Kvass at home fast cooking. Making kvass at home step by step recipes from sourdough to the finished drink

LEAVEN
1 day - 30 g rye flour + 30 g water
Day 2 - discard half and add 30 g of rye flour + 30 g of water
Day 3 - discard half and add 30 g of rye flour + 30 g of water
Day 4 - throw away half and add 30 g of rye flour + 30 g of water
Day 5 - throw away half and add 30 g of rye flour + 30 g of water
Day 6 - can be used, but 7 days is better.

PREPARING BREAD KVASS
I make kvass in a 4-liter jar to get about 3 liters (two 1.5-liter bottles) at the output.
Pour half the water into the jar.
It may be warm, but not hot.
Add sugar, raisins and sourdough.

Mix everything well.
Add bread and fill the jar with the remaining water, not reaching the very top 4-5 cm.
When kvass plays, the bread will rise up.
Readiness: in warm weather - 2 days, in cold weather - 3 days maximum.
All bread should not fall to the bottom, if it falls, kvass is sour.

Strain the finished kvass through 2-3 layers of gauze.
Add sugar to taste, 1 tbsp is enough for me. per litre.
Put kvass in the refrigerator for a day to ripen.
Set aside half of the remaining bread for the next batch.
Throw away the other half and wash the jar.
Start all over again by kneading the remaining bread.
And you are always with kvass!

Hello friends!

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

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

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

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

Making kvass with fresh yeast at home

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

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

We will need:

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

Cooking:

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

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

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

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

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

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

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

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

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

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

11. Then squeeze the croutons and throw them away.

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

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

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

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

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

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

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

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

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

We will need:

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

Cooking:

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

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

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

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

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

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

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

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

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

It turns out double filtering)

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

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

Video on how to cook food without yeast

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

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

Cooking delicious kvass for okroshka

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

We will need:

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

Cooking:

1. Preheat the oven to 180 degrees.

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

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

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

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

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

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

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

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

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

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

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

And I tell you bye-bye!

Summer has long been outside the window, and at such a time you want to quench your thirst not only with what is tasty, but also with what is healthy. Kvass is the most favorite drink, known since ancient times for its health-improving properties. The vitamins of groups B and PP, minerals, essential amino acids, such as lysine, valine, isoleucine, methionine threonine, leucine, which are part of the composition, are of great health benefits. How to prepare such a healthy drink at home?

Peculiarities

Kvass is far from a novelty among drinks. Its beneficial properties have been known since ancient times, and continue to be drunk to this day.

There is simply a huge assortment of kvass of different brands on store shelves. But there is an important point that should not be forgotten - such a drink does not consist of the most useful, synthetic components. This is the simplest, sweetest carbonated water, only under a different name. All these dyes, flavor enhancers, and so on, of course, have nothing to do with real kvass. Naturally, there can be no question of its benefits.

Whether it's homemade, natural, cooked to your liking. But some are confused by the process of its preparation, since it is necessary to wait at least two days until the drink is completely ready.

However, it is worth giving preference to the home variety, as it contains fluorine, iron, zinc, phosphorus and enzymes that contribute to good digestion.

What can be prepared from?

Well, what it is usually made of is, of course, the classic ingredients, without which kvass will not work: water, bread, yeast and sugar. But there are such original recipes where other products can be added to the main composition. For example, honey, raisins, various herbs, berries, chicory, citric acid are very suitable - the taste only improves from this. Today we will dwell in more detail on the preparation of kvass with citric acid.

General principles

Adding yeast more than usual is the main point in quick kvass. The drink begins to ferment more intensively and is ready in less than a day. And the well-known citric acid will help to make it more tart.

There are basic principles that it is important to always adhere to when making kvass.

• Use only the best water. Not just took and poured from the tap. Here is the most suitable from a spring or well. Well, at least filtered, if there is no other possibility. The water temperature should be at least 40 degrees, if it is colder, kvass simply will not work, because the fermentation process will not begin.
• Yeast must be absolutely fresh, otherwise you risk ruining everything.
• Another desired product is bread or crackers, but again of normal quality, with no signs of mold.

Based on this, you can easily prepare homemade kvass for 2 or more liters, which will be ready today.

Recipes

Quick honey kvass with citric acid

Not only tasty, but also even more useful, since here sugar is replaced with honey.

What do we need:

• 2 liters of water;
• 5 grams of dry yeast;
• 2-3 rye crackers (preferably burnt);
• 60 g of honey;
• 0.5 tsp citric acid.

In a large container, fill the crackers with hot water, let it brew a little. Add yeast and citric acid at the same time, mix everything. Honey is important to dissolve well. Everything, now just cover and leave warm (in the sun) to speed up the fermentation process.

After 3 hours, you can safely pour into prepared containers, filtering well through cheesecloth.

Citric acid and coffee

Yes, that's right, we will use regular instant coffee. Everyone should try this kvass recipe.

So, we take:

• dry yeast (beer, bakery) - 1 tsp;
• one glass of sugar (250 g);
• any instant coffee - 1 tsp;
• 2 liters of water;
• citric acid - 1 tablespoon, without top;
• you can add 10 pieces of raisins.

As you can see, the products are all available. Let's start cooking. Pour warm water into a convenient dish, but not very hot. We fall asleep yeast, sugar, coffee. It is worth clarifying that the brand of coffee does not matter at all. Coffee acts more as a dye.

Mix everything well and put in a warm place or in the sun, for about three hours.

When ready, pour into any convenient container (bottle, jug) and feel free to taste.

Tonic, on burnt sugar with citric acid

Very fast and extremely tasty.

For 2 liters of kvass you will need:

• 150 g of sugar;
• one teaspoon of dry yeast;
• 2 liters of clean water (can be boiled);
• citric acid - 1 teaspoon.

We heat water, pour half and add yeast with citric acid. A couple of tablespoons of sugar should be put in a pan and brought to a brown color, just so that it does not burn. Dissolve in the remaining water, then add water with yeast and citric acid. We introduce the remaining sugar there and mix everything well again.

Pour into convenient containers and leave in a warm place for three hours, so that everything ferments well.

Use only cold, otherwise the taste is completely different.

Kvass classic, with bread

Well, this variant of quick bread kvass with the well-known "lemon" is definitely not to be missed. Pieces of real, rye bread are suitable here.

So, we take:

• a teaspoon of citric acid;
• 20 grams of yeast (can be pressed);
• 3-4 slices of bread;
• 2-3 liters of water;
• 200 g sugar.

You need dry bread, so you need to put it in the oven, you can burn it a little. Pour water into the dishes (we take what is convenient), pour yeast, sugar, citric acid there. We mix everything thoroughly. We lower the ready, dry bread there and put it in a warm place. After a couple of hours, you need to mix and leave for another hour.

At the end, strain, pour into jars and let cool.

With lemon peels

Do not be surprised, the lemon peel in this drink is just right.

We take:

• water - 3 liters;
• sugar - 180 g;
• one teaspoon of dry yeast;
• 1 teaspoon of citric acid;
• 5 branches of mint;
• 10 pieces of raisins.

Wash the mint well and cut it, fill it with all the water, add sugar and let it boil. Cool and strain from mint leaves. Now it's time for the yeast and citric acid. Thoroughly washed raisins are the finishing touch. Now we put everything in heat for at least 3 hours. If you want a more sour taste, then leave to stand still.

Kvass with chicory

Yes, yes, with chicory and citric acid. Another helpful recipe. Chicory powder is perfect for a fragrant drink.

Let's take:

• two liters of filtered or spring water;
• 1 tablespoon of chicory;
• 150 grams of sugar;
• 20 g yeast;
• 1 tsp citric acid.

Everything is prepared simply: pour chicory with one glass of boiling water, stir and leave for now. Pour sugar, "lemon" and yeast into water at room temperature. Now we add chicory here, but without sediment. Mix everything very well again.

Cover and put in heat. After three hours, check the taste. If the yeast was good, then kvass will be ready. It remains only to pour and cool.

Apple kvass with lemon

We cut the apples, remove the middle, leave the skin. We send everything to the pan and fill it with water. Let it boil for just a few minutes and then immediately add sugar and cook for another 5 minutes. When cool, strain. Add yeast and citric acid at the same time. Cover with clean gauze and leave for three hours exactly.

A huge plus is that such kvass does not need to be filtered before bottling.

Quick raisin kvass

Refreshing, real kvass on raisins and even with citric acid. Easy, affordable recipe and a minimum of ingredients.

• raisins - 60 grams;
• 1 teaspoon of yeast and the same amount of citric acid;
• three tablespoons of sugar;
• 2-3 liters of water.

Be sure to rinse the raisins well and set aside about 10 things, put the rest in the pan. We fall asleep sugar and cook like a regular compote. When it boils, wait 5-7 minutes and turn it off. Let cool, then strain. Now it's the turn of yeast and lemons, also do not forget to throw in the reserved raisins. For a richer color, you can use malt or the same chicory.

• Use quality water.
• The container where you will prepare the drink must be clean and free of foreign odors.
• If using wort, take care to store it properly. Do not leave in the sun.
• Various spices will only improve the taste of kvass. Mint, ginger, cinnamon are great.
• Clay vessels are best suited for making kvass.
• Feel free to add lemon and orange peels.

• Prepare all fruits and berries well. Only ripe, unspoiled fruits are needed. In the event that the fruits are not quite ripe, heat them.
• Normal preparation of kvass is possible only at a high temperature, on average 30-40 degrees, otherwise the normal fermentation process will not occur. Be sure to stay warm, preferably in the sun.
• Kvass must be stored in a cool place. Taste quality does not suffer, but is getting better.
• If you add a spoonful of sugar to each bottle after bottling, the drink will be stored longer.
• Be sure to close the kvass well and tightly.
• Caps for corking should be taken only whole and good. Not necessarily new, but it's still worth boiling them.
• In the process of aging kvass in a warm place, cover the dishes with a clean napkin or towel.
• Do not take yeast with signs of spoilage, mold or rot.

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 its beneficial 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 homemade kvass recipe from black bread: either mint, viburnum or birch sap, honey, cinnamon or even horseradish. Real bread kvass, prepared at home without all kinds of chemical additives, is the best remedy for a headache that occurs 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 advise using black kvass, then its taste will be mild, and unpleasant consequences in the form of slight intoxication will not occur. 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 age of modern technology, when plastic, metal and glass reign in kitchens, the best containers for creating a refreshing drink are glass jars with a volume of 3 liters or more, as well as enameled metal pans. Aluminum utensils should not 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 of 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 preparing the drink, since the substances on their surface are necessary to initiate 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 base for this type of kvass is the same as in the 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, you should 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 make kvass from black bread at home for the whole family, including children, you will definitely like this recipe, because the drink will turn out to be guaranteed 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 over an 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 has a very delicate aroma and a 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 with boiling water and left 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 homemade soft drinks. 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 distinguished by its exquisite aroma and spicy 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. It was customary to serve such drinks on the festive table, they fed seriously ill people and women in the postpartum period. To taste, it does not differ much 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 a 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.

Kvass has been the most common drink during the festive feast since the times of ancient Rus'. True, in those distant times, it was quite thick and much stronger than beer and was considered an 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 tells how to make good kvass using interesting and simple recipes that will truly be considered a natural product, many of which will taste like from 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 easiest and fastest way to make kvass is to use it dry. There are all the necessary ingredients ... We just add sugar and yeast.

Ingredients:

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

Cooking method:

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

But unlike the previous recipe, add to the jar of boiled water 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, we pour the finished kvass into another container, and you can put the drink on the remaining sourdough 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:

Rye bread is cut into small pieces and dried 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 a liquid dough wound on 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 do not have ready-made breadcrumbs, 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"!