How to make kvass from bread and yeast. Proven recipes for natural bread kvass

Homemade kvass from rye bread without yeast

I propose excellent recipe kvass from black rye bread, which can be prepared with or without yeast. I have a recipe without yeast. You should know that kvass not only perfectly quenches thirst, but also restores strength, balances fluid and salt in the body, improves digestion, and also has a number of other benefits, which I will discuss below. Without wasting time, let's start making homemade kvass. The main ingredient of kvass is Rye bread, namely rye, in which there is no yeast and all kinds of additives such as cumin, dill. Fermentation in such kvass occurs due to lactic acid bacteria, and not yeast. Let's try and enjoy!

Recipe for kvass from rye bread without yeast:

250 g black bread

180 g sugar (about 6 full tablespoons)

How to cook kvass from rye bread without yeast:

1. We cut the bread in small pieces and dry well in the oven to make croutons, but not burnt, otherwise the kvass will be bitter and burnt.

2. We pour crackers in three liter jar half.

3. Boil water, add 5 tablespoons of sugar, stir thoroughly, cool to 24 -30 degrees. Pour crackers into this sweet water almost all the way to the top, leaving room for carbon dioxide. Also add raisins.

Leave the jar in a dark place room temperature, covering it tightly with a thin cloth or gauze in two layers. You can secure the fabric with an elastic band around the neck. And you can also cover the jar metal lid(without rolling it, of course).

4. After 1-2 days, depending on the temperature in the room, the fermentation process will begin, the crackers will begin to move, moving up and down. Kvass will be ready in 3-4 days, it is necessary to try so as not to peroxide. This process may also depend on the quality of the raisins.

5. Drain homemade kvass, strain through layers of gauze, place in the refrigerator.

6. Crackers can not be thrown away, half left for the next sourdough. Then add a handful of fresh, raisins, 3-4 tbsp. l. Sahara. Pour in water, cover with gauze, in the morning it will be ready!

If you will not cook kvass immediately, place the softened crackers in the refrigerator. then take it out, hold it in the room, add sugar, water and new kvass will be ready again.

• To prepare kvass, use only glass, stainless or enameled containers.
• Fry crackers without oil and additives.
• Add sugar to taste. In the first portion a little more to start the fermentation process.
• If there are no raisins, add more sugar. But raisins are desirable because they saturate kvass with carbon dioxide and give kvass a playful taste.
• The saturation and color of kvass depends on the color of the crackers and the degree of their frying.
• The readiness of kvass depends on the temperature in the room.

Homemade kvass from rye bread has excellent taste and useful properties.

Cook and enjoy!

IN summer time, perhaps the best drink, which quenches thirst, gives strength and refreshes, is natural kvass. It is impossible to say exactly how it affects our body. Some say that there is no better and healthier drink to be found. Others claim the opposite.

Kvass. Benefit and harm

The benefits are endless. ethnoscience with both hands for the introduction of this drink in the diet. This is explained by the following useful properties. For example, contained in natural yeast favorably affect the state of health in general, as they contain a large number of trace elements and vitamins. Kvass has a good effect on nervous system, helps to strengthen hair, nails, and also improves the skin. This drink not only perfectly quenches thirst, but also effectively fights against fatigue and anemia. It will also help those who suffer from insomnia and poor appetite. However, in addition to all of the above useful properties, kvass also has reverse qualities. In general, any specific product has certain contraindications for use.

For example, it should be borne in mind that kvass, made from rye bread at home, contains about two percent alcohol. The concentration is quite small, and, in fact, does not cause any harm to health, no matter how much the drink is consumed. However, alcohol is still present in it, so it is not recommended to give it in large quantities to children. In everything you need to know the measure. Its use should be limited to persons who have alcohol addiction. You also need to be careful for those who suffer from chronic diseases of the gallbladder, liver, and pancreas. This also includes various colitis, gout, liver disease, as well as the presence of allergic reactions for products containing gluten.

Here he is, kvass. Benefit and harm, of course, relative, are combined in one drink. However, if you follow all the warnings and recommendations, then it will only bring health.

Cooking kvass

Many families traditionally prepare kvass at home from rye bread. It is the simplest and therefore the most common. To prepare this drink, you will need the following ingredients: water (ten liters), one kilogram of rye bread, 25 grams of fresh yeast and a glass of sugar, maybe a little more. Boil liquid. Bread must be cut, and then dried croutons. It is desirable that they acquire a dark crust. It is thanks to her that a slightly smoky aroma appears in the drink and spicy taste. Next, the cooked crackers need to be poured with boiling water and let it brew for about five hours. Then the liquid must be filtered and pre-dissolved yeast is added. Followed by a glass of sugar.

In the case when kvass is prepared from rye bread with dry yeast, then they should be taken at the rate of one bag of 5 grams per 25 grams of fresh. In principle, there is no difference in what form they are added. Therefore, you need to take the option that is more convenient. After the yeast and sugar are added, everything needs to be mixed well, but gently, covered and allowed to ferment for about five hours. Later given time kvass should foam, then it needs to be filtered again and after that it can be bottled. You can also put a few raisins in them. Then the drink will acquire a unique spicy aroma. This is how kvass is made from rye bread with raisins. Its taste is richer and richer. After that, the bottles are corked and put in the refrigerator for a couple of days.

Why does mold appear?

Many of those who have tried to make bread kvass on their own complain about the appearance of mold during the infusion process. This can happen for two well-known reasons. The first of them - if the containers where kvass was boiled or where kvass was poured were not clean enough. To avoid such troubles, it is best to sterilize the dishes. The second reason why mold can appear in the bottle is the presence of air, which creates a favorable environment for the reproduction of fungal colonies. Therefore, when pouring kvass into bottles, it is better to close them with a lid with a hole. A tube is threaded into it, with the help of which air is extracted from the container.

"Boyarsky"

The following rye bread kvass recipe is very similar to the previous one in terms of the amount of the main ingredient used. You need five liters of water, 1.3 kg of sugar, 50 g of fresh yeast, one glass of wheat flour. This kvass is called "Boyarsky". In this case, you will need to pre-prepare the starter. It is done in the following way. fresh yeast dissolved in a glass of warm water with the addition of a small amount of sugar. Then the container can be additionally held over the steam. Heat and a small amount of sugar will effectively activate the yeast. This recipe for kvass from rye bread suggests the presence of mint petals.

Dried leaves must be steamed with boiling water. Rye bread can be crushed and poured hot water. You can also use crackers instead. You can cook them yourself by cutting slices of bread into cubes and drying them in the oven at a low temperature. But if you already have ready-made ones at hand, it is very convenient to use them. After soaking bread or crackers, the infusion must be cooled to 30 degrees and add sourdough to it, mint decoction, sugar. All ingredients are thoroughly mixed. Next, the liquid must be filtered. After that, it can be bottled or any convenient glass container that can be corked. The refrigerator is best for storage. A few days - and the drink is ready to drink.

"Russian"

Kvass from rye crackers called "Russian" has a rich and dense taste, for which many people love it. Thanks to these qualities, it can be called satisfying. He is really able to satisfy not only thirst, but also hunger. Which is not typical for this type of drink. Also, thanks to the combination of ingredients, it has a delicate classic aroma. How to cook rye kvass using crackers? Everything is extremely simple. It is necessary to take about a kilogram of rye crackers and immediately pour them with five liters of boiling water, then leave for about 5 hours, not completely covered. Meanwhile, 50 grams of fresh yeast should be dissolved in one liter of warm water.

To get a starter, you need to add a little sugar. If the yeast does not activate after a few minutes, and foam does not appear, then it is advisable to put the solution in a warm place, you can even cover it. This rye bread kvass recipe also contains raisins. For cooking it is better to use dark grade. This will give the drink not only a richer taste, but also a dark noble color. Raisins will need about 50 grams. After the time has elapsed, the infusion, sourdough and another glass of sugar must be mixed and left for about a day. After 12 hours, the liquid must be filtered and poured into containers. Kvass will be infused in them for the next few days, so washed and dried raisins are added directly to the bottle. The drink ripens best in the refrigerator, and its best taste qualities appear on the fourth day.

Kvass, familiar from childhood

It is also impossible not to remember traditional version cooking kvass, to which many are accustomed since childhood. For him, you need only a few slices of dark bread, Borodino is best. You also need a handful of raisins and a teaspoon of dry yeast, as well as a glass and a half of sugar.

Bread needs to be slightly dried and browned. To do this, it is better to send the slices to the oven, heated to 140-150 degrees, for about 20-25 minutes. After that, the resulting dark crackers should be placed in three-liter bottle. It is also necessary to pour the indicated amount of sugar there, add raisins, as well as yeast.

Then everything is poured plain water room temperature. After that, you need to mix everything thoroughly. It is necessary to ensure that sugar crystals do not remain undissolved at the bottom of the jar. Next, the container must be loosely closed and left for about a day. After that, the liquid is filtered. It can be bottled or returned to already clean jar and let it brew for at least another day. This will give the drink a richer and aged taste. Kvass can be consumed even after the first day after infusion. He's already ready.

The benefits of kvass prepared without yeast

Traditionally Russian is considered a recipe for kvass from rye bread without yeast. The question immediately arises - due to what then does fermentation occur? The fact is that yeast-free sourdough does an excellent job with this task. She prepares very simply. Crackers, along with crusts, are soaked in water with the addition of a small amount of sugar. When the mixture begins to ferment, a wort is formed - the same yeast-free sourdough. A drink based on it is considered very healthy and nutritious. A bunch of beneficial trace elements and vitamins contains rye kvass. Its benefits are about the same as regular use fermented milk products. For example, kefir, curdled milk, fermented baked milk and others. Beneficial bacteria that arise during the fermentation process help to improve intestinal motility, and also normalize the work of everything gastrointestinal tract. In addition, the drink has a powerful anti-inflammatory effect.

Step-by-step recipe for kvass without yeast

The process of making kvass on rye bread without adding yeast is conditionally divided into two parts. At the first stage, it is necessary to prepare the starter, which will act as a fermentation activator. To do this, you will need a couple of slices of rye bread along with a crust, one teaspoon of sugar, and two glasses of warm water. Before you mix everything, you should consider one more important point. Slices of bread should be slightly toasted.

This can be done in the oven or in a skillet. After that, they must be put in a half-liter jar, covered with sugar and poured with water. Next, the container should be covered with a towel and put in a warm place. Thus, after a day suitable temperature the must is ready. If the container with the starter will be in more than cool place, then it will take at least two days to ferment. The readiness of the wort can be determined by the sharp sour smell and the cloudy appearance of the liquid itself.

Second phase

Then you can proceed to the second stage of preparation. To do this, prepared and ripened wort is poured into a three-liter bottle. Fried crackers, two tablespoons of sugar are also sent there, then the container is filled with water approximately to the level of the neck. The jar must be covered with a towel and placed in a warm or sunny place for several days. After the time has elapsed, the liquid must be filtered. You can do this not with the entire volume, but only with its upper third. Since the sediment sinks to the bottom at rest, the middle part becomes almost transparent. A characteristic foam forms on top, which should be disposed of.

After straining in ready kvass you can add sugar or honey to taste. One or two tablespoons will suffice. three-liter jar. You can already enjoy your drink. But gourmets are advised to bottle it with the addition of a few raisins to each. That part of the kvass that had to be filtered should not be poured out. It will be useful for cooking next game drink like sourdough. The remainder should be about a liter. To prepare a new kvass, a handful of crackers and a few tablespoons of sugar are added to the sourdough. After that, the volume is brought by adding water to the initial mark of three liters.

The process is repeated again. Properly prepared sourdough can be used up to three times. If already in the second run the drink did not seem as successful as in the first, then the workpiece cannot be used.

White kvass

Among other recipes, one is also known for preparing white kvass from rye flour. It will take three liters of water, a slice of dark bread and sugar. And of course, the basis of the drink is rye flour. It will need about 300 grams. For cooking, you should take a container of about five liters, into which you need to pour flour, and then pour in water at room temperature. The pot must be placed on slow fire. The liquid should be constantly stirred and brought to a boil, then immediately turned off. In this process, the formation of lumps from the dough is not excluded.

To avoid this, flour should be pre-mixed with sugar. Next, you need to dry a slice of bread, preferably until a dark crust forms. It is more convenient, of course, to use ready-made crackers. Add them to the liquid and leave to ferment for a few days. When the process subsides a little, kvass can be filtered and bottled. It is better to store it in the refrigerator. The sediment remaining at the bottom can be used as a starter for making the next kvass.

Conclusion

Now you know the recipe for kvass from rye bread. This drink can be used separately, but do not forget that in Slavic cuisine many cold soups are prepared on its basis. For example, a refreshing okroshka. What could be better in the summer heat!

Hello friends!

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

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

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

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

Making kvass with fresh yeast at home

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

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

We will need:

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

Cooking:

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

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

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

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

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

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

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

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

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

10. Add some more warm water. Okay let's shake it all up big spoon and put it in a warm place for fermentation for ten hours. Do not forget to cover with gauze on top so that the mass breathes and not a single mote gets inside.

11. Then squeeze the croutons and throw them away.

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

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

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

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

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

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

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

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

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

We will need:

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

Cooking:

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

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

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

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

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

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

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

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

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

It turns out double filtering)

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

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

Video on how to cook food without yeast

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

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

Cooking delicious kvass for okroshka

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

We will need:

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

Cooking:

1. Preheat the oven to 180 degrees.

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

For more rich taste it will even be good if the crackers burn a little.

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

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

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

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

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

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

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

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

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

And I tell you bye-bye!

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

Kvass - ancient drink, known in ancient Egypt for the 3rd millennium BC. And the Slavic peoples cooked kvass when Kievan Rus didn't exist yet. ubiquitous and daily drink in Rus', kvass became, starting from the XII-XIII centuries, and by the XV century there were more than 500 kvass varieties! In Russia, a very honorable profession was the profession of "kvass", and its carriers were narrow specialists in the preparation of certain kvass varieties.

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

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

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

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

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

Stage I: making sourdough on bread and yeast

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

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

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

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

* Advice from Cook
The most popular home recipe kvass - from Borodino bread, which gives the folk elixir a piquant sourness and aroma. Try it too!

Stage II: preparation of young sourdough kvass

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

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

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

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

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

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

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

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

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 meals, and also 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 - lovely way get rid of dysbacteriosis and intestinal disorders.

Some ancient sources claim that homemade kvass has a beneficial effect on male potency. For this, it was used special recipe kvass. 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.

Latest Research scientists proved that kvass contains high content 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, the content of proteins, fats and carbohydrates. Kvass is considered 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. low calorie 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 overweight, but also digestion is normalized. 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

good sourdough- a guarantee of the success of delicious homemade kvass. Without pre-training this basis, 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 during the fermentation process, carbon dioxide. 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.

Best Recipes kvass 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 more long 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

IN this recipe Borodino bread is used. 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 from flour batter 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. Let cool down to temperature 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. From new starter you can make kvass by first defrosting it and mixing 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 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 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 useful substances, enzymes and bifidobacteria. The drink can be served festive table instead of soda. Some time after drinking kvass, it improves significantly digestive system.

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

old recipe 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 croutons- 130 g;
• Stale rye bread - 80 g;
• Molasses - 1 kilogram;
• Mint - 30 g.

Cooking method:

Mix malt and flour with three liters 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- 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:

Wash the beets, peel and rub on coarse grater. We spread the beets in 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 very tasty and healthy drink given by nature itself. Such kvass has a beneficial effect on the body and has a lot of useful properties.

Required Ingredients:

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

Cooking method:

To prepare a drink, it is better to use a glass or enamelware. 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 Bolotova 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 an aroma 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 new grass. 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 categorized low alcohol drinks Therefore, pregnant women always face the question 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 quantities drinks are not capable of harming 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. It's about not only about shop kvass, in which the fermentation process is achieved by chemical means (which means that it contains many non-natural components), but also about the draft drink. Quality barrel kvass 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. Perfect option for pregnant women (and for any other person) - homemade fresh kvass prepared with one's own hand.