Kvass recipes at home. Recipe for yeast-free kvass from white bread

In this article I would like to suggest simple recipes a truly Russian drink, namely bread kvass. This is a very tasty, healthy and refreshing drink that everyone loves - adults and children.

In general, kvass can be prepared from many products using a variety of additives. In this article you will find recipes for bread kvass.

The drink prepared by you will be incomparably tastier than store analogues. Therefore, feel free to take one of the recipes and delight your family with delicious kvass, which our ancestors have been glorifying since ancient times.

It is a real piggy bank of minerals, amino acids and vitamins for our body. This drink is obtained as a result of fermentation, and therefore its main benefit comes from the microorganisms formed as a result of this process.

In the old days bread drink drank to maintain health during Lent, he replenished the strength and lack of nutrients during food restrictions.

Making kvass on your own is not at all difficult. Follow the recipe, a little patience and you will get a great drink that quenches thirst and tones well. Chilled kvass will perfectly refresh you on a hot day, give strength and energy. In addition, it is successfully used in the preparation of botvinia, traditional stews, marinades, etc.

The classic recipe for kvass from rye bread with yeast

Classic recipe is the basis for the preparation of this drink. A minimum of products and ease of preparation allow you to easily get at home excellent kvass- tasty and healthy. A little time and patience and the whole family enjoy a wonderful drink!

You will need:

• 1 kg stale rye bread
• 20 g yeast
• 1 st. l. flour
• 300 g sugar

Cooking method:

Trying not to disturb cloudy sediment at the bottom, it is carefully poured into clean bottles, tightly corking them

Put the container with kvass in the cold for 3 days, after this time it will be completely ready for use

Bon appetit!

How to make homemade kvass without adding yeast

How to cook kvass without yeast and sourdough? It's not difficult at all. All you need is rye bread, water, sugar and time. Kvass according to this recipe sounds very beneficial in okroshka or as a refreshing soft drink for the whole family. Try to cook - enjoy the excellent bright taste!

You will need:

• 120 g granulated sugar
• 500 g rye bread
• 3 l water
• 1 handful raisins (not washed)

Cooking method:

1. Dry the bread slices well in the oven at 100-110 degrees until golden brown.
2. Pour crackers with hot water (about 80 degrees) water, add sugar
3. Cover the neck with a clean cloth, then put the glass jar on a wooden board and place it in a dark and warm place for 2.5-3 days
4. As soon as fermentation stops, strain the liquid into bottles, cork them tightly.
5. You can, if desired, put 4-5 pcs in each bottle. raisins - this will give sharpness and carbonation
6. Keep kvass cold

Bon appetit!

Kvass from Borodino bread with raisins

Many people add raisins to kvass for sharpness and pleasant taste of kvass. But in this case it is not supposed to wash grape drying, since on its surface there are substances that trigger fermentation processes.

Thanks to the raisin bread kvass acquires a specific taste and bubbles, like champagne. Take note of the recipe and cook kvass for all households.

You will need:

• 200 g Borodino bread
• 15 g dry yeast
• 1 tsp flour
• boiled water
• a handful of dark raisins

Cooking method:

1. Cut the bread into cubes and dry in the oven at 100-110 degrees until crispy crackers
2. Pour the crackers with boiling water and wait 3 hours
3. Mix yeast, flour and 5 tbsp. l. water, let the yeast activate
4. Add sourdough to breadcrumbs, cover and leave in a warm room for one day
5. Strain the product into a convenient container and throw in a handful of dry raisins
6. After that, keep bread kvass warm for another 6 hours
7. Next, kvass should stand in the cold for 2-3 days
8. Now kvass is ready to use!

Bon appetit!

Recipe for kvass from wheat bread at home

No less tasty is kvass from wheat bread. Be sure to try to prepare your favorite drink according to this recipe - rich, beautiful and invigorating. Roast crackers well in the oven until golden brown so that your kvass acquires beautiful colour. Good luck with your cooking!

You will need:

• 1 kg wheat bread
• 20 g pressed yeast
• 2 tbsp. l. sugar
• 2 tbsp. l. dark raisins
• 1 st. l. flour

Cooking method:

Cut the bread, preheat the oven to 110 degrees and dry the bread until crispy crackers

Crumble the yeast with a fork, mix it with sugar, sift the flour, pour in 1 tbsp. water, mix, put in a warm place for 1 hour

Put crackers in a 3-liter jar and pour boiling water, wait until the water cools down to about 20 degrees

Pour yeast sourdough into bread wort, cover with gauze, leave in a warm place until it ferments - this is easy to determine by smell for about 10-12 hours

Let it stand with raisins in a warm place for at least 6 hours

Pour kvass into bottles, cork them tightly, put in the cold for 2-3 days, fermentation should stop completely

Bon appetit!

Video recipe for making kvass from three types of bread

Rye bread kvass with mint

Mint, when added to classic bread kvass, will give it pleasant notes of taste and delicate fragrance. Appreciate unique properties of this plant in a noble drink.

When cool, it will easily quench your thirst on a hot summer day. Enjoy your taste experience!

You will need:

• 1 kg rye bread
• 20 g yeast
• 1 st. l. flour
• 300 g sugar
• 3 art. l. dry mint

Cooking method:

1. The bread is cut into slices and browned in the oven at 100-110 degrees to golden color
2. Dry mint pour 200 ml of boiling water, let it brew for several hours
3. Next, pour crackers with 3 liters of hot water and leave in a warm place for 3 hours
4. In a separate bowl, mix yeast, sifted flour, 2 tbsp. l. sugar and 100 ml warm water
5. Cool the wort (water and crackers) to 20 degrees, add yeast starter and the rest of the sugar into it
6. Also with wort to introduce mint decoction, having previously filtered it
7. Next, the dishes with the drink must be held in a warm room under a napkin (clean cloth) for 12-14 hours
8. After it is carefully poured into clean bottles, trying not to disturb the cloudy sediment at the bottom.
9. Put the bottles in the cold for 3 days, after this time the kvass will be completely ready for use

Bon appetit!

How to cook bread kvass with honey and horseradish

Bread kvass with horseradish and honey can surprise with its unusual taste and aroma. Be sure to try to cook kvass at home according to this wonderful recipe! Good luck to you!

You will need:

• 800 g rye crackers
• 4 l water
• 25 g yeast
• 1 st. l. wheat flour
• 100 g sugar
• 100 g honey
• 100 g fresh horseradish

Cooking method:

1. Dry the bread in the oven at 100-110 degrees until golden crackers
2. Next, boil the water
3. Pour dried crackers with boiling water and insist in a warm place for a day
4. We filter the resulting wort from bread, pour it into a glass dish
5. We take a little of the resulting wort, heat it to warm and dilute the yeast in it with the addition of flour and sugar
6. As soon as the yeast is activated, add the starter to the bulk of the liquid
7. We cover the dishes with a cloth and let the kvass ferment for 5-6 hours.
8. After the expiration of 5-6 hours, add grated horseradish and honey, diluted in a small amount of wort, to the drink
9. Stir and pour it into bottles without topping them up to the top.
10. We tightly cork the bottles and put them in a cold place for 3 days

Video recipe for homemade bread kvass

With the onset of summer and hot days, our diet changes, we want to quench our thirst with soft drinks, and one of the healthiest drinks is homemade kvass. It is not store-bought, but cooked at home, in compliance with simple rules.

When I became interested in the topic of kvass, I was extremely surprised that it turned out to be very ancient drink. Archaeologists have found descriptions of a drink resembling kvass, which date back as far as the 3rd millennium BC. e. In Rus', the first mention of kvass dates back to 989, i.e. this drink, popular among the Slavs, is more than 1000 years old. The popularity of kvass was so great that there was even a profession of a specialist in its preparation - kvass. Kvass was prepared and drunk by both rich and ordinary peasants. And no wonder, because kvass is not only a delicious drink that quenches thirst, it is also very useful for our health, relieves fatigue and gives strength.

There are several types of kvass - grain, fruit, berry, beetroot. The most common is, of course, bread kvass. That's what we're talking about today.

Kvass is one of the few products that are prepared from natural ingredients and which do not contain such hazardous to health GMOs. Indeed, to make kvass, you need malt, which is made from barley and rye, and, fortunately for us, they have not yet been subjected to genetic modification.

Kvass is essentially one of the healthiest drinks with a pleasant bready aroma. Its effect on the body, thanks to lactic acid bacteria, is compared with kefir or yogurt. Kvass is rich in vitamins C, B, PP, E, amino acids and microelements. In kvass, due to the fermentation process, microorganisms are produced that normalize digestion, prevent the growth of microbes and harmful bacteria, strengthen the cardiovascular system and help reduce bad cholesterol. Homemade kvass helps to strengthen the immune system, reduce fatigue, and invigorates the body. Kvass is recommended for diabetics and people with pancreatic disease. Doctors recommend drinking kvass for various eye diseases, bronchitis and even pneumonia. Kvass - great source calcium, it strengthens nails, tooth enamel and hair. And even male potency improves this amazing drink. And besides everything else, this low-calorie product, therefore, you can use it, replenish the body with all sorts of useful things, cleanse it of harmful accumulations and at the same time lose weight.

Of course, like any product, kvass has contraindications and limitations. Lactic and fruit acids can play a negative role for those who have chronic stomach conditions such as ulcers. This drink is not recommended for cancer patients, with liver diseases and Bladder. Well, it is undesirable for pregnant women and drivers to drink kvass because of the alcohol content in it.

It is very important to understand that if you decide to just buy ready drink, then it is unlikely to be natural. Read the composition yourself, there you will find flavors, sweeteners, and preservatives. Often such a drink is prepared not by fermentation, but simply by mixing various ingredients. The container for kvass is obviously harmful plastic bottle. Yes, and the shelf life of such a drink is long. Whether or not to use such "kvass" is up to you. Still, it is more reliable and more useful to cook homemade kvass according to the recommended recipes.

Bread kvass at home - a recipe for a 3 liter jar

A classic recipe for bread kvass, a taste from childhood, when we could enjoy a cold drink from a barrel. At home, making kvass is also not difficult. I give step by step recipe with photos to give you an idea of ​​the cooking process.

Ingredients:

• rye bread - 200 gr.
• water - 2.5 liters
• dry yeast - 2 gr. (about 1 tsp)
• sugar - 5 tbsp. l.
• raisins - 1 handful

1. Kvass is prepared from rye bread. Bread can be cut into large slices, but I prefer beautiful cut cubes. Put the sliced ​​bread on a baking sheet and send it to the oven. The bread should be well fried and even possible to a black crust.

2. We throw the fried crackers into a 3-liter jar, they should completely cover the bottom of the jar.

3. Add sugar directly to the jar.

4. Pour crackers boiling water, leaving some room for the liquid to rise during fermentation.

To prevent the glass jar from bursting, place a knife blade under its bottom

5. Dilute dry yeast in a separate bowl with warm water, add a little sugar and let it ferment. During this time, the water in the jar will cool down to room temperature, and we will pour “revived” yeast into it.

6. We close the jar with kvass with a plastic lid and leave it for a day in a warm place, preferably on a sunny windowsill. During this time, the crackers will rise up, kvass will acquire a characteristic brown color. We filter kvass through clean gauze.

7. At the bottom of a cleanly washed jar, we throw the washed raisins and pour ready kvass. You can add more sugar if you like, although I don't like it very much. sweet kvass. We close the jar with a lid and put it in the refrigerator.

7. But we want it again amazing drink? For this we use the old sourdough with bread. We select about 1 cup of sourdough. And we repeat the whole process again. At the bottom of a 3-liter jar we put the fried fresh crackers, add sourdough from the past kvass or new yeast, 2 tbsp. l. sugar and pour boiling water. And so each time we continue this procedure until the end of the summer.

8. Enjoy a cold, delicious summer drink - homemade bread kvass.

Recipe for bread kvass without yeast at home

Not everyone likes foods or drinks with yeast. But there is always a way out - kvass can be prepared without yeast, simply by adding more raisins.

Ingredients:

• rye bread - 400 gr.
• water - 3 liters
• sugar - 120 gr. for the first time and 2-3 tbsp. l. for each next
• raisins - 30 gr.

1. As in the first recipe, fry rye bread in the oven. If you want to get darker kvass, then fry more.
2. Pour sugar into the bottom of the jar, about 1/2 cup and pour a small amount of hot water. The water temperature should be around 80 degrees. Stir until the sugar is completely dissolved.

3. Pour crackers into a jar and add the remaining water. Water should be poured up to the shoulders of the jar, leaving room for swollen bread.

4. When the water has cooled to about 40 degrees, pour in the raisins. The fermentation process will depend on its quality.

5. We cover the jar with a clean towel and leave the kvass to infuse in a warm place for 3 days. After that, we filter the finished kvass with gauze.

6. Pour kvass into glass jars, after throwing a few raisins into each. Close sealed lids and send it to the refrigerator.

7. We use the remaining starter for a new portion of kvass (it will take about 1/2 of the old starter). Roast the bread again, mix it with the sourdough, add sugar (2-3 tbsp) and raisins and fill it with water.

The second and subsequent starter cultures will be ready faster - in 1.5 - 2 days.

Grandma's recipe for homemade kvass

Probably many grandmothers were treated to vigorous cold kvass in the summer, from which both strength was added and thirst was quenched (almost subsided). Such kvass is traditionally prepared with yeast. The difference of this recipe is that the yeast starter is infused for up to 2 days, and only then kvass is prepared. How to cook kvass at home from bread with yeast will be clear from this video.

Wort kvass recipe

This recipe is useful for those who want not to bother with sourdough and cook sourdough quickly. To do this, purchase ready-made kvass wort for sourdough in the store and start cooking.

Ingredients:

• water - 5 liters
• concentrate kvass wort- 8-10 art. l.
• sugar - 1.5 cups
• dry yeast - 1 tbsp. l.
• raisins to taste

1. Boil water, let it cool a little and add kvass wort concentrate to the pan.

2. Pour sugar gradually and stir.

3. Add dry yeast, stir with a spoon until sugar and yeast are completely dissolved.

4. Cover the pan with a lid and put in a warm place for a day. During this time, there will be an active fermentation process.

5. After a day, pour the finished kvass into jars, adding a little raisin to each. Spilled kvass must be tightly closed with lids, put in a cold place for 4-5 hours so that the kvass becomes more vigorous.

Homemade kvass from rye flour

Kvass made from rye flour is also called rustic kvass. Its color is much lighter, and in terms of usefulness for the body rye kvass ahead of others. The process of preparing such kvass takes a lot of time, but the result is an excellent drink that is suitable for both thirst quenching and okroshka.

Ingredients:

• water - 2.5 liters
• rye flour - 7 tbsp. l.
• sugar - 4 tbsp. l.
• raisins to taste

Pre-prepare sourdough from rye flour. To do this, in a 3-liter jar 5 tbsp. l. rye flour mixed with warm boiled water(200 ml) to the state thick sour cream. Add 2 tbsp. l. sugar (can be replaced with honey). Raisins can be added if desired. Mix well to remove lumps. We close the jar with a lid and put it in a warm place for 3 days. The sourdough should ferment and the fermentation time depends on the quality of the flour, sometimes the sourdough is ready earlier.

The next step is to activate the starter. We must pour 2 tbsp into the resulting sourdough. l. rye flour, 2 tbsp. l. sugar and add warm water to the shoulders of the jar, stir well. We close the jar with gauze and send it to a warm place (it would be nice on a sunny windowsill) for 5 whole days.

After 5 days, we filter the kvass and put it in the refrigerator.

But that's not all - the thick, which remains at the bottom, will come in handy for a new portion of kvass. You can use the thick all summer, just activate it every time. To do this, each time after decanting kvass, add new flour and sugar or honey to the thick, add warm water and leave to infuse for a couple of days. So you get on all the hot days beautiful healthy drink with minimal cost.

Kvass at home from malt

Another lung recipe making kvass at home from malt. Malt is the soaked and germinated seeds of cereals - barley, rye, oats, etc. Malt starts the fermentation process and is widely used to make beer and kvass. The preparation of malt is a laborious process, so we will use ready-made rye malt which is sold in the shop.

We will need:

• rye malt - 110 gr.
• water - 5 liters
• dry yeast - 3 tsp
• sugar - 400 gr.

We boil water in a saucepan, and immediately after boiling we throw malt into it. Stir well to dissolve all lumps.

In a separate glass pour a little malt solution (about 1/2 cup), cool to about 35 degrees, then add the yeast. We cover the glass with a towel and put it in a warm place for fermentation for 10-15 minutes.

Pour sugar into the remaining solution and mix well until it is completely dissolved.

Add the fermented yeast to the warm malt solution and leave to infuse for about 12 hours.

After that, it remains only to strain the kvass through cheesecloth, bottle it and put it in the refrigerator. It is desirable that kvass stand for another 1-2 days in the refrigerator.

I hope that warm days finally come and we can enjoy delicious summer drinks.

Probably one of the most delicious, common and honorable drinks during a feast in Rus', kvass has always been considered. After all, the Slavs mastered the production of this wonderful drink for the first time more than a thousand years ago, even before the formation of Kievan Rus itself.

Because of him special composition Kvass, prepared with one's own hand, quenches thirst very well, gives the body energy and therefore increases efficiency. This drink improves digestion and increases appetite. It also helps to better digest meat and fatty foods and restores the balance of fluid and salts in the body. Due to fermentation, lactic acid and other equally important acids are produced. And when it enters the intestines, it acts like yogurt or kefir, neutralizing all the harmful microflora and thus supporting the beneficial one.

How can you make it at home delicious kvass from bread? And I will tell you about this below, where all the most best recipes described in detail and illustrated with step by step photographs.

Ingredients:

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

Cooking method:

To prepare delicious rye kvass, we need to prepare everything necessary products. Then we cut the bread into slices, put it on a baking sheet and send it to a sufficiently preheated oven until all the pieces are browned.

Then we take them out of the oven, let them cool a little and transfer them to a three-liter jar.

We also pour 60 grams of sugar there and pour boiling water up to half the jar. And leave for 10-15 minutes, so that all the crackers are sufficiently soaked.

Now we take gauze, fold it into two or three layers, put a jar on the neck and put an elastic band on it.

We leave for a day. After that, for convenience, pour the finished drink into bottles through gauze and put it in the refrigerator.

Drink kvass and be healthy!

A simple recipe for kvass at home from dry kvass

Ingredients:

Dry kvass - 5 tablespoons with a slide

sugar - 5 tbsp. l

raw yeast - 5 grams

Cooking method:

We take a three-liter jar, pour five tablespoons of dry kvass into it, the same amount granulated sugar and half a teaspoon of raw yeast.

Now pour boiled, chilled water to the very top, mix. We dress over gauze and leave at room temperature for two days.

Then, straining, pour into another jar, or bottles, close the lids and put them in the refrigerator.

Our prepared drink is ready, serve it chilled.

On the leaven left in the jar, you can make another drink and for this you need to add the amount of ingredients indicated above: dry kvass, sugar, water. You do not need to put yeast. Where in a day kvass will be ready.

Kvass from rye flour

Ingredients:

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

Cooking method:

In this recipe, we need to get batter in water, no salt added. Pour 1 kg of flour into one liter of water. And mix thoroughly until smooth.

We shift the dough into a jar, cover with gauze, wrap it with several layers of dense fabric and put it away for two or three days in a warm place.

Pour the risen, fermented dough with warm, boiled water and leave to ferment at room temperature.

After the kvass is ready, you need to pour it through gauze, and then use it.

As the finished drink is consumed, add it to the jar of sourdough required amount boiled water and add the appropriate amount of rye flour.

How to make kvass from dry kvass without yeast

Ingredients:

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

Cooking method:

To prepare a drink, we need a 3-liter jar, into which we pour a glass of dry kvass and fill it with hot boiled water, just pour more carefully so that the jar does not burst.

We also add sugar there, the amount is indicated above, mix a little, cover not tight lid or a napkin and leave for about two days in a warm place.

We filter the finished kvass into another bowl, close it and put it in the refrigerator so that it cools.

Kvass from bread with yeast

Ingredients:

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

Cooking method:

Cut the bread randomly and dry it in the oven until golden brown. If it burns, then kvass will have a bitter taste.

Now let's prepare the starter. And for this, pour 1/3 of all crackers into a jar, two tablespoons of sugar and pour half a liter of boiling water. We are waiting for all the contents to cool down and add a pinch of dry yeast.

Never add yeast to hot mix because they just simply die.

Stir, cover with gauze and leave in a warm place for two days.

The starter is ready.

And now we shift three full handfuls of crackers into a three-liter jar and add four tablespoons of sugar, pour boiling water up to half the jar, mix and leave to cool.

We put the prepared sourdough into the resulting mixture, add boiled water at room temperature to the neck of the jar. And leave, covered with gauze for one or two days, depending on the temperature of the room.

Then we filter the kvass through the previously prepared bottles and put 3-5 raisins in each, then remove it to cool in the refrigerator.

And strained sourdough can be used in the next portion of your favorite summer drink.

How to cook kvass with kvass wort (video)

Bon appetit!!!

• 8 liters of water
• 60 grams fresh yeast
• 1 cup of sugar
• 1 loaf of rye (Borodino) bread weighing 500-700 grams
• raisin

How to cook

Cut the bread into slices, dry in the oven at maximum temperature until brown, the darker the crackers are, the darker the kvass will be in color, but do not overcook the bread, otherwise the kvass will be bitter.

Boil water in a large enameled saucepan, remove from heat, add sugar and put crackers, leave it to cool, I usually put the pan in the sink with cold water.The water should be slightly warm. When it cools, scoop some of this water into a bowl and dissolve the yeast well in it, pour it back into the pan, you can stir a little with a spoon so that the yeast is distributed evenly.

We tie the pan with a cloth or gauze, I usually put it on the table, where our kvass will ferment for a day and a half, that is, a full day and one more night.

After the expiration date, strain the kvass into another pan through cheesecloth, you can add more sugar to taste, but do not pour it too much otherwise the kvass will be too strong. Pour the strained sweetened kvass into 3 liter jars(they will turn out 2 pieces, i.e. 6 liters), throw a pinch of raisins into each jar (it additionally carbonates kvass, which makes it sharper). Cover jars with saucers, but not with lids, put kvass in the refrigerator for another day or overnight.

After this period, sediment will collect on the bottom of the jar, you will need to carefully pour the kvass through a sieve into other jars, trying not to shake the sediment, put the raisins back into the kvass, put the jars with kvass in the refrigerator and you can enjoy.!

Recipe step by step photos

Additional information about the recipe

How to make kvass at home

Do not throw away the bread wort that remains after the leaven, the second kvass made from it is still obtained. tastier than the first enjoyable sour taste.
We boil again this time 7 liters of water, add a little sugar to it (half a glass), add another 300 grams of dried Borodino bread, let it cool to a warm state, transfer the wort to lukewarm water, add another 40 grams of yeast (usually I take yeast briquette 100 grams, just enough for 2 runs).
pan with a cloth and leave in time as indicated above. A
the rest is already according to the recipe. Okroshka is obtained from homemade kvass just very tasty!

Ingredients:

• black bread crusts - 100 grams
• water - 3 liters
• raisins - 7 pieces
• sugar - 1.5 cups
• yeast - (dry) 1 teaspoon

Instructions:

1. Boil water and cool.
2. If there are no dry crusts of black bread, cook them yourself.
3. Dry the slices of bread in the oven until the color changes slightly.
4. Put the peels into the water.
5. Add sugar, yeast and raisins here, mix and cover.
6. Leave overnight at room temperature.
7. After a day, strain the kvass and bottle it, put 2 raisins in each and send it to the refrigerator for a day.
8. Preparation time of ingredients --- 30 minutes.
9. The ripening time of kvass is 2 days.

Recipe #3 Video recipe for making kvass

And many more interesting things about cooking kvass

How to make kvass at home

Source:

How to make kvass at home? Kvass is considered an old Russian drink, which is loved by all Russian people. And therefore, many people think that kvass was invented in Rus'. But, in fact, the birthplace of kvass is Ancient Egypt. But we consider it our native and familiar drink to quench thirst in the summer heat.

How to cook homemade kvass

It is not necessary to buy delicious kvass, you can easily cook it right yourself. A drink prepared at home is stronger, invigorating and tasty. To prepare it, you will need products that almost any housewife almost always has. This is rye bread, preferably stale. If the bread is fresh, then it must be cut into cubes and dried in the oven. Then the dried crackers are placed in three-liter jar and pour water at room temperature, previously boiled and cooled. In the water where the crackers are, add sugar (three tablespoons), yeast (one hundred grams) and mix everything.

fermentation process

The jar needs to be covered with a lid, wrapped and left to ferment the mixture. In order to make kvass faster, you can add more sugar to speed up the process. Usually the drink is ready to drink after two days. Before use, kvass should be filtered using gauze. In the resulting liquid, you need to add another spoonful of sugar and let it brew for about six more hours without warming. The homemade kvass is then bottled and chilled before drinking. The remaining thick must be transferred to another three-liter jar. It will serve as a starter for the next servings of delicious kvass. Three or four spoons of it is enough for sourdough, and you need to cook using the same technology as the first time. To keep the sourdough from spoiling, it is best to store it in the refrigerator.

Cooking method

Homemade kvass from rye bread, which is baked at modern bakery plants, does not have a special strength and aroma. It depends on what is often used in the preparation of bread. various additives, the presence of which is reflected in the taste of kvass. In order for kvass to be special, similar to the one that was prepared in the distant past, it is advisable to make it on sourdough. There are a lot of sourdough recipes. To prepare the simplest sourdough, you need to take dry yeast, mix it with a tablespoon of sugar and two tablespoons of flour.

fermentation process

Everything is mixed, poured with half a glass of warm water, wrapped up and left for half an hour.

Another way to get homemade sourdough using a more time-consuming technology. 500 grams of rye bread are crumbled into enameled dishes, half a liter of water is added, the temperature of which is not higher than 75 degrees. After the swelling of the bread should be a homogeneous mass. Then yeast, diluted with water, is added there, but there should be a little of them, and a teaspoon of salt and sugar. The resulting mass must be wrapped and left for half an hour. Without ceasing to interfere with the mass, pour half a liter of boiling water into it and again leave the sourdough for fermentation for two hours. If more time passes, the kvass may become cloudy. The resulting dough is placed in a preheated oven at a low temperature for one hour. If during this time the baking is burnt, then the kvass will be dark.

The cooked cake is broken into small pieces and put into a five-liter saucepan. After that, pour everything with boiling water completely.

After two hours the wort will be ready, it can be drained. Then the sourdough will settle at the bottom of the pan. If you cook kvass from it one more time, then it will be lighter.

In order for the fermentation process to start, it is necessary to add a little yeast and sugar to it. The dishes must be closed or left without a lid. The main thing is that the pan should not be filled to the top. Because during fermentation, the foam can crawl out over the edge. It will be better if the dishes with the wort are corked. In this case, the drink will turn out to be stronger and more saturated. Usually, two or three days are enough for fermentation, after which the kvass is filtered and placed in a cool place for about a week.

Cooking method

Currently, the industry produces a semi-finished product in the form of dry kvass, from which a drink is prepared. To prepare it, the contents of the package must be poured into a saucepan and pour a liter of boiling water, close the lid and leave for twenty minutes. If the powder is poorly mixed, then the lumps should be crushed, add more boiling water (fifteen liters) and stir again. The drink is cooled to a temperature of 35 degrees. To get ready-made kvass, you need to add yeast to the dry one, which is diluted with water, you can also use ready-made sourdough. Everything should be kneaded and left to ferment for three hours. After adding sugar, the drink is bottled, closed tightly and wrapped.

fermentation process

After the drink begins to ferment, the bottles are placed in cold weather. Usually kvass from a dry powder is ready for use in a day.

Cooking delicious kvass without yeast yourself

To prepare such a drink, you need rye bread, or even just crusts from it, which are poured with cool boiled water on a one-to-one basis.

fermentation process

The mixture that turned out must be removed and insisted in a warm place for a whole week. Ready kvass is drained. And in the remaining wort add more stale rye crusts and add water, leaving again for fermentation.

Cooking method

To prepare homemade beet kvass, one fruit weighing about 200 grams is enough. The beets must be grated coarse grater, place with a glass jar and pour 1.5 liters of boiled lukewarm water. Add sugar (three tablespoons) and a little yeast to the jar.

fermentation process

The jar should be placed in a warm place, periodically take and stir the mixture to improve the fermentation process. It should start somewhere in a day. Raisins or a little more sugar are sometimes added to speed up the fermentation process. Kvass is ready in three days. Besides that beet kvass quenches thirst well, it has many useful properties for the body.

Cooking method

To prepare white kvass at home, you must use rye flour(300 grams), pouring it with three liters of boiling water. The mixture is stirred until all lumps are gone. After obtaining a homogeneous mixture, sugar is poured into it and honey is added, approximately one hundred grams. Raisins and sourdough are added to the mixture cooled to 35 degrees. If there is no sourdough, then you can cook it or use slices of rye bread. The dishes with all the ingredients must be covered with a lid and left covered for 1.5 days.

fermentation process

After appearing at the top of the mixture a large number foam, white and delicious kvass is ready to drink. It must be filtered, bottled, corked and put in a cold place. What remains after straining can be used for the next portion of kvass.

Cooking method

For cooking alcoholic kvass fermentation of the wort is necessary, so the finished drink contains slightly more than 1% alcohol. For this type of kvass, barley malt, rye flour, rye bread crumbs, crushed in advance, molasses, raisins and water are used. Using malt, flour and water, knead the dough, cover the dough and leave for about an hour to come up. Then the dough is placed in a mold and in the oven for three hours. During this period, the dough is steamed, kneaded, added hot water so that it becomes liquid, and leave in a warm place for a day.

After that, put it in a bowl, sprinkled with stale bread, raisins, pour water and knead the dough again. After a day, the wort is poured into another bowl, and what is left is poured again with boiling water. After five hours, the wort is once again drained.

The wort is poured into the mint infusion, adding molasses and raisins. Put in a warm place for a couple of hours, then in a cold one. Then the dishes are closed and cleaned for ten days, after which the kvass will be ready.

You got acquainted with how to make kvass at home on your own, learned what types of this drink can be prepared at home, so that in the warm season not only quench your thirst, but also delight your family and friends with this invigorating sparkling drink. Now the choice is yours. You can choose the recipe that suits you. Our wishes for you happy cooking homemade kvass! Be with us

Correct kvass

Source:
It would seem that there is nothing easier than kvass. However, does everyone know how to cook it correctly, to whom it is useful, and to whom it is not? Here are some "general" tips.

Sour kvass should not be abused for chronic ulcers and gastritis, hyperacidity, colitis, gout and liver disease. To reduce the acidity of kvass, honey can be added to it.

Kvass is cooked on cooled boiled water.

Ready kvass should be consumed in 2-3 days. With longer storage, it loses its taste and becomes sour.

Champagne bottles with dense and reliable polyethylene stoppers are the most convenient for making kvass.

The utensils in which the wort is infused must be glass or enamelled. IN aluminum cookware you can’t cook kvass, as it oxidizes.

For the preparation of berry kvass, only ripe intact berries are used.

Rye kvass is prepared like this. Cut the bread into slices and dry in the oven so that they are lightly browned. Crackers pour boiling water, close and leave for 3-4 hours. Strain the resulting infusion (wort), put in it diluted in warm water yeast, granulated sugar, mint, cover with a napkin and let ferment for 10-12 hours. After the appearance of foam, strain again and bottle into bottles, putting 5 washed raisins in each half-liter bottle. Close the bottles tightly with corks soaked in boiling water and hold for 2-3 hours at room temperature, and then put in a cold place. In three days, young kvass will be ready. For 500-700 g of rye crackers you will need 4-5 liters of water, 10-15 g of yeast, 100-150 g of granulated sugar, 10 g of mint, 25 g of raisins.

In the prepared kvass, you can add an infusion of calamus roots (1 cup per 3 liters of kvass). The resulting drink sharpens vision and hearing, strengthens the gums, calms nervous excitement and lowers blood pressure.

Mint kvass also has a calming effect and promotes sound sleep. Dip a gauze bag with 20 g of mint into 3 liters of drink and add 2 tbsp. honey.

If you put 100-150 g of grated horseradish and 100 g of honey and sugar instead of mint, you will get "Petrovsky" kvass. It helps to fight chronic diseases of the nasopharynx.

You can add hop cones (50 g per 3 l) to the finished kvass, leave for at least 5 hours. This drink is used in diet food with gastritis and in cosmetology to strengthen hair as masks.

Juniper kvass - good remedy to strengthen the immune system, which has an antimicrobial and anti-inflammatory effect. When warm, it helps with coughing. To prepare it, you need to pour a small amount of juniper fruit 200 ml of water, bring to a boil and cook for a few minutes. Add this decoction to rusk kvass 4 hours before it is ready.

Kvass is also made from fruits, berries, oats, wheat crackers and other products.

An old recipe for making berry kvass: wash blackcurrants, raspberries, blackberries, lingonberries or blueberries, knead and place in an enamel bowl. Pour warm sugar syrup at the rate of 4 liters of water 1 kg of berries and 500-600 g of sugar. Stir the resulting mixture thoroughly, cover with gauze, keep for a day at room temperature. After that, strain twice and bottle with a few raisins. Keep in a cold place for 1-2 weeks.

For cooking apple kvass cut 1 kg of apples, pour 5 liters of water over them, bring to a boil and leave for 2-3 hours. Then strain, add 50 g of yeast diluted in warm water, 500 g of sugar, 3 g citric acid and put for 3-4 days for fermentation.

Kvass at home

The production of kvass under economic conditions almost always required a grandiose skill. Ethnic cooking knows a large number of various "secrets" of this business. Regrettably, the richest skill of the Slavic peoples was not clearly studied at one time and the skill of household kvass brewing was forgotten over time .. We inherited only individual articles, records, recipes and descriptions in ancient books and instructions. Below we provide more accessible crafting recipes. different kvass in economic conditions, first describing an exemplary technology.

Production of kvass wort. In order to prepare kvass wort, 1 of 3 methods are used: from baked dough; infusion; mash decoction. Consider 1 reception, because it is possible to find the sweetest and most fragrant kvass. It consists of the following: 1 kg bread products knead into dough with 0.75 l of water at a temperature of 60-70 ° C. In a bowl of water, mixing continuously and thoroughly, in small portions set bread products. After that, the dough is left alone for 15-20 minutes, after which it is diluted with boiling water. For 1 kg of dough, 0.75 liters of water is needed, which is added in small portions, spraying it and continuously mixing the dough. The dough is kept for 2-2.5 hours for saccharification.

It is possible to withstand the dough for 1.5-2 hours, in such a situation the wort settles less, it turns out to be cloudy, dense, although the most sweet and fragrant and the most nutritious! Good kvass is characterized by its own density, blinding the fullness of taste and smell of kvass, as a result, kvass is not filtered, After saccharification, the dough is placed in clay pots or in other dishes, pour a little water and put in a hot, properly heated oven or in the oven for 2 - 3 hours. The baked dough is laid out, refreshed, broken into pieces and placed for infusion in a vat of water with a temperature of 90 - 95 ° WITH. Water is isolated at the rate of 9 - 10 liters per 1 kg of grain products taken. After 1.5 - 2 hours, the so-called “mash” is ready. After that, the clear kvass wort is carefully drained (“removed from the sediment”), mixed according to the recipe, with honey, molasses or sugar, with mint or spices. Refresh the wort to the fermentation temperature (25 - 30 ° C), set bread sourdough or yeast and ferment. With all this, only the first wort is fermented. To make less extractive kvass, it is possible to fill the thick with hot water, insist and get the second wort. Before fermentation, color or toasted crackers from rye bread are added to the wort to obtain the most saturated color.

Fermentation of kvass wort. To turn the wort into bread kvass, it is fermented sourdough yeast and lactic acid bacteria, baker's and brewer's yeast, wine yeast raisins and by yeast-free (spontaneous) fermentation. With yeast fermentation, kvass is tasty, although less stable in saving, and with spontaneous fermentation, sour, although the most stable. The must can be fermented in 2 ways: aerobic (open), in which the fermenting must is not separated from the atmosphere and is saturated with atmospheric oxygen; anaerobic (without air access) - in sealed bottles. It is believed that kvass is better when fermented in bottles. After fermentation, kvass is kept in bottles, i.e., stored until consumption in freezers or in cellars. When using compressed baker's yeast for the production of kvass, the required number of yeasts is weighed (from an approximate calculation of 15 g of yeast per 100 liters of finished kvass), they are crushed and mixed with a tenfold amount of kvass wort, into which 8% was first added sugar syrup. Diluted yeast is kept at a temperature of 26-30 ° C for 3 hours. This yeast starter referred to as " liquid yeast» It is also possible to use liquid wine or brewer's yeast.

When making kvass under economic conditions, you should have the following equipment: utensils for kneading dough - preferably enameled; not a very large wooden vat for wort infusion; not a very large tub. An infusion vat must have a lid, a false bottom and a faucet. The false bottom is a metal mesh stretched over a hoop with holes of 2-4 mm; the hoop is placed on a wooden cross. The tap for decanting the wort is installed between the bottom and the net. The wort must be fermented in enamelware, in glass bottles or in a strong oak barrel, properly steamed and washed with hot and frosty water.

Kvass recipe at home

Kvass rescued everyone. Have you tried real kvass? No, not purchased, but economic? Virtually no soda compares to this magic drink. The recipe for kvass in economic conditions is my present for you. Although in the early days there is not much about kvass.

Since ancient times, kvass has been quite preferred in Rus'. For more than a thousand years it has been considered national drink and at the same time food, try to remember everyone's favorite okroshka. In the old days, many dishes were prepared with kvass: botvinya, tyurya, which are currently a novelty for us. Kvass was tasty and sour, berry, fruit, honey. How is kvass made? By fermentation and infusion of bread, sugar, water, yeast and malt. Once you drink kvass, vitamin deficiency is not dangerous for you, you will not get tired. It is also an excellent bactericidal agent. No wonder in the old days he was given out in military hospitals. Kvass can be prepared in any way. The base remains constant, plus various additives: lemon, raisins, spices, which highlight the likelihood of tasting this great drink. The best way is to do it in person.

I propose simple recipes kvass in economic conditions.

Bread kvass. You will need: 1 brick of rye bread; 3 liters of water; 1 cup of sugar; twenty grams of yeast; 2 tablespoons of raisins. Production: 1. Cut rye bread, dry in the oven. Put in a saucepan, pour boiling water. Let cool. Strain through cheesecloth. Add sugar, yeast, mix. Leave for 10 hours.

2. Pour kvass into bottles, put raisins, cover tightly, put in the freezer. After 2 days the drink is ready. I guess you know that the drink is bottled in 2 and a half liter bottles and for any bottle, one tablespoon of raisins.

Honey kvass. 5 liters of water, 400 grams of honey, 1 lemon, 400 grams of raisins, 8 grams of yeast, 1 tablespoon of rye flour.

To cook honey kvass By this recipe from Russian cuisine, add lemon to honey, cut into thin circles, and pour raisins with 4 liters of frosty boiled water, in which yeast and flour are mixed. Well, after a day, add 1 liter of boiled water. And as soon as the raisins and lemon float to the surface of the water, we filter the finished liquid through a sieve. Pour kvass into bottles, close, with all this, putting 1-2 raisins in bottles, and save in cool place. Well, after 2-3 days, honey kvass is ready for consumption.

Making kvass under economic conditions urgently requires a grandiose skill. Regrettably, the rather large and richest skill of the Slavic people was not clearly studied, and the ability to make household kvass began to be forgotten over time. We know only separate records of recipes and descriptions in ancient books and instructions. The first mention of kvass was found in 988. As soon as the people of Kiev were baptized, Vladimir ordered food and drinks to be distributed to everyone, honey in barrels and bread kvass were served from drinks.

Although, if you want to respect the brewing of kvass, then read the work of Dr. L.I. Simonov published in 1898. He wrote that kvass brewing flourishes in our country in the same way as bread baking. It is cooked by everyone, both men and merchants, boyars, in monasteries and in soldiers' barracks, in hospitals and clinics. Well, in megacities there are kvass factories where kvass is brewed for sale. Medical workers consider kvass the right drink, not so much for patients, but also for healthy people.

It is possible to drink kvass with fish, I rather prefer it, I recommend it to you too. I will be quite happy, since these recipes will be your applied ones, in your household kitchen. And you will delight your own household and guests with this kvass. I understand that those readers who prefer kvass will appreciate these recipes. And it will be great if they ask you to give them a recipe as well, then more people will already know this kvass. Consequently, more people will have fun, and eat and treat guests.

How to cook bread kvass

Even our ancestors knew how to cook the bread kvass of the building. And especially they knew about healing properties kvass, which perfectly quenches thirst, can help renew strength, increase hunger. Nowadays, scientists have found scientific confirmation of these precedents and explain healing effect This drink contains an original combination of amino acids, enzymes, lactic acid and vitamins. Bread kvass has refreshing properties, pleasant sour taste. long time saved. Everyone has the opportunity to cook kvass, because. products to achieve the desired result are found in any home. Although almost all progressive people have no idea how to cook the bread kvass of the building. But as.

We cut half a loaf of rye bread into simple slices, after which we cut them into a number of pieces. Put the slices of bread on a baking sheet and put it in the oven on a medium flame. We dry the bread properly, although we watch it so that it does not burn, as kvass will become bitter from this bread. We dry the crackers within 10-15 minutes, after that we turn off the oven, leaving the baking sheet in it. After drying, slices of bread must be pliable inside.

We put the finished crackers in a regular three-liter jar. We add to it almost 3 liters of boiled water that has already cooled to body temperature. We put 3 tablespoons of sugar in a three-liter bowl, stir thoroughly. Pour half a pack of dry yeast "Saf-moment" into the water. This is about 25 grams. Again, thoroughly mix the entire contents of the jar. Then we cover the jar with bread kvass with a lid and set aside in a warm place for 2 days.

During fermentation, which goes on vigorously for the next 2 days, the sugar in the wort will be converted into alcohol and carbon dioxide by the act of yeast, and by the act of lactic acid bacteria into lactic acid. At room temperature, kvass will be ready in 2 days. After this period, we filter the infusion through a rather small sieve in order to completely fence off the thick. Drain the thickening into a separate jar.

Add 1-2 tablespoons of sugar to the strained infusion, mix thoroughly so that it dissolves. In addition, we add a well-washed handful of raisins and leave the kvass infusion at room temperature for another half a day. Then we pour our bread kvass into plastic bottles and carefully tighten the lids. We put the bottles with ready-made bread kvass in the freezer, and in a day it can be consumed.

We do not throw away the thick obtained during the manufacture of kvass, but store it in the freezer in glass jar. And already this finished sourdough. And already, in order to prepare a second portion of kvass, instead of diluted yeast, add 4 tablespoons of sourdough to breadcrumbs. Next, let the kvass brew for 2 days, drain, add sugar and raisins, let it stand again and put the bottles in the freezer. It is better to update the sourdough.

How to cook homemade kvass? Not everyone knows the answer to this question. In this regard, we want to devote this article to this topic.

general information

Bread kvass is a traditional Russian drink. In Rus' it was used all year round. He was popular in monasteries, and in noble estates, and in peasant huts, and even in the royal chambers. It is noteworthy that kvass from bread quite easily quenches thirst, quickly restores strength and relieves fatigue. That is why this drink is very popular today.

The benefits of kvass

Almost everyone knows that natural homemade kvass is good for health. After all, a few decades ago in hospitals and infirmaries it was equated with medicines. And today, doctors know that kvass regulates the activity of the gastrointestinal tract, significantly improving digestion, and also prevents the growth of microbes and raises the overall tone.

Due to the presence of vitamins and microelements, bread kvass is able to positively affect all body systems. So, it is recommended to use it with the following deviations:

• in diseases nervous system and hearts;
• for the treatment of hypertension and vascular cleansing;
• with gastritis, which is accompanied by low acidity (in this case, it is necessary to drink kvass before eating directly);
• to restore liver cells;
• for improvement general well-being(due to the presence of lactic acid, magnesium, amino acids, trace elements, calcium and B vitamins in the drink);
• with arrhythmias;
• as a choleretic agent;
• to increase potency, strengthen teeth, etc.

Homemade rye kvass: recipe

Kvass is summer drink. Many people think so. And this is no accident, because in summer heat so want to drink something refreshing. It should be noted that such a drink can be easily purchased at any store. But the tastier and healthiest of all it turns out if you cook it at home. And the time-tested method will help us in this.

Making rye kvass at home is not as difficult as it seems at first glance. Moreover, to prepare such a drink, you need only simple and available ingredients. After mixing all the components, kvass will be ready for use in a day. By the way, you can store it for several months, but only in a cool place.

So, before making homemade kvass, you should prepare the following components:

• cold water - 3 l;
• ground rye crackers - a full faceted glass;
• sugar sand - a full glass;

Cooking process

How to cook homemade kvass so that it turns out to be as tasty as possible? To do this, take a three-liter glass jar, wash it thoroughly, and then add ground rye crackers, granulated sugar and dry granulated yeast. Next, you need to pour cold water into the container. Moreover, the liquid should not reach the edges of the jar by 4-5 centimeters.

To make kvass tasty and ferment quickly, it is recommended to thoroughly mix the contents of the jar big spoon. As a result of this procedure, granulated sugar should completely melt. If desired, in ready mix you can add a few pieces of dark raisins. They will give kvass not only a pleasant shade, but also a special taste.

After all the ingredients are mixed, the filled jar needs to be covered with a glass lid and placed in the sun. By the way, it is not recommended to tightly close the container with kvass. If you neglect this advice, then during the fermentation process, the lid may fly out, splashing your entire room with a fragrant drink.

Final stage

In total, making kvass at home can take you about two days. After all, after you put the filled jar in the sun, just that much time should pass. If you want to get a less "vigorous" drink, then it should be removed from the sun after 1-1.5 days.

Ready kvass needs to be filtered through gauze or a strainer, and then poured into bottles (can be plastic) and put in a refrigerator. After cooling, the drink can not only be drunk, but also used to prepare such a delicious traditional Russian dish as okroshka.

How to re-make kvass?

It should be noted that after making homemade kvass, it should leave a wort that can be used to create a new drink. To do this, take 3-4 large spoons mixture, put them in a jar, add the same amount of new rye crackers and a glass of sugar. Next, the ingredients must be poured with cold water, mixed thoroughly and left again in the sun for 1-2 days. At the same time, adding yeast and raisins is not recommended. As practice shows, such a starter for kvass makes the drink even more tasty and rich. You can repeat this procedure an infinite number of times.

Preparing a honey drink

Few people know how to make kvass using honey. And so that you can enjoy such a drink, we present it detailed recipe right now.

So, we need:

• water at room temperature - 5 l;
• rye flour - 1 large spoon;
• granulated sugar - 1/2 cup;
• any honey - 200 g;
• fresh lemon - 1 (small);
• dry granulated yeast - 1/3 dessert spoon;
• dark raisins - add to taste.

Preparing the Components

Before making homemade kvass, you should carefully process all the main ingredients. This requires washing small lemon and cut it into thin slices. It is also necessary to dilute dry granular yeast with two large spoons of warm boiled water. As for rye flour, it is also recommended to mix it, but with a cold liquid.

Cooking process

After preparing the main components, you can start cooking delicious drink. To do this, mix lemon, honey and granulated sugar. Next, all the ingredients should be poured with 4 liters of water at room temperature. In the same container, add diluted granulated yeast and rye flour. After that, the contents of the jar must be thoroughly mixed for 3-6 minutes, and then loosely closed and placed in the sun. To withstand kvass in this way should be about a day. After 24 hours, add another 1 liter of warm liquid to the container.

After the thin slices of lemon and raisins float, the drink is considered to have come up. It should be filtered through a sieve or cheesecloth, bottled and put in a cool place. After 2-4 days fragrant kvass you can safely drink.

Classic kvass from dry sourdough

Now you know how to cook homemade kvass on your own. The recipe for such a Russian drink may include absolutely different ingredients. Moreover, the taste and aroma of the finished product depends on them.

If you want to get the same kvass drink, as it is sold in barrels on the street, we recommend using ready-made dry sourdough, which can always be found in ordinary bakery stores.

So for cooking classic kvass at home we need:

• cold water - 3 l;
• dry sourdough from the store - 4 large spoons;
• granulated sugar - 8 large spoons (more or less, if desired);
• dry granulated yeast of the Pakmai type - 4-5 granules (no more!).

How to prepare a drink?

Kvass at home on store-bought dry sourdough is very tasty. If you prefer more sweet drink, then it is advisable to add 8-9 large spoons of granulated sugar (per 3 liters of water) to it. If you do not like sugary kvass, then you can limit yourself to only 6-7 tablespoons of a sweet product.

So, to prepare such a drink at home, you should take a clean three-liter jar and pour granulated sugar and dry sourdough from the store into it. Next, the mixture is required to pour 3 liters cold water from the tap. At the same time, it is not recommended to fill the jar to the top, since liquid may spill during fermentation.

After the container is filled, its contents must be thoroughly mixed with a large spoon (within 3-7 minutes). At the end, you need to add a few granules of dry yeast of the Pakmai type to the jar. It is highly recommended not to use large quantity this product. If you neglect this advice, then the finished kvass can have a pronounced taste and aroma of yeast.

After mixing all the ingredients again, the jar should be loosely covered with a glass lid or multilayer gauze, and then put in a warm place. It is undesirable to leave such a drink in the hot sun, as it can peroxide. The main condition for it is a shade and a temperature of + 27-29 degrees.

Final stage

After a day, kvass from dry sourdough can be tasted. If it does not suit you, then the fermentation process can be continued in the same mode. If the drink seemed already tasty enough to you, then it should be filtered through a sieve or cheesecloth, bottled and put in a refrigerator. After a few hours, kvass can be safely consumed.

How to use kvass wort?

The mass left at the bottom of the jar after you have strained the drink is called kvass wort. It is he who must be used to prepare a new batch of drink. To do this, you need to take 1 cup of the mass, pour it into a clean three-liter container, add 8 large spoons of granulated sugar and 3 large spoons of dry sourdough. After mixing all the ingredients, they should be loosely covered and put in a warm place where the rays of the sun do not fall. After keeping the drink for 1-2 days, it must be filtered, placed in a refrigerator, and a new batch should be made from the remaining kvass wort. It should be especially noted that each time your kvass will turn out even more tasty and rich than the previous one. However, adding granulated yeast to subsequent batches is highly discouraged. I also want to say that the longer you keep the drink warm, the more vigorous it turns out.

The basic principle of making kvass

As you can see, it is not difficult to make kvass at home. It should be noted that there is an incredible amount all kinds of recipes such a drink. Someone additionally adds rye or wheat bread to it, someone uses dried fruits, and someone even puts kvass on beets and garlic. Learning how to make this drink on your own is quite simple. To do this, you just need to know the proportions of the main ingredients. As for the process, it is the same for all drinks:

• prepare and, if necessary, process all the main ingredients (for example, dilute yeast, chop lemon, beets, garlic, etc.);
• take a clean, if possible glass container;
• lay out all the dry ingredients;
• add drinking water;
• mix the ingredients thoroughly;
• loosely cover the dishes;
• put the jar in a warm place (in some cases it is possible in the sun);
• wait active fermentation container contents;
• keep warm for about 1-2 days;
• strain kvass;
• pour the drink into bottles;
• cool;
• use as regular drink or use for cooking other dishes (for example, for okroshka).

By adhering to this algorithm of actions, you can make absolutely any kvass using almost any ingredients.

To make kvass at home as tasty, fragrant and healthy as possible, it is recommended to adhere to the following rules during its preparation: