How to make kvass at home. Making kvass at home step by step recipes from sourdough to the finished drink
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 beneficial 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. In 100 g of regular 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 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. Put the dried crackers in liter jar and fill with boiling water. 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. Put the pot on 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 in 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 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 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. We breed 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 y.
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. A drink can be served at the 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 basin with 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 three-liter jar and add the rest of the 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 a glass jar, add the crust of bread and sugar. Fill everything with boiled water. We cover the jar with gauze and leave the contents to ferment for 3 days. Then we filter the kvass, bottle it and cork it tightly. We put the drink in the refrigerator.
Recipe 12: Kvass from birch sap
Kvass from birch sap is 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 sap - 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 amounts of the drink are not capable of causing harm. 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 number 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.
Good day to all!
Today we will talk about cooking such a very tasty and invigorating drink like kvass. Perhaps there is no such person who would not like to drink this drink, especially in the hot summer season. However, kvass is always good and always by the way.
Besides, this bread drink you can not only drink, but also add to such a cold dish as okroshka. Of course, you can pour kefir, mineral water, and even water into it. But with kvass, okroshka is still better.
In this article, we will look at several recipes for making Bread Kvass. This is true, as summer is approaching, and hence the heat. Kvass during this period will become simply priceless.
Homemade kvass from rye bread - a recipe for 3 liters without yeast
So, we are preparing a fairly simple recipe and method of preparing kvass. The only thing is that we make it without yeast.
For three liters of water you will need:
- Crackers (from dark bread) - 0.2 kg.
- Sugar - 10 tbsp. spoons.
Rye bread is cut into pieces, which we dry, but do not fry. Boil water and cool.
For better fermentation you can add some raisins. We close the jar with gauze, set to wander in a warm place for three days.
If foam appeared on the surface on the first day, then the fermentation process has begun.
After three days, we take out the jar, filter the contents through several layers of gauze. Add some sugar again and bottle.
The drink should not reach the end of the neck. Close the lids tightly, put in a dark place for 6 hours. It is advisable to unscrew the cap every hour and release the gas.
After this time, we put the bottles in the refrigerator.
As for the remaining starter, it can be reused for a new batch of kvass. To do this, the pulp is poured with boiled water, sugar and a small piece of fresh bread are added.
Homemade kvass without yeast on breadcrumbs
The process is similar to that described above, but instead of drying the bread, you can use purchased crackers. They should be regular, no additives. Sometimes sold bread croutons in the form of cubes. You can use both rye and mixed.
The amount of sugar, crackers for a 3 liter jar is the same (10 tablespoons and 200 gr.)
We take a three-liter jar, pour crackers, sugar and pour boiled water. For fermentation, add raisins. The jar covered with gauze should be placed in a dark place.
Three days later, when the fermentation process decreases, we filter the drink, bottle it. We also leave the bottles to ferment a little more for three days. Don't forget to add some sugar.
After that, we put the bottles in the refrigerator.
Homemade bread kvass - grandmother's recipe with yeast
Surely in childhood, everyone who had grandmothers necessarily drank only homemade kvass. Grandma's recipe is practically a recipe for individual homemade kvass.
Basically it is a dark kvass with a rich taste.
To prepare such kvass, it is necessary to fry crackers very strongly. Even if they are a little burnt.
Well, then - we take a jar, put these crackers in it. Separately, in warm water, we dilute either 3 g of dry or 10 g of live yeast. Pour the prepared water into a jar of breadcrumbs, then diluted yeast and 3 tbsp. l. Sahara.
After that, put the jar covered with gauze in a warm place. After two days, the fermentation will stop - the bread will float, there will be no bubbles.
We take out the softened bread - it can be used to prepare the next portion of kvass. We filter the liquid well, bottle it and put it in the refrigerator.
How to make kvass for okroshka
This recipe describes the process of making kvass for okroshka. It may seem at first glance that kvass is kvass, and you drink it, and you pour it into okroshka. However, okroshka makes its own drink.
The main thing in it is that it should not be very sweet, which is good for drinking. One more thing. For okroshka, light kvass is best, not dark.
Below is a recipe for classic white okroshka kvass.
Ingredients:
- Barley malt - 500 g.
- Rye flour - 4 kg.
- Yeast - 50 g.
- Cumin - 100 g.
We make kvass in the following way. Add barley malt to warm water, then add flour and mix. After that, put the mixture in a warm place for 6 hours. After the time has elapsed, add cumin, add boiling water, mix.
We separate the yeast, add to the mixture when it is warm.
We put everything in a cold place for 2 days. Then we filter the Drink through double gauze, bottle it and put it in the refrigerator. You can cut vegetables into okroshka yourself.
Homemade bread kvass for a 3 liter jar of dry kvass
If it is not possible to prepare the sourdough on your own, you can use ready-made or dry sourdough or kvass wort.
In this recipe, we will consider the process of making kvass from dry, and in the next - from kvass wort.
For cooking, take:
- kvass dry - 3 tbsp. spoons
- sugar - 1/3 cup
- dry yeast - 1 teaspoon
We take three liter jar, pour dry kvass into it, then sugar and yeast. Pour boiled water, cover with gauze and put on the windowsill for two days.
At the end of this period, we filter the drink, bottle it and put it in the refrigerator. The rest of the sourdough can be used further. For better fermentation and a sharp taste, raisins can be added.
In principle, it is even better to add raisins whenever you put kvass.
Homemade bread kvass for 3 liters from wort
Kvass wort is almost concentrated kvass, which you just need to dilute.
We take:
- 2 tbsp. l. kvass wort
- water - 3 l
- sugar - 150 g
- dry yeast - ½ tsp
In half a liter of warm water, dissolve the wort and sugar. Pour everything into the prepared three-liter jar, add water, yeast. You don't need to mix.
We cover the jar with a lid, set to ferment for 2 days. Periodically, you need to check the taste of the drink, adding sugar if necessary. When the kvass is ready, bottle it and put it in the refrigerator. At the same time, you can add a few raisins to the bottles so that the drink is carbonated.
Homemade kvass for a 3 liter jar of bread with sourdough
In this recipe, we make our own sourdough. To do this, for 3 liters of water, take 250 g of black bread, active rye sourdough and sugar. You can also add raisins.
Cut the bread into slices and dry in the oven. You don't need to fry. Add sugar to hot boiled water. Stir to dissolve and let cool.
Then we pour out some water, dilute the active sourdough in it. And pour the finished crackers into the main dish with water. Then we pour the diluted sourdough there and cover the dishes with gauze, leave to ferment for 10-12 hours.
After this time, foam will appear on the surface. We decant the drink through gauze, bottle it. Add raisins and put in the refrigerator. After 12 hours, kvass is completely ready and can be consumed.
In this article I would like to suggest simple recipes a truly Russian drink, namely bread kvass. This is a very tasty, healthy and refreshing drink that everyone loves - adults and children.
In general, kvass can be prepared from many products using a variety of additives. In this article you will find recipes for bread kvass.
The drink prepared by you will be incomparably tastier than store analogues. So feel free to take one of the recipes and delight your family delicious kvass, which has been praised by our ancestors since ancient times.
It is a real piggy bank of minerals, amino acids and vitamins for our body. This drink is obtained as a result of fermentation, and therefore its main benefit comes from the microorganisms formed as a result of this process.
In the old days, a bread drink was drunk to maintain health during Lent, it replenished strength and lack of nutrients during food restrictions.
Making kvass on your own is not at all difficult. Follow the recipe, a little patience and you will get a great drink that quenches thirst and tones well. Chilled kvass will perfectly refresh you on a hot day, give strength and energy. In addition, it is successfully used in the preparation of botvinia, traditional stews, marinades, etc.
The classic recipe for kvass from rye bread with yeast
Classic recipe is the basis for the preparation of this drink. A minimum of products and ease of preparation allow you to easily get at home excellent kvass- tasty and healthy. A little time and patience and the whole family enjoy a wonderful drink!
You will need:
- 1 kg stale rye bread
- 20 g yeast
- 1 st. l. flour
- 300 g sugar
Cooking method:
Trying not to disturb cloudy sediment at the bottom, it is carefully poured into clean bottles, tightly corking them
Put the container with kvass in the cold for 3 days, after this time it will be completely ready for use
Bon appetit!
How to make homemade kvass without adding yeast
How to cook kvass without yeast and sourdough? It's not difficult at all. All you need is rye bread, water, sugar and time. Kvass according to this recipe sounds very beneficial in okroshka or as a refreshing soft drink for the whole family. Try to cook - enjoy the excellent bright taste!
You will need:
- 120 g granulated sugar
- 500 g rye bread
- 3 l water
- 1 handful raisins (not washed)
Cooking method:
- Dry the bread slices well in the oven at 100-110 degrees until golden brown.
- Pour crackers with hot water (about 80 degrees) water, add sugar
- Cover the neck with a clean cloth, then put the glass jar on a wooden board and place it in a dark and warm place for 2.5-3 days
- As soon as fermentation stops, strain the liquid into bottles, cork them tightly.
- You can, if desired, put 4-5 pcs in each bottle. raisins - this will give sharpness and carbonation
- Keep kvass cold
Bon appetit!
Kvass from Borodino bread with raisins
Many for sharpness and good taste Kvass is added to kvass with raisins. But in this case it is not supposed to wash grape drying, since on its surface there are substances that trigger fermentation processes.
Thanks to raisins, bread kvass acquires a specific taste and bubbles, like champagne. Take note of the recipe and cook kvass for all households.
You will need:
- 200 g Borodino bread
- 15 g dry yeast
- 1 tsp flour
- boiled water
- a handful of dark raisins
Cooking method:
- Cut the bread into cubes and dry in the oven at 100-110 degrees until crispy crackers
- Pour the crackers with boiling water and wait 3 hours
- Mix yeast, flour and 5 tbsp. l. water, let the yeast activate
- Add sourdough to breadcrumbs, cover and leave in a warm room for one day
- Strain the product into a convenient container and throw in a handful of dry raisins
- After that, keep bread kvass warm for another 6 hours
- Next, kvass should stand in the cold for 2-3 days
- Now kvass is ready to use!
Bon appetit!
Recipe for kvass from wheat bread at home
No less tasty is kvass made from wheat bread. Be sure to try to prepare your favorite drink according to this recipe - rich, beautiful and invigorating. Roast crackers well in the oven until golden brown so that your kvass acquires beautiful colour. Good luck with your cooking!
You will need:
- 1 kg wheat bread
- 20 g pressed yeast
- 2 tbsp. l. sugar
- 2 tbsp. l. dark raisins
- 1 st. l. flour
Cooking method:
Cut the bread, preheat the oven to 110 degrees and dry the bread until crispy crackers
Crumble the yeast with a fork, mix it with sugar, sift the flour, pour in 1 tbsp. water, mix, put in a warm place for 1 hour
Put crackers in a 3-liter jar and pour boiling water, wait until the water cools down to about 20 degrees
Pour into bread wort yeast sourdough, cover with gauze, leave in a warm place until it ferments - this is easy to determine by smell for about 10-12 hours
Let it stand with raisins in a warm place for at least 6 hours
Pour kvass into bottles, cork them tightly, put in the cold for 2-3 days, fermentation should stop completely
Bon appetit!
Video recipe for making kvass from three types of bread
Rye bread kvass with mint
Mint, when added to classic bread kvass, will give it pleasant notes of taste and delicate aroma. Appreciate unique properties of this plant in a noble drink.
When cool, it will easily quench your thirst on a hot summer day. Enjoy your taste experience!
You will need:
- 1 kg rye bread
- 20 g yeast
- 1 st. l. flour
- 300 g sugar
- 3 art. l. dry mint
Cooking method:
- The bread is cut into slices and browned in the oven at 100-110 degrees to golden color
- Dry mint pour 200 ml of boiling water, let it brew for several hours
- Next, pour crackers with 3 liters of hot water and leave in a warm place for 3 hours
- In a separate bowl, mix yeast, sifted flour, 2 tbsp. l. sugar and 100 ml warm water
- Cool the wort (water and crackers) to 20 degrees, add yeast starter and the rest of the sugar into it
- Also with wort to introduce mint decoction, having previously filtered it
- Next, the dishes with the drink must be held in a warm room under a napkin (clean cloth) for 12-14 hours
- After it is carefully poured into clean bottles, trying not to disturb the cloudy sediment at the bottom.
- Put the bottles in the cold for 3 days, after this time the kvass will be completely ready for use
Bon appetit!
How to cook bread kvass with honey and horseradish
Bread kvass with horseradish and honey can surprise with its unusual taste and aroma. Be sure to try to cook kvass at home according to this wonderful recipe! Good luck to you!
You will need:
- 800 g rye crackers
- 4 l water
- 25 g yeast
- 1 st. l. wheat flour
- 100 g sugar
- 100 g honey
- 100 g fresh horseradish
Cooking method:
- Dry the bread in the oven at 100-110 degrees until golden crackers
- Next, boil the water
- Pour dried crackers with boiling water and insist in a warm place for a day
- We filter the resulting wort from bread, pour it into a glass dish
- We take a little of the resulting wort, heat it to warm and dilute the yeast in it with the addition of flour and sugar
- As soon as the yeast is activated, add the starter to the bulk of the liquid
- We cover the dishes with a cloth and let the kvass ferment for 5-6 hours.
- After the expiration of 5-6 hours, add grated horseradish and honey, diluted in a small amount must
- Stir and pour it into bottles without topping them up to the top.
- We tightly cork the bottles and put them in a cold place for 3 days
Video recipe for homemade bread kvass
“Kvass is not a wise thing, drink at least half a bucket,” our ancestors said in the old days, who learned how to cook this wonderful, healthy and delicious drink even a thousand years ago. There was no house in Rus' where they did not know how to cook kvass. Kvass was prepared from almost any product: from oats, rye and barley malt, fruit (from apples, pears, plums), berries (from raspberries, cranberries, cloudberries, bird cherry), vegetables (from carrots and beets), from birch sap and even from whey, but each with its own taste and secret. There was also a famous honey kvass which was submitted to royal table. They drank kvass in unlimited quantities, maybe that's why the Russian heroes were famous for their excellent health. After all, quite uncomplicated in composition, kvass has many useful properties.
Homemade kvass can not only quench your thirst, but also invigorate the body, improve digestion. And even in the old days they claimed that the one who drinks kvass has no craving for alcoholic beverages. And that's true, is it up to alcoholic drinks when you have half a bucket of excellent, real home-made kvass.
Nowadays, homemade kvass is no less loved and popular, and today we will talk about how to make kvass at home. To really enjoy unforgettable taste original Russian homemade kvass. You will get an unforgettable pleasure, and spend a little time and energy.
Homemade kvass is not prepared for long, two days, and the next two - it ripens. Ready kvass can be stored for no more than 5 days. After the drink loses its taste and becomes sour. And a few more tips on how to cook kvass at home. Everything in homemade kvass should be natural, then the drink will please and heal at the same time.
Recipes for making homemade kvass
Real bread kvass with raisins
Ingredients:
1 kg rye bread,
10 liters of water
800 g sugar
20-30 g of yeast,
30 g raisins.
Cooking:
Cut the rye bread into slices and dry in the oven, lightly toasted. Ready crackers break into small pieces, fold into large saucepan(it is better for this case to take enameled, with a capacity of 10 liters) and, pouring boiling water, leave for 3-4 hours. Then strain, add sugar and yeast mashed with sugar. Cover the pot and leave for 12 hours. Then pour the kvass into jars or bottles, putting 2-3 raisins in each, and cork tightly. The first day, keep kvass in a warm place, and then move it to a cold one. In 4 days you will get excellent bread kvass!
The famous "Petrovsky" kvass
Ingredients:
800 g rye crackers,
4 liters of water
20 g yeast
100 g grated horseradish
100 g honey
50 g millet,
50 g raisins.
Cooking:
Soak crackers in boiling water for 3-4 hours, then strain, put yeast and leave to ferment for 5-6 hours, covered with gauze. When the time is up, put the container on the fire and heat it up, add honey, grated horseradish, mix well and distribute into jars or bottles, adding a little millet and raisins to each. Cork containers with kvass and place in a cold place for 2 days.
Bread and honey kvass
Ingredients:
1.2 kg rye crackers,
12 liters of hot water,
600 g honey
30 g citric acid,
10-20 g yeast,
raisin.
Cooking:
Pour rye crackers with hot water, stir and leave for 6-8 hours to infuse. Carefully drain the clarified liquid (wort), add honey, citric acid and diluted yeast, mix everything well and leave for 20 hours. Pour the finished kvass into bottles, put a few raisins in each. Keep the kvass bottles at room temperature until bubbles appear, then cork the bottles and take them to a cold place.
Bread kvass with prunes
Ingredients (for 10 liters of water):
1 kg of crackers,
1 stack Sahara,
50 g yeast
150 g prunes.
Cooking:
Pour into a large enamel pan with a capacity of 10 liters of crackers, pour boiling water over them, mix and add 100 g of prunes. Cover the pot with a lid and leave for 5 hours. After that, add sugar, yeast and the remaining prunes, mix everything again and leave for 12 hours. Then strain through cheesecloth and keep in a cold place for another 2 days.
Fragrant honey-spicy kvass
Ingredients:
5 liters of water
600 g honey
20-25 g of citric acid,
2-3 tbsp baker's yeast diluted in water
50 g raisins,
spices: hops, cinnamon, ginger, cardamom, cloves - a little bit of everything.
Cooking:
Pour water into the pan and dip a gauze bag with spices into it, the amount of which is determined by yourself to your taste. Just keep in mind that the aroma of spices should not drown out the aroma of honey. Boil the water with spices for 5 minutes over low heat, then remove the bag and cool the water to 40°C. Add honey, citric acid to taste to chilled water, stir and cool to 25°C. Add 2-3 tablespoons to the liquid. diluted in water baker's yeast and raisins. The next day, when the first signs of fermentation appear, pour the young wort into liter bottles, having previously invested in them 2-3 raisins. Cork the bottles and leave at a temperature of 12-15 ° C to slightly slow down the fermentation process and let the resulting carbon dioxide, having dissolved, saturate the kvass. In 3-5 days kvass will be ready.
Light ginger kvass
Ingredients:
6 liters of water
400 g molasses or sugar syrup,
3 roots of minced ginger,
1 sliced pitted lemon
4 g yeast.
Cooking:
Add molasses to water or sugar syrup, ginger, lemon and boil it all 5 times, then cool to a temperature of 45-50 ° C and add yeast. Keep the mixture warm until the lemon slices rise, remove them with a slotted spoon, and pour the liquid into bottles, seal tightly and leave for 5 days at room temperature, then transfer the kvass bottles to a cold place.
birch kvass or birch
Ingredients:
10 liters of birch sap,
300 g barley grains or 400 g rye crackers.
Cooking:
Filter the collected birch sap, pour into a container and place in a dark cool place. After 2-3 days, when the juice slightly sours, add barley grains or rye crackers toasted on a baking sheet. Then let stand another day and strain. Birch kvass is ready to use.
Milk kvass
Ingredients:
4 stack curd whey,
4 tbsp Sahara,
20 g yeast
2 tbsp lemon juice
5 g burnt sugar.
Cooking:
Strain the curd whey through cheesecloth, heat to a boil and keep at this temperature for 30-40 minutes. Then cool the mixture to 25-30°C and strain again. Add sugar and yeast to the strained whey, mix everything thoroughly and leave for 15-20 hours at room temperature for fermentation. In order not to feel the taste of whey in kvass, as well as to give it color, add lemon juice and some burnt sugar. Pour the finished kvass into bottles, cork and cool to 6-8 degrees.
Kvass from rose hips
Ingredients:
1 kg of rose hips,
800-1000 g of sugar,
20-30 g of yeast,
1 slice of rye bread,
10 liters of water.
Cooking:
Wash the rose hips, remove the seeds and chop finely, then rub with sugar and pour water. In this warm liquid, add the yeast, ground with sugar, and a slice of bread. Put in a warm place and when the first signs of souring appear, strain through cheesecloth, bottle, cork tightly and put in a warm place for 24 hours, then transfer to a cold place.
Bird cherry kvass
Ingredients (for 10 liters of kvass):
1.5 kg of bird cherry berries,
1 kg of sugar
10 liters of boiled water,
1 sachet of vanilla sugar
citric acid - to taste.
Cooking:
Wash the bird cherry berries, mash them, sprinkle with sugar and mix. Then pour warm boiled water, add vanilla sugar, citric acid to taste, mix again and put in a warm place for fermentation. When foam forms, strain the drink through cheesecloth, bottle and put in a cold place for further fermentation. In 2-3 days kvass will be ready.
Blackcurrant kvass
Ingredients:
1 kg of berries blackcurrant,
2.5 liters of cold water,
1.5 stack. Sahara,
10 g yeast
raisin.
Cooking:
Wash the black currants, rub through a sieve and squeeze out the juice. Dissolve sugar in water, add berry juice, add dissolved in warm water yeast and leave overnight under a closed lid. The next day, pour all the liquid into bottles, putting 2-3 raisins in each, and seal them tightly. Delicious and healthy kvass will be ready the next day. It can be stored in a cold place for 3-4 days.
Raspberry kvass
Ingredients:
1 kg raspberries,
10 liters of water
800 g sugar
30 g yeast
a pinch of citric acid.
Cooking:
Mash the raspberries, pour boiling water and leave for 12 hours. Then strain, add sugar, yeast and citric acid. Mix thoroughly, cover with gauze and leave for another 12 hours. When the time is up, bottle the kvass and send it to reach the cold. According to the same recipe, you can cook strawberry kvass.
Sea buckthorn kvass
Ingredients:
5 stack sea buckthorn,
4-4.5 liters of cold boiled water,
1.5-2 stack. Sahara,
1 tbsp yeast,
raisin.
Cooking:
Mash sea buckthorn berries with a wooden pestle, pour cold boiled water, bring to a boil and boil for 5 minutes over low heat. Then strain, add sugar, cool to 25-30 ° C and add the yeast mashed with sugar. Mix thoroughly and let stand uncovered for 3-4 hours. Then pour into bottles, in which you first put 4-5 raisins, and put in a cold place, kvass will be ready in 2 days.
Apple kvass with honey
Ingredients:
1 kg sour apples,
4 liters of water
1 stack Sahara,
1 tbsp yeast,
1 tbsp honey,
1 tsp ground cinnamon.
Cooking:
cut apples thin slices, put them in an enamel pan and, pouring cold boiled water, bring to a boil. Then remove from heat, let the broth stand for 3-4 hours and strain. Add sugar, honey, yeast to the strained broth, ground cinnamon and put in a warm place for 2-3 days. Then strain the kvass, bottle it and put it in a cold place. After 3-4 days kvass will be ready.
Carrot kvass
Ingredients (for 5 liters of drink):
2 kg carrots
500 g sugar
4 liters of warm boiled water,
50 g yeast
1 slice black bread
citric acid, cinnamon, cloves - to taste.
Cooking:
Wash, peel and grate the carrots, pour boiled water over them, add sugar, cinnamon, cloves, citric acid to taste, yeast mashed with sugar, a slice of bread, mix everything thoroughly and put in a warm place overnight. In the morning, strain kvass through cheesecloth, bottle and leave at room temperature. Kvass will be ready the next day.
An old recipe for beetroot kvass
Ingredients:
1 kg sweet beets,
4 liters of hot water.
Cooking:
Grate the beets, pour hot water over them and leave at room temperature for 3 days. Then strain the kvass and let it stand for another 10 hours. Then pour into bottles with screw caps and place in a warm place.
Ready kvass can be used to make beetroots, as well as a drink, adding salt, spices and sugar to taste.
Now knowing how to cook kvass at home, and making sure that it is not difficult at all, you will surely be happy to cook your real home-made kvass and delight your loved ones with its variety.
Good luck and good mood!
Larisa Shuftaykina
Homemade bread kvass is perhaps the only drink that can not only quench thirst, but also saturate a person. The first black bread appeared several centuries ago. A refreshing drink with a peculiar taste has gained incredible popularity among ordinary Russian people and the nobility.
The value of homemade kvass
Homemade kvass from black bread crackers is not just a refreshing drink. Even our distant ancestors knew about it useful properties. He was credited with the ability to heal abdominal pain and eliminate constipation, relieve muscle pain and restore strength after a protracted illness. Modern nutritionists and doctors confirm this. The drink contains many nutrients and vitamins.
It helps to strengthen the immune system, especially if various components are included in the recipe for homemade black bread kvass: either mint, viburnum or Birch juice, honey, cinnamon or even horseradish. Real bread kvass, prepared at home without all kinds of chemical additives, - the best remedy from headaches after heavy drinking.
Both children and adults can drink this refreshing drink. It is also used to prepare the well-known and beloved okroshka. For this dish experienced chefs it is advised to use black kvass, then its taste will be mild, and unpleasant consequences in the form light intoxication won't come. By the way, among the many types of bread kvass, there are those that, in many respects, are comparable to beer, since they contain alcohol. It goes without saying that children should not drink kvass prepared according to such recipes. But for many adults, it may be to your liking.
It's time to consider in more detail how to make kvass from black bread. The first thing worth mentioning is the choice of dishes. Once this refreshing drink was prepared exclusively in hardwood barrels. Now, in the century modern technologies when plastic, metal and glass reign in kitchens, the best container to create a refreshing drink are glass jars volume of 3 liters or more, as well as enameled metal pans. aluminum utensils categorically cannot be used, just like most types of plastic. The fact is that they can release various substances into kvass, changing its characteristics: taste, color and aroma, content of useful substances. Before preparing a drink, it is better to sterilize the container or rinse well with soda.
Almost every recipe for homemade black bread kvass contains an instruction to cover the dishes with a cloth. For these purposes, calico or linen napkins are best suited. Before use, they must be boiled in salted water and dried without rinsing. During the fermentation of kvass, it is not recommended to move, shake the container or mix the prepared drink, as fermentation processes may stop in it, and it will turn out tasteless.
These are perhaps the main tips on how to make kvass from black bread without mistakes. Next, we offer you several recipes for a foamy refreshing drink that every housewife can master.
Classic kvass from rye bread
This version of the drink is the basis for others. Almost all recipes for kvass from black bread are based precisely on these proportions of the components. So, to prepare 3 liters of drink, you need 1 kg of stale rye bread, 300 g granulated sugar and 20 g of yeast. Bread should be cut into small slices and dried in the oven, browned until golden brown. Rusks are poured with three liters of hot water and stirred periodically for 2-3 hours. As a result, about 3 liters of wort will be obtained - the basis of kvass. To prepare classic kvass from black, it remains in the wort cooled to 20 degrees to add sugar and yeast diluted in a small amount of the same bread infusion. Next, leave the dishes with the drink in a warm place for at least 12 hours, covering it with a clean cloth.
After this time, kvass is carefully poured into clean bottles, tightly corked and transferred to a cool room for 2-3 days, so as not to raise turbidity from the bottom of the dishes. After that, the drink is considered ready to drink.
Homemade kvass with raisins
Many kvass recipes from black bread involve the use of raisins. At the same time, dried grapes cannot be washed before making a drink, since the substances on their surface are necessary for initiation chemical processes in the prepared drink. Thanks to this, kvass from black bread with raisins acquires a completely new, bright taste.
The basis of this drink is the classic bread kvass mentioned above. The only difference is that during the bottling of the drink, it is necessary to add 4-5 raisins to each. Kvass prepared in this way is left for about a day, after which it is tightly corked and placed in the refrigerator for at least 4 days.
Kvass golden
Like other recipes for kvass from black bread, this one contains a method for preparing kvass wort, which includes rye crackers (1 kg), water (5-6 l), sugar (5 tbsp. l.), 2 tbsp. l. dry baker's yeast and a handful of raisins. The preparation of the basis for this type of kvass occurs in the same way as in previous recipes. Its peculiarity is that raisins are added to the wort simultaneously with half the sugar and yeast. The drink is infused in a warm place for 3-4 days, after which it must be carefully drained into another container, where the remaining sugar is also added. Next, pour kvass into dark bottles. Add 2-3 raisins to each and seal tightly. Kvass should ripen for at least 2 days in a cold place.
Bread kvass without yeast
If you want to cook black bread kvass at home for the whole family, including children, you will definitely like this recipe, because the drink will be guaranteed to be non-alcoholic. So, for its preparation you will need rye or ordinary black bread, 10 liters of water and a glass of sugar. Sliced bread should be toasted for open fire until a noticeable crust appears. If it gets a little charred in places, it's okay. Next, you need to fill it with boiled water, add sugar and leave it in a warm sunny place for fermentation for at least 2 days. After that, the drink can be drained into bottles and put in the refrigerator. This kvass is especially tasty when cold, it is great for making okroshka.
Kvass with mint
This type of drink is prepared in the same way as classic kvass, with the only difference being that a glass of mint infusion is added to the wort. This will require 2-3 tbsp. l. dried mint greens per 5 liters of wort. Greens should be poured with boiling water and left for several hours to infuse, after which the resulting infusion is poured into the finished wort. Kvass with mint is very different delicate aroma and refreshing effect on the body. It is especially good to use it on hot days, when other drinks are not able to quench your thirst.
Another version of bread kvass with mint is prepared as follows: a handful of rye flour is brewed boiling water and leave for a couple of hours. In the meantime, a classic wort is being prepared from black bread toasted in the oven. Sugar is added to the finished base (1 cup per 5 liters of wort), a bunch of fresh mint and rye flour sourdough. The drink is infused for only a day, after which it can be bottled and cooled.
Bread kvass with hemp seeds
Unusual recipes for bread kvass from black bread, which include hemp kvass, are worth knowing for any housewife. They will help diversify the taste of soft drinks. home cooking. In addition, kvass with hemp seeds has a relaxing and calming effect. To prepare it, you will need about a kilogram of hemp seeds, 300 g of hop cones, 150 g of cumin, 700 g of 1300 g of honey and 5 liters of water. All components, except bread, are placed in a saucepan with water and slowly heated, not bringing to a rapid boil. Then bread is added to the broth and it is quickly cooled. After that, kvass is again heated to 40 degrees and immediately bottled. The drink is infused for at least 5 days, after which it can be drunk.
Bread kvass with currant leaves
Currant homemade kvass is different exquisite aroma And piquant taste. It should not be used to make okroshka - it is good on its own. To prepare it, you need 4 liters of must, made from 500 g of rye crackers and 200 g of sugar, 40 g of yeast and 7-10 blackcurrant leaves. The drink is infused in an apartment day or night, after which it is filtered into bottles. Each one needs to be zested. Tightly corked bottles are placed in a cold place for 3 days.
Bread kvass on birch sap
Unlike the classic version of this drink, birch sap is used instead of water. It is impossible to heat it during the preparation of the wort, as this will cause the destruction of useful substances. This was carried out mainly in the spring, the stocks of kvass from it were a real treasure. Such drinks were usually served on festive table, they fed seriously ill people and women in the postpartum period. It doesn't differ much in taste from classic kvass. It can be cooked in different variations: with mint, currants and raisins.
Whatever kvass you cook, remember that you need to do it with your soul. Only in this case the drink will turn out tasty and really healthy. Please note that almost all types of homemade bread kvass contain yeast and are fermented. That is why it is not recommended to drink soft drink before you get behind the wheel. Kvass, most likely, will not affect your condition, but alcohol will be contained in the blood, albeit in small quantities.
Loading...
