How to make kvass from burnt sugar. Methods for preparing the drink

Positive effect from kvass has been scientifically proven for diabetes mellitus. This drink can be drunk in medicinal and for preventive purposes. Kvass for diabetes is better to prepare kvass at home, using fruit or honey instead of sugar. It is important that kvass contains fructose, which is more suitable for diabetics than harmful sugar.

Kvass can be drunk for any form of disease. Exists a large number of variety of recipes this natural drink.

Doctors give an affirmative answer to the question of whether it is possible to drink kvass if you have diabetes. However, before preparing this popular drink, you should consult your doctor about the acceptable ingredients.

What does kvass consist of?

Kvass is a drink that includes a number of healthy and tasty elements.

Regardless of the specifics of the recipe, kvass contains four components.

It is important that the ingredients are of high quality.

• rye or wheat bread,
• yeast,
• water,
• sugar.

The chemical composition of kvass is truly unique. Specific carbohydrates are formed in the drink, which are easily broken down in the body. This fact makes kvass useful for type 2 diabetes.

In addition, kvass contains a lot useful elements, which provide beneficial effect for a person whose body is affected by the disease. In particular, kvass contains:

1. enzymes,
2. minerals,
3. vitamins,
4. organic acids and other useful components.

All these components have a positive effect on the organs gastrointestinal tract, most strongly on the pancreas, improving the absorption of food. Sugar in kvass can be replaced with natural analogues or sweeteners.

How to prepare kvass

Kvass for diabetics is allowed from fruits, berries and even vegetables. There is a great variety different ways preparing this drink.

People with diabetes mellitus the second type should not take their kvass rye malt and barley. These types of drinks can cause an increase in blood sugar levels. This happens because the drink contains quickly digestible carbohydrates. Bread kvass contains about 10% carbohydrates.

Diabetics with the second type of disease can drink kvass from:

• cherries,
• lingonberries,
• currants,
• beets,
• cranberries

For ten liters of water you need to add 300 g of dried fruits and approximately 100 g of raisins. Instead of boiled tap water, it is better to purchase mineral water.

Sometimes sea buckthorn is used as the main ingredient. Classical bread kvass can be created by taking 300 g of rye bread, several liters of water, 150 g of sweetener and 25 g of raisins.

A sweetener is necessary in this drink not only for sweetness, but also to saturate the kvass with carbon dioxide. It's about about the so-called carbonization. There is no need to wash raisins so that the microorganisms that are present on their surface do not disappear. If there is no store-bought yeast, raisins will become a natural source.

With kvass you can make cold summer soups that wash the body and refresh. Classic kvass used in the preparation of beetroot soup and okroshka. You need to make sure that honey is used instead of sugar in this kvass. As a rule, when purchasing ready-made kvass, this information is indicated on the packaging.

The benefits of oat kvass

Oats are unique product, which is always used in folk medicine.

In Russia, the use of this product is particularly widespread.

It can be used as:

• face masks,
• infusion,
• porridge,
• kvass,
• jelly.

Oats have the following healing properties:

1. stabilizes blood sugar levels,
2. promotes regeneration processes,
3. lowers cholesterol levels,
4. strengthens teeth, nails, hair,
5. promotes weight loss, improves digestive processes,
6. participates in the elimination of optic nerve atrophy, vitamin deficiency, depression and osteomyelitis.

This list clearly shows how important it is to drink oat kvass for diabetes various types. The drink contains:

• vitamins,
• cellulose,
• microelements,
• carbohydrates,
• essential oils.

Don't drink kvass if you have it increased acidity stomach acid, urolithiasis, or gout.

IN three liter jar pour in 200 mg of oats with husks. Next, the mass is filled with cool water, but not up to the neck of the jar. You need to add 2-4 tablespoons of sugar or 2 tablespoons of honey, as well as a few raisins, to the raw material.

Kvass is covered and stored in a dark place for 4-5 days. The remaining oats are again filled with water and the same ingredients are added. So kvass can be prepared several times.

Kvass recipes for diabetes

There are many kvass recipes available now, but people with type 1 and type 2 diabetes should first of all pay attention to those made from blueberries and beets.

These products are recognized as one of the most effective for diabetes.

To do beet kvass have to take:

1. grated fresh beets - 3 large spoons,
2. grated blueberries - 3 large spoons,
3. a teaspoon of honey,
4. juice of half a lemon,
5. a large spoonful of homemade sour cream.

You need to put all the ingredients in a three-liter jar and fill them with boiled water. cold water. After infusion, approximately two hours later, kvass can be taken. Drink half a glass before meals, and your sugar will be normal. You need to constantly store kvass in the refrigerator, making sure that it does not spoil.

Eat popular recipe bread kvass for diabetics with type 2 disease. Kvass can be included in, but in limited quantities.

Bread kvass includes yeast, honey and rye crackers. To prepare you will need:

• rye crackers – 1.5 kg,
• beer shakes – 30 g,
• raisins - three large spoons,
• mint sprigs – 40 g,
• xylitol or honey – 350 g,
• boiling water – 8 l,
• peas - two big spoons,
• flour - two large spoons without a slide.

You need to put mint sprigs and crackers in a large container and pour hot water. Then wrap it in a warm cloth and leave for 24 hours. Next, strain through cheesecloth.

Add grated peas, flour and honey to the raw materials. Leave to stand for six hours, then add raisins and close tightly. Kvass for diabetics is infused for 4-5 days in the refrigerator.

The benefits and harms of kvass are described in the video in this article.

Before summer has had time to bestow its warmth on us, we are already reaching out to different drinks. For me, there is nothing better than kvass, tasty and perfectly quenches thirst, especially if it is real homemade kvass. And if you are interested in the question - how to make kvass at home, then you are at the right time, in the right place.

I decided to offer you a selection interesting recipes this delicious drink, choose the one that you like.

This is not always the case fast process, but in any case, making homemade kvass is not difficult - there are a minimum of ingredients and low labor costs. And then the kvass is made on its own, without our intervention, we just have to wait for the tasty result.

Kvass was made in ancient times and is still made today. And it gained such popularity not only as a drink that quenches thirst, but also as a drink that is beneficial for our body. In Rus', everyone drank kvass, both poor people and rich people, they believed that it added strength and energy, and was good for digestion.

But for it to be truly useful, you need to know the intricacies of making kvass at home.

Secrets of making homemade kvass

• If you make bread kvass, it is important to know that the bread must be natural (flour, yeast, water). Newfangled additives that are added so that, for example, it can be stored longer, can ruin the fermentation process.
• As a rule, crackers are made from bread, and kvass is made from them. The color of the resulting drink will depend on the degree of browning of the crackers. But in an effort to get dark saturated color remember that burnt crackers will give not only color, but also bitterness.
• If you make kvass with yeast, check it for freshness.
• To ferment kvass, use glass or metal containers (enameled without chips, stainless steel). Ready kvass can be poured into plastic bottles.
• Raisins are also important ingredient in preparation invigorating drink, it enhances fermentation and makes it vigorous. The main thing is that you don’t need to wash the raisins before storing, as you will wash off the so-called wild yeast, which are present on the surface of the berries.
• Sugar in kvass releases carbon dioxide and makes the drink carbonated. But here, too, there is no need to overdo it. After all, one of the advantages of kvass is its low calorie content, sugar, accordingly, increases this calorie content. Therefore, everything should be in moderation if we want to benefit from the drink, and it’s unlikely to quench our thirst with very sweet kvass.
• If we want to get kvass and not mash, then the fermentation process must be stopped in time. Therefore, the fermentation period should not be more than 4 days, the starter must be removed, and the strained kvass must be placed in the refrigerator.
• Recommend storing ready kvass in the refrigerator no more than 7 days.
• Although why store it, that’s not why we made it. Drink this wonderful homemade drink, it will not only quench your thirst, but will also benefit your body. But first you still need to do it.

Kvass without yeast at home

Kvass without yeast, also called double fermentation kvass, is one of the most the right recipes, the one that our grandmothers and great-grandmothers prepared. In it, fermented milk fermentation predominates over alcoholic fermentation, and accordingly, a balance is maintained useful substances and vitamins, which makes it beneficial for our body.

Ingredients:

• rye bread crackers
• sugar

How to make yeast-free kvass:

It is important to know that if you don’t really like the taste of the first kvass, this does not mean that bad recipe, This is fine. Real taste appears during subsequent fermentations and the older the kvass, the tastier it is.

Watch the video for another recipe for kvass without yeast; it is made without leaven and therefore the process is a little faster.

Bread kvass with yeast

This recipe is very popular in home cooking— yeast accelerates the ripening of the drink and the kvass turns out very tasty. If anyone is bothered by the smell of yeast, it will only be felt by young kvass. Yes, and we will use yeast only once, then we will add sourdough and the smell of yeast will go away.

Ingredients:

• crackers from different breads- 300 gr
• sugar - 5 tbsp. l.
• yeast - 10 g fresh or 1 tsp. dry
• raisins - 1 tbsp. l.

How to make homemade kvass with yeast:

We leave half of the swollen crackers as a starter and make the next kvass using it, yeast starter There is no need to do this anymore, but otherwise we cook the same way.

Homemade kvass from wort

Kvass from store-bought kvass wort is a simpler option for preparing delicious summer drink. To make kvass that tastes good, you need to buy a good concentrate, for example, prepared according to GOST 28538-90. If there is no such marking, pay attention to the composition of the wort so that it is natural without unnecessary additives. It’s good when the wort contains different types malt, such as barley and rye, then the kvass has a richer taste.

Ingredients:

• water - 4 liters
• kvass wort- 160 gr.
• sugar - 235 gr.
• dry yeast - 10 gr.
• raisins - 10 gr.

How to make kvass yourself from store-bought wort:

Flour kvass - a real Russian recipe

Flour kvass is a real Russian drink, it is also called rustic. This recipe is also popular for its ease of preparation and the fact that this drink perfectly quenches thirst and is perfect as a small kvass, and in terms of usefulness it is ahead of all types of kvass.

Ingredients:

• Rye flour(preferably coarsely ground);
• Wheat flour;
• water;
• sugar;
• dry yeast or raisins
• mint (optional)

Method for preparing flour kvass:

1. Here you also need leaven, it is called grounds - take 150 ml. warm water, add 1 tbsp. l. sugar, stir until it is completely dissolved and add rye flour until sour cream is thick, add 5 - 6 raisins. The grounds should stand for a day at room temperature. The presence of bubbles on the surface and a sour smell indicates the readiness of the starter. Raisins from ready-made starter need to be taken out.
2. Let's start preparing kvass. It can only be made from rye flour, but wheat flour makes the drink more delicate and pleasant to the taste. For 5 liters of water we need 0.5 kg of flour. Mix rye with wheat in a 2:1 ratio, where two parts are rye and one part is wheat.
3. Pour the flour into a container and gradually pour in water (40 - 50 0), you should get a homogeneous mass without lumps, similar in consistency to sour cream. Bring the remaining water to a boil and pour it over the flour mixture, mix everything thoroughly, add sugar to taste and, if desired, a small bunch of mint.
4. As soon as the base for flour kvass has cooled to 40 0, add the starter and mix thoroughly. Cover the container, you can wrap it in a blanket and leave it for 4 days. The appearance of foam, bubbles and the smell of freshly baked bread indicates that the kvass is ready. It must be strained through 4 layers of gauze, bottled and refrigerated. Adjust the taste with sugar.

If you replace sugar with honey, then such kvass will be healthier and tastier.

The grounds that have settled to the bottom will serve as leaven. But she needs to be revived. After decanting the kvass, add a little flour, sugar, warm water and leave for a couple of days. In the refrigerator, kvass grounds made from rye flour retain their qualities for quite a long time.

These were recipes for bread kvass, but there are many other interesting recipes, for example. About him beneficial properties, as well as I already talked about the preparation method, we really like this kvass.

If you have the opportunity to collect birch sap, you can prepare kvass based on it.

How to make birch kvass - video recipe

This is where I will probably finish the conversation about how to make kvass at home, choose the recipe you like and enjoy the tasty and healthy drink.

As it turned out, there are a lot of recipes for kvass; they make such a drink from berries, chicory, ginger, rice kvass, cleansing beet kvass, healthy kvass from celandine. So the topic is inexhaustible and maybe we will return to it with new experiments.

Elena Kasatova. See you by the fireplace.

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

General tips:

• You can make kvass from any type of bread, but the most best drinks are obtained from black rye loaves without the addition of caraway seeds, dill, etc.;
• use only glass, plastic or enamel containers;
• prepare breadcrumbs for kvass without oil and spices;
• During fermentation in tightly closed containers, do not forget to monitor the level of carbon dioxide to high pressure the bottles didn't break.

Kvass from bread with yeast

A simple classic option.

Ingredients:

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

Lovers of sweet drinks can increase the amount of sugar added at the eighth stage by 2-3 times.

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

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

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

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

5. Filter the kvass wort through cheesecloth, squeezing the crackers well.

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

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

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

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

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

Kvass with dry yeast

Bread kvass without yeast

A natural drink without the smell or taste of yeast. Raisins are used as a starter.

Ingredients:

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

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

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

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

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

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

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

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

Kvass with raisins instead of yeast

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Kvass has been famous in Rus' since ancient times: it quenches thirst, increases appetite, and has a tonic effect.
Homemade kvass with sweet and sour taste and the aroma of fresh rye bread. A unique “bouquet” is given to it by fragrant herbs and spices - mint, cinnamon, honey, horseradish, rowan berries, a sprig of black currant...

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We offer you 23 recipes for the most different kvass- you will definitely like some of them, and in the summer they will become a regular guest on your table!

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Recipe for traditional rusk kvass

1. Rye crackers(1 kg) roast in the oven until golden crust. Place in a saucepan and pour warm water and leave in a warm place for a couple of hours, stirring occasionally.

2. The infusion is drained. The remaining crackers are poured again with water, left for 1-2 hours and poured into the infusion that was obtained earlier.

3. The resulting wort is cooled to 20 degrees.

4. Add sugar (per 3 liters of water - 1.5 cups of sugar) and yeast (40 g), diluted with the same wort.

5. Leave in a warm place for 12 hours.

6. Ready kvass is poured into jars or bottles and stored in a cool place.

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Lemon-mint kvass

Ingredients:

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Water - 3l

1:96

250 g rhubarb,

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Sugar 3 tbsp.

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Honey 7-8 tbsp.

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Two lemons

1:200

Mint and currant leaves

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Preparation:
You need to boil 3-4 liters of water, put 250 grams of rhubarb stems cut into pieces into it. Cool the infusion to a temperature of 60-70°C, add three tablespoons of sugar, 7-8 tablespoons of honey, chopped zest and juice of two lemons, add mint and currant leaves. This whole mixture must be stirred well to completely dissolve the sugar and honey, and left to infuse for 24 hours. After this, the drink must be strained through a thick cloth, poured into containers with tight-fitting lids and placed in a cool place. After one to a week and a half, fragrant soft drink ready.

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Kvass "Boyarsky"

Ingredients:

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1 kg stale rye bread,

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1:18

1.3 sugars,

1:41

60g yeast,

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1 tbsp wheat flour,

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Mint to taste

Prepare the starter. To do this, dilute the yeast with a glass of warm water and place in a warm place. Pour boiling water over the dried mint and leave to steep. Cut the bread into slices, pour boiling water over it and cool to 30-40 degrees. Add the starter, mint infusion and leave for a day, then strain, add sugar, stir until it is completely dissolved. Pour the kvass into bottles, seal them well and store in the cold.

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Kvass "Vegetable"

Kvass can also be made from vegetables. I make beet and carrot kvass. To do this, work on coarse grater carrots (beets), which I add to water with sugar and sourdough, or yeast (for the first time). For 6l raw water- 0.5..1 kg of carrots, a glass of sugar, 6-10 g of yeast (a tenth of a small pack). Infuse, depending on the ambient temperature, for 1-3 days. Strain. Pour into bottles, add a few raisins, seal, place in the refrigerator... Be healthy!

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Kvass "Bread"

On the 1st day - add half of the black bread, toasted until black in the oven, to 5 liters of warm, boiled water (preferably black bread crackers prepared in advance over the winter).

Add 3 cups to warm water granulated sugar. Mix half a glass of warm water with granulated sugar and half a briquette of yeast.

1.5 - 2 days after fermentation, pour the kvass into bottles and put it in the refrigerator. A day later we drink KVAS!

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Kvass "Russian"

Ingredients:

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Bread-1000g.,

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Sugar-200g.,

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Yeast-50g.,

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Water-6 liters (5 liters for soaking crackers and 1 liter for diluting yeast),

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Raisins-50g.

Cut the bread into slices and dry in the oven. Crush the crackers into pieces and pour boiling water over them. After 6 - 8 hours, strain the liquid (it should be transparent, with a brown tint), add sugar and diluted yeast. Cover the dishes, after 12 hours pour the infusion into bottles, putting 2-3 raisins in each. Seal the bottles tightly. Keep the kvass in a warm place for the first day, and then put it in the cold. The most delicious kvass is 4-day aged.

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Simple bread

Ingredients:

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4 slices of black bread, Borodino,

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5-6 raisins,

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1.5 cups granulated sugar,

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1 teaspoon of yeast.

Fry the bread in the oven, put it in a 3-liter container, add 1.5 cups of granulated sugar, raisins and yeast and pour in raw cold water, stir, cover loosely with a lid and let it brew for a day. Cool. Kvass is ready!

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Kvass "Birch"

Ingredients: Birch juice, raisin.

The Belarusian neighbors treated us and shared the recipe: Take fresh birch sap, pour it into a 1.5-liter plastic bottle, throw in 5-10 raisins, screw the lid on tightly and put it in the cellar until summer. It turns out delicious.

P.S. Open very carefully!

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Kvass "Apple"

Cook 4 liters of dried fruit compote (apples 200 grams), taste sugar, let cool to 30 degrees, then add 5 grams of yeast (diluted in a plate until foam appears), leave overnight, strain and bottle, add a couple of raisins, put in the refrigerator.

Ingredients:

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malt extract, crackers, water, yeast, sugar.

3 loaves of crackers for 12 liters clean cold water. After 6 hours, when the crackers have settled and given the taste of rye bread, the wort is ready. Pass through cheesecloth. Add dry yeast (for 12 liters - at the tip of a tablespoon) and sugar (for 12 liters 500 g). mixing ingredients after 0.5 hours

Mix 0.5 tablespoon of malt extract. leave the composition for a day or two for fermentation. After a day and passing through gauze, pour 3 liters into jars and put in the refrigerator until cool, the result will be dark medicinal kvass. Bon appetit!

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Kvass "Bread Gold"

Ingredients:

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Black bread 1 loaf,

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Water 6 liters,

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Sugar 5 tbsp. false,

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Dry yeast for baking 2 tbsp. spoons,

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Raisins 50 gr.

1. Prepare the starter:

Cut the black bread into slices and fry in the oven until dark brown, after the crackers have cooled (you can do it the next day), take two 3-liter containers and add the crackers equally, you get half a loaf per container. Pour 1 tbsp there. spoons (not heaped) of yeast and 2 tbsp. spoons of sugar. Pour 15 pcs onto each balloon. unwashed black raisins and fill it all with water at room temperature (but not cold or boiling water). Place the cylinders (without covering them with a lid) in a dark, dry place and place a cloth or tray under them, as during fermentation water may spill on the floor. After three days, you can strain the kvass through a fine sieve (do not throw away the bread from the cans; it will go into sourdough) into a saucepan and add 6 tbsp. spoons of sugar or to taste. Stir the kvass and pour into dark one-and-a-half-barrels, into which add three raisins in advance. Close the lid, keep the half-and-half with kvass at room temperature for 3 hours, then put it in the refrigerator in a supine position. Kvass can be consumed immediately after it has cooled, but I recommend keeping it for another 2 days.

2. If you like the kvass, then a second time we do without yeast.

We do everything the same as the first time, but instead of yeast we put two tablespoons of starter per 3 liters. balon (the bread that was left from the first time) and kept it for two days. Bon appetit!

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Simple homemade bread kvass without yeast

Ingredients: Brown bread, sugar water

Take pieces of bread (one loaf), fry on gas for open fire, so that the bread burns a little, fill it with water (10 liters) and sugar (a little, to taste, I sprinkle a glass). We put it in a warm place (in the sun, in the kitchen...), after three days the first one is ready, then we drain it, add one more toasted bread to the planting, a little sugar, again water, and let it sit. This can be done several times. Each next time it turns out tastier, it really relieves thirst, especially cold.

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Kvass "Russian"

Ingredients: Rye flour, rye bread, mint leaves, sugar and water.

Brew rye flour with boiling water and let rise for 3-4 hours. Boil water, add rye bread slices, mint leaves, sugar (to taste) into the water. Let it cool to room temperature and add the rye flour starter there.

Kvass is infused for 24 hours. This kvass perfectly quenches thirst in the summer, as wonderful drink, it can also be used to prepare okroshka in summer heat. BON APPETIT!

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Kvass from seaweed with Eleutherococcus

Ingredients: Distilled or spring water, canned seaweed, Eleuthero tincture, sugar, hibiscus, lemon.

Add 1 tablespoon of hibiscus (dry) to spring water at room temperature (3 liters) and leave, shaking occasionally, for 2 hours. Add 1/2 can of canned seaweed (kelp) and 150 grams of sugar. Leave in a dark place at room temperature for 2 days. Strain. Pour into bottles (1.5 liter) In each bottle add 1 slice of lemon and 2 tablespoons of Eleutherococcus tincture with alcohol and a whisper of salt (preferably sea). Place in the refrigerator for a day. The taste will surprise you!

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Kvass "Dark"

Ingredients: Sugar - 1 kg, citric acid - 10 g, yeast (preferably regular bread) - 20 g, water - 10 liters, vanillin to taste (a teaspoon or less), a tablespoon of rice.

Sugar 250 gr. it is overcooked in a frying pan (it would be better if it burns) and is poured along with the rest of the ingredients (750 grams of sugar, citric acid, yeast dissolved in warm water, vanillin, rice) with 10 liters of warm water. All this is fermented for 12 - 15 hours. Due to the caffeine content in the drink, it is WELL invigorating:).

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"Mead"

Ingredients: honey, water, sugar, hops, kefir, raisins.

In 2 liters of warm water, put 10 - 20 tablespoons of honey, pour in a decoction of hop cones (unstrained) - half a glass, put half a glass of sugar and a teaspoon of kefir. Sprinkle in some washed raisins and leave. When the raisins float to the surface, they are filtered and the mead is ready.

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Kvass "Light"

Ingredients: Rye bread, dry yeast, sugar, water.

Pour rye crackers or rye bread crusts (1/5 of the container volume) with clean cold water. Add dry yeast (per 1 liter - on the tip of a knife) and sugar (5 pieces per 1 liter). Close the container and turn over several times, mixing the ingredients. Then, without closing the lid tightly, so as not to impede the access of air, leave the composition for a day or two to ferment.

Strain the fermented mixture and bottle it, adding 2 pieces of sugar for every 0.5 liter (or to taste). Place the bottles in the refrigerator to cool. All. Drink and enjoy.

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Kvass "Petrovsky"

Ingredients:

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1 liter of bread kvass,

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25 g horseradish,

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2h. spoons of honey,

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4-5 cubes of edible ice.

Dissolve honey in bread kvass. In order for it to dissolve better, the kvass must be slightly heated. Then chop the pre-peeled and washed horseradish root into it into small shavings. Seal the kvass well and keep it in the cold for 10-12 hours. After this period has passed, strain it through cheesecloth. Serve kvass with edible ice cubes.

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Kvass "Hemp"

Ingredients: Dry hemp, hop cones, hemp inflorescences, honey, caraway seeds. "Borodsky" bread.

Place dry hemp in a saucepan with water (1 kilogram of hemp per 5 liters of water), heat the water, add 1300 gr. honey 150 gr. caraway seeds, 300 grams of hop cones and hemp inflorescences. warm it all up, but do not boil, then remove from the heat, remove the hemp and add 700 grams of sliced ​​bread. cool in the cold, then heat again to about 45 - 50 degrees Celsius, remove from heat and bottle through cheesecloth, let steep for about 5 days. Kvass is ready.

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Kvass "Banana"

Ingredients: bananas, yeast, water.

Stir 2-3 kg of very soft (overripe) bananas in 5 liters of warm water, add yeast and leave in a warm place for a day. Skim off the foam and strain carefully. Let it sit and strain again. (And if you have enough patience, then a third time.) Pour into bottles, seal well, put in a cold place, and after 1 - 2 days it is ready.

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Kvass "Bread with beets"

Ingredients: bread crumbs, baked beets, sugar, yeast.

Dry bread crumbs (1 kg) until dark, bake beets (2 pieces) in the oven until they become crackers, a handful of raisins and pour boiling water (10 l) over everything, leave for 12 hours (you can do it for a day). Strain kvass through cheesecloth, add 5g. yeast, 2 cups sugar and leave in a warm place for 8 hours. Pour into bottles and refrigerate.

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Homemade bread kvass

Ingredients:

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Rye crackers 500g;

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Yeast 40g;

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Granulated sugar 200g;

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Raisins 50 gr;

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Fresh mint shoots 5-10;

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Black currant 3-4 leaves;

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Water 4 l.

Cut the bread into slices and dry in the oven until dark brown. Pour boiling water over the crackers and let sit warm for 3-4 hours. Strain the wort through several layers of gauze, add sugar, yeast diluted in a glass of wort, mint, currant leaves and, covering the dishes with a clean cloth, let the kvass brew in a warm place for 10-12 hours.

When the wort has fermented well, it should be strained again and bottled, with several raisins placed in each bottle. Seal the bottles well and put them in the refrigerator. After 3 days, the kvass is ready.

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Fruit kvass from juices

To 10 liters of boiled hot water add 1 liter of any fruit juice and 1 kg of sugar. When the water has cooled enough, sprinkle the yeast on top. Then put the kvass in a warm place to ferment. After the start active fermentation Pour the kvass into bottles and seal tightly. After 2-3 days, the kvass will be ready for use.

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Kvass "Orange"

500 g oranges, chopped thin slices and lightly crush with 500 g of sugar, then pour 10 liters of boiled water over them, add the juice of one lemon (or 1 g diluted in 100 ml of water citric acid and another 400 g of sugar. Pour in the yeast. After a few hours, strain through cheesecloth, bottle and seal tightly. Leave for a day at room temperature, then place in a cool place. After 1 - 2 days, kvass can be consumed.

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Very often, having become acquainted with a recipe for a dish and starting to implement it at home, we have new questions. We have prepared a cooking cheat sheet homemade kvass- its types and calorie content, which is better, how long it should ferment and infuse, as well as answers to other questions. It’s not for nothing that they say that “if you own the information, you own the world,” so we will try to equip you with the knowledge of true masters - for a magical result!

Kvass is the most popular drink of the Slavs. He gained his fame for pleasant taste, the ability to quench thirst and increase energy, as well as high medicinal properties. Therefore, always having a couple of bottles of elixir in the refrigerator is a good goal and quite feasible.

The most healthy food – homemade! It's hard to argue with that, right? When the cook prepares the sourdough with his own hands, sets it for fermentation, controls its taste, acidity and alcohol percentage, then the sourdough will turn out better than any medicine! After all, homemade drinks are 100% natural, they are free of artificial ingredients and are absolutely safe for health.

If you are forced to purchase a product industrial production, then it’s better to buy one where the label lists only natural ingredients: malt, rye flour, sugar, baker’s yeast and purified water.

The product must also be labeled with the following inscriptions: “unfiltered”, “unclarified”. It is advisable to indicate the technology for obtaining the drink. The best and healthiest is natural fermentation, which the manufacturer proudly writes about on every bottle.

If the list of ingredients contains unclear names of additives, then such a drink can hardly be called healthy and safe and it is better not to buy such a product.

Types of kvass

In Russia, in past centuries, there was even a profession called “kvasnik”. Each kvass brewer specialized in certain types of kvass drinks. Kvass can be of a pure variety, for example, bread, berry or beet, and there are also mixed types.

For example, fruit and berry kvass is made either from bread, or from pure or diluted juice. If a drink is prepared to quench thirst, then it will be one taste, and if it is for health improvement or, for example, for okroshka, then it will be different.

The calorie content also depends on the recipe. We have summarized how many calories are in various types of kvass in a table for you, where you can see whether the type of product you like is high in calories:

Kvass: calorie content

Subtleties of kvass preparation technology

The technology for preparing homemade kvass elixir can be divided into 3 stages:

Stage I: preparing sourdough with or without yeast.

Stage II: fermentation of the starter.

Stage III: infusion and storage of the product.

Each stage has its own technology and subtleties, about which we will try to deepen your knowledge.

I. Types of starter cultures for homemade kvass

Kvass at home can be prepared using your own starter, or you can prepare it using wort or dry concentrate.

Homemade sourdough

Homemade sourdough is prepared on toasted in the oven rye bread, on rye flour or bran, with or without the addition of yeast.

Pour the base of the yeast-free starter with very hot water (almost boiling water), add a little sugar (1 tsp per 0.5 liter of water) and set it to ferment for 4-5 hours.

If we use yeast, then add it to the already cooled bread slurry. As soon as sourness appears and the mixture becomes cloudy, the starter is ready!

The composition of dry kvass (concentrate) includes the following ingredients: rye wallpaper crumbs, wheat crumbs and malt. Typically fermented rye malt .

Dry kvass, the composition of which is 100% natural ingredients, greatly facilitates the preparation of kvass drink. The whole difficulty is to wait for the kvass to ripen!

Sourdough on wort

It can be purchased in retail chains. Wort is a thin, viscous, dark-colored liquid that contains rye and barley malt and wallpaper rye flour. Cooking kvass with wort is a pleasure!

Yeast for homemade kvass

Inexperienced cooks often have difficulty choosing yeast for sourdough. Which yeast is better to use - pressed or dry?

Experienced fermenters advise using only pressed ones, and before adding them to the starter, they must be tested for activity.

For this small piece dilute yeast in 2 tbsp. warm water, add a pinch of sugar, stir and place in a warm corner. If the composition begins to produce bubbles within 10-15 minutes, then the yeast is fresh and can be used.

What to do if kvass does not ferment, although we have done everything according to the recipe

Experienced craftsmen they say that leaven without yeast does not ferment in boiled water, and therefore they recommend using spring (forest) water. If there is none, then filtered tap water. The problem is quickly resolved if you add a new portion of starter to the unfermented mixture. Please note that starters without yeast begin to ferment later than those with yeast.

Another common cause is stale yeast. If your yeast has failed you, then add a fresh portion, but not more than 10 g per 3 liters of starter.

II. Fermentation of kvass

The main difficulties at this stage relate to the fermentation time and determining the readiness of the drink. How long kvass should ferment depends on the starter.

With yeast-free starter it ferments longer (2-4 days), but with yeast the fermentation speeds up. How long should he stand? yeast fermentation, depends on both the amount of sugar and the room temperature, but the average time is 1.5 days.

Water for kvass

Beginning starters often make the mistake of pouring too cold or too hot water into the starter. It is very important for the fermentation process what kind of water to fill the starter with.

We wrote above that boiled water slows down fermentation and it is better to use filtered or spring water. If there is neither one nor the other, then just pour in water from water tap, having defended it a little beforehand. Temperature Stick to water too: 30-36 degrees and no more, otherwise the yeast microorganisms will die.

The fermentation process occurs thanks to lactic acid bacteria and alcohol-fermenting fungi, which are found in abundance in yeast. During the fermentation of wort (sourdough), the following substances are formed: alcohol, lactic acid, carbon dioxide, polysaccharides, acetic and formic acids, etc.

Does kvass contain alcohol?

The main question is not whether kvass contains alcohol, but how much alcohol it contains. Alcohol fermentation fungi in yeast convert sugar into alcohol.

How much alcohol is contained in kvass depends on the amount of sugar in it and on the method of its preparation, but the average is 1.2 degrees.

For example, in a homemade drink yeast-free sourdough it contains 0.5%, and if we use yeast and add a lot of sugar, then the degrees in kvass increase - up to 2.7%.

The amount of alcohol increases with the age of the drink. In order not to increase the temperature, it is better to add the main amount of sugar or honey to the infusion before putting it in the refrigerator, where the fermentation processes slow down and the sugars are more slowly converted into alcohol.

Is kvass an alcoholic drink or not?

There are often disputes between drivers of vehicles, kvass - alcoholic drink or not? Yes it low alcohol drink, which should be drunk carefully before a trip, and drinking it while driving is generally contraindicated!

A long-standing drink can increase the percentage of alcohol in your blood, so you can get behind the wheel no earlier than 15-20 minutes after taking the cool elixir.

How to determine the readiness of kvass

How to determine the readiness of kvass if your experience does not yet allow you to determine it by taste?

To know that the kvass is ready, just open the container and look at the surface of the starter. If there is foam, then the “young” kvass is already ready. The drink should taste sour, smell a little like alcohol, and bubbles should rise from the bottom of the container.

How to make kvass dark

Often, beginning sourdough starters cannot achieve a rich, dark color in their sourdough starter. To make kvass dark, you need to thoroughly fry the bread pieces for both the starter and the bread infusion until slightly burnt.

Bread that is too burnt gives bad taste– don’t overdo it! Choose black bread like Borodinsky.

Features of okroshka kvass

In many families, okroshka is often prepared in the summer, and industrial kvass drinks are not always suitable for okroshka because of their sweetness or of dubious quality. Then housewives who care about the health of their family are looking for tiny recipes.

Which kvass is best for okroshka is not an idle question, since okroshka is cold soup, which means that the kvass base must be sour and sharp!

Preparation sour kvass almost no different from classic recipe– it’s just that almost no sugar is added to the okroshka filling (the minimum required to start fermentation).

Okroshechny kvass is often served on whey or rye and wheat bread, with the addition of raisins and horseradish. It all depends on taste preferences okroshka lovers. The main thing is that it is sour and sharp, then okroshka will become an event on your table.

How to make sour kvass

• Roasted rye and wheat bread (500 g) in the oven, pour 1 liter of boiling water, let stand for 3-5 hours.
• Next, filter the bread infusion into enamel pan, add yeast (10 g), sugar (3 tsp), pour 3 liters of warm water, cover with gauze and leave to ferment for 5-6 hours.
• When the starter starts to foam, filter it again and bottle it.
• To make the kvass sharp, we put several raisins in each bottle (it’s better white raisins), close tightly and put in the refrigerator for 2-3 days.

Such a drink will be sour and sharp - just right for okroshka. It is the raisins that contribute to its better carbonation and sharpness.

Before pouring okroshka into okroshka kvass to improve the taste summer soup, often added egg yolks, ground with horseradish, mustard, salt and sugar, and infuse tightly closed jar 2-3 hours.

III. Infusing kvass

After we have strained and drained the “young” leaven from the starter, it must infuse in the refrigerator. At this stage, it acquires taste, color and sharpness.

How to make ready-made kvass dark

We said above that well-toasted Borodino bread is suitable for dark kvass. But there is another way to make dark kvass - add toasted sugar at the infusion stage. For this, 1 tbsp. Place sugar in a frying pan or small saucepan, turn on the heat and wait until it melts and darkens to a dark brown tone.

Turn off the heat and start adding tablespoons to the mixture hot water(total 100 g of water). We wait for the sugar to completely dissolve, and then add it to the bottles with ready-made drink. We put natural product in the refrigerator for infusion.

Before refrigerating the drink, we can improve its taste and aroma. You can add herbs, leaves of berry and fruit crops, whole berries and fruits, their juice or jam, dried fruits and honey.

How long to infuse kvass

The question immediately arises: how long to infuse kvass? Experienced craftsmen say that it is infused for about a couple of days - for carbonation or more bright taste. Usually at this stage the kvass becomes effervescent, and for this purpose the brewers add several raisins to each bottle (it is better to take white raisins). At the same stage, kvass products acquire alcohol.

And the last question we will consider , how long does it last? home product? It should be noted here that its beneficial properties also depend on the shelf life.

Homemade kvass retains all its medicinal qualities the first 3 days after putting it in the refrigerator. IN next days it loses its qualities, slowly turning into an alcoholic drink.

This process is accompanied by a stop in fermented milk fermentation - with a predominance of alcoholic fermentation. It turns out that there is no point in storing it!

We tried to reveal for you all the secrets of preparing delicious homemade drink- from choosing the best kvass to the subtleties of choosing the main ingredients - water, yeast and sourdough.

With real adherents healthy eating The home kvass factory operates 24 hours a day, and the recipe is constantly being improved. We wish you to build your own small laboratory in the kitchen and enjoy experiments!