How to cook kvass at home from bread. Hearty kvass for okroshka

There are drinks that were made in ancient times and do not stop making today. Honorary kvass became the hero of our article! We will tell about its benefits and the secrets of creation, we will provide popular recipes for this product.

Kvass kills pathogenic bacteria and improves bowel function

There are about 400 types of drink. It is not easy to find a person who does not like this refreshing liquid. In Rus', both tsars and poor people drank it. It was believed that she adds strength, improves digestion and quenches thirst well. Let's get to know our hero better.

This is not as difficult to do as it might seem at first glance. The process, of course, drags on for several days, but most of this time the product is created by itself. Your business is small.

Consider how to cook kvass at home.

Cooking rules

1. Use only natural bread. Without various additives.
2. Use clean water. It is best to buy water in a bottle or draw from a well.
3. Make sure that the croutons do not burn (they should be baked until golden brown), otherwise bitterness will be present.
4. For cooking, use dishes made of glass, plastic or enamelled steel.
5. Be sure to check the yeast for freshness.

secrets

• Add raisins, they help the liquid ferment and fill it with bubbles.
• Leaves of blackcurrant or mint will help to make the taste brighter.
• If you are a lover of a sharp taste, leave the drink longer.
• You can add your favorite berries, fruits or vegetables to it (the main thing is that they are combined). Do experiments.
• Do not wash raisins.
• Dry crackers without spices and oil.
• Sugar releases carbon dioxide, which creates the soda effect.

Storage

After several days of fermentation (no more than four), be sure to place the drink in the refrigerator. Otherwise, the fermentation process will continue, and you will get full-fledged alcohol, and not what was originally planned. Do not forget to remove the leaven in time.

Keep the liquid for no more than a week, after this period it is not recommended to use it.

Useful properties of bread kvass

You can talk about the benefits of homemade bread kvass for a very long time. We list the main positive properties:

1. treats dysbacteriosis;
2. improves bowel function;
3. strengthens the immune system and the cardiovascular system;
4. improves metabolism in the body;
5. removes unhealthy cells from the body;
6. kills pathogenic bacteria;
7. eliminates bad cholesterol;
8. helps to treat glaucoma, optic nerve atrophy, cataracts;
9. fights gas and heartburn.

Kvass without yeast at home

This type of drink has its undeniable advantages. It does not have a specific taste, and it does not harm health. After all, no one will argue that yeast is not the most useful ingredient, and it is better if they are not present in this proven liquid. Consider how kvass is made without yeast at home.

Ingredients:

• black rye bread - half a loaf
• 30 g unwashed raisins
• 70 g granulated sugar
• two liters of purified water

Probably, someone will be surprised to read that raisins do not need to be washed. Therefore, it is worth leaving an explanation here: the so-called wild yeast is preserved on the surface of the raisins. They will help our product to start fermentation. They should not be washed off.

Step by step preparation:

1. cut into small cubes of bread;
2. put them on an ungreased baking sheet and dry at a temperature of 170 degrees for 3-4 minutes, until a pleasant smell appears (do not fry, otherwise the liquid will turn out bitter);
3. pour the prepared croutons with boiling water;
4. add sugar and mix thoroughly;
5. wait until the product has cooled down and pour in the raisins;
6. pour into a fermentation jar, protect the neck with gauze so that insects do not climb there (the lid should not be covered);
7. send the drink to a dark warm place;
8. the appearance of foam is a sign of fermentation;
9. three days after the onset of fermentation, strain the liquid through four layers of gauze and squeeze out the pulp;
10. try the drink, and if it is not sweet enough, add more sugar (the liquid should taste slightly sweet);
11. pour the liquid into the bottles and leave a few centimeters of free space in front of the lid;
12. send for six hours in a warm dark place;
13. then transfer to a cool place (refrigerator, cellar);
14. after five hours, the drink can be consumed.

You will get a wonderful homemade bread kvass without yeast. Store it no more than five days in a cool place.

You can use the rest of the starter three more times. It should be stored in the refrigerator for no more than a day.

Choose good bread! The quality and taste of the resulting drink depends on it.

Kvass from rye flour at home

Sometimes it is also called "village". It has a pretty simple cooking method.

Ingredients for kvass from rye flour at home:

• 450 grams rye flour
• three liters of purified water
• eight unwashed raisins
• 180 g sugar

Starter preparation

1. pour a table into 250 g of flour. a spoonful of granulated sugar
2. carefully pour in a small amount of hot water, stirring constantly
3. bring to a homogeneous consistency (should look like thick sour cream)
4. throw in raisins
5. pour into a jar, then bandage with a gauze bandage
6. leave for two to three days in a dark and warm place
7. after a day, pull out the raisins
8. when a sour smell, foam and hiss appear, the sourdough is ready

Preparation and fermentation of kvass wort

The first step is to update the starter. To do this, it is worth adding a dining room l. flour and two - sugar.

Mix everything. Put in a warm place.

Bring 2.5 liters of water to a boil. Pour two hundred grams of flour and one hundred grams of granulated sugar into a container.

Add hot water gradually (until the consistency of liquid sour cream). Then add some more water and stir. Add the rest of the water and then mix well again.

Cover the container with a lid and wrap it in something warm. When the mixture has cooled to 30 degrees, add the previously prepared sourdough to the liquid. Mix, cover with a lid.

Send to a dark and warm room for six hours. Wait for the appearance of bubbles and foam.

Carbonation and exposure

• Strain the drink through four layers of gauze and bottle. Leave a few centimeters free to cover. Close containers tightly.
• Move the liquids to a cold place for several hours so that they are saturated with gas. Check bottle pressure periodically. If necessary, bleed the gas so that they do not burst.

Bread kvass at home

Leaven:

• fresh yeast - 10 grams
• sugar - three tablespoons
• rye bread - two handfuls
• water - 400 ml

Kvass for a three-liter jar:

• leaven
• crackers - three handfuls
• sugar - three tablespoons
• a handful of raisins

Steps:

a) pouring water b) infusion in heat; c) straining; d) kvass wort for reuse; e) pouring into a bottle and sending to the cold; f) ready drink

Kvass from oats at home: a recipe

It is the favorite drink of many. It has a wonderful aroma and taste. Do it better in combination with honey.

We will provide you with a recipe for kvass from oats and honey at home:

• soak the oats for two hours;
• then fill it with a liter of water with 30 g of sugar and drain after four days;
• fill them with 1/3 of a three-liter jar;
• pour in 1⁄2 cup honey;
• add 7 raisins;
• fill it with warm boiled water, leaving some free space;
• stir the resulting mixture;
• cover with gauze so that insects do not get inside, insist two or three days in warmth;
• put in the refrigerator for 6 hours;
• try it!
  Honey delicacy is excellent in treating a sore throat, only in this case you should drink it warm.

Beet kvass at home

Surprisingly, beet kvass also exists, and we will tell you how to cook it at home.

Recipe:

• chop a large ripe beet and put in a container;
• fill with 2 liters of water;
• dissolve 4 tbsp. Sahara;
• add a crust of stale rye bread;
• cover the neck with gauze and leave the drink to ferment in a warm place for several days;
• then filter, bottle and send to the cellar or refrigerator.
  The drink can also be made from other vegetables. Experiment!

Hello friends!

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

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

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

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

Making kvass with fresh yeast at home

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

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

We will need:

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

Cooking:

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

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

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

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

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

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

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

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

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

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

11. Then squeeze the croutons and throw them away.

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

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

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

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

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

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

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

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

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

We will need:

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

Cooking:

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

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

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

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

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

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

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

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

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

It turns out double filtering)

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

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

Video on how to cook food without yeast

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

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

Cooking delicious kvass for okroshka

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

We will need:

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

Cooking:

1. Preheat the oven to 180 degrees.

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

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

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

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

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

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

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

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

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

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

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

And I tell you bye-bye!

The process of fermentation of malt and bread crumbs gives us an amazing drink called kvass. It is traditional among the Slavic peoples, but over time it spread all over the world and gained popularity, and this is due to its unique ability to quench not only thirst, but also hunger.
In Rus', honey and fragrant herbs were often added to kvass; there was no better soft drink to be found. Numerous cold stews were also prepared on its basis. And quite a long time ago, strong kvass was the main intoxicating drink at weddings and holidays. This is where the expression came from, when someone drinks a lot of alcohol, they say about him - sour.
Homemade kvass is much healthier than any store-bought drinks. Even modern medicine confirms that he is able to restore strength after an illness and cope with many ailments. A unique drink can be prepared at home, while using absolutely no chemical additives.
Previously, only wooden barrels were used to prepare this drink, now you can make good bread kvass at home in glass jars or enameled pans. Absolutely do not take plastic and aluminum dishes, they can change the color, taste and beneficial properties of the drink.
To get real tasty kvass, you need a properly prepared sourdough, with its help, fermentation starts. It has a unique ability - to ferment bread products and at the same time not turn water and sugar into alcohol. If your sourdough is not correct, you risk getting either plain sweet water or sour mash instead of kvass.
So let's take a closer look at the recipe for kvass from bread at home.

Taste Info Drinks

Ingredients

• rye bread - 250 g;
• pressed yeast - 15 g;
• bottled water - 2.5 l;
• sugar - 60 g.

How to make bread kvass at home

Cut the bread into small cubes (3x4 cm in size, no more).


Place the bread cubes on a baking sheet and place in the preheated oven. We need rye crackers, which we will get by taking out the baking sheet in 15 minutes.


Pour sugar into a clean three-liter jar.


Put the crackers in there.


Bring the required volume of water to a boil and immediately pour boiling water into a jar of sugar and breadcrumbs. Leave to cool.

Dilute a portion of yeast in 100 ml of warm water.


When the contents of the jar have cooled to room temperature, pour the warm yeast mixture into it. To make the future kvass breathe, cover it with a piece of gauze on top. You need to insist the drink for 36 hours.


Strain the finished kvass through a sieve or gauze and take a sample.

teaser network

Homemade kvass from rye bread without yeast

Yeast-free kvass has one small advantage, it does not have a specific taste of yeast. The technology is not much different from the previous recipe. So let's try to make bread kvass, but now without yeast.
The classic recipe uses rye bread crusts, but if you like the taste of cumin, you can take Borodino bread (only it is either not fried in the oven at all, or just a little bit).

Ingredients:

• rye bread - 300 g;
• bottled water - 2.0 l;
• sugar - 100 g;
• raisins - 25 g.

Cooking:

1. Cut the bread slices and fry in the oven, as in the previous recipe.
2. Transfer the breadcrumbs to a bowl. Bring the water to a boil and immediately pour it into the same container, add sugar and mix.
3. Let the kvass wort cool down to room temperature.
4. Put the raisins into the cooled mass. On its surface are microorganisms necessary for fermentation, because raisins, in fact, are natural wild yeasts. Therefore, do not wash it before use.
5. Pour all the resulting mass into a clean jar, cover with gauze and put in a dark place for fermentation. After 10-20 hours, you can observe the first signs of fermentation, a hiss will be heard from the jar, foam will begin to collect on the surface.
6. From this moment, you need to insist kvass for another 2-3 days and strain through several layers of gauze. Taste to your liking and add more sugar if needed.

Useful tips for making kvass

• Like kissel. In the preparation of kvass, it is very important to take high-quality bread, with a minimum addition of any chemicals. The more chemical additives there are in the bread, the more likely it is that kvass will not ferment and will turn out tasteless. Especially often, the wrong crackers cause the drink to turn out to be viscous, like jelly. A thick state of kvass can still happen if the dishes with the drink were under direct sunlight during fermentation. Do not neglect the advice to put kvass for the fermentation period in a dark place.
• Bitter. Sometimes kvass turns out with a bitter aftertaste, which means that you overexposed the breadcrumbs in the oven. They should only lightly brown, but in no case burn.
• I want sharp. If you want to get a sharper and more carbonated drink, then pour the strained kvass into clean plastic bottles, leaving 3-5 cm to the neck, close tightly. Leave them in a dark place at room temperature for 5-7 hours. As soon as the bottles become solid under the action of carbon dioxide, move them to the cellar or refrigerator. The fermentation process will stop and the taste will stabilize. Wait another 4 hours and you can drink a carbonated soft drink.
• Doesn't wander. Sometimes it happens that everything is done correctly, but for some reason kvass does not ferment. So you used stale yeast. There is an easy way to test the freshness of yeast. Dissolve a small amount of them in warm water, and then add a little sugar. If a hiss appeared soon, then good yeast, you can safely put kvass with them. Be sure to follow the proportions of sugar and yeast, make no mistake if you put less, kvass will ferment poorly.
• How to understand that kvass is ready?You can taste or smell a little. Kvass, which is still in the process of fermentation, will be odorless. The finished drink smells slightly sour. While kvass is fermenting, pieces of bread run up and down. In the finished drink, they will settle to the bottom of the can.
• For okroshka and summer cold soups, white kvass is prepared, it is made on the basis of rye flour.
• Diversify. Ordinary kvass can be diversified with any tastes, and it is impossible to list everything that is added to it. From whole berries and fruits, or from their juices and fruit drinks, fruit and berry kvass are prepared. To make the taste even more piquant, you can add aromatic spices - oregano and cardamom, cinnamon and ginger, cloves and mint. You will not be able to imagine until you try how tasty rowan, currant, gooseberry or strawberry kvass turns out. And in such fruit drinks it is good to marinate boiled pork, meat for barbecue, fish and vegetables for grilling.
• Hop cones? And if, along with crackers, you also put hops in a jar, or rather its cones, you will end up with an “adult” drink. For 300 g of rye crackers add a handful of dry hop inflorescences.
• Do not use dishes in which milk was previously stored to prepare kvass.

Previously, we talked about how to cook

Homemade kvass from black rye bread is a great and inexpensive alternative to carbonated sweet drinks during the hot season. The recipe for making homemade kvass is very easy and simple.

To prepare homemade kvass, you can use any kind of bread, but the most delicious drink is obtained from black rye bread. The secret is that black rye bread, as a rule, is baked not with yeast, but with sourdough from rye flour, salt and water, as a result of which it contains more lactic acid bacteria that take an active part in the fermentation of kvass, saturating it with carbon dioxide (kvass is slightly carbonated) and acetic ethyl ether, which improves the taste and aroma of kvass.

If you buy dry yeast and add it to the starter, then the fermentation will be alcoholic, not lactic acid, as a result of which kvass can easily become a low-alcohol drink with an alcohol content of up to 3-6%.

Ingredients for making homemade kvass:

• Water 3 l
• Black rye bread (for example, Borodinsky) 300 g
• Sugar 5-8 tbsp.
• Raisins 10-15 pcs.
• Yeast (optional) 1 tsp

Recipe for making kvass from rye bread:

1. Cut the bread into slices 3-5 centimeters in size, put on a baking sheet and dry in the oven. Bread can also be dried simply on the windowsill, spreading it on a towel.

2. Boil water and leave it to cool. When the water temperature drops to 60-70 ˚С, pour crackers on the bottom of a three-liter jar and fill them with this water.

3. Add 5-6 tablespoons of sugar to the jar. When the kvass is ready, you can add more sugar to it if you wish to make it sweeter.

4. If you are preparing kvass for the first time, and you do not have ready-made sourdough, then you can add a teaspoon of yeast to speed up fermentation.

5. For a more intense fermentation of kvass, you can add 10-15 raisins, which will make the drink a little carbonated.

6. Stir the contents of the jar well, cover with gauze and leave at room temperature for one to two days.

7. When kvass is ready, decant the drink, if desired, you can add sugar burnt in a pan to give it a caramel flavor and a darker saturated color.

The bread left at the bottom of the jar is now your starter, which can be used for a new cycle of making homemade kvass (and share it with friends). Now you just need to add 5-8 tablespoons of sugar, 100-200 grams of brown bread crumbs and pour it all over with new cold water. If you want to get low-alcohol kvass, then add a teaspoon of yeast.
Now you know how to cook kvass at home and quench your thirst in the summer heat!

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

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

And today I will tell you several ways to make the most delicious kvass, including for everyone’s favorite, the recipes of which you can see on my blog.

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

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

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

Ingredients:

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

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

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

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

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

5. Stir and leave for one hour.

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

7. Pour it to the breadcrumbs in the water.

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

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

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

Recipe for kvass for okroshka from crackers

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

Ingredients:

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

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

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

3. Strain water with breadcrumbs through cheesecloth and squeeze.

4. Add dissolved yeast there.

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

6. A day later - grate the horseradish root on a fine grater and add to the pan.

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

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

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

Cooking method without yeast with raisins

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

Ingredients:

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

1. Put the water to boil.

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

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

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

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

6. Then add raisins there.

7. And fill in the cooled water.

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

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

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

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

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

12. And add sugar to our drink and mix.

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

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

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

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

Video on how to make bread kvass without yeast

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

Sourdough Ingredients:

• Rye flour - 250 gr
• Water - 2 glasses

Kvass Ingredients:

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

The fastest recipe with dry yeast

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

Ingredients:

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

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

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

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

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

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

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

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

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

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