Rye kvass with burnt sugar. is it possible to make kvass without sugar, but on breadcrumbs and raisins and what time is needed for fermentation

Greetings, our dear readers. Today we will learn how to make homemade kvass - a miracle drink from ancient times. Many people think that it is difficult to cook it. But after reading our recipes, you will find out that it is quite simple. Some recipes are generally quick to make and will let you quench your thirst quickly.

I didn’t delve into history much, but I know where the Russian expression “sour” came from. We associate it with drinking - alcohol. The fact is that before kvass was an alcoholic drink. And yes, you can do it now. It turned out to be a kind of analogue of beer. More precisely, beer is an analogue of kvass, more precisely.

Well, over time it was made non-alcoholic, and thus it became much more useful. Its best advantage is that it perfectly removes thirst. All these sweet carbonated drinks, on the contrary, make you want to drink, drink and drink more. But there is no kvass - especially when it is cool.

And yet, they make okroshka on it in the summer - another favorite summer dish and another topic for our blog.

Kvass at home can be different: on kvass wort, on rye bread, honey, fruity, berry…

The fastest and easiest way to make kvass is with ready-made wort. It usually consists of sugar, rye malt, yeast and ground crackers. It is desirable that in the composition kvass concentrate there were no preservatives.

Recipe for homemade kvass for a 3-liter jar.

I offer you a simple, urban version of making kvass in three liter bank. The process will not take much time - in just a day you will already have a refreshing, sparkling, cool drink.

save sourdough starter from the first portion - and then during the subsequent preparation you will not need yeast. Bread kvass at home recipe for 3 liter jar.

Ingredients:

Borodino bread - 5 slices;
Raisins - 1 handful;
Sugar - 3 tablespoons;
Dry yeast - 0.5 teaspoon;
Purified water - 3 liters.

Cut Borodino or other rye bread into small pieces, cubes or rectangles.

Dry the bread in the oven until it burns slightly - this will add kvass beautiful colour and taste. After toasting, pour the crackers into a jar or pan.

Add sugar and washed raisins to the jar. Raisins give kvass sharpness.

Boiled, but cooled down to 70 ° C (approximately) with water, pour crackers. leave future kvass infuse for a couple of hours in a warm place.

In a separate bowl, dissolve dry yeast with sugar in half a glass of warm water. When the yeast "comes to life", they can be added to the jar and mixed.

Cover the jar with gauze to protect the drink from dust or insects, put it in a very warm place, maybe on a windowsill in the sun. Let kvass ferment for about 1 day, but not less than 12 hours.

Then strain the kvass through two layers of gauze, pour into bottles and cork well. Place in the refrigerator to ripen for another day or less. To give even more sharpness, two or three more raisins can be thrown into the bottles.

For a new portion of kvass, you can use all the ingredients described above, or you can select part of the sourdough (fermented bread) and do not add yeast to the new portion, but otherwise follow the recipe.

Such kvass quenches thirst very well and is very tasty to eat in okroshka. Bon appetit.

Kvass from rye bread without yeast.

Homemade kvass is famous not only for its invigorating taste, but also for the proud name of one of the national dishes. It also has healing and beneficial properties for the body. It, especially in home performance, can be drunk even by children. It is very easy to prepare it at home.

On a yeast-free basis, it is made from bread wort. You can buy it in the store, or you can make it yourself. For cooking, we need such Ingredients:

Black bread - 2 crusts;
Sugar - 1 teaspoon (with a slide);
Water - 2 cups (warm)

Bread pre-cut into small cubes and dry in the oven. You should get crispy ruddy crackers.

Pour them into a small jar (0.5-1 liter), add sugar and pour water. Stir with a spoon, cover with a lid and put in a warm corner.

The mixture will ferment in a day or two. Ready sourdough It has a sour smell and cloudy appearance.

We prepare a 3-liter jar and pour all the resulting sourdough into it. You can sprinkle a couple more croutons of crackers and add sugar. Adjust the amount of sand yourself - someone likes it sweeter, but someone does not like it.

Add boiled warm water and cover with a lid. We clean in a warm and dark place. After a day, the liquid will “play”, a typical smell will appear.

Then we pour the resulting volume into plastic bottles, adding a small handful of raisins to each.

Screw on the lid well. Soon the bottles will start to harden. It started fermenting. This means that kvass will be ready very soon. As soon as this happens, put it in the refrigerator for a couple of hours.

After cooling, you can safely drink and enjoy.

Homemade kvass with mint and currant leaves.

This kvass has been made for a very long time, even by our grandparents. The taste of mint and currant perfectly quenches thirst in the sultry heat.

We will need:

Water - 2.5 l;
Rye crackers- 200 g;
Sugar - 100 g;
Raisins - 30 g;
Yeast - 20 g;
Mint - 10 g;
Blackcurrant leaves - 8 pcs.

Dissolve the yeast in a glass of warm water. Pour rye crackers with boiling water and leave for 3 hours.

Strain the wort obtained in this way through gauze folded in several layers, pour sugar into it, pour in the yeast, add mint and leaves black currant. Infuse for 10-12 hours, covering with a clean napkin.

When your wort is sour, strain it, bottle it, putting a few raisins in each of them, cork and put it in cool place. After three days you can enjoy delicious kvass.

Recipe for kvass on sourdough and rye flour.

I never thought, but it turns out that you can cook kvass on rye flour. Nothing difficult, try it, very tasty.

Ingredients:

Rye flour - 450 g;
Sugar - 180 g;
Dry yeast - a pack;
Water - 3 liters (a little less);
Raisins - 10-12 pieces (not washed).

Of course, we will prepare the starter first.

To do this, combine a glass of flour and 1 teaspoon with the top of sugar. Pour boiling water over all this, stirring, until the mass acquires the consistency of sour cream. We will also send raisins there. We send the mixture to a warm place, after covering it with a towel.

As soon as the mixture begins to “move”, foam and emit a sour smell, it is ready. It takes less than a day.

Now you can move on to the next step. To the resulting mass, add the remaining flour, sugar, yeast and pour in water. We mix everything thoroughly. Cover with a towel and leave warm overnight.

In the morning, pour the kvass into bottles or jugs and put it in the refrigerator. After a couple of hours cold drink ready to use.

It's so fast and easy!

Homemade kvass according to my grandmother's recipe.

This drink prepared for a very, very long time. It is noteworthy that it is prepared without yeast. However, the taste is amazing. Although an amateur who does not like beets, he may not like the taste. But we advise everyone to try, at least once. After all, not only tasty, but also useful.

We will need:

Fresh beets - 500 g;
Rye bread - 50 g (crust);
Sugar - 1 tablespoon;
Water - 3 liters.

Wash beets, peel and cut in small pieces. We place them in three-liter jar and fill with water so that about 5 centimeters remain to the neck. Add sliced bread and sugar there.

Mix thoroughly and cover with cheesecloth. It is better not to use ordinary lids, as during the fermentation process they will swell and interfere with this action.

We clean the jar in a warm dark corner for 5 days. Every day, several times you need to remove the foam that will form on the surface.

As soon as the process of foam formation comes to naught, kvass must be poured into bottles and put in a cold place to cool.

If you plan to use it as a drink, then you can add more sugar. For soups, it will be great if you add a little chopped garlic to it.

Homemade kvass (video recipe), bonus.

Well, as a bonus, we decided to show one more good recipe. It is easier for someone to perceive information in video format.

Well, that's all we have, leave your comments below, join us in Odnoklassniki and support us on our channel Yandex.Zen.

Kvass unique drink inherited from our ancestors. It is not only tasty, but also useful. And it quenches thirst very well, unlike sweet soda, in which there are a lot of obscure ingredients. Cooking kvass at home is not so difficult, but your health will not suffer. Bon appetit and bye bye everyone.

Homemade kvass - 5 simple recipes making bread kvass. updated: May 31, 2018 by: Subbotin Pavel

During the heat real kvass perfectly quenches thirst, relieves fatigue and quickly restores strength. Also this delicious natural drink easy to cook at home, following centuries-old technology. I bring to your attention two recipes for kvass from bread: one with yeast, the other without.

General Tips:

you can make kvass from any kind of bread, but the most best drinks obtained from black rye loaves without additives of cumin, dill, etc.;
use only glass, plastic or enamel containers;
cook crackers for kvass without oil and spices;
during fermentation in tightly closed containers, do not forget to monitor the level of carbon dioxide in order to high pressure didn't break the bottles.

Kvass from yeast bread

A simple classic.

Ingredients:

rye bread - 0.5 kg;
water - 5 liters;
sugar - 250 grams;
pressed yeast - 20 grams (or 5 grams dry).

Those who like sugary drinks can increase the amount of sugar added in the eighth step by 2-3 times.

1. Cut the bread small pieces and roast in the oven golden color. The more dried the bread, the more bitterness is felt in kvass and the darker the color, but you should not overdry.

2. Boil water, then cool until room temperature and pour into fermentation tank.

3. Add breadcrumbs, cover the neck of the container with gauze and put for 48 hours in a dark place at room temperature. If you want to make kvass quickly, you can boil the mixture for 20-30 minutes, then cool it to 25-30°C.

4. Dilute the yeast according to the instructions on the pack.

5. Filter the kvass wort through gauze, squeezing the crackers well.

6. Pour the filtered wort into a fermentation vessel, add 200 grams of sugar and diluted yeast, mix well.

7. Loosely cover the container with a lid to carbon dioxide freely went outside, then put for 14-16 hours in a dark place with a temperature of 18-25 ° C.

8. Pour kvass into a storage container, for example, plastic bottles or jars, add the remaining 50 grams of sugar, mix. If several bottles are used, evenly distribute the sugar, it is needed for carbon dioxide to appear in the drink.

9. Seal the containers tightly and place for 4-5 hours in a dark place at room temperature.

10. Cool homemade bread kvass to a temperature of 8-11°C by transferring the bottles to a refrigerator or cellar. This is necessary to stop the fermentation process. After 3-4 hours, you can start tasting. Shelf life - up to 3 days.

Kvass with dry yeast

Bread kvass without yeast

Natural drink without smell and taste of yeast. Raisins are used as starter.

Ingredients:

black bread - 0.5 kg;
sugar - 300 grams;
water - 5 liters;
unwashed raisins - 50 grams.

1. Cut the bread into slices and dry in the oven, the main thing is that the crackers do not burn, otherwise the kvass will turn out bitter.

2. Boil water, add crackers and 250 grams of sugar, mix.

3. Cool the resulting wort to 22-25°C, then pour into a fermentation vessel, filling a maximum of 90% of the volume.

4. Add raisins, then mix again, cover the neck with gauze and transfer the jar to a dark place with a temperature of 18-25°C.

5. If the raisins are of high quality, fermentation will begin in 1-2 days, the crackers in the jar will move, then foam, hissing and a slight sour smell will appear on the surface.

6. Two days after the start of fermentation, filter homemade kvass through cheesecloth, pour 50 grams of sugar, mix, pour into bottles for storage, add 2-3 raisins to each and close tightly with lids.

7. Keep the drink for 8-12 hours in a dark, warm place to collect gas, then transfer to a refrigerator or cellar. After cooling the bread kvass to 8-11°C, you can proceed to the tasting. Shelf life up to 4 days.

Kvass on raisins instead of yeast

Kvass of natural fermentation contains a lot of useful substances so it can be used in moderation. diabetes 2 types. However, you should not drink kvass sold in stores, because. a large number of carbohydrates causes jumps in blood glucose and can provoke the development of complications.

Kvass is old and very delicious drink. Many of us enjoy drinking it on a hot day, as it perfectly quenches thirst and has an incomparable taste. However, is kvass allowed for type 2 diabetes?

What is useful kvass

This drink has a lot useful properties. Of course, they all refer to a drink prepared at home. Its benefits are as follows:

accelerates metabolic processes;
strengthens hair, improves the appearance of the skin;
positively affects the functioning of the endocrine glands;
improves immunity;
removes waste products of metabolism from the body;
lowers sugar levels.

A drink made from beets and blueberries is able to reduce the level of glycemia to almost normal in just a short time.

Effect on blood sugar levels

The production of kvass is associated with the fermentation of a certain amount of carbohydrates. However, if you prepare a drink based on sugar, then it will increase the level of glycemia, which is very harmful for a diabetic.

However, you can add not sugar, but honey to the drink. Due to the presence of fructose in it, it will not increase the amount of blood glucose. Purchased kvass is harmful for insulin-dependent diabetes. Since it contains preservatives, and is used as a dye burnt sugar, it is very harmful.

For a diabetic, kvass based on blueberries or beets is very useful. It is very tasty and helps to lower the level of glycemia. Kvass, prepared on the basis of honey, should be limited in diabetes. The recommended amount is 0.25 liters.

How to cook kvass

Kvass for type 2 diabetes must be prepared according to special instructions. The most common and easy-to-prepare drink based on beets and blueberries. IN summer time it perfectly tones and quenches thirst.

To prepare the specified kvass, you must:

place in a three-liter jar a carefully chopped mixture of blueberries and beets (approximately 4 tablespoons);
add some lemon juice;
a small spoonful of honey;
the same amount of sour cream.

Now 2 liters of clean boiled water (room temperature) is added to it. The time of infusion of such a drink is one hour. It must be stored in a cold place.

Based on honey, you can cook rye kvass with the addition of lemon balm and mint. Pour a mixture of dried rye bread, lemon balm, mint with water, close and wrap (for a day). Then you can add a teaspoon of honey, a little yeast to it. After the mixture has fermented for another seven hours, carefully strain and pour into jars. Such kvass should be stored in the refrigerator.

Benefits of oats for diabetes

A separate topic for a diabetic is the benefits of oats. To prepare a drink, you need to pour a glass of oats into a 3-liter jar. A teaspoon of honey and a few raisins are added there. After the liquid ferments, drain it. Oats can again be filled with water, adding the same number of other components to it.

Kvass, a very ancient traditional Russian drink. It is characterized by a sour taste and can be cooked on water with the addition of bread and malt, berries and fruits. Kvass is not just a drink that quenches thirst in a hot summer. according to doctors, this drink helps to improve digestion.

For sick people, kvass based on barley or rye malt, and even bread, can exacerbate the disease. The content of carbohydrates is unsafe for the health of such patients, and in traditional kvass its level can reach 10%. What to do? Need to stop drinking this most beneficial drink for the sake of health? However, nutritionists say there is a way out. Delicious kvass and not inferior in their healing properties bread, you can cook from berries and fruits. It is not recommended to add sugar to them, but dried fruits or a little raisins are possible.

The composition of the diet may include apples, cherries, strawberries, lingonberries, currants, cranberries, etc. For 10 liters of kvass additives, there should be no more than 300 g of dried fruits or 100 g of raisins. Very popular kvass from mineral water. They do not contain carbohydrates, but they are rich in mineral salts.

In the old days, kvass was prepared on the basis of those herbs and spices that grew in a certain area. The recipes were different in unique ways and compositions. Recipes could be very similar or very different. Kvass was prepared not only from malt, but also honey, molasses, herbs, bark and tree buds were added to it. One condition was observed absolutely - this is the duration of the preparation of kvass. Now the share of kvass in the total number of drinks produced is much lower than it was, for example, a hundred years ago. And the reason is precisely that the real and healthy drink quite long time which, in turn, is costly.

Ready-made kvass concentrates that are sold in stores now contain a lot of sugar and are mostly of one type. Such kvass is absolutely not suitable for diabetic patients, so it is better to cook it in your own way. home recipe. We bring to your attention some of these drinks, which are not very difficult to prepare, but no less useful than our ancestors prepared.

Dried bread is put in a bucket and mint leaves, lemon balm or other spices are added to it to taste. Leave wrapped for fermentation for a day, preferably in a warm place. The fermented mass must be filtered and mixed with honey, tamping from yeast and wheat flour. If desired, you can also stir with grated peas. Within 6 hours, all the ingredients will ferment enough and the drink is ready to be poured over glass bottles. Kvass is preliminarily filtered and stored in the cellar for 4-6 days. At the first stage of preparation, if there is a desire to try a drink with different tastes add juices of berries or fruits. For 8 liters boiling water 1.6 kg required breadcrumbs, 60 g raisins, 45 g spices, 35 g honey, 2 tbsp. tablespoons of flour for 30 g of yeast.

You can make any adjustments and changes to this basic kvass recipe according to your needs. taste recipes. Chicory roots, for example, preheat in the oven and then finely chop. From the obtained raw materials we brew a "coffee" drink (1 teaspoon per 250 ml of boiling water) and add it to taste to ordinary kvass. Similarly, we prepare decoctions of calamus, burdock, dandelion roots and barley. Naturally, there is no limit to your imagination, but it is important to take into account the calorie content of the drink, especially if you prepare it for the benefit of health.

Very often, having become acquainted with the recipe of a dish and starting to implement it at home, we have new questions. We have prepared a cooking cheat sheet homemade kvass- its types and calorie content, which one is better, how much it should ferment and infuse, as well as answers to other questions. No wonder they say that "you own the information - you own the world", so we will try to arm you with the knowledge of true fermenters - for a magical result!

Kvass is the most popular drink of the Slavs. He gained his fame for pleasant taste, the ability to quench thirst and add energy, as well as high medicinal properties. Therefore, always having a couple of bottles of elixir in the refrigerator is a good and quite feasible goal.

The most healthy food – home cooking! It's hard to argue with that, right? When the culinary specialist prepares the sourdough with his own hands, sets it for fermentation, controls its taste, acidity and alcohol percentage, then the sourdough will turn out better than any medicine! After all, homemade drinks are 100% natural, they are devoid of artificial ingredients and are absolutely safe for health.

If you are forced to purchase a product industrial production, then it is better to buy one where only natural ingredients are indicated on the label: malt, Rye flour, sugar, baker's yeast and purified water.

Also, the product must be labeled with such inscriptions: “unfiltered”, “unclarified”. An indication of the technology for obtaining a drink is desirable. The best and most useful is natural fermentation, which the manufacturer proudly writes about on each bottle.

If the list of ingredients contains incomprehensible names of additives, then such a drink can hardly be called useful and safe, and it is better not to buy such a product.

Types of kvass

In Russia, in past centuries, there was even a profession of "fermenter". Each kvass specialist specialized in certain types of kvass drinks. Kvass can be of a pure variety, for example, bread, berry or beet, and sometimes mixed types.

For example, fruit and berry kvasses are made either on the basis of bread, or on pure or diluted juice. If the drink is prepared to quench thirst, then it will be one taste, and if for recovery or, for example, for okroshka, then it will be different.

The calorie content also depends on the recipe. How many calories in various types of kvass, we have summarized for you in a table where you can see if the type of product that you like is high-calorie:

Kvass: calories

The subtleties of kvass preparation technology

The technology for preparing homemade kvass elixir can be conditionally divided into 3 stages:

Stage I: preparation of sourdough with or without yeast.

Stage II: fermentation of the sourdough.

Stage III: infusion and storage of the product.

Each stage has its own technology and subtleties, and we will try to deepen your knowledge about them.

I. Types of starters for homemade kvass

Kvass at home can be prepared on your own sourdough, or you can cook on wort or dry concentrate.

Home sourdough

Homemade sourdough is prepared on oven-roasted rye bread, rye flour or bran, with or without yeast.

Pour the base of the yeast-free sourdough very hot water(almost boiling water), add a little sugar (1 tsp per 0.5 l of water) and set to ferment for 4-5 hours.

If we use yeast, then add them to the already cooled bread gruel. As soon as sourness appears, and the mixture becomes cloudy, the sourdough is ready!

The composition of dry kvass (concentrate) includes the following ingredients: rye wallpaper crumbs, wheat crumbs and malt. Usually fermented rye malt .

Dry kvass, the composition of which is 100% natural ingredients, greatly facilitates the preparation of kvass drink. The whole difficulty is to wait for the kvass to ripen!

Sourdough on wort

It can be purchased in retail chains. Wort is a liquid, viscous liquid of dark color, which includes rye and barley malt and wholemeal rye flour. Cooking kvass on the wort is a pleasure!

Yeast for homemade kvass

Inexperienced cooks often have difficulty choosing yeast for sourdough. Which yeast is better to use - pressed or dry?

Experienced fermenters advise using only pressed ones, moreover, before adding them to the starter culture, they must be checked for activity.

For this small piece dissolve yeast in 2 tbsp. warm water, add a pinch of sugar, stir and put in a warm corner. If the composition begins to give rise to bubbles within 10-15 minutes, then the yeast is fresh and can be used.

What to do if kvass does not ferment, although we did everything according to the recipe

Experienced craftsmen they say that sourdough without yeast does not ferment on boiled water, and therefore they recommend taking spring (forest) water. If not, then tap, filtered. The problem is quickly resolved if you add a new batch of sourdough to the unfermented mixture. Keep in mind that yeast-free sourdough start fermenting later than yeast-free sourdough.

Another common cause is stale yeast. If yeast has let you down, then mix in a fresh portion, but not more than 10 g per 3 liters of sourdough.

II. Fermentation of kvass

The main difficulties at this stage relate to the fermentation time and determining the readiness of the drink. How much kvass should ferment depends on the sourdough.

With yeast-free sourdough, it ferments longer (2-4 days), but with yeast, fermentation is accelerated. How long does he have to stand yeast fermentation, depends on both the amount of sugar and the temperature of the room, but the average time is 1.5 days.

Water for kvass

Often beginners make the mistake of pouring too cold or too hot water into the starter. It is very important for the fermentation process what kind of water to pour the starter.

We wrote above that boiled water slows down fermentation and it is better to use filtered or spring water. If neither one nor the other is available, then simply pour water from faucet, having defended it a little in advance. temperature regime stick to water too: 30-36 degrees and no more, otherwise the yeast microorganisms will die.

The fermentation process occurs due to sour-milk bacteria and alcohol-fermenting fungi, which are just in abundance in yeast. During the fermentation of the wort (sourdough), the following substances are formed: alcohol, lactic acid, carbon dioxide, polysaccharides, acetic and formic acids, etc.

Is there alcohol in kvass

The main question is not whether kvass contains alcohol, but how much alcohol is in it. Alcoholic fermentation fungi in yeast convert sugar into alcohol.

How much alcohol is contained in kvass depends on the amount of sugar in it and how it is prepared, but the average is 1.2 degrees.

For example, in a homemade drink on yeast-free sourdough it contains 0.5%, and if we use yeast and put a lot of sugar, then there are more degrees in kvass - up to 2.7%.

The amount of alcohol increases with the age of the drink. In order not to raise the degree, it is better to add the main amount of sugar or honey to the infusion before putting it in the refrigerator, where the fermentation processes slow down, and the sugars are more slowly converted into alcohol.

Kvass - an alcoholic drink or not

Often there are disputes between drivers of vehicles, kvass - alcoholic drink or not? Yes it low alcohol drink, which you need to drink carefully before the trip, and drinking it while driving is generally contraindicated!

An aged drink can increase the percentage of alcohol in your blood, so you can get behind the wheel no earlier than 15-20 minutes after taking a cooling elixir.

How to determine the readiness of kvass

How to determine the readiness of kvass, if your experience does not yet allow you to determine it by taste?

To find out that the kvass is ready, just open the container and look at the surface of the sourdough. If there is foam, then the “young” kvass is ready. The drink should taste sour, smell a little like alcohol, and bubbles should rise from the bottom of the container.

How to make kvass dark

Often beginner sourdough starters cannot achieve a rich dark color of sourdough. To make kvass dark, it is necessary to fry bread slices well for both sourdough and bread infusion - until slightly burnt.

Too burnt bread bad taste- do not overdo it! Choose black bread like Borodino.

Features of okroshka kvass

In many families, okroshka is often prepared in the summer, and industrial kvass drinks not always suitable for okroshka because of its sweetness or of dubious quality. Then housewives who care about the health of their family are looking for tiny recipes.

Which kvass is better for okroshka is not an idle question, since okroshka is cold soup, which means that the kvass base should be sour and sharp!

Cooking sour kvass almost indistinguishable from classic recipe- it’s just that almost no sugar is added to the tiny filling (the minimum needed to start fermentation).

Okroshochny kvass type is often put on whey or rye and wheat bread, with the addition of raisins and horseradish. It all depends on taste preferences okroshka lovers. The main thing is that it be sour and sharp, then okroshka will become an event on your table.

How to make sour kvass

Oven-roasted rye and wheat bread(500 g) pour 1 liter of boiling water, let stand for 3-5 hours.
Next, we filter the bread infusion into enamel pan, put yeast (10 g), sugar (3 tsp), pour 3 liters of warm water, cover with gauze and set to ferment for 5-6 hours.
When the starter begins to foam, we filter it again and bottle it.
To make kvass sharp, we put a few raisins in each bottle (better white raisins), tightly close and put in the refrigerator for 2-3 days.

Such a drink will be sour and sharp - just right for okroshka. It is the raisins that contribute to its better carbonation and sharpening.

Before pouring okroshka, into okroshka kvass, to improve the taste summer soup, often added egg yolks, mashed with horseradish, mustard, salt and sugar, and insist in tightly closed jar 2-3 hours.

III. Infusion of kvass

After we have strained and drained the “young” kvass from the sourdough, it must be infused in the refrigerator. At this stage, it acquires taste, color and sharpness.

How to make ready-made kvass dark

We said above that well-fried Borodino bread is suitable for dark kvass. But there is another way to do dark kvass- add toasted sugar at the stage of infusion. For this, 1 tbsp. put sugar in a frying pan or small saucepan, turn on the fire and wait until it melts and darkens to a dark brown tone.

Turn off the fire and start adding tablespoons to the burnt hot water(total 100 g of water). We are waiting for the sugar to dissolve completely, and then add it to the bottles with ready drink. We put natural product in the refrigerator to infuse.

Before putting the drink in the cold, we can improve its taste and aroma. You can add herbs, leaves of berry and fruit crops, whole berries and fruits, their juice or jam, dried fruits and honey.

How much to insist kvass

The question immediately arises, how much to insist kvass? Experienced craftsmen say that it is infused for about a couple of days - for carbonation and more bright taste. Usually, at this stage, kvass acquires a fizziness, and for this, several raisins are added to each bottle of kvass (it is better to take white raisins). At the same stage, kvass products acquire alcohol.

And the last question we will consider , how long is stored home product? It should be noted here that its useful properties also depend on the shelf life.

Homemade kvassok retains all of its medicinal qualities the first 3 days after laying it in the refrigerator. IN next days it loses its qualities, slowly turning into an alcoholic drink.

This process is accompanied by a stop of sour-milk fermentation - with a predominance of alcohol. It turns out that it makes no sense to keep it!

We tried to reveal to you all the secrets of cooking delicious house drink- from the choice best kvass to the subtleties of choosing the main ingredients - water, yeast and sourdough.

For real followers healthy eating home kvass factory works 24 hours a day, and the recipe is constantly improving. We wish you to build your own little laboratory in the kitchen and enjoy the experiments!