How to make bread kvass at home. Bread kvass saved health: useful properties

Kvass - originally Slavic drink. In ancient times, it was the main diet of the peasant (along with black bread and onions). They did not disdain kvass in the royal chambers. This is not surprising - the drink is healing to boost immunity .

So how do you cook homemade kvass (recipe for 3 liters) quickly ?

Home kvass

Kvass on rye breadcrumbs

Intoxicated drink does not lose popularity in our time. You can see it on store shelves (packed in bottles) and buy a glass in a stall for bottling. Grandmothers also sell it in the market, but many housewives prefer to make kvass on their own.

Therefore, it is not surprising that there are so many different recipes for making a tonic drink . They cook it with yeast and without it, on beets or apples - there are countless ways. But the one made at home is always the best.

Traditionally in Rus', a tonic drink was insisted on grain, so the preparation of the drink was a long process. Now homemade kvass (recipes 3 liters below) quickly won due to its composition - in a day you can already drink the drink .

cooking recipes

If you need to cook homemade kvass (recipe for 3 liters) quickly, then it should be done only by leaps and bounds . It is the main catalyst for fermentation. Many housewives are used to insisting on Borodino bread, but the process will take about 3 days. You can speed it up by using the following recipes:

• On breadcrumbs. Having bought a kilogram rye crackers , they should be additionally fried until a golden crust appears. Then crackers are poured warm water (you need 2 liters) and insist 1.5-2 hours. Next, the infusion is poured into a 3-liter glass jar, and the crackers should be poured again with a liter of boiled water and insisted for 1 hour.

This infusion is poured into a jar to the previous one and added sugar sand - 1.5 cups. 40 g kvass yeast diluted with a small amount of must and poured into the infusion. After letting kvass win in a warm place for 12 hours, it is packaged and sent to the cold.

Kvass on rye breadcrumbs, with honey and horseradish

• Boyarsky. This recipe has been passed down from one generation to the next for centuries. The drink is insisted on rye bread, but quite stale. Previously, kvass was infused without yeast, while current housewives use this ingredient to speed up the reaction.

50 g hop yeast poured warm water (1 cup) and let it wander. Mint to taste, steam with boiling water and also insist. slices stale bread pour boiling water (3 l) and let stand until the water cools to 30 degrees.

Yeast sourdough and steamed mint are added to the infusion. After 12 hours, all this is filtered, and 1 kg is dissolved in the filtered composition. Sahara . The drink that has been played can already be consumed, but if you let it brew in the cold, you will get more vigorous kvass.

• With hell. A homemade drink prepared quickly enough will be even more vigorous due to the presence of horseradish in it. And the cooking speed is much higher compared to the previously described methods.

Rusks rye (600 g) you need to pour boiling water and insist 3 hours, then strain and enter yeast (15 g), leaving to infuse for another 5 hours. Now you can add honey and rubbed horseradish root (75 g each). Having mixed well, kvass is packaged in bottles, throwing into them highlight . After 2 hours, you can enjoy a horseradish drink.

• Apple. This recipe will seem unusual to you, because. cooked unconventionally. IN boiled slightly cooled water fall asleep Sahara (full glass), add yeast (take dry ) - h.l. And instant coffee - two tsp

Afterword

Kvass on apple juice

Homemade kvass (recipe for 3 liters) can be quickly prepared using the above technologies. The process can be slightly accelerated if you do not just infuse the drink in a warm place, but preheat it. This will speed up the fermentation process.

Today we will talk about how to cook kvass at home. How nice it is to drink cold kvass on a hot summer day, and if it is made with your own hands, then this is generally wonderful.

Kvass is an original Slavic drink made by fermenting flour and rye and barley malt or from dry rye bread with the addition of fragrant herbs, honey, fruits and berries.

In Russian cuisine, kvass is used as the basis for cold stews that are so beloved by many - okroshka, botvinia, etc.

In Rus', kvass was also drunk as an intoxicating drink at various feasts, weddings and festivities.

Therefore, it still remains our favorite drink, especially in the summer.

Kvass at home without adding yeast

Ingredients:

• 3 liters of water
• 400 gr. Borodino or any dark bread
• 120 gr. sugar (for the first time) and 2 tablespoons for each subsequent preparation
• 1 tablespoon raisins

1. We cut the bread into large cubes and fry well in the oven, but so that they do not start to burn

2. Pour sugar into a prepared jar

3. Pour a small amount of water heated to 80 degrees and stir to dissolve the sugar

4. Pour croutons into a jar

5. Add the remaining water and leave until the water cools down to 40 degrees

6. Pour raisins into a jar

7. We cover the jar with gauze and put it in a dark, not cold place for 2-3 days for fermentation

8. We filter the finished kvass through a sieve, covering it with thick gauze and first removing the thick

9. Kvass has a sour taste, so you can add 1-2 tablespoons of sugar and stir

10. Add a few raisins to the bottle, pour kvass and close it with a sealed lid, put it in the refrigerator

Homemade kvass with kvass wort

We will need:

• 5 liters of water 40 degrees
• 7 tablespoons kvass wort concentrate
• 1.5 cups sugar
• 2 teaspoons of yeast

Cooking:

1. The required amount of wort is pre-mixed and measured into a saucepan

4. Pour 2.5 liters of water at room temperature

6. Gently stir the mixture slowly

7. Pour the concentrate into the remaining 2.5 liters of water, mix

8. We put for 18-20 hours in a cool place

9. Drink ready kvass chilled to 18 degrees and store in the refrigerator for 5-7 days

Kvass without yeast on sourdough and rye malt

Ingredients:

• 4 tablespoons rye sourdough (rye flour and water)
• 3 liters of water
• Half a glass of roasted rye malt
• 7 tablespoons of sugar
• 1 tablespoon raisins
• 1/2 teaspoon coriander
• 1/2 teaspoon cumin

Cooking:

1. For sourdough, pour 3 tablespoons of rye flour into the dishes and pour 50 ml of warm water

2. Mix everything until thick sour cream, close the lid loosely and leave in a warm place for 1 day

3. Again, add 3 tablespoons of flour and a little water, mix and put in a warm place

4. We repeat the procedure 4 more times

5. For wort, pour malt, sugar and spices with 1 liter of hot water and let stand for 3 hours

6. Put 5 tablespoons of sourdough into a 3 liter jar

7. Pour out the wort, add raisins and water, cover with gauze and put in a warm place for 2 days

8. Ready kvass is filtered through gauze into bottles

9. Quench your thirst with a great drink

Cooking kvass at home, beetroot with honey

You will need:

• 2 tablespoons honey
• 1 medium beetroot
• 1 half slice black bread
• 1 handful of raisins
• 3 liter jar

Cooking:

1. Dilute honey in 1 cup warm water
2. Peel the beetroot and cut into medium cubes
3. Put beets in a jar
4. pour honey
5. Add raisins
6. Pour warm water so that it does not reach the edge of 3 cm
7. Adding a slice of bread
8. Close the lid and put in a warm place for 3 days
9. We filter the kvass and bottle it, after adding 3 raisins each

Oat kvass is tasty and healthy

Necessary:

• 400 gr. oats
• 4 tablespoons honey
• 1 handful of raisins
• 3 liters of water

Cooking:

1. Put pre-washed oats and honey in a jar

2. Fill everything with water, stir well

3. Close with gauze and leave for 3-4 days at room temperature

4. We drain this kvass, and put the second one for drinking

5. Add honey to the remaining oats in the jar

6. Sprinkle raisins

7. Fill with water and set again for 3 days at room temperature

8. We filter the finished kvass through cheesecloth

Kvass from dry kvass with yeast

Ingredients:

• 3 liters of water
• 9 tablespoons of sugar
• 7 dry yeast granules
• 3 tablespoons with a slide of dry kvass

Cooking:

1. Pour sugar, yeast, kvass into a 3 l jar
2. Fill with water to the brim
3. Stir thoroughly to dissolve the sugar
4. Cover tightly with a lid
5. Put in a warm place, you can on the windowsill on the sunny side for 1-2 days

Classic kvass from rye bread with yeast

Ingredients:

• 3 liters of water
• 1 kg stale rye bread
• 300 gr. Sahara
• 20 gr. yeast

Cooking:

1. Cut the bread into medium cubes and fry in the oven until golden brown
2. Put in a jar and pour hot water and leave for 3 hours, stirring occasionally
3. Add sugar and yeast diluted with a small amount of the same infusion
4. Stir and leave in a warm place covered with gauze for 12 hours
5. Strain kvass, bottle and refrigerate for 2 days

The recipe for real Russian kvass without yeast video

When you drink homemade kvass, it is as if you are returning to childhood, when you stood in line with cans for a yellow barrel and ran home as soon as possible to enjoy this magical drink.

I wish you to plunge into this happy time at least for a minute.

The same kvass, for which there were queues on the streets of the city, and which was always present on the table in the rural courtyard, remained far in the past.

But today we have a great opportunity to make homemade kvass by right the number one drink in the house. The recipes for making this wonderful drink with its unique taste, as it has been prepared in Rus' for a long time, are carefully passed from hand to hand by our grandmothers and mothers, as well as by culinary specialists - experts in their field.

The drink that came to us from ancient Egypt took root in Rus', becoming at the same time food. After all, there are countless dishes, the recipe for which includes kvass.

Do-it-yourself homemade kvass has a beneficial effect on our health. It regulates the metabolism in the body, improves the activity of the gastrointestinal tract, saturates us with enzymes, minerals and vitamins, and helps to remove toxins from the body. I suggest you prepare a great drink - according to the traditional recipe of rye crackers, as I do.

Homemade rye kvass

You will need one loaf of rye bread, 8 liters of water, 55 grams of yeast, 220 grams of sugar and raisins to taste.

• First, I dry the breadcrumbs in the oven over high heat. They should turn out golden in color, while I always make sure that they do not burn. Kvass from rye breadcrumbs, cooked at home, is pleasant with its sweet and sour taste of rye bread. It quenches thirst well, tones and gives strength. It was he who was taken with him to haymaking by our ancestors.
• Then I boil water in a large saucepan and pour sugar into it, stir. I add crackers to the water and leave everything to cool and infuse.
• After making sure that the base has cooled down, in its small amount I grind the yeast to its liquid state and pour everything into the base. Yeast for this is better to take fresh pressed. I stir the mixture well so that the yeast is completely distributed in the water, and the maturation of homemade kvass occurs evenly.
• I tie the pan with the future kvass with a thin towel so that any flying creatures do not covet it, and set it aside for fermentation for a day and a half.
• If you like kvass with a sharper taste, you can let it stand longer. I start drinking my drink in a day, but since I prepare a large amount of it at once, it becomes sharp over time, I also drink it with pleasure, and treat my friends.
• After a day and a half, I filter the finished drink into another container and add more sugar to taste. But a little, so that the drink is not too strong.
• I add a handful of raisins there, so that my homemade kvass acquires a specific aftertaste. Raisins give the drink a special flavor, and also contributes to additional fermentation, and it becomes carbonated. You can easily add blackcurrant and mint leaves, rowan berries, honey to kvass. This will diversify the taste of the drinks you prepare.
• I leave it for another day and then, draining from the sediment, filter it completely. I wash the raisins and again fall asleep in the finished kvass.
• I put the drink in a cool cellar. In your case, this could be a pantry or a refrigerator.
• I use the wort remaining after straining to make homemade kvass a second time.
• To do this, I boil another 7 liters of water and add 100-120 grams of sugar to it. I cook kvass as in the previous recipe, adding 300 grams of crackers and 40 grams of yeast. The second time the drink turns out tastier, acquiring a pleasant sour taste.

Recipe for kvass from rye bread with yeast

• Black rye bread cut into small pieces, put on a baking sheet and put in the oven to dry. Be careful not to overcook or burn the bread. And then the finished kvass will be bitter.
• To boil water. Pour crackers into a jar (preferably 3 liters). Rusks for such a jar need about half a loaf. The layer is approximately 8-10 cm thick.
• Add sugar (3-4 tablespoons) and pour hot water. Pour water over the shoulders.
• When the water has cooled to a temperature of 35-37 degrees, add diluted yeast (half a bag of dry or a small piece of fresh). To breed yeast from a jar, pour a little infusion into a cup and dilute the yeast in it. You can also use just warm water.
• Mix everything well, cover the jar with gauze or a napkin folded in several layers and leave for a day and a half.
• For more intense fermentation, you can add a tablespoon of raisins.
• Then strain the finished bread kvass, bottle it. Add a few pieces of raisins to each and refrigerate for 6-8 hours. I leave overnight.

The next portion of kvass can be prepared without yeast. Add some fresh crackers, one or two handfuls, 3-4 tablespoons of sugar, a few pieces of raisins. Fill with water and repeat the process as described above.

Bread kvass without yeast

In the first portions of kvass according to the above recipe, you first feel the taste and smell of yeast. Many people don't like it very much. Therefore, I will give a recipe for kvass from black rye bread without yeast.

• To prepare bread kvass according to this recipe, also take rye bread, or sourdough bread, hop sourdough.
• Cut into small pieces, dry in the oven. For the first portion of kvass, take a little more bread. Pour crackers into a three-liter jar (almost half of the jar).
• Boil water and dissolve sugar in it (10-15 tablespoons), cool and pour crackers. For more intense fermentation, add a handful of raisins.
• Cover the jar with gauze and leave to ferment. After a day or two, fermentation will begin. The crackers in the jar will begin to stir up and down, increasing in intensity every day. The first portion of bread kvass will be ready in 3-4 days.
• Drain the finished kvass from the jar. There is no need to throw away all the crackers. Leave about half of the original volume. Add to them a handful of fresh dried crackers, 2-4 tablespoons of sugar, a few pieces of raisins, cover with gauze and leave to ferment. If you pour a new portion of kvass in the evening, then in the morning it is usually ready. Then we repeat the process until there is a desire to cook kvass.

A lot of sugar is put in the first portion of kvass. This is necessary in order to cause the fermentation process and kvass does not turn sour. If there are no raisins, then you can add more sugar. The next time, sugar can be added to kvass from bread to taste, 3-4 tablespoons.

A few small useful tips for making homemade kvass from rye bread.

• You need to cook kvass in a container that does not oxidize. If you cook kvass in a saucepan, it is better to take an enameled or stainless steel saucepan.
• Add sugar to taste. If you like it sour, then put less sugar. Sweeter - add sugar. Add a little more sugar to the first portion of kvass.
• The saturation of the color of kvass depends not only on the type of bread, but on the degree of roasting of crackers. But it’s still not worth overcooking crackers; kvass will have both the taste and the smell of burnt bread.
• The intensity of fermentation, which means the readiness of bread kvass, depends on the temperature in the room. Higher temperature - fermentation will begin faster. Therefore, this moment must be taken into account so that kvass does not peroxide.
• Raisins cause not only the fermentation process, but also give kvass some sparkling, saturate kvass with carbon dioxide.
• If you do not immediately prepare a new portion of kvass, then do not throw away the remaining softened crackers. Transfer them to a jar and refrigerate. Before cooking, take out the jar, warm it up in the room, add sugar and the sourdough for a new batch of kvass is ready.

Rules for making homemade bread kvass

1. Yeast must be the freshest, and bread for the wort must be rye.
2. Kvass is prepared on cooled boiled water.
3. It is recommended to store kvass in a cold place.
4. Ready kvass should be consumed in 2-3 days. With longer storage, it loses its taste and becomes sour.
5. The utensils in which the wort is infused should be glass or enameled; kvass cannot be cooked in aluminum utensils, as it oxidizes.
6. For the preparation of berry kvass, only ripe selected intact berries are used.

Those who want to get a healthy and tasty drink are advised to prepare homemade bread kvass according to the following recipes. We will be the first to publish a recipe for kvass without yeast.

Kvass without yeast

Sourdough for kvass without yeast

2 cups boiled water cooled to room temperature.
0.5 slices of rye bread.
1 tsp granulated sugar.
For sourdough, take a glass of lukewarm boiled water, 1 teaspoon of granulated sugar, and half a slice of rye bread. Place all ingredients in a 0.5 liter jar. Let's break up the bread. Cover the sourdough jar with a cloth and leave to sour in a warm place. Without yeast, sourdough fermentation takes a little longer: a day or two.

How to make bread kvass without yeast at home from sourdough

1 st. a spoonful of granulated sugar
1 - 2 slices of rye bread
0.5 l of cooked sourdough
1.5 l chilled boiled water

And so a day or two passed, you tasted the leaven and made sure that it was ready. The liquid should be cloudy and sharp in taste. First, take a 2 liter jar, pour the sourdough into it, add 2 slices of rye bread (grind), 1 tbsp. a spoonful of granulated sugar and add cold boiled water to the edges of the jar. Close the lid and let it sit for a day. You can also put crackers dried in the oven until golden brown in a jar. In this case, kvass will infuse much longer, but acquire a golden color almost immediately. After a day or two, having tasted the first kvass, pour 2/3 of the liquid into a separate container. Pour the leaven remaining in the jar with boiled water cooled to room temperature, add 1-2 chopped pieces of fresh rye bread, close the lid and insist again.

Recipes for homemade bread kvass

Since kvass from the store can hardly be called useful, many people want to learn how to make kvass at home. After all, homemade bread kvass is much tastier and healthier. In addition, cooking kvass at home is not difficult for experienced housewives.

Recipe for kvass from crackers

How to cook homemade kvass from crackers:
Rye crackers (1 kg) are fried in the oven until golden brown. Put in a saucepan, pour warm water and leave in a warm place for a couple of hours, stirring occasionally. The infusion is drained. The remaining crackers are poured over again with water, insisted for 1-2 hours and poured into the infusion that was obtained earlier. The resulting wort is cooled to 20 degrees. Sugar is added (for 3 liters of water - 1.5 cups of sugar) and yeast (40 g), diluted with the same wort. Leave warm for 12 hours. Ready kvass is poured into jars or bottles and stored in a cool place.

Boyarsky kvass recipe

How to cook boyarsky kvass at home
Ingredients: 1kg stale rye bread, 5l water, 1.3 sugar, 60g yeast, 1st wheat flour, mint to taste.
Prepare starter. To do this, dilute the yeast with a glass of warm water and put in a warm place. Dried mint pour boiling water and leave to infuse. Bread cut into slices, pour boiling water and cool to 30-40 degrees. Add sourdough, mint infusion and leave for a day, then strain, add sugar, stir until it is completely dissolved. Pour kvass into bottles, cork them well and store in the cold.

Borodinsky kvass recipe

Cooking Borodinsky kvass at home
Ingredients: 3 liters of water, 2 pieces of Borodino bread, 15 g of yeast, 1 teaspoon of flour, a handful of raisins
How to cook Borodino kvass. Cut the bread into slices and lightly dry in the oven. Pour boiling water, let the wort brew for 3 hours. Dilute the yeast with flour, add to the wort. Leave for a day. Strain. Pour into bottles, add a twist to each. Keep warm for 3 hours, then put the bottles in the refrigerator. After 3-4 days, kvass can be drunk. Borodino kvass is ready.

Vigorous kvass with horseradish

Cooking at home kvass with horseradish, raisins and honey
Ingredients: 4 liters of water, 800 g of rye crackers, 20 g of yeast, 100 g of honey, 100 g of grated horseradish, 50 g of raisins
How to cook vigorous kvass with horseradish. Pour boiling water over crackers and let stand for 3-4 hours. Strain. Add yeast and leave to ferment for 5-6 hours. Add grated horseradish and honey. Stir, pour into bottles, adding a raisin to each. Let it brew for 2 hours. Vigorous kvass with horseradish is ready.

Beet kvass recipe

How to cook beet kvass at home
Ingredients: 1 kg of beets, 2 liters of water, 20 g of sugar, 1 piece of black bread, a clove of garlic, salt to taste
How to cook beet kvass. Peel the beets, grate on a coarse grater. Put in a 3-liter jar, pour water. Add a piece of black bread, sugar, a little salt. Cover the jar with gauze and put in a warm place for 3-4 days. In almost ready kvass, you can add a clove of garlic. Beet kvass is ready.

Hi all!

Friends, how are you with the summer?

For some reason, it decided to linger with us, it’s only + 10 on the street, and you don’t feel the heat in any way ...

Sad, but hoping for the best, I decided to make kvass at home ☺

I collected a lot of interesting information about him and decided to write this post.

So today I will tell you how to make delicious kvass and share interesting recipes ☺

From this article you will learn:

Kvass at home - cooking recipes

Kvass is a 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

Why is kvass useful?

Why kvass?

Taste, usefulness, availability - the main answer. Traditions also play an important role: for Russia, kvass is practically a national pride.

Many centuries ago, it was quite strong, but historians believe that thanks to the appearance of alcohol and vodka, the attitude of the Slavs towards kvass changed, kvass-makers stopped chasing the fortress, and focused on flavor variations.

The proven benefits of kvass are based on the fermentation process and yeast, as well as vitamins and minerals of the raw materials from which kvass is made.

Like kvass, it is the result of lactic acid fermentation, respectively, it can help with various intestinal and gastric disorders, normalizes metabolism and digestion, and the resulting acids cleanse the body, removing toxins, pathogenic cells, toxins.

Healing properties of kvass:

• It also helps with enterocolitis, obesity, eating disorders, gastritis with high acidity.
• But most importantly, if you make kvass according to the classic recipe, with yeast, then the enzymes and amino acids contained in yeast fungi destroy the microbial cells of many pathogens.
• Therefore, this drink is directly indicated for any inflammatory and purulent processes, as well as for nervous atrophy, pancreatic dysfunction, diabetes mellitus.
• The tonic and nutritional properties of kvass have also been proven, so it is used as a food product during hospital treatment, during and after illness, for a general increase in tone and performance, for nervous and physical exhaustion, and intoxication.

Another interesting property was studied by a Russian scientist: almost any bacteria in kvass die, therefore, in epidemiologically disadvantaged areas, in conditions of natural disasters, this is the safest drink.

Why is it better to cook kvass at home?

Kvass is easy to prepare both industrially and at home.

And now, and in the Soviet Union, kvass barrels were a symbol of summer, freshness, thirst quenching, but it was the barrels that forced us to consider the drink not the most “clean” and healthy.

Without control, they were no longer properly dried and washed, and, accordingly, plaque and dirt on the walls became simply dangerous.

Kvass bottled at the factory seems to be of better quality, but, unfortunately, the industrial process and carbonation do not make it healthier and tastier.

That is why many have returned to self-preparation of kvass, there are a huge number of options!

After all, it can be prepared from various types of flour and bread, you can use non-cereal products like beets and sea buckthorn, add various fruits, berries, and herbs to give flavors.

Recipes for making homemade kvass

To get exactly your drink, experiment!

Well, I will share a few basic recipes for homemade kvass.

Kvass at home from sourdough

Cooking technology:

1. The easiest way to get sourdough is to mix yeast, flour (preferably rye) and sugar: I take three tablespoons of flour and sugar and a spoonful of yeast for a three-liter jar of future kvass.
2. Pour warm water, mix thoroughly and wrap for half an hour.
3. After that, we add the leaven to the jar with the liquid from which you will make the kvass.
4. In general, the concept of “sourdough” is rather arbitrary, even if you don’t prepare it on purpose, everything that you mix in a container with yeast is, in fact, a sourdough and a fermentation process.
5. The first liquid is then, as a rule, drained, and what remains becomes the starter for the next portions.

Bread kvass - a delicious recipe

Usually we are talking about kvass from crackers.

• Bread dried in the oven to a dark state should be poured with warm water, and after a few hours, strain and add ready-made sourdough there.
• Stir, close the container with gauze and leave to infuse for a day at room temperature.

A slightly different variation, without extra steps:

1. Boiling water should be poured over flour or crackers (the classic version is rye), stand for several hours, strain and add sugar and yeast. There is not much yeast, I usually add one tablespoon per three liters.
2. In a warm place, let it roam for about a day.
3. Such rye kvass is especially rich in vitamin B, it is useful for people with liver problems, it perfectly stimulates the production of gastric juice, quenches thirst and enriches the diet.
4. It is good to add raisins to kvass from bread, it gives a pleasant flavor

For more information on how to cook kvass at home, see this video recipe

Beet kvass - a simple recipe

It has a rather specific taste and has a cleansing effect, acting both on the intestines and on the liver.

Cooking technology:

1. Beets are grated, stew a little until soft
2. Then add water to the top and bring to a boil (I take about 500-600 grams of beets for three liters of water).
3. The broth must be allowed to brew and cool
4. After that, it is filtered
5. Add 100 grams of sugar, a handful of rye crackers and a teaspoon of dry yeast.
6. Everyone, let it roam. After straining, the drink is ready.

Kvass from oats - a delicious recipe

Most often I cook this particular kvass.

In general, oats have settled in our house on a permanent basis, because it helps to alleviate even chronic problems with the liver and stomach, has cleansing and enveloping properties.

Of course, we are talking about natural non-husked grain.

In the cold season, I pour washed oats in a thermos with boiling water overnight so that I can drink a warm and very pleasant drink on an empty stomach in the morning. When it's warm, we drink kvass.

Oatmeal kvass at home:

1. First you need to prepare the starter.
2. Pour a handful of washed grains with water in a three-liter jar (not to the top) and add 5 tablespoons of sugar.
3. Cover with gauze on top and wait 5 days in a warm dark place, then pour out the liquid, fermented oat grains become the leaven for the next portions.
4. It “works” for several months, you just need to add purified warm water and sugar or honey to taste (a few tablespoons are enough for me) and insist for a day at room temperature.
5. Such kvass is yeast-free, its usefulness is achieved due to oats and fermentation products.

Bread kvass without yeast - recipe

For various reasons, not everyone uses yeast, in which case you can simply take the recipe for yeast kvass and not add them there.

That is, pour bread or crackers with water and sugar, leave for one to three days (depending on the temperature at home), and then drain the liquid and use the resulting sourdough for the next kvass.

Kvass at home without yeast

Just pay attention to the bread that you take for kvass! Ideally, of course, homemade, but in any case, use one with a minimum of additives, oils and impurities.

Kvass from apples - tasty and healthy

There are many recipes for apple and fruit kvass, I will write my favorite here☺

Technology:

1. Any high-quality ones must be cleaned, including pitted, cut and boiled a little, like compote, add sugar to taste.
2. Then add two grams of dry yeast, after the drink has cooled, mix and cover with gauze. Fermentation lasts approximately 12 hours, unless you have a cold house.
3. Everything, the drink is ready, you need to strain it as carefully as possible and put it in a glass sealed container in the refrigerator.
4. It is stored longer than other homemade kvass, about a week.

Kvass with hops - recipe

This is a more "adult" recipe, spied on the Internet, I liked it☺

Technology:

1. in the form of inflorescences (about a third of a glass per 3 liters of kvass) and rye bread crackers (we take half a small roll) must be poured with boiling water and allowed to cool to room temperature.
2. Add warm boiled water to the full volume, 100 grams of sugar, a teaspoon of yeast and leave for a day in the room.
3. Strain, bottle and refrigerate!

A little about the contraindications of kvass

It also causes fermentation in the intestines, you can not drink it if you are allergic to individual components.

Important!!!

It is stored after readiness in the refrigerator for no more than a few days, since it does not contain preservatives.

Enjoy quenching your thirst☺

I will be glad to see your proven recipes for homemade kvass, send me!!!

Alena Yasneva was with you, bye everyone!!!

Our recipes for making bread kvass at home will help you out when you want real Russian kvass on a hot day: their bread and crackers.

• Water - 1 Liter
• Rye bread - 500 grams
• Raisins - 0.5 cups
• Sugar - 4 cups
• Dry yeast - 1.5 Art. spoons

Let's take all the ingredients we need. We put a vat of water on the stove, if you don’t have such a large pot, then you can divide everything into two portions. The water must be brought to a boil.

At this time, you should fry the bread. Fry the bread in a frying pan without oil until blackened. Most importantly, make sure that the bread does not burn. However, for bread kvass, you need pieces of rye bread, brought exactly to black coals.

When the water boils, the vat should be removed from the fire, add a handful of raisins and all the bread. Cover the pot with a lid and leave to infuse overnight.

The next morning, remove the lid, remove the bread from the vat (discard the bread) and add the mixture prepared in a separate bowl of sugar and yeast. Mix well. Cover the vat with plastic wrap and leave to infuse for another 6 hours. Stirring the liquid every two hours. After that, you will need to get the raisins from the vat.

Take another pan, gauze and strain bread kvass.

You will get such kvass. Pour it into plastic bottles, close and put in the refrigerator. We let the kvass stand in the refrigerator for 2-3 days, after which the kvass can be drunk.

Recipe 2: bread kvass at home

• Sourdough in portions
• Raisins 10-15 pcs.
• Sugar 4-6 tbsp. spoon
• Rusks to taste
• Kvass 3 tbsp. spoon
• Water 2.8 l

Pour the starter into a clean three-liter jar. It should cover the bottom of the jar by about 5-7 cm. If you are preparing kvass for the first time, you must first prepare the starter: pour 2 tbsp. l. sugar, black bread crackers for one third of the can, ¼ tsp. dry yeast, water, mix everything and leave for one day.

Add black bread croutons to the jar. I make them myself: I cut a loaf of black bread into small pieces and fry in the oven until a crust forms. Then I put them in a bag and use them as needed.

Add sugar to the jar. The amount of sugar depends on which kvass you like more, if sweet, then you need to put 6 tbsp. l., if with sourness, then 4 tbsp. l. sugar will suffice.

Add pre-washed and peeled raisins and 3 tbsp. dry purchased kvass.

Pour into a jar of clean water. I always cook kvass on spring water, if this is not possible, you can use ordinary boiled drinking water. We mix everything in a jar and close it with gauze.

In the process of cooking, kvass will "play" and a certain amount of liquid will surely pour out. Therefore, our jar must be placed in a deep plate or dish. Put the jar in a bright place, leave for two days.

On the third day, kvass is ready, carefully pour it into a clean jar. From the contents of our three-liter jar, a full two-liter jar of kvass is obtained. Place in the refrigerator and keep it there until consumed. Drink and add kvass to dishes - chilled.

After we drained the kvass, the sourdough will remain in the jar, which must be mixed well and placed in a separate bowl. We will use this sourdough in the preparation of new kvass, the sourdough must be stored in the refrigerator.

Recipe 3: homemade bread kvass with yeast

• Bread (about a third of a Borodino loaf) - 4 slices.
• Sugar (6 tbsp. - for sourdough, 4 - for ready-made kvass) - 10 tbsp. l.
• Yeast (two packets of fast-acting, each with 11 g) - 22 g
• Raisins (roughly; I put 8-10 raisins in each bottle) - 30g
• Water - 3.5 l

Let's start with sourdough. Cut a loaf of Borodino bread into crackers - cubes with a side of about two or three centimeters. Lay on a baking sheet in a single layer and dry in the oven at 150 degrees until they are almost black. If you want light kvass, you can take wheat crackers or Borodino kvass to dry not until black, but simply until they become crackers.

When the crackers have cooled, pour three or four handfuls into a liter jar, add 6 tbsp. l. sugar (for kvass I usually take white sugar), pour boiling water. Pour in boiling water carefully, shaking the jar periodically so that it does not burst. And do not add to the top: the leaven will ferment and may “escape”.

As soon as the contents of the jar have cooled to almost room temperature, pour in all the yeast. Cover the jar with a paper towel or gauze and leave for three days.

After three days, pour the starter into a three-liter jar, add another 4 tbsp. l. sugar, add cold water a little to the top - and leave for another two or three days. You will see for yourself how kvass begins to ferment, “work”.
As soon as this "work" stops, the drink is ready.

Strain kvass into a plastic bottle or other container with a narrow neck and tightly closed, add a handful (8-10 pieces) of raisins to each bottle, close tightly and let stand for another day.

Then open carefully! Kvass is ready.

Recipe 4: how to make bread kvass at home

• Borodino bread 5 slices
• Raisins 1 handful
• Sugar 3 tbsp. l.
• Dry yeast 0.5 tsp
• Purified water 3 l

Cut Borodino or other rye bread into small pieces.

Dry the bread in the oven until it burns slightly - this will give the kvass a beautiful color and flavor. After toasting, pour the crackers into a jar or pan.

Add sugar and washed raisins to the jar. Raisins give kvass sharpness.

Boiled, but cooled to 70 degrees with water, pour crackers. Leave the future kvass to infuse for a couple of hours in a warm place.

In a separate bowl, dissolve dry yeast with sugar in half a glass of warm water. When the yeast "comes to life", they can be added to the jar and mixed.

Cover the jar with gauze to protect the drink from dust or insects, put it in a very warm place, maybe on a windowsill in the sun. Let kvass ferment for about 1 day, but not less than 12 hours.

Then strain the kvass through two layers of gauze, pour into bottles and cork well. Place in the refrigerator to ripen for another day or less. To give even more sharpness, two or three more raisins can be thrown into the bottles.

For a new portion of kvass, you can use all the ingredients described above, or you can select part of the sourdough (fermented bread) and do not add yeast to the new portion, but otherwise follow the recipe.

Recipe 5: homemade bread kvass without yeast

• slices of rye bread - 250 g,
• water - 2.5 l,
• granulated sugar - 180 g,
• raisins - 15-20 pcs.

We dry it in a preheated oven so that it only takes on a golden crust. If the crackers burn, the drink will have a bitter taste.

Pour granulated sugar into boiling water, stir to dissolve, turn off and cool to body temperature.

Pour the syrup into the jar almost to the very top and pour in the washed raisins.

We tie the neck of the jar with several layers of gauze and put it in a dark place.

After 1-2 days, an intensive fermentation process begins - croutons rise to the neck. After 3-4 days, kvass acquires a sharp taste - it is already ready.

We filter and pour it into another container and set to cool.

Remove half of the crackers from the jar and add some fresh ones. And then again pour in sweet warm water and add raisins. We also put it in a dark place, but after 10-12 hours kvass will be ready. Thus, one can make this drink daily.

Recipe 6: homemade kvass from crackers (with photo)

This bread recipe for homemade kvass can be prepared at home from crackers and stale bread.

• crackers - 1 kg
• water - 10 l
• sugar - 250 gr
• dry active yeast - 1 tsp
• raisins - 3 tsp

We get stocks of bread crusts, pieces and other bread leftovers that we did not let mold eat in the long winter. These pieces of leftover bread dry perfectly right on the windowsill, put away in a cloth bag and stored until better times. It is clear that bread with nuts, cheese and other fatty additives is not suitable for kvass.

We bake crusts and pieces of crackers in the oven until light blackness appears around the edges.

We boil 10 liters of water in a large saucepan (for three 3-liter jars of kvass) and lower our burnt pieces of crackers there. We mix. Now you need to wait until the water cools down and pulls out all the useful substances from the bread. It is better to leave to infuse until the morning. Such an infusion is called wort.

We strain it and squeeze the bread. Now it is not a pity to throw it away. Although, in rural areas, this can be fed to poultry or livestock.

Pour the must into jars. At room temperature, add 3-4 tablespoons of sugar to each jar and, literally, dry yeast of any company on the tip of a knife. Protect from direct sunlight!

Add 10 pieces of regular raisins to each jar. It is believed that raisins enhance fermentation. Stir and leave at room temperature overnight.

The foam and bubbles that appear indicate that the process has begun. It makes no sense to keep kvass warm any longer. He will peroxide. We filter the raisins and pour the kvass into PET bottles. A thick mass at the bottom of the jar, about 150 ml remains in it. We return the raisins there. This is a ready-made sourdough for future kvass. Pour in the new cooled wort, add sugar and a few fresh raisins. And that's all. We don't need yeast anymore.

We put the bottles and jars in the refrigerator. We take a sample of kvass from bottles. You should know that fermentation continues in the refrigerator. Kvass loses its sweetness and becomes more vigorous. For children, you can add a tablespoon of sugar to bottles. For okroshka, sour aged kvass is good. We have organized the process of continuous pouring of kvass.

Recipe 7, step by step: homemade kvass from bread

• Bread "Borodino"
• dry yeast
• sugar

For kvass, we need not bread, but crackers. Therefore, we will cut the bread into small pieces so that they go into our intended container for making kvass - in my case, this is a three-liter bottle (the output of kvass is about 2 liters in 1-2 days).

We put our croutons to dry in the oven, I won’t say how long, because. didn't spot. In general, it all depends on your taste. For example, I like slightly fried ones, then kvass turns out to be a beautiful color:

After the crackers are ready, we fall asleep them in a half-liter jar. for making sourdough. Add yeast, a couple of tablespoons of sugar and pour water.

Leave for at least a day to start the fermentation process. After that, we control the fermentation process visually and by sound (hissing).

Drain the liquid, add fresh water, sugar, a couple of crackers and leave for another day. (in principle, the fermentation process has already begun, all this in order not to feel the taste and smell of yeast) If there is a smell, repeat again.

Part of the bread should move down and the drink should smell of kvass.

If your drink turned out to be whitish in color and not the same as in the photo, don’t let that bother you, I photographed an almost finished sourdough.

After that, pour the contents of the jar into a larger container, and fill the floor of the bottle with water. Again, add sugar and crackers - now these are the main and only ingredients for kvass.

As soon as it is ready (it is determined by taste for 1-2 days), we drain the finished kvass and add the ingredients.

After the starter is formed in sufficient quantities, you can increase the amount of water to a full bottle.

It remains to strain kvass:

add sugar to taste and enjoy! If small particles suddenly get into the finished kvass - do not worry - this is bread, it is edible.

Over time, with an increase in the amount of leaven, the speed of preparing kvass will increase. As sediment accumulates from bread crumbs, at the bottom of the bottle: