour the fermented wort into a clean steamed barrel. Pour 15 liters of hot water into the remaining thick. After 3 hours, pour the wort into a barrel, mix with mint infusion and leave to ferment for 1 day. The keg is then removed to the glacier. When fermentation becomes not so strong, add molasses (1 kilogram per 30 liters of kvass). We cork the barrel. After 3-4 days kvass will be ready. You can store such kvass for several months in a cold place.

Recipe 10: Kvass from wort

Homemade kvass from wort is very easy to prepare. The drink perfectly quenches thirst in the heat and gives the body energy. A drink is prepared on kvass wort. You can buy the ingredient at a bakery or grocery store. The wort should be thick and almost black in color. Kvass will not succeed from liquid wort.

Required Ingredients:

• 1 tsp raisins;
• Half a teaspoon of dry yeast;
• 150 g of sugar;
• 2 tbsp. l. kvass wort;
• Three liters of water.

Cooking method:

We dissolve the wort and sugar in half a liter of water. Pour into a three-liter jar and add the remaining water. Then spread the yeast, mix, cover with a lid and leave for 48 hours. Kvass should be tried periodically. When the drink reaches the desired state, it can be bottled and add 1-2 raisins to each. The bottles are screwed with a cap and left to carbonate. When the bottles become hard, they can be put in the refrigerator. A day later, homemade kvass from the wort can be consumed.

Recipe 11: Beet Kvass

Beet kvass is a real healing balm. The drink is especially useful for hypertensive patients. Kvass from beets cleanses the body of toxins and toxins.

Required Ingredients:

• 1 large beet;
• Boiled cooled water - 2 liters;
• 4 tbsp. l. Sahara;
• 1 stale crust of bread.

Cooking method:

My beets, clean and rub on a coarse grater. We spread the beets in a glass jar, add the crust of bread and sugar. Fill everything with boiled water. We cover the jar with gauze and leave the contents to ferment for 3 days. Then we filter the kvass, bottle it and cork it tightly. We put the drink in the refrigerator.

Recipe 12: Kvass from birch sap

Kvass from birch sap is a very tasty and healthy drink that nature itself gives. Such kvass has a beneficial effect on the body and has a lot of useful properties.

Required Ingredients:

• Sugar - 400 g;
• Birch sap - 10 liters;
• Raisins - 50 pieces.

Cooking method:

To prepare a drink, it is better to use glass or enameled dishes. Birch sap is carefully filtered through several layers of gauze. Then raisins and sugar are added to the juice and left to ferment for 3-4 days. Ready homemade kvass from birch sap is again filtered and bottled. The bottles are corked and cleaned in a dark, cold place. You can store kvass for a long time (until autumn).

Recipe 13: Kvass Bolotova from celandine

Kvass Bolotov from celandine has a number of miraculous properties. It cleanses the body of papillomas, tumors and warts. You need to take a drink for at least a month. Such kvass is useful for patients with cholecystitis, pancreatitis, gastritis and heart disease. Properly prepared kvass has the aroma of fresh apples. The taste is pleasant, with a slight bitterness.

Required Ingredients:

• 3 liters of spring or well water;
• 1 tsp sour cream (no more than 15% fat);
• A glass of sugar;
• Half a cup of pure celandine herb (dry or fresh).

Cooking method:

Boil water and cool. Dissolve sour cream and sugar in water, stir until completely dissolved. Pour the solution into a three-liter jar. We tie the celandine grass into a clean gauze bag and drown it to the bottom of the jar with the help of a weight. We wrap the neck of the jar with gauze in three layers. Every day, the contents of the jar must be mixed and the mold removed from the surface. On the fifth day, a precipitate should appear. Pour kvass into another jar, discard the sediment. We add water to the previous level. on day 14, kvass will begin to foam a little. That's the way it should be. On the 14th day kvass will be ready. We cast a liter of kvass for consumption. Enough drink for 3 days. You can store it on the bottom shelf in the refrigerator. We add the same amount of water to the jar instead of poured kvass. After 3 days the drink will be ready. You can pour and top up kvass 4 times. After that, you need to use a new herb. Taking kvass from celandine: start taking kvass with 1 tbsp. l. three times a day (half an hour before meals). In the absence of discomfort, the dose is increased to half a cup for 1 dose. The course is 2 weeks, after which kvass is taken for another month 1 time per day - to consolidate the effect.

Can kvass be pregnant

Kvass can be attributed to the category of low-alcohol drinks, so pregnant women always face the issue of its safety. Opinions of doctors here are strongly divided. Some believe that it is absolutely impossible for women in position to use kvass, however, most experts believe that small amounts of the drink are not capable of harming the expectant mother and baby. A little kvass even brings benefits, as it has many vitamins, trace elements and other useful substances. In addition, kvass perfectly quenches thirst and has a pleasant refreshing taste. Undoubtedly, it is better to give preference to kvass than carbonated drinks containing a large amount of dyes and preservatives.

However, kvass kvass is different. It is highly undesirable for pregnant women to drink purchased kvass. We are talking not only about store-bought kvass, in which the fermentation process is achieved by chemical means (which means that it contains many non-natural components), but also about a draft drink. The quality of barrel kvass is often questioned. In addition, in the process of its production, hygienic and sanitary standards are often violated. The greatest danger is kvass, which is sold in small barrels on the market. Pumps and faucets are rarely washed; these items are usually stored in dirty, dusty boxes and boxes where harmful microorganisms actively multiply. A few drops of kvass always remain in the faucet, and what could be better than such an environment for the reproduction of bacteria? With each glass of such kvass, the risk of getting these bacteria into your own body increases significantly. It is especially dangerous to buy kvass in bottles provided by sellers - little is known about the storage conditions of the container. If you really want a cold refreshing drink, it is better to buy it at a stationary point, and not in the market or on a dusty road. In such places, expired or spoiled drinks are often sold.

The characteristic taste of an unsuitable drink for drinking is a pronounced sour, reeking of bitterness. An ideal option for pregnant women (and for any other person) is homemade fresh kvass prepared with your own hands.

Kvass is a traditional drink with a rich history going back centuries. In ancient Rus', it was cooked everywhere. Each housewife knew how to cook kvass from bread at home.

Traditionally, kvass was obtained as a result of fermentation from malt and flour with the addition of honey, aromatic and healthy herbs, vegetables, and berries. There are many modern options for cooking kvass - from compressed in time to unhurried, from classic recipes to innovative and exotic ones, for example, kvass from oats.

In the article I will talk about popular methods for preparing a popular Slavic drink and give delicious step-by-step recipes.

History of kvass

The first mention of a miraculous and delicious drink dates back to the ancient annals of 996. The Grand Duke of Kyiv and Novgorod lands, Vladimir, under whom Christianity was established as the state religion, ordered that “food, honey and kvass” be distributed to people in honor of the national holiday.

More than a millennium has passed, but the good old kvass has not lost its popularity. It has a healing and invigorating effect and a huge number of useful properties, including:

• improved metabolism;
• restoration of water-salt balance;
• positive effect on the heart and blood vessels.

Kvass is an excellent aid to the digestive process, as it contains carbon dioxide. It is rich in B and C vitamins. The yeast included in the composition strengthens the hair and prevents the formation of acne.

Let's move on to the "main dish" of the article - recipes for real bread kvass. Note to housewives and men who love to cook.

Classic kvass from black rye bread

Ingredients:

• Water - 8 l,
• Rye bread - 800 g,
• Yeast - 50 g,
• Sugar - 1.5 cups.

Cooking:

1. I cut the bread into thin slices, spread it on a baking sheet. I turn on the oven for 20 minutes at 180 degrees. Reduce the temperature if necessary. I make sure that the sliced ​​\u200b\u200bslices are dried, and not burnt.
2. I put water on the stove, pour sugar. After boiling water, add ready-made bread croutons. I remove the pan from the stove and leave it alone for several hours. Kvass base should cool to a temperature slightly warmer than room temperature.
3. I add yeast to the cooled mixture. Mix thoroughly until completely dissolved.
4. I cover the wort with a towel and leave for a day. A day later I get kvass with a slight sweet and sour taste. For a richer and more pronounced taste, I let the wort brew for another day. I filter through multi-layer gauze, pour into jars and set to cool. Ready!

Video recipe

Recipe for kvass from bread without yeast

A simple recipe for your favorite kvass without sophistication with yeast and claims to originality.

Ingredients:

• Sugar - 1 tablespoon
• Water - 3 l,
• Rye bread - 400 g.

Cooking:

1. I take bread, crumble it into a 3-liter jar to fill the bottom. I don't dry it first.
2. Pour water at room temperature, pour sugar.
3. I cover with a glass lid, allowing the drink to breathe. I leave to wander. The warmer the house, the faster the kvass will “reach”. Enough 2-3 days.

The resulting kvass can be used for okroshka, marinating meat. Thickness is applied several times. Before the next cooking, do not forget to add bread and a little sugar.

A quick way to make kvass

Do you want to learn how to make a homemade drink with a pleasant sourness and a sweetish caramel taste in half an hour? Follow the recipe.

Ingredients:

• Water - 2.5 l,
• Dry yeast - 2 teaspoons,
• Citric acid - 1 small spoon,
• Sugar - 200 g.

Cooking:

1. I take warm boiled water and pour it into a jar. I put citric acid and yeast. Mix slowly and thoroughly.
2. I'm making burnt sugar. In a separate pan, I throw off the granulated sugar. I turn on medium heat. I wait until the sugar turns golden brown. It is very important not to overdo it on fire. Otherwise, the drink will turn out bitter. I add 150 g of cold water to the brown mass, mix thoroughly.
3. I combine sugar and the resulting mixture in a jar. I mix again.
4. I close the top of the jar with a thick cloth (dishtowel) and put it in a warm place for half an hour. I pour it into containers and send it to the refrigerator to cool. That's all wisdom!

How to make kvass from white bread and yeast

The main feature of the recipe is the use of a loaf of white bread. It will give kvass an unusual golden hue.

Ingredients:

• Water - 3 l,
• Bread - 150-200 g,
• Dry yeast for baking - half a teaspoon,
• Sugar - 4 tablespoons,
• Raisins - 30 g.

STEP-BY-STEP PREPARATION:

1. I cut bread. I dry the slices in a preheated oven and pour into a 3-liter jar.
2. I pour water and leave for 30 minutes, allowing the crackers to soften. After half an hour I add sugar, yeast and raisins. I mix thoroughly.
3. I cover with a lid (loosely) and leave for 1-2 days. The saturation of the taste of kvass, its sourness directly depends on the amount of time. Then I filter and bottle. I put it in the fridge for storage.

Cooking video

Kvass from bread for okroshka with mint

Ingredients:

• Water - 2 l,
• Borodino bread - 350 g,
• Raisins - 50 g,
• Mint - a small bunch.

Cooking:

1. I am preparing a mint-based infusion. I pour over the grass with boiling water and leave it to brew.
2. I cut the loaf into small cubes and throw it into a jar. Thoroughly my raisins, dry and throw to the bread. I pour herbal infusion and add boiled water to a jar. I close the lid.
3. I leave it for a day in a warm place. Then I pour it into a bottle, carefully separating the thick with gauze. I screw the lid on and put it in the fridge.

Helpful advice. The taste of okroshka kvass will become richer if fresh currant leaves are added to mint.

Simple okroshochny kvass

Ingredients:

• Baker's yeast - 50 g,
• Water - 7 l,
• Rye bread - 2 kg,
• Sugar - 2 tablespoons with a slide.

Cooking:

1. I grind bread, dry it in the oven. I put the browned pieces into a saucepan and pour over with boiling water. I leave for 4 hours, letting the bread brew.
2. I drain the liquid, add yeast, pour sugar. Thoroughly interfere and expose the drink to heat. I let kvass brew for 5-6 hours. I filter and refrigerate.

Wonderful homemade kvass "in haste" for okroshka is ready!

Kvass recipe without sourdough on oatmeal

Ingredients:

• Oatmeal - 1 kg,
• Sugar - 5 tablespoons,
• Water - 2 liters,
• Raisins - 20 g.

Cooking:

1. I thoroughly wash the oats. I pour it into a jar, add sugar with raisins.
2. I pour boiled water.
3. I cover with a cloth and put in a warm place. I'm waiting 2 days.
4. For the first time, the drink will acquire a sweetish, but mild taste, so I drain it.
5. I add sugar and pour fresh water. I'll leave it for two more days. After the allotted time, I strain a fragrant drink with a slight sourness and pour it into a bottle.
6. I close the lid and leave for 12 hours for carbonation (natural saturation with carbon dioxide).

How to make kvass from bread and raisins

Ingredients:

• Borodino bread - 4 slices,
• Raisins - 3 tablespoons dark grade, 1 small spoon - light,
• Dry yeast - 4 g,
• Sugar - 4 tablespoons,
• Water - 3 liters.

Cooking:

1. Properly drying Borodino bread. The natural way, without the oven. I cut into slices and leave on a baking sheet, in an open place for 1 day.
2. I take a frying pan and brown the bread. Ready crackers should cool down. I put it in a bowl or jar.
3. I add sugar, yeast, dried berries.
4. I fill it with warm water. Mix carefully. I tightly cork the jar with gauze and leave it to cook during the day.
5. I separate the starter from the drink. I use a sieve, then gauze.
6. I pour it into bottles, add more white raisins. To get a richer taste, I put in the refrigerator for 2 days.

Kvass is prepared according to the recipe for a long time, but the result will meet expectations. Kvass from bread and raisins will turn out very fragrant and spicy.

Doing kvass from bread and millet

Ingredients:

• Black bread crusts - 3 pieces,
• Millet - 2 cups,
• Sugar - 3 tablespoons,
• Water - 3 liters.

Cooking:

1. I dry sliced ​​bread in the oven. I put cereals, cooked crackers, sugar in a 3-liter jar. I interfere thoroughly.
2. I pour boiled water, close the jar. I let it sit for two days.
3. You will understand the readiness of kvass by the formation of bubbles. I carefully drain the drink, fill it with pre-prepared bottles. I keep it in the refrigerator.

Video recipe

• Do not throw away wheat sourdough, you can make a stronger and more aromatic drink based on it.
• To give an original taste to wheat kvass, add two components - coriander and cumin.

How to cook Russian kvass in a barrel

A classic old recipe for making a delicious drink in a barrel.

Ingredients:

• Rye crushed malt - 1 kg,
• Barley crushed malt - 600 g,
• Rye flour - 600 g,
• Rye bread (preferably stale or weathered) - 80 g,
• Rye crackers - 130 g,
• Mint leaves - 30 g,
• Molasses - 1 kg.

Cooking:

1. I make dough based on flour, malt and 3 liters of water. Mix thoroughly in a large bowl. I cover the top with a thick cloth. I let it brew for 1 hour.
2. I shift the dough into a cast-iron dish (you can use another, most importantly - with refractory properties), put it in a preheated oven. After evaporation, carefully mix the dough and leave for 1 day.
3. I'm cutting bread. I spread the dough in a large tank, pour 16 liters of boiling water. I add croutons and crushed bread. Thoroughly interfere and leave alone for 8 hours.
4. After the start of the fermentation of the wort, I pour the liquid into the keg. The barrel must be steamed and thoroughly washed. These are obligatory hygienic actions that have a beneficial effect on the future aroma and contribute to the disinfection of the tank.
5. The rest of the starter is refilled with boiling water. I'm waiting 3 hours. I pour the kvass base into a barrel, add mint infusion and leave it for fermentation.
6. I send the barrel to the glacier cellar. After the fermentation process subsides, I put molasses (the calculation is as follows: 1 kg of sweetener per 30-liter barrel). I seal with a bushing. I'm waiting 4 days.
7. The drink can be stored for several months without loss of taste. The main thing is not to expose to heat, install in a cold place with a constant temperature.

How to cook vigorous kvass

Ingredients:

• Dry yeast - 30 g,
• Black bread - 800 g,
• Boiled water - 4 l,
• Honey - 100 g,
• Horseradish - 100 g,
• Sugar - 80 g,
• Raisins - to taste.

Cooking:

1. I cut the bread and put it on a baking sheet. I put it in the oven, preheated to 180 degrees. Fry until golden, slightly brown.
2. I pour crackers with boiling water. I insist 4 hours. I take gauze, filter the wort. I add yeast, throw sugar and put in a warm place for fermentation.
3. After 6-7 hours, I pour the almost finished drink into bottles. I put 2-3 pieces of raisins in each for flavor.
4. I do not close until I notice the formation of bubbles near the bottle neck. Only then I cork the bottles and put them in the refrigerator for two hours.
5. I'm rubbing

Kvass has been the most common drink during the festive feast since the times of ancient Rus'. True, in those distant times, it was quite thick and much stronger than beer and was considered an alcoholic drink. Therefore, drunkards were called "fermenters", from the word "ferment".

Kvass- a traditional Slavic sour drink, which is prepared on the basis of fermentation from flour and malt (rye, barley) or from dry rye bread, sometimes with the addition of fragrant herbs, honey, wax; also prepared from beets, fruits, berries. The drink is the basis for the classic cold soups of Russian cuisine (okroshka, botvinya, etc.). From Wikipedia.

A special property is its refreshing taste, which makes it popular in extreme heat. In addition, kvass improves metabolism, and due to the content of carbon dioxide in it, it contributes to good digestion. It also contains many vitamins, amino acids and enzymes.

True, there are a lot of synthetic surrogates on the market now - kvass drinks, which consist of soda, sweeteners and various flavors. Which, of course, cannot be useful, but on the contrary - such sodas, under the brand name of the old word, only harm the body and increase blood sugar.

How to make sourdough at home and cook sourdough

This article tells how to make good kvass using interesting and simple recipes that will truly be considered a natural product, many of which will taste like from a barrel. And the best thing is that you can use this drink for okroshka. covered in previous articles...

The easiest way is to use dry kvass!

Perhaps the easiest and fastest way to make kvass is to use it dry. There are all the necessary ingredients ... We just add sugar and yeast.

Ingredients:

• Dry kvass - 5 tablespoons with a slide
• sugar - 5 tbsp. l
• raw yeast - 5 grams

Cooking method:

In a three-liter jar we put five tablespoons of dry kvass and the same amount of sugar. Add half a teaspoon of raw yeast.

But unlike the previous recipe, add to the jar of boiled water to the very top and mix well. We cover the throat of the jar with gauze and leave to ferment for two days. At the end of the fermentation process, we pour the finished kvass into another container, and you can put the drink on the remaining sourdough again.

How to make kvass at home with black bread without yeast

Ingredients:

• Rye bread 1/2 roll
• sugar - 60 gr
• vanilla sugar - 10 gr.

Cooking method:

Rye bread is cut into small pieces and dried in the oven. If you have ready-made crackers. then you can use them.

We put the finished crackers in a three-liter jar, pour 60 grams of sugar and pour boiling water to half. We leave the finished sourdough for 10-15 minutes, so that the crackers are well soaked.

Then fill the entire jar with water and pour vanilla sugar.

We close the jar with gauze, fixing it with an elastic band.

We put kvass to cook for a day. When the drink is ready, pour it into jars or bottles, and the remaining sourdough can be used further.

How to make a sharp drink from rye flour?

Ingredients:

• Rye flour - 1 kg
• water - 10 liters.

Cooking method:

The preparation is based on a liquid dough wound on water. For one liter of water, we need 1 kg of rye flour. Pour the flour with boiled water and mix everything thoroughly until a homogeneous consistency.

After that, we shift the dough into a jar and put it in for 2-3 days for fermentation.

As soon as the dough rises, fill it with warm water and set for further fermentation. When kvass is ready, we filter it through cheesecloth and pour it into prepared dishes (jars, bottles, etc.). And in a jar of sourdough, add a new portion of water and flour according to the recipe.

Method without yeast from dry kvass (taste like from a barrel)

Ingredients:

• Dry kvass - 1 glass
• sugar - 2/3 cup
• boiled water - 2 liters.

Cooking method:

This recipe is quite easy to prepare. Pour dry kvass, sugar according to the recipe into a three-liter jar and carefully pour hot water. The main thing is that the bank does not burst.

Having covered the jar with gauze, we leave the kvass to ferment for two days. At the end of the fermentation process, we pour the finished drink, and you can put it on the remaining sourdough again.

Bread kvass with yeast

Ingredients:

• Bread - 1/2 roll
• sugar - 6 tbsp. l
• dry yeast - 1 pinch
• raisin.

Cooking method:

If you do not have ready-made breadcrumbs, take fresh bread (preferably black) and cut it into slices. You can mix white and black bread. Dry the cut pieces in the oven.

To prepare the sourdough, put ready-made crackers, two tablespoons of sugar in a three-liter jar and pour boiling water up to half. After the water has cooled, add some dry yeast.

Everything is mixed, covered with gauze and set to ferment for two days.

After our sourdough is ready, we proceed directly to the preparation of kvass. To do this, take another jar, put crackers in it, pour 4 tablespoons of sugar, half fill with boiling water. Mix and leave to cool.

When everything has cooled down, add the sourdough prepared earlier and top it up with boiled water. Covering the jar with gauze, leave to infuse for two days.

When kvass is ready, we filter it through gauze into jars or bottles and set to cool.

Enjoy your "quasom"!