How to make delicious homemade kvass. Homemade bread kvass with yeast

Hi all!

Friends, how are you with the summer?

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

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

Gathered the sea interesting information about him and decided to write this post.

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

From this article you will learn:

Kvass at home - cooking recipes

Slavic kvass sour drink, which is prepared on the basis of fermentation from flour and malt (rye, barley) or from dry rye bread, sometimes with the addition of odorous herbs, honey, wax; also prepared from beets, fruits, berries

Why is kvass useful?

Why kvass?

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

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

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

Like, kvass - the result is milky - acid fermentation, respectively, is able to help with various intestinal and gastric disorders, normalizes metabolism and digestion, and the resulting acids cleanse the body, removing toxins, pathogenic cells, toxins.

Healing properties of kvass:

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

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

Why is it better to cook kvass at home?

Kvass is easy to prepare both industrially and at home.

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

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

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

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

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

Recipes for making homemade kvass

To get exactly your drink, experiment!

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

Kvass at home from sourdough

Cooking technology:

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

Bread kvass - a delicious recipe

Usually we are talking about kvass from crackers.

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

A slightly different variation, without extra steps:

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

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

Beet kvass - a simple recipe

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

Cooking technology:

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

Kvass from oats - a delicious recipe

Most often I cook this particular kvass.

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

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

In the cold season, I pour washed oats in a thermos with boiling water for the night, in order to drink warm and very warm on an empty stomach in the morning. nice drink. When it's warm, we drink kvass.

Oatmeal kvass at home:

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

Bread kvass without yeast - recipe

For various reasons, not everyone uses yeast, in which case you can just take the recipe yeast kvass and don't add them.

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

Kvass at home without yeast

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

Kvass from apples - tasty and healthy

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

Technology:

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

Kvass with hops - recipe

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

Technology:

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

A little about the contraindications of kvass

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

Important!!!

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

Enjoy quenching your thirst☺

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

Alena Yasneva was with you, bye everyone!!!

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

Kvass kills pathogenic bacteria and improves bowel function

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

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

Consider how to cook kvass at home.

Cooking rules

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

secrets

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

Storage

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

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

Useful properties of bread kvass

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

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

Kvass without yeast at home

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

Ingredients:

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

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

Step by step preparation:

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

Make a great homemade bread kvass without yeast. Store it no more than five days in a cool place.

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

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

Kvass from rye flour at home

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

Ingredients for kvass from rye flour at home:

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

Starter preparation

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

Preparation and fermentation of kvass wort

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

Mix everything. Put in a warm place.

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

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

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

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

Carbonation and exposure

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

Bread kvass at home

Leaven:

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

Kvass on three-liter jar:

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

Steps:

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

Kvass from oats at home: a recipe

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

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

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

Beet kvass at home

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

Recipe:

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

Kvass - traditional drink with a rich history going back centuries. In ancient Rus', it was cooked everywhere. Each housewife knew how to cook kvass from bread at home.

Traditionally, kvass was obtained as a result of fermentation from malt and flour with the addition of honey, aromatic and useful herbs, vegetables, berries. Modern options kvass preparations are many - from time-constrained to unhurried, from classic recipes to innovative and exotic ones, for example, oat kvass.

In the article I will talk about popular ways to cook national Slavic drink and I will give delicious step by step recipes.

History of kvass

The first mention of a miraculous and delicious drink dates back to the ancient annals of 996. The Grand Duke of Kyiv and Novgorod lands, Vladimir, under whom Christianity was established as the state religion, ordered that “food, honey and kvass” be distributed to people in honor of the national holiday.

More than a millennium has passed, but the good old kvass has not lost its popularity. It has a healing and invigorating effect and a huge amount useful properties, including:

• improved metabolism;
• restoration of water-salt balance;
• positive influence on the heart and blood vessels.

Kvass is an excellent aid to the digestive process, as it contains carbon dioxide. It is rich in B and C vitamins. The yeast included in the composition strengthens the hair and prevents the formation of acne.

Let's move on to the "main dish" of the article - recipes for real bread kvass. Note to housewives and men who love to cook.

Classic kvass from black rye bread

Ingredients:

• Water - 8 l,
• Rye bread - 800 g,
• Yeast - 50 g,
• Sugar - 1.5 cups.

Cooking:

1. cutting bread thin slices, put on a baking sheet. I turn on the oven for 20 minutes at 180 degrees. Reduce the temperature if necessary. I make sure that the sliced ​​\u200b\u200bslices are dried, and not burnt.
2. I put water on the stove, pour sugar. After boiling water, add ready-made bread croutons. I remove the pan from the stove and leave it alone for several hours. Kvass base should cool to a temperature slightly warmer than room temperature.
3. I add yeast to the cooled mixture. Mix thoroughly until completely dissolved.
4. I cover the wort with a towel and leave for a day. A day later I get kvass with a slight sweet and sour taste. For a richer and more pronounced taste, I let the wort brew for another day. I filter through multi-layer gauze, pour into jars and set to cool. Ready!

Video recipe

Recipe for kvass from bread without yeast

A simple recipe for your favorite kvass without sophistication with yeast and claims to originality.

Ingredients:

• Sugar - 1 tablespoon
• Water - 3 l,
• Rye bread - 400 g.

Cooking:

1. I take bread, crumble it into a 3-liter jar to fill the bottom. I don't dry it first.
2. Pour water at room temperature, pour sugar.
3. I cover with a glass lid, allowing the drink to breathe. I leave to wander. The warmer the house, the faster kvass"will come". Enough 2-3 days.

The resulting kvass can be used for okroshka, marinating meat. Thickness is applied several times. Before the next cooking, do not forget to add bread and a little sugar.

A quick way to make kvass

Do you want to learn how to make homemade drink with a pleasant sourness and sweetish-caramel taste in half an hour? Follow the recipe.

Ingredients:

• Water - 2.5 l,
• Dry yeast - 2 teaspoons,
• Citric acid - 1 small spoon,
• Sugar - 200 g.

Cooking:

1. I take warm boiled water and pour it into a jar. I put citric acid and yeast. Mix slowly and thoroughly.
2. cooking burnt sugar. IN a separate pan I skim the sugar. turn on medium fire. I wait until the sugar turns golden brown. It is very important not to overdo it on fire. Otherwise, the drink will turn out bitter. I add to the brown mass 150 g cold water I mix thoroughly.
3. I combine sugar and the resulting mixture in a jar. I mix again.
4. I close the top of the jar with a thick cloth (dishtowel) and put it in a warm place for half an hour. I pour it into containers and send it to the refrigerator to cool. That's all wisdom!

How to make kvass from white bread and yeast

main feature recipe - using a loaf white bread. It will give kvass an unusual golden hue.

Ingredients:

• Water - 3 l,
• Bread - 150-200 g,
• Dry yeast for baking - half a teaspoon,
• Sugar - 4 tablespoons,
• Raisins - 30 g.

STEP-BY-STEP PREPARATION:

1. I cut bread. I dry the slices in a preheated oven and pour into a 3-liter jar.
2. I pour water and leave for 30 minutes, allowing the crackers to soften. After half an hour I add sugar, yeast and raisins. I mix thoroughly.
3. I cover with a lid (loosely) and leave for 1-2 days. The saturation of the taste of kvass, its sourness directly depends on the amount of time. Then I filter and bottle. I put it in the fridge for storage.

Cooking video

Kvass from bread for okroshka with mint

Ingredients:

• Water - 2 l,
• Borodino bread - 350 g,
• Raisins - 50 g,
• Mint - a small bunch.

Cooking:

1. I am preparing a mint-based infusion. I pour over the grass with boiling water and leave it to brew.
2. I cut the loaf into small cubes and throw it into a jar. Thoroughly my raisins, dry and throw to the bread. I'm pouring herbal infusion and add to a jar of boiled water. I close the lid.
3. I leave it for a day in a warm place. Then I pour it into a bottle, carefully separating the thick with gauze. I screw the lid on and put it in the fridge.

Helpful advice. The taste of okroshka kvass will become richer if fresh currant leaves are added to mint.

Simple okroshochny kvass

Ingredients:

• Baker's yeast - 50 g,
• Water - 7 l,
• Rye bread - 2 kg,
• Sugar - 2 tablespoons with a slide.

Cooking:

1. I grind bread, dry it in the oven. I put the browned pieces into a saucepan and pour over with boiling water. I leave for 4 hours, letting the bread brew.
2. I drain the liquid, add yeast, pour sugar. Thoroughly interfere and expose the drink to heat. I let kvass brew for 5-6 hours. I filter and refrigerate.

Wonderful homemade kvass"on hastily» ready for okroshka!

Kvass recipe without sourdough on oatmeal

Ingredients:

• Oat groats- 1 kg,
• Sugar - 5 tablespoons,
• Water - 2 liters,
• Raisins - 20 g.

Cooking:

1. I thoroughly wash the oats. I pour it into a jar, add sugar with raisins.
2. I pour boiled water.
3. I cover with a cloth and put in a warm place. I'm waiting 2 days.
4. For the first time, the drink will acquire a sweetish, but mild taste, so I drain it.
5. I add sugar and pour fresh water. I'll leave it for two more days. After the allotted time, I strain flavored drink with a slight sourness and pour into a bottle.
6. I close the lid and leave for 12 hours for carbonation ( natural saturation carbon dioxide).

How to make kvass from bread and raisins

Ingredients:

• Borodino bread - 4 slices,
• Raisins - 3 tablespoons dark grade, 1 small spoon - light,
• Dry yeast - 4 g,
• Sugar - 4 tablespoons,
• Water - 3 liters.

Cooking:

1. Properly drying Borodino bread. in a natural way, no oven. I cut into slices and leave on a baking sheet, in an open place for 1 day.
2. I take a frying pan and brown the bread. Ready crackers should cool down. I put it in a bowl or jar.
3. I add sugar, yeast, dried berries.
4. I fill it with warm water. Mix carefully. I tightly cork the jar with gauze and leave it to cook during the day.
5. I separate the starter from the drink. I use a sieve, then gauze.
6. I bottle it, add more white raisins. For more rich taste I put it in the fridge for 2 days.

Kvass is prepared according to the recipe for a long time, but the result will meet expectations. Kvass from bread and raisins will turn out very fragrant and spicy.

Doing kvass from bread and millet

Ingredients:

• Black bread crusts - 3 pieces,
• Millet - 2 cups,
• Sugar - 3 tablespoons,
• Water - 3 liters.

Cooking:

1. I dry sliced ​​bread in the oven. I put cereals, cooked crackers, sugar in a 3-liter jar. I interfere thoroughly.
2. I pour boiled water, close the jar. I let it sit for two days.
3. You will understand the readiness of kvass by the formation of bubbles. I carefully drain the drink, fill it with pre-prepared bottles. I keep it in the refrigerator.

Video recipe

• Don't throw away wheat sourdough, based on it you can make a stronger and more aromatic drink.
• To give original taste V wheat kvass add two components - coriander and cumin.

How to cook Russian kvass in a barrel

Classic old recipe for cooking delicious drink in a barrel.

Ingredients:

• Rye crushed malt - 1 kg,
• Barley crushed malt - 600 g,
• Rye flour- 600 g,
• Rye bread (preferably stale or weathered) - 80 g,
• Rye crackers - 130 g,
• Mint leaves - 30 g,
• Molasses - 1 kg.

Cooking:

1. I make dough based on flour, malt and 3 liters of water. Mix thoroughly in a large bowl. I cover the top with a thick cloth. I let it brew for 1 hour.
2. I shift the dough into a cast-iron dish (you can use another, most importantly - with refractory properties), put it in a preheated oven. After evaporation, carefully mix the dough and leave for 1 day.
3. I'm cutting bread. I spread the dough in a large tank, pour 16 liters of boiling water. I add croutons and crushed bread. Thoroughly interfere and leave alone for 8 hours.
4. After the start of the fermentation of the wort, I pour the liquid into the keg. The barrel must be steamed and thoroughly washed. These are obligatory hygienic actions that have a beneficial effect on the future aroma and contribute to the disinfection of the tank.
5. The rest of the starter is refilled with boiling water. I'm waiting 3 hours. I pour the kvass base into a barrel, add mint infusion and leave it for fermentation.
6. I send the barrel to the glacier cellar. After the fermentation process subsides, I put molasses (the calculation is as follows: 1 kg of sweetener per 30-liter barrel). I seal with a bushing. I'm waiting 4 days.
7. The drink can be stored for several months without loss of taste. The main thing is not to expose to heat, install in a cold place with a constant temperature.

How to cook vigorous kvass

Ingredients:

• Dry yeast - 30 g,
• Black bread - 800 g,
• Boiled water - 4 l,
• Honey - 100 g,
• Horseradish - 100 g,
• Sugar - 80 g,
• Raisins - to taste.

Cooking:

1. I cut the bread and put it on a baking sheet. I put it in the oven, preheated to 180 degrees. Fry until golden, slightly brown.
2. I pour crackers with boiling water. I insist 4 hours. I take gauze, filter the wort. I add yeast, throw sugar and put in a warm place for fermentation.
3. After 6-7 hours, I pour the almost finished drink into bottles. I put 2-3 pieces of raisins in each for flavor.
4. I do not close until I notice the formation of bubbles near the bottle neck. Only then I cork the bottles and put them in the refrigerator for two hours.
5. I'm rubbing

Kvass is the most common drink during festive feast ever since ancient Rus'. True, in those distant times, it was quite thick and much stronger than beer and was considered alcoholic drink. Therefore, drunkards were called "fermenters", from the word "ferment".

Kvass- a traditional Slavic sour drink, which is prepared on the basis of fermentation from flour and malt (rye, barley) or from dry rye bread, sometimes with the addition of fragrant herbs, honey, wax; also prepared from beets, fruits, berries. The drink is the basis for the classic cold soups of Russian cuisine (okroshka, botvinya, etc.). From Wikipedia.

A special property is its refreshing taste, which makes it popular in extreme heat. In addition, kvass improves metabolism, and due to the content of carbon dioxide in it, it contributes to good digestion. It also contains many vitamins, amino acids and enzymes.

True, there are a lot of synthetic surrogates on the market now - kvass drinks, which consist of soda, sweeteners and various flavors. Which, of course, cannot be useful, but on the contrary - such sodas, under the brand name of the old word, only harm the body and increase blood sugar.

How to make sourdough at home and cook sourdough

This article shows you how to cook good kvass on the example of interesting and simple recipes which will truly be considered natural product, many of which will resemble the taste of a barrel. And the best thing is that you can use this drink for okroshka. covered in previous articles...

The easiest way is to use dry kvass!

Perhaps the simplest and fast way to make kvass is to use it dry. Everybody there necessary ingredients… We will just add sugar and yeast.

Ingredients:

• Dry kvass - 5 tablespoons with a slide
• sugar - 5 tbsp. l
• raw yeast - 5 grams

Cooking method:

IN three liter jar put five tablespoons of dry kvass and the same amount of sugar. Add half a teaspoon of raw yeast.

But unlike previous recipe, in a jar of boiled water, add to the very top and mix well. We cover the throat of the jar with gauze and leave to ferment for two days. At the end of the fermentation process, drain ready kvass into another container, and on the remaining sourdough, you can put the drink again.

How to make kvass at home with black bread without yeast

Ingredients:

• Rye bread 1/2 roll
• sugar - 60 gr
• vanilla sugar - 10 gr.

Cooking method:

Sliced ​​rye bread small pieces and dry in the oven. If you have ready-made crackers. then you can use them.

We put the finished crackers in a three-liter jar, pour 60 grams of sugar and pour boiling water to half. We leave the finished sourdough for 10-15 minutes, so that the crackers are well soaked.

Then fill the entire jar with water and pour vanilla sugar.

We close the jar with gauze, fixing it with an elastic band.

We put kvass to cook for a day. When the drink is ready, pour it into jars or bottles, and the remaining sourdough can be used further.

How to make a sharp drink from rye flour?

Ingredients:

• Rye flour - 1 kg
• water - 10 liters.

Cooking method:

The preparation is based on batter wound up on the water. For one liter of water, we need 1 kg of rye flour. Pour the flour with boiled water and mix everything thoroughly until a homogeneous consistency.

After that, we shift the dough into a jar and put it in for 2-3 days for fermentation.

As soon as the dough rises, fill it with warm water and set for further fermentation. When kvass is ready, we filter it through cheesecloth and pour it into prepared dishes (jars, bottles, etc.). And in a jar of sourdough, add a new portion of water and flour according to the recipe.

Method without yeast from dry kvass (taste like from a barrel)

Ingredients:

• Dry kvass - 1 cup
• sugar - 2/3 cup
• boiled water - 2 liters.

Cooking method:

This recipe is quite easy to prepare. Pour dry kvass, sugar according to the recipe into a three-liter jar and carefully pour hot water. The main thing is that the bank does not burst.

Having covered the jar with gauze, we leave the kvass to ferment for two days. At the end of the fermentation process, we pour the finished drink, and you can put it on the remaining sourdough again.

Bread kvass with yeast

Ingredients:

• Bread - 1/2 roll
• sugar - 6 tbsp. l
• dry yeast - 1 pinch
• raisin.

Cooking method:

If you don't have ready bread crumbs, take fresh bread(preferably black) and cut it into slices. You can mix white and black bread. Dry the cut pieces in the oven.

To prepare the sourdough, put ready-made crackers, two tablespoons of sugar in a three-liter jar and pour boiling water up to half. After the water has cooled down, add some dry yeast.

Everything is mixed, covered with gauze and set to ferment for two days.

After our sourdough is ready, we proceed directly to the preparation of kvass. To do this, take another jar, put crackers in it, pour 4 tablespoons of sugar, half fill with boiling water. Mix and leave to cool.

When everything has cooled down, add the sourdough prepared earlier and top it up with boiled water. Covering the jar with gauze, leave to infuse for two days.

When kvass is ready, we filter it through gauze into jars or bottles and set to cool.

Enjoy your "quasom"!

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 dishes, as well as 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. 100 g of ordinary bread kvass contains only about 27 kcal. Kvass contains about 0.2 g of protein (about 1 kcal), 0 g of fat and 5.2 g of carbohydrates (about 21 kcal). The absence of fat in the drink has a very positive effect on the process of parting with extra pounds. low calorie kvass makes the drink indispensable for weight loss. Low calorie content allows you to lose weight when drinking a drink for 14 days. After such a course, not only overweight, but also digestion is normalized. The drink should be taken twice a day - in the morning and in the evening. The effect will be even better if you drink beet kvass instead of bread kvass. The calorie content of beet kvass is about the same, but the benefits of such a drink are much greater. You can drink beet kvass in any quantity. Beetroot drink reduces appetite and promotes the breakdown of fats. According to nutritionists, calories from kvass are not able to harm the figure. On beet kvass, you can arrange full-fledged fasting days.

Sourdough for kvass

good sourdough- a guarantee of the success of delicious homemade kvass. Without pre-training this basis, the preparation of a drink is impossible. This sourdough recipe uses yeast, sugar, water, and bread.

Required Ingredients:

• Black bread - half a liter jar;
• 60-70 g of sugar;
• 15-20 g dry baker's yeast;
• Water.

Cooking method:

We cut the black bread into cubes and dry it on a baking sheet in the oven (or in a pan). We boil water in a kettle. We spread the dried crackers in a liter jar and pour boiling water over it. Crackers will swell during the infusion process, so you need to calculate the amount of water in such a way that you get a creamy slurry. It is better to pour less water first, so that you can add more later. If there is too much water, you can pour more crackers. Add sugar and mix thoroughly until it is completely dissolved. Cover the jar with clean cheesecloth and leave to cool. When the water reaches a temperature of about 35 degrees, yeast can be added. Yeast spread only in warm water. We mix everything properly and leave the sourdough to ferment. We cover the jar with a napkin, and not with a plastic lid, since carbon dioxide is formed during the fermentation process. 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 at home:

Recipe 1: Bread kvass

Homemade kvass from bread is very useful, the drink is especially beneficial before meals. Making homemade kvass is not difficult if you follow a special recipe. Below is one of the most popular options for making homemade bread kvass.

Required Ingredients:

For sourdough:

• 2 cups boiled water at room temperature;
• Rye bread - 1 piece;
• Granulated sugar - 1 tsp

For the kvass itself:

• Sugar - 1 tbsp. l.;
• 2 pieces of rye bread;
• 0.5 liters of sourdough;
• One and a half liters of boiled water.

Cooking method:

For sourdough: place a piece of bread, sugar and a glass of boiled water in a half-liter jar. The bread must be sliced. Cover the jar with a cloth and leave to infuse. Fermentation will take place 24-48 hours.

Preparation of kvass: When the sourdough is ready, you can start preparing kvass. A cloudy and sharp-tasting liquid indicates the readiness of the leaven. We take a 2 liter jar and pour the sourdough. Add 2 crushed pieces of rye bread and a spoonful of sugar. Top up with cold boiled water. Close the jar with a lid and leave to infuse for 1 day. You can also put dried crackers in a jar. Kvass in this case should be infused more long time. After a day, two people pour the kvass into another container (about 2/3 of the liquid), and pour the remaining sourdough into a new one. Don't forget to add 2 slices of bread. We cover the jar with a lid and insist again.

Recipe 2: Bread kvass from Borodinsky bread

IN this recipe Borodino bread is used. The recipe also includes yeast and raisins.

Required Ingredients:

• Borodino bread - 2 pieces;
• Water - 3 liters;
• 1 tsp flour;
• Yeast - 15 g;
• Raisins - 1 handful.

Cooking method:

Bread cut into pieces and dried in the oven. Fill with boiling water and insist 3 hours. Dilute yeast with flour and add to bread. Leave the mixture for one day. We filter, bottle, throw 1-2 raisins into each. We keep kvass warm for 3 hours, then put it in the refrigerator for 4 hours. Homemade kvass "Borodinsky" is ready.

Recipe 3: Bread kvass with horseradish

Such homemade kvass turns out to be very vigorous and saturated. A drink is prepared from crackers, water, honey, horseradish and raisins.

Required Ingredients:

• Water - 4 liters;
• Rye crackers- 800 g;
• Yeast - 20 g;
• Honey - 100 g;
• Grated horseradish - 100 g;
• Raisins - 50 g.

Cooking method:

Put crackers in a jar and fill with boiling water. We insist 3-4 hours. After that we filter. We spread the yeast and leave to ferment for 5-6 hours. Add honey and grated horseradish. Mix everything thoroughly and bottle. Add raisins to each bottle. Let's set it up for 2 hours. Vigorous homemade kvass is ready.

Recipe 4: Rye kvass

Homemade kvass made from rye flour perfectly quenches thirst and is suitable for making okroshka.

Required Ingredients:

• A kilogram of rye flour;
• Water - 10 liters.

Cooking method:

Knead the flour into a soft dough without salt. For this, a kilogram of rye flour is taken per 1 liter of water. Stir until smooth. We cover the container with the dough with gauze and wrap it with a cloth several times. Keep in a warm place for 2-3 days. Dilute the fermented dough with boiled water and leave at room temperature. We filter through cheesecloth. As kvass is used, boiled water can be added to it, adding the appropriate amount of rye flour.

Recipe 5: Sourdough Rye Kvass

Such homemade kvass from rye flour is prepared on sourdough. Leaven from the bottom of the bucket will do, after the kvass has been drunk. The drink can be made without sourdough if you use rye flour, water and instant yeast.

Required Ingredients:

• Rye flour;
• 0.5 liters of sourdough;
• Water;
• A glass of sugar.

Cooking method:

We take 2 handfuls of flour and 1 cup of sugar and put them in a bucket. Dilute with warm water until the lumps dissolve. Then pour boiling water to the brim, stirring constantly. Let cool down to temperature fresh milk. Then add sourdough. We wrap the bucket and leave it for a couple of days. After the fermentation process, the contents can be poured into smaller containers and put in the refrigerator. Pour the leaven left at the bottom of the bucket into a jar. The sourdough can also be stored in the freezer. From new starter you can make kvass by first defrosting it and mixing it with sugar and flour.

Recipe 6: Kvass from rye flour with yeast

Kvass from rye flour is one of the most common ways of everyone's favorite drink. Such kvass is prepared with yeast, sugar and water are also used in the recipe.

Required Ingredients:

• Half a glass of sugar;
• Half a kilo of rye flour;
• Water - 8 liters;
• fresh yeast- 15 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. The drink can be served festive table instead of soda. Some time after drinking kvass, it improves significantly digestive system.

Required Ingredients:

• Wheat - 3 cups;
• Boiled water - 4 liters;
• Kvass wort - 8 tablespoons;
• Sugar or honey - one and a half glasses.

Cooking method:

We wash the wheat and fill it with 10 cold water. Then drain the water and rinse again. We cover the basin in a towel with wheat and leave to germinate for 24-48 hours. The time and speed of germination will depend on the temperature in the room and on the grains themselves. If wheat germinates for a long time, it must be periodically washed and renewed with water so that the grains do not turn sour. The readiness of wheat is indicated by the appearance of small sprouts (about 2-3 mm) on the grains. Sprouted wheat grains grind in a meat grinder. Pour warm water into a five-liter jar (not completely). We spread the rolled wheat in a jar. Pour sugar and add kvass wort. Mix everything thoroughly and add (if there is room) water. We cover the jar with a napkin and leave it for two days by the battery or in a 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 of hot water. Knead the dough from the mixture, mix thoroughly so that all the lumps disperse. Cover the dish with the dough with a cloth and leave for one hour. Then we shift the dough into a refractory cast-iron dish, cover with a lid and put in the oven to evaporate. We mix the evaporated dough, scrape off the walls of the dishes and add boiling water. After a day, we shift the dough into a large vat, where kvass will be infused. Pour in 16 liters of hot water, add croutons and bread. Mix everything thoroughly and leave for 10 hours to infuse and lighten. When the thick settles, pour the fermented wort into a clean steamed barrel. Pour 15 liters of hot water into the remaining thick. After 3 hours, pour the wort into a barrel, mix with mint infusion and leave to ferment for 1 day. The keg is then removed to the glacier. When fermentation becomes not so strong, add molasses (1 kilogram per 30 liters of kvass). We cork the barrel. After 3-4 days kvass will be ready. You can store such kvass for several months in a cold place.

Recipe 10: Kvass from wort

Homemade kvass from wort is very easy to prepare. The drink perfectly quenches thirst in the heat and gives the body energy. A drink is prepared on kvass wort. You can buy the ingredient at a bakery or grocery store. The wort should be thick and almost black in color. Kvass will not succeed from liquid wort.

Required Ingredients:

• 1 tsp raisins;
• Half a teaspoon of dry yeast;
• 150 g of sugar;
• 2 tbsp. l. kvass wort;
• Three liters of water.

Cooking method:

We dissolve the wort and sugar in half a liter of water. Pour into a three-liter jar and add the remaining water. Then spread the yeast, mix, cover with a lid and leave for 48 hours. Kvass should be tried periodically. When the drink reaches the desired state, it can be bottled and add 1-2 raisins to each. The bottles are screwed with a cap and left to carbonate. When the bottles become hard, they can be put in the refrigerator. A day later, homemade kvass from the wort can be consumed.

Recipe 11: Beet Kvass

Beet kvass- a real healing balm. The drink is especially useful for hypertensive patients. Kvass from beets cleanses the body of toxins and toxins.

Required Ingredients:

• 1 large beet;
• Boiled cooled water - 2 liters;
• 4 tbsp. l. Sahara;
• 1 stale crust of bread.

Cooking method:

Wash the beets, peel and rub on coarse grater. We spread the beets in glass jar, add the crust of bread and sugar. Fill everything with boiled water. We cover the jar with gauze and leave the contents to ferment for 3 days. Then we filter the kvass, bottle it and cork it tightly. We put the drink in the refrigerator.

Recipe 12: Kvass from birch sap

Kvass from birch sap is very tasty and healthy drink given by nature itself. Such kvass has a beneficial effect on the body and has a lot of useful properties.

Required Ingredients:

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

Cooking method:

To prepare a drink, it is better to use a glass or enamelware. Birch sap is carefully filtered through several layers of gauze. Then raisins and sugar are added to the juice and left to ferment for 3-4 days. Ready homemade kvass from birch sap is again filtered and bottled. The bottles are corked and cleaned in a dark, cold place. You can store kvass for a long time (until autumn).

Recipe 13: Kvass Bolotova from celandine

Kvass Bolotova from celandine has a number of miraculous properties. It cleanses the body of papillomas, tumors and warts. You need to take a drink for at least a month. Such kvass is useful for patients with cholecystitis, pancreatitis, gastritis and heart disease. Properly prepared kvass has an aroma fresh apples. The taste is pleasant, with a slight bitterness.

Required Ingredients:

• 3 liters of spring or well water;
• 1 tsp sour cream (no more than 15% fat);
• A glass of sugar;
• Half a cup of pure celandine herb (dry or fresh).

Cooking method:

Boil water and cool. Dissolve sour cream and sugar in water, stir until completely dissolved. Pour the solution into a three-liter jar. We tie the celandine grass into a clean gauze bag and drown it to the bottom of the jar with the help of a weight. We wrap the neck of the jar with gauze in three layers. Every day, the contents of the jar must be mixed and the mold removed from the surface. On the fifth day, a precipitate should appear. Pour kvass into another jar, discard the sediment. We add water to the previous level. on day 14, kvass will begin to foam a little. That's the way it should be. On the 14th day kvass will be ready. We cast a liter of kvass for consumption. Enough drink for 3 days. You can store it on the bottom shelf in the refrigerator. We add the same amount of water to the jar instead of poured kvass. After 3 days the drink will be ready. You can pour and top up kvass 4 times. After that you need to use new grass. Taking kvass from celandine: start taking kvass with 1 tbsp. l. three times a day (half an hour before meals). In the absence of discomfort, the dose is increased to half a cup for 1 dose. The course is 2 weeks, after which kvass is taken for another month 1 time per day - to consolidate the effect.

Can kvass be pregnant

Kvass can be categorized low alcohol drinks Therefore, pregnant women always face the question of its safety. Opinions of doctors here are strongly divided. Some believe that it is absolutely impossible for women in position to use kvass, however, most experts believe that small quantities drinks are not capable of harming expectant mother and baby. A little kvass even brings benefits, as it has many vitamins, trace elements and other useful substances. In addition, kvass perfectly quenches thirst and has a pleasant refreshing taste. Undoubtedly, it is better to give preference to kvass than carbonated drinks containing a large amount of dyes and preservatives.

However, kvass kvass is different. It is highly undesirable for pregnant women to drink purchased kvass. It's about not only about shop kvass, in which the fermentation process is achieved by chemical means (which means that it contains many non-natural components), but also about the draft drink. The quality of barrel kvass is 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.