Cooking homemade kvass. Kvass with citric acid and chicory

Kvass can not only be drunk on its own, but also used as a component of other dishes: aspic, bread jelly, cold soups, for example, okroshka sauces or served with meat.

Try to cook one of the following types of kvass from bread and raisins according to recipes that have been passed down from generation to generation and see for yourself how tasty and healthy this drink is - kvass.

You can make kvass from bread and raisins in winter, but in summer it is especially good - frothy and effervescent, just out of the refrigerator, in the heat - a dream, not a drink. It can be served both at the festive table and at the usual family meal, it will be appropriate at any time of the day.

Throw the bread in boiling water and wait for the water to cool to 35 degrees. In the cooled liquid, dissolve the yeast and sugar and wait a few hours before bubbling. This will be a signal that it is time to strain the kvass, bottle it, adding a few raisins to each, and close it tightly.

Place the bottles in the refrigerator and serve kvass on the table the very next day.

If desired, you can add more sugar, cinnamon, mint or lemon balm to the drink.

Kvass from bread with dark and light raisins

For kvass from bread, you can choose any raisins, but it is believed that it will become more frothy and sharp in taste if you take a mixture of 2 types of berries. Bread is suitable for any dark variety, for example, "Borodinsky" or "Custard" with cumin.

• 3 liters of water;
• 4 slices of rye bread;
• 4 tbsp. l. Sahara;
• 10 g light raisins;
• 10 g dark raisins;
• 1 g dry yeast.

Turn the bread into ruddy crackers in the oven or in a pan and place it in a 3 liter container. Pour in the rest of the components and fill everything with clean warm water, stirring at the end to completely dissolve the sugar. Loosely cover the top of the container with a lid or cloth and leave it for a day.

After a day, filter the drink, bottle it and send it to the refrigerator for another 3 days so that homemade kvass from bread with raisins is completely suitable.

Homemade kvass from Borodino bread with raisins

You should also like homemade kvass from rye bread with raisins and honey. Its taste is reminiscent of childhood cask kvass, raisins add sharpness and frothiness, and the honey aroma is simply incredible.

• 10 liters of water;
• 800 g of Borodino bread;
• 400 g of sugar;
• 50 g raisins;
• 2 tbsp. l. honey;
• 2 tsp dry yeast.

Randomly cut the bread into equal pieces and brown it in the oven, as if the croutons are about to burn. Line the bottom of the fermentation container with ready-made breadcrumbs and sprinkle them with sugar.

Separately, dissolve honey in water and then add yeast. After the yeast has completely bloomed, pour this honey mixture onto crackers, pour raisins on top and fill everything with clean warm water almost to the top.

Cover the container with a cloth and leave in the sun for 1-2 days, depending on the heat. Hotter - 1 day, cooler - 2, but if the weather is completely cold, then nothing will work, it is important for fermentation to be warm.

Every day open and taste kvass from rye bread and raisins, and when its sweetness subsides and a sharp sourness appears, it will be ready.

Then carefully remove the pieces of bread floating on the surface with a slotted spoon, place them in a separate container and store in the refrigerator - this is the starter for the next portion of kvass.

Filter the remaining liquid and pour into bottles that you store in the refrigerator.

With subsequent preparation using ready-made sourdough, yeast is no longer required, instead of them - the very slices of bread.

Classic kvass without yeast from bread and raisins

Classic kvass without yeast from bread and raisins is suitable for all those who avoid yeast products.

• 2.5 liters of water;
• 400 g of rye yeast-free bread;
• 3 art. l. Sahara;
• 20 g raisins.

Cut the bread, brown in the oven, put on the bottom of the fermentation container and pour boiled water over it. Also place the remaining components in the container, mix, wrap the neck of the container with a cloth and place the jar in a warm place.

After 3 days, filter the kvass, bottle it and store it in the cold.

The sediment remaining after filtering, kvass wort, also store in the refrigerator for the next kvass. Then you need to add breadcrumbs to this sourdough, and all other cooking steps are the same. Kvass from the must is prepared somewhat faster than the first portion, in 1.5-2 days.

Kvass from black bread and raisins according to an old recipe

And the last kvass from black bread and raisins according to an old recipe invigorates, restores strength and quenches thirst. You can cook it from any kind of bread, but the most delicious and aromatic drink is obtained from dark varieties. Sweet lovers can double, or even triple, the proportion of sugar.

• 5 liters of water;
• 500 g of rye bread;
• 250 g sugar;
• 20 g fresh yeast;
• 10 g dark raisins.

Finely chop the bread and toast it in the oven. The darker the crouton, the spicier and darker the final drink will be.

Place crackers and warm boiled water in a container for further fermentation, cover the container with a cloth and place in a warm corner of the room for 2 days. If there is no time to wait, just boil this mixture for half an hour.

Dilute the yeast in a filtered bread infusion, add 200 g of sugar and mix thoroughly. Close the container loosely and leave for another half a day.

Now the drink is almost ready: it needs to be bottled for storage, add the rest of the sugar and raisins and stir. Screw the bottles tightly and leave everything in the same corner for another 5 hours.

After this time, move the kvass to the refrigerator for 4 hours, after which it can be safely served at the table.

Hello again. Today we will talk about a very interesting, tasty and healthy drink, kvass. After all, as soon as summer comes, in all cities you can see barrels with this draft liquid. And people fleeing the heat buy sharp and refreshing kvass.

But no store-bought option compares to homemade. Moreover, it is not at all difficult to make hop juice, and it requires few products. But how nice to drink! And if you also crumble, then in general beauty, and the soul rejoices. 😉

Such a drink is made from top-class bread and sourdough, either ready-made or made by yourself. Moreover, the wort can be both yeast and not.

Someone likes such a drink darker and stronger, while someone, on the contrary, prefers white and not very sour. Here you need to decide on the method of cooking and adjust the time allotted for fermentation.

In addition to the amazing taste, bread juice is also very healthy. Previously, in the old days, it was used in hospitals, using it as a liquid to quench the thirst of the sick and for the speedy recovery of the wounded, because it was considered a healing drink.

Before introducing you to the recipes for making homemade kvass, I want to tell you a little more about it. benefit and harm.

The composition contains the following important vitamins: PP, E, B1, B2. Thirst is quenched due to the content of lactic and acetic acids. And the present carbonic acid helps the good digestion of food, its absorption and raises the appetite.

Also, bread juice relieves pustular skin diseases, thanks to yeast; strengthens tooth enamel and enhances potency; beneficial effect on the cardiovascular system.

There are no harmful substances in kvass, but there are still contraindications for people who suffer from liver cirrhosis, gastritis and hypertension.

Well, now to the main thing. If you make your own sourdough starter, don't throw it away, but put it in another jar and let it ferment again.

Ingredients:

• Black bread - 1/2 roll;
• White bread - 1/2 roll;
• Fresh yeast - a small piece;
• Sugar - 2 tbsp. l.;
• Water - about 3 liters.

Cooking method:

1. First you need to cut the bread. Make the pieces so that they freely pass into the neck of a 3-liter jar.

Fill the jar 1/3 full with the prepared pieces.

2. Now break the yeast into small pieces and put it in a deep bowl, pour some warm water and add sugar.

3. Stir the yeast so that there are no lumps left and fill it with bread in a jar. Fill the jar with water at room temperature so that you have 2-3 cm of empty space on top. Mix everything well and leave for three days in a warm place.

Once a day, stir the liquid with a spoon.

4. Do not forget that at this time our drink will actively ferment, so it is best to immediately put it on a tray, and cover the jar itself with gauze or a clean cloth. Do not close the lid, otherwise it will be torn off.

The exposure time of course depends on your taste preferences, if you like sour, then keep longer, and if vice versa, then less. After the time has elapsed, strain the drink through cheesecloth or a fine sieve, cool and drink to your health.

Recipe for kvass without yeast

The next option can also be attributed to the recipes of our grandmothers. After all, the drink is obtained as from a barrel, with excellent taste, aroma and color.

Ingredients:

• Warm boiled water - 1.5 l;
• Black bread - 150 gr.;
• Sugar - 2 tbsp. l.;

For sourdough:

• Black bread - 75 gr.;
• Sugar - 1 tsp.

Cooking method:

1. First of all, prepare the starter. Take a jar with a capacity of 0.5 liters, place finely chopped pieces of bread in it. Then add sugar and fill everything with warm boiled water. Mix everything well and put in a warm place for fermentation for 24 hours, covering the jar with gauze.

Determine the readiness of the starter by its cloudy color and sharp taste.

2. Pour the finished sourdough into a 3-liter jar. Now add crushed bread and sugar, pour water, but leave a little empty space. Mix everything with a spoon. Cover with cheesecloth and place on a plate. Store the contents in a warm place, such as a windowsill, in bright sunlight. Infuse the drink throughout the day.

3. At the end of the day, taste the juice. If everything suits you, then 2/3 of the total volume must be drained and filtered. You can add raisins to taste and refrigerate to chill.

The remaining 1/3 of the fermented bread can be left in a jar and poured over again with water, adding sugar and fresh crackers. Then again put on fermentation for a day and get a new portion of the drink.

We make a drink on a 3-liter jar of rye bread

In the preparation of kvass, of course, I advise you to use black varieties of bread, it is thanks to him that you can get a sharp juice. Well, do not forget to add raisins for better fermentation.

Ingredients:

• Rye bread - 400-500 gr.;
• Fresh pressed yeast -10-12 gr.;
• Sugar - 0.5 tbsp.;
• Raisins - 5-10 pcs.;
• Lemon - 1/4 pc.

Cooking method:

1. Dried bread should be put in a 3-liter glass jar and pour boiling water over it. Leave the bread in this state for 8 hours.

2. After 8 hours, strain our liquid through cheesecloth, while squeezing the bread.

3. You have a strained wort. Crumble fresh yeast into it.

4. Pour in sugar.

5. And add lemon slices with zest, but without pits. Stir the consistency, put on a plate and cover the neck with gauze. Put in a warm place to ferment for 8 hours.

Advice! Steam the lemon in advance with boiling water for 5 minutes so that the kvass does not turn bitter later.

6. After the time has elapsed, strain the liquid through gauze.

7. Then add raisins.

8. Pour the drink into a clean jar and close the lid tightly. When bubbles appear, that is, with a new fermentation of the liquid, put the jar in a cool place for 3-4 hours or more. Then pour into glasses and quench your thirst.

Homemade kvass without yeast on breadcrumbs

I want to note that most often sourdough is made from dried bread or crackers. Moreover, it is not necessary to buy crackers, you can collect pieces from lunch, even crusts will go. Then simply fry them in the oven or in a pan.

I offer you an excellent recipe with the addition of crackers and dry kvass.

Recipe for bread kvass with yeast, which you can drink after 6 hours

But I found an interesting way to cook with coffee. Honestly, I haven't tried it myself. But it was intriguing that such a drink can already be drunk after 6 hours. So will have to try this summer.

Ingredients:

• Water - 2 l;
• Sugar - 1 tbsp.;
• Ground coffee - 2 tsp;
• Citric acid - 1 tsp;
• Yeast - 1 tsp.

Cooking method:

Take a container of 250 ml and pour boiling water into it. Add sugar, coffee and citric acid. Stir until dry ingredients are completely dissolved. Then pour this mixture into a bottle or jar, add cool boiled water. Pour the yeast into the container, mix. Close the bottle or jar with a lid and leave for 6 hours in a warm place. All is ready. It remains to cool the juice.

Video on how to make wort from dry kvass

If we are talking about ready-made sourdough, then the time for preparing the liquid, of course, decreases. But remember that you need to buy a dry product of high quality. And here's another version of this cooking method.

Recipe for yeast-free kvass from white bread

The next recipe also has a place to be, because white bread is used. And the drink turns out transparent and sharp, as if from a barrel.

Ingredients:

• Water - 1500 ml;
• Ready sourdough - 0.5 l;
• Bread - 200 gr.;
• Raisins - 1 tbsp. l.;
• Sugar - 3 tbsp. l..

Cooking method:

1. Cut the bread into cubes and dry in the oven, put in a jar. Bread can be roasted until black, so your drink will be more saturated in color and taste.

Choose bread carefully, with additives and “rubber” will not work. The best option is homemade bread.

2. Add sugar, sourdough and raisins to the breadcrumbs. Fill everything with boiled water at room temperature. Cover the jar with gauze or a napkin and leave for a day or two in a warm place to ferment.

You will see the readiness of the drink by separating the bread into two parts: upper and lower.

3. Remove the upper part and transfer to another jar. Strain everything else into a clean container, discard the thick. Place in the refrigerator and chill.

From the deferred bread mass, you can prepare a new portion of kvass. Only its readiness will be much faster.

Making kvass at home from rye flour

In addition to bread and sourdough, rye flour can also be used. The benefits of such kvass will only increase. True, this liquid is prepared much longer, but the result is worth it.

Ingredients:

• Rye flour - 8 tbsp. l.;
• Sugar - 3 tbsp. l.;
• Water - 2 tbsp.;
• Unwashed raisins - 30 pcs.

Cooking method:

1. Dilute the flour in water to a consistency like thick sour cream. Pour sugar and stir everything.

2. Put in the raisins.

Raisins do not need to be washed!

3. Cover the resulting mixture with a clean towel and leave in a warm place for several days. As soon as the starter has a sour taste, then it is ready.

4. Remove the raisins from our must and pour into a jar. Fill with cold water and add another 2-3 tablespoons of rye flour and sugar. Cover the jar and leave at room temperature.

5. After two or three days, the drink will be ready. Strain it into another container and refrigerate.

It turns out here is such a beautiful white kvass.

Cooking bread kvass for okroshka

Well, in the end, another simple recipe that can be used both for drinking and for pouring into okroshka.

Ingredients:

• Rye bread croutons - 300 gr.;
• Water - 3 l;
• Sugar - 100 gr.;
• Yeast - 30 gr..

Cooking method:

1. Boil water and cool. Dilute the yeast in warm boiled water. Pour yeast water into a jar, put croutons and pour sugar. Fill everything with prepared water.

2. Cover the jar with gauze or a lid. Leave in a warm place to ripen for 4 days. Then strain the drink and refrigerate.

Kvass is certainly an amazing drink. You can drink it both sweet and sour, the main thing is that it be cold and preferably sharp. Store-bought options can’t be compared with homemade ones, so don’t be lazy, but make your own healing bread kvass.

All recipes are simple, the main thing is to stock up on time and patience, and everything will work out.

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

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

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

Consider how to cook kvass at home.

Cooking rules

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

secrets

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

Storage

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

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

Useful properties of bread kvass

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

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

Kvass without yeast at home

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

Ingredients:

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

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

Step by step preparation:

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

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

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

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

Kvass from rye flour at home

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

Ingredients for kvass from rye flour at home:

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

Starter preparation

Kvass from rye flour saturates the body with vitamins and minerals

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

Preparation and fermentation of kvass wort

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

Mix everything. Put in a warm place.

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

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

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

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

Carbonation and exposure

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

Bread kvass at home

Leaven:

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

Kvass for a three-liter jar:

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

Steps:

1. prepare the necessary products
2. dilute the yeast in a small amount of water and add sugar;
3. cut the bread into small cubes (take a few pieces for sourdough, dry the rest in the oven);
4. we put two handfuls of bread in a jar for sourdough and pour diluted yeast into it, fill it with water;
5. we send the sourdough for a couple of days to a warm place;
6. dry the bread in the oven until golden brown, mix occasionally;

   a) the required ingredients; b) cultivation of yeast; c) slicing bread d) adding bread and yeast to the sourdough; e) adding water to the sourdough; f) making crackers

7. pour croutons into a three-liter jar;
8. fill the jar with boiling water to the middle;
9. add raisins and sugar;
10. let cool to room temperature, then pour in the sourdough;

    a) sending crackers to a jar; b) pouring boiling water; c) adding raisins; d) pouring sugar; e) cooling; f) adding sourdough

11. fill the remaining space with clean water;
12. we send our liquid to ferment for a day in a warm, bright place;
13. filter through gauze (we can reuse the remaining sourdough);
14. pour kvass into a bottle and send it to the refrigerator for five hours;
15. try!

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

Kvass from oats at home: a recipe

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

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

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

Beet kvass at home

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

Recipe:

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

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 - discard 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!

Bread kvass is a favorite delicacy of the Russian people. He met on the tables of simple peasant families and nobility, monks and kings. Every hostess wanted to learn how to make high-quality kvass, wanting to feed her family and protect her from diseases of the digestive tract and cardiovascular system. Despite the simplicity of preparation, such a drink really has healing powers. Let's see what else is useful for kvass from bread and how to cook it yourself at home.

What is good bread kvass

Useful properties of bread kvass are not known to everyone. The drink inhibits pathogenic flora and improves the course of digestive processes, increases efficiency and stabilizes metabolism, which allows it to be classified as a dietary product. Regular consumption of kvass serves as a prevention of beriberi, because its composition contains amino acids, vitamins, and trace elements.

How useful is bread kvass, judge for yourself:

Useful qualities of the product are recruited from yeast, cereals and phyto ingredients. You can cook it in any variety - sour and sweet, rye with horseradish and bread with mint, fruit and berry, yeast-free and okroshka.

If the drink turned out to be sour, it is undesirable to abuse it. It is harmful for liver pathologies, gastritis with high acidity, peptic ulcer and gout. To correct the sourness, honey is added to the drink.

Drinking real kvass will not work, because the old Russian recipe is difficult to execute. At first, the Russians processed grain: they soaked it, germinated it, steamed it, dried it and ground it. Flour was used for wort. It was filled with water and allowed to ferment for several days. In such conditions, the drink had to wait a long time, so the kvass recipe was constantly improved.

Today, experienced "kvass" give housewives different recommendations, the observance of which allows you to prepare high-quality bread kvass:

• Bread for wort is better to take rye, yeast is the freshest.
• Utensils for infusing the wort can be any, but not aluminum (the substance can oxidize).
• Water for the future drink should be boiled and cooled.
• Kvass will taste better when stored in a cool room.
• You need to drink it in 3 days, otherwise it will turn sour.
• If the kvass is berry, the fruits should be selected only whole and without a wormhole.

Kvass from bread according to the simplest recipe

Classical

This kvass recipe is basic. A drink is prepared with yeast (20 g), stale rye bread (1 kg) and sugar (300 g of sand). The loaf is cut into slices and browned in the oven until golden brown. Next, the crackers are poured over with hot water (3 l) and the ingredients are periodically stirred. The must will be ready in 2-3 hours.

To prepare the classic version of kvass from black bread at home, it is necessary to cool the wort to 20 ° C, add yeast and sugar diluted with it. Dishes with a drink remain to be held in a warm room under a clean cloth for at least 12 hours. The drink is poured into clean bottles carefully, trying not to stir up the cloudy sediment. The container is tightly corked and cleaned in a cool place for 72 hours. The drink is now ready to drink.

Yeast-free

If you want to get a lot of non-alcoholic kvass from black bread, use the recipe for 10 liters of water:

• Sugar - 1 cup.
• Black / rye loaf - 1 pc.
• A bucket of cool boiled water.

How to make yeast-free kvass? Toast the bread slices so that they are slightly charred. Fill the crackers with water, and add sugar. Leave the mixture under the sun for 48 hours to ferment. Once the bubbling stops, drain the liquid into bottles and refrigerate. Use the product as a soft drink and for okroshka.

with raisins

Many housewives include raisins in the recipe to sharpen kvass. But it is not supposed to wash grape drying, since on its surface there are substances that trigger fermentation processes. With raisins, bread kvass acquires a specific taste and bubbles, like champagne. How to make sharp kvass at home?

Take the classic version as a basis, but when bottling the final product, throw 3 to 5 raisins into each bottle. Let the drink stand for at least a day, then tightly seal the container and place in the refrigerator for 4 days.

Golden kvass

You can make delicious homemade kvass from dry rye bread according to the previous recipe, with the only difference being that the raisins will go into the wort along with half the amount of sugar and yeast. In a warm place, the workpiece should stand for 3-4 days, then the golden liquid is poured into a separate bowl and the rest of the sugar is added. Pour kvass into dark bottles and add 3 raisins to each. Tightly sealed containers are taken out to a cold place for at least 2 days.

Ingredients:

• Sugar - 5 tablespoons
• Raisins - a handful.
• Water - 5 - 6 liters.
• Rye crackers - 1 kg.
• Yeast - 2 tbsp.

Refreshing mint

Bread kvass with mint can be made following the technology of a classic recipe. The difference is the addition of mint infusion to the wort (1 cup). If you have 5 liters of wort, take 3 tbsp. dry phyto raw materials. Pour boiling water over the greens, and let it infuse for several hours. Pour the infusion into the wort and appreciate the delicate aroma of the drink. It is best consumed in exhausting heat, when other drinks do not quench your thirst.

With currant leaves

Kvass from crackers with currant leaves is pleasant in taste and fragrant. It is not used for okroshka. This is a standalone drink. What can you make fragrant kvass on bread and currant leaves from? To prepare 4 liters of wort, housewives will need:

• Yeast - 40 g.
• Sugar - 200 g.
• Rye crackers - half a kilo.
• Blackcurrant leaf - 8 - 10 pcs.

The drink is infused for 12 hours, filtered and bottled, not forgetting to put a few raisins. In a tightly sealed form, the dishes should stand for 3 days.

With hemp seeds

Hemp kvass from Borodino bread will add variety to the usual drinks prepared at home. Such a drink will please the household with an unusual taste and will have the effect of a sedative. Let's learn how to make it from the following components:

All components (without bread) are poured into a saucepan with water and heated, preventing the mixture from boiling violently. Bread is added to the broth and immediately cooled. The cool liquid is reheated. As soon as the temperature reaches 40°C, kvass is bottled and infused for 5 days.

With horseradish

Vigorous homemade bread kvass is obtained by adding horseradish. We list all the ingredients of his recipe:

You need to make this kvass in stages:

1. Pour crackers in a jar with boiling water, leave for 4 hours and strain.
2. Add yeast and let the mixture ferment for 6 hours.
3. Add honey and grated horseradish to the mass, mix thoroughly.
4. Pour liquid, add raisins.
5. Infuse the drink for only 2 hours and enjoy the vigorous sharp aftertaste.

For okroshka

Kvass on bread, water and sugar is ideal for okroshka. It will not be difficult to make it if you follow this recipe.

With wheat and honey

Do you want to learn how to make fortified bread kvass with bifidobacteria? If everything is done correctly, the output will be a rich, healthy drink that is not ashamed to be served at the festive table. It will replace carbonated treats and improve the functioning of the digestive system, which often suffers after a feast.

What to do with products for kvass? Rinse the wheat and soak in cold water for 9-11 hours. Drain the water and rinse the beans again. Cover the bowl, leaving the material to germinate for a day or two. If the room is warm, germs will appear quickly. If the process is delayed, the grains must be periodically washed and the old water drained.

Pass the sprouted shoots through a meat grinder. Pour water into a 5-liter bottle (not to the eyeballs), throw in prepared wheat, sugar and add kvass wort. Stir the composition and add water, if there is space. Cover the jar with a napkin and keep the battery for 2 days. Homemade kvass will be ready as soon as a foam cap appears on the surface. Drink the drink with pleasure, but do not forget that it is low-alcohol.

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