Make kvass at home. Natural flavors, or How to set off the taste

• 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 until it cools, I usually put the saucepan in a sink with cold water. The water should be slightly warm. yeast, pour it back into the pan, you can stir a little with a spoon so that the yeast is evenly distributed.

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. 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 turns out to be even tastier than the first, with a pleasant 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 slightly warm 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 a three-liter jar and poured with 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 the fact that various additives are often used in the preparation of bread, the presence of which affects 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.

In another way, you can get homemade sourdough using a longer 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 in 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 stale rye crusts are added to the remaining wort and water is added, leaving again for fermentation.

Cooking method

To prepare homemade beet kvass, one fruit weighing about 200 grams is enough. Grate the beets, place them in 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. In addition to the fact that beet kvass quenches thirst well, it has many beneficial properties for the body.

Cooking method

To prepare white kvass at home, you need to use rye flour (300 grams), pour 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 the appearance of a large amount of foam on top of the mixture, white and tasty kvass is ready for use. 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 preparation of 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, hot water is added to make it liquid, and left 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 cook 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 fizzy drink. Now the choice is yours. You can choose the recipe that suits you. We wish you a pleasant preparation of homemade kvass! Be with us

Correct kvass

Source:
It would seem that there is nothing simpler 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, high acidity, colitis, gout and liver diseases. 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. It is impossible to cook kvass in aluminum dishes, 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 yeast, granulated sugar, mint diluted in warm water into it, cover with a napkin and let it 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 dietary nutrition for gastritis and in cosmetology to strengthen hair as masks.

Juniper kvass is a good remedy for strengthening 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 fruits into 200 ml of water, bring to a boil and cook for several 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.

To prepare 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 of citric acid and leave 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 give more accessible recipes for making various kvass under 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 method, because it is possible to get the sweetest and most fragrant kvass using it. It consists in the following: 1 kg of bread products is kneaded into dough with 0.75 liters of water at a temperature of 60-70 ° C. Bread products are added in small portions into a bowl with water, continuously and thoroughly mixing. 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! A good kvass is characterized by its own density, blinding the fullness of taste and smell of kvass, as a result of this, kvass is not filtered. After saccharification, the dough is placed in clay pots or other dishes, poured a little water and placed in a hot, properly heated oven or oven for 2 - 3 hours. The baked dough is laid out, refreshed, broken into pieces and placed for infusion in a vat of water at a temperature of 90 - 95 ° C. 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 with bread sourdough yeast and lactic acid bacteria, baker's and brewer's yeast, raisin wine yeast 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 baking yeast for the production of kvass, the required amount of yeast 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% sugar syrup was first added. Diluted yeast is kept at a temperature of 26-30 ° C for 3 hours. This yeast starter is referred to in the following as "liquid yeast". It is also possible to use liquid wine or beer 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 must 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 magical 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 a 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, herbs, which make it possible to taste this excellent drink. The best way is to do it in person.

I offer simple recipes for 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 believe you know that the drink is bottled in 2 one 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.

In order to prepare honey kvass according to 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 the bottles, and store in a 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 to be a necessary drink, not only 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 they especially knew about the healing properties of kvass, which perfectly quenches thirst, can help renew strength, and increase hunger. Nowadays, scientists have found scientific confirmation of these precedents and explain the healing effect of this drink by the content of the original combination of amino acids, enzymes, lactic acid and vitamins. Bread kvass has refreshing properties, pleasant sour taste. Saved for a long time. 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 a glass jar. And this is already a ready-made 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.

Due to the special composition, homemade kvass perfectly quenches thirst, increases efficiency and gives the body energy. The drink improves the digestion process and increases appetite. The drink helps to better digest meat and fatty dishes, as well as restore the balance of salts and fluids in the body.

Homemade kvass contains many vitamins and useful trace elements. Most of all, the drink contains vitamins of group B. During the fermentation process, organic acids are formed, so the drink has a particularly favorable effect on the body of patients with gastritis with reduced gastric secretion. Kvass is also rich in vitamin C. In Rus', the drink was famous as an excellent cure for scurvy and depletion of the body.

The fermentation process contributes to the production of lactic acid and a number of other equally important acids. Once in the intestines, kvass acts like kefir or curdled milk, neutralizing the harmful microflora and supporting the beneficial one. It turns out that kvass is a great way to get rid of dysbacteriosis and intestinal disorders.

Some ancient sources claim that homemade kvass has a beneficial effect on male potency. For this, a special recipe for kvass was used. Such a drink was given to men on their wedding day in order to have healthy offspring. Unfortunately, the recipe for the drink has not survived to this day, but any home-made kvass (provided that it is properly prepared) already provides the body with vitamins, minerals, trace elements and additional energy.

Recent studies by scientists have proven that kvass contains a high content of calcium, which means that the drink is able to strengthen bones and tooth enamel. The yeast included in the composition improves hair growth and helps to eliminate acne and boils. Kvass also helps in the treatment of atherosclerosis and purulent bronchitis.

Calorie content of kvass

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

Sourdough for kvass

A good sourdough is a guarantee of the success of delicious homemade kvass. Without preliminary preparation of this base, the preparation of a drink is impossible. This sourdough recipe uses yeast, sugar, water, and bread.

Required Ingredients:

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

Cooking method:

We cut the black bread into cubes and dry it on a baking sheet in the oven (or in a pan). We boil water in a kettle. We spread the dried crackers in a liter jar and pour boiling water over it. Crackers will swell during the infusion process, so you need to calculate the amount of water in such a way that you get a creamy slurry. It is better to pour less water first, so that you can add more later. If there is too much water, you can pour more crackers. Add sugar and mix thoroughly until it is completely dissolved. Cover the jar with clean cheesecloth and leave to cool. When the water reaches a temperature of about 35 degrees, yeast can be added. Yeast spread only in warm water. We mix everything properly and leave the sourdough to ferment. We cover the jar with a napkin, and not with a plastic lid, since carbon dioxide is formed during the fermentation process. The finished sourdough is enough for 10 liters of homemade kvass from black bread.

Sourdough for kvass from hops

It is very easy to prepare hoppy sourdough for homemade kvass. Hop cones can be bought at any pharmacy.

Required Ingredients:

• Hops - 3 tbsp. l.;
• Water - 0.5 l;
• Sugar or honey - 1 tbsp. l.;
• Flour - according to the consistency.

Cooking method:

Pour 3 tablespoons of hops with half a liter of boiling water. We put the pan on a slow fire and boil for about 15 minutes. After that, we filter the hop broth and cool it to 38-40 degrees. Add a tablespoon of sugar or honey, mix thoroughly. Then add the flour so that you get a creamy mass. We cover the container with a napkin and remove for 1-1.5 days. Ready sourdough can be stored in the refrigerator.

The best kvass recipes at home:

Recipe 1: Bread kvass

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

Required Ingredients:

For sourdough:

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

For the kvass itself:

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

Cooking method:

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

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

Recipe 2: Bread kvass from Borodinsky bread

This recipe uses Borodino bread. The recipe also includes yeast and raisins.

Required Ingredients:

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

Cooking method:

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

Recipe 3: Bread kvass with horseradish

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

Required Ingredients:

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

Cooking method:

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

Recipe 4: Rye kvass

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

Required Ingredients:

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

Cooking method:

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

Recipe 5: Sourdough Rye Kvass

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

Required Ingredients:

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

Cooking method:

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

Recipe 6: Kvass from rye flour with yeast

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

Required Ingredients:

• Half a glass of sugar;
• Half a kilo of rye flour;
• Water - 8 liters;
• Fresh yeast - 15 g.

Cooking method:

We dilute the yeast in warm water and leave it for a while until it increases in volume.

Mix rye flour with boiling water and knead the dough of the consistency of thick sour cream. Let the dough cool down to 35 degrees. Then add more warm boiled water and sugar. Add risen yeast. We mix everything and leave to ferment for one day. After we filter and clean for 2 days in the refrigerator.

Recipe 7: Kvass without yeast

A very simple recipe for homemade kvass, which uses only bread, water and sugar. It is very tasty to cook okroshka on such kvass.

Required Ingredients:

• 300 g of rye or wheat bread (or 50 to 50);
• Warm water - one and a half liters;
• 1 st. l. Sahara.

Cooking method:

Chop the bread into a one and a half liter jar. Add sugar and pour warm water "up to the shoulders" of the jar. Cover the vessel with a glass lid or saucer. Leave to ferment in a warm place. After 2-3 days kvass can be used. Drain kvass and add a little more sugar and bread to the thick and pour over again.

Recipe 8: Kvass without yeast with wheat and honey

Such homemade kvass turns out to be very rich, tasty and healthy. The drink contains a lot of useful substances, enzymes and bifidobacteria. A drink can be served at the festive table instead of soda. Some time after drinking kvass, the digestive system improves significantly.

Required Ingredients:

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

Cooking method:

We wash the wheat and fill it with 10 cold water. Then drain the water and rinse again. We cover the basin in a towel with wheat and leave to germinate for 24-48 hours. The time and speed of germination will depend on the temperature in the room and on the grains themselves. If wheat germinates for a long time, it must be periodically washed and renewed with water so that the grains do not turn sour. The readiness of wheat is indicated by the appearance of small sprouts (about 2-3 mm) on the grains. Sprouted wheat grains grind in a meat grinder. Pour warm water into a five-liter jar (not completely). We spread the rolled wheat in a jar. Pour sugar and add kvass wort. Mix everything thoroughly and add (if there is room) water. We cover the jar with a napkin and leave it for two days by the battery or in a bowl of hot water. Homemade kvass will be ready when a cap of bubbles forms on the surface, and the drink tastes carbonated.

Recipe 9: Russian kvass

An old recipe for homemade Russian kvass. The drink is made from crackers, barley malt, rye flour, stale rye bread and molasses.

Required Ingredients:

• A kilogram of crushed rye malt;
• Crushed barley malt - 300 g;
• Rye flour - 600 g;
• Rye crackers - 130 g;
• Stale rye bread - 80 g;
• Molasses - 1 kilogram;
• Mint - 30 g.

Cooking method:

Mix malt and flour with three liters of hot water. Knead the dough from the mixture, mix thoroughly so that all the lumps disperse. Cover the dish with the dough with a cloth and leave for one hour. Then we shift the dough into a refractory cast-iron dish, cover with a lid and put in the oven to evaporate. We mix the evaporated dough, scrape off the walls of the dishes and add boiling water. After a day, we shift the dough into a large vat, where kvass will be infused. Pour in 16 liters of hot water, add croutons and bread. Mix everything thoroughly and leave for 10 hours to infuse and lighten. When the thick settles, pour the fermented wort into a clean steamed barrel. Pour 15 liters of hot water into the remaining thick. After 3 hours, pour the wort into a barrel, mix with mint infusion and leave to ferment for 1 day. The keg is then removed to the glacier. When fermentation becomes not so strong, add molasses (1 kilogram per 30 liters of kvass). We cork the barrel. After 3-4 days kvass will be ready. You can store such kvass for several months in a cold place.

Recipe 10: Kvass from wort

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

Required Ingredients:

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

Cooking method:

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

Recipe 11: Beet Kvass

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

Required Ingredients:

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

Cooking method:

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

Recipe 12: Kvass from birch sap

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

Required Ingredients:

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

Cooking method:

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

Recipe 13: Kvass Bolotova from celandine

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

Required Ingredients:

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

Cooking method:

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

Can kvass be pregnant

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

However, kvass kvass is different. It is highly undesirable for pregnant women to drink purchased kvass. We are talking not only about store-bought kvass, in which the fermentation process is achieved by chemical means (which means that it contains many non-natural components), but also about a draft drink. The quality of barrel kvass is often questioned. In addition, in the process of its production, hygienic and sanitary standards are often violated. The greatest danger is kvass, which is sold in small barrels on the market. Pumps and faucets are rarely washed; these items are usually stored in dirty, dusty boxes and boxes where harmful microorganisms actively multiply. A few drops of kvass always remain in the faucet, and what could be better than such an environment for the reproduction of bacteria? With each glass of such kvass, the risk of getting these bacteria into your own body increases significantly. It is especially dangerous to buy kvass in bottles provided by sellers - little is known about the storage conditions of the container. If you really want a cold refreshing drink, it is better to buy it at a stationary point, and not in the market or on a dusty road. In such places, expired or spoiled drinks are often sold.

The characteristic taste of an unsuitable drink for drinking is a pronounced sour, reeking of bitterness. An ideal option for pregnant women (and for any other person) is homemade fresh kvass prepared with your own hands.

Summer has not had time to give us its warmth, we are already reaching for different drinks. For me, there is nothing better than kvass, it is tasty and perfectly quenches thirst, especially if it is real homemade kvass. And if you are interested in the question - how to make kvass at home, then you are at the right time, in the right place.

I decided to offer you a selection of interesting recipes for this delicious drink, choose the one that you liked.

This is not always a fast process, but in any case, making homemade kvass is not difficult - there are a minimum of ingredients, and labor costs are small. And then kvass is made by itself, without our intervention, we just have to wait for a delicious result.

Kvass was made in ancient times and is still being made today. And he won such popularity not only as a drink that quenches thirst, but also as a drink that is good for our body. In Rus', everyone drank kvass, both poor and rich people, they believed that it adds strength and energy, and is good for digestion.

But for it to be really useful, you need to know the intricacies of making kvass at home.

Secrets of making homemade kvass

• If you will make bread kvass, then it is important to know that the bread must be natural (flour, yeast, water). Newfangled additives that are put in so that, for example, it is stored longer, can ruin the fermentation process.
• As a rule, croutons are made from bread, and kvass is made from them. The color of the resulting drink will depend on the degree of rosiness of the crackers. But in an effort to get a dark saturated color, remember that burnt crackers will give not only color, but also bitterness.
• If you make kvass with yeast, then check them for freshness.
• For fermentation of kvass, use glass or metal dishes (enamelled without chips, stainless steel). Ready kvass can be poured into plastic bottles.
• Raisins are also an important ingredient in the preparation of an invigorating drink, it enhances fermentation and makes it vigorous. The main thing is that you do not need to wash the raisins before laying, as you will wash off the so-called wild yeast that is found on the surface of the berries.
• The sugar in kvass releases carbon dioxide and makes the drink carbonated. But here, too, there is no need to overdo it. After all, one of the advantages of kvass is its low calorie content, sugar, respectively, increases this calorie content. Therefore, everything should be in moderation if we want to benefit from the drink, and it is unlikely that we will be able to quench our thirst with very sweet kvass.
• If we want to get exactly kvass, and not mash, then the fermentation process must be stopped in time. Therefore, the fermentation period should not be more than 4 days, the leaven must be removed, and the filtered kvass put in the refrigerator.
• It is recommended to store ready-made kvass in the refrigerator for no more than 7 days.
• Although why keep it, we did not do it for this. Drink this wonderful homemade drink, it will not only quench your thirst, but also benefit your body. But first, it still needs to be done.

Kvass without yeast at home

Kvass without yeast, also called double-fermented kvass, is one of the most correct recipes, the one that was prepared by our grandmothers and great-grandmothers. In it, sour-milk fermentation prevails over alcohol, respectively, the balance of useful substances and vitamins is observed, which makes it useful for our body.

Ingredients:

• rye bread crumbs
• sugar

How to make yeast-free kvass:

It is important to know that if you don’t really like the taste of the first kvass, this does not mean that a bad recipe is normal. The real taste appears already during subsequent fermentations and the older the kvass, the tastier it is.

See another recipe for kvass without yeast in the video, it is made without sourdough and therefore the process is a little faster.

Bread kvass with yeast

This recipe is very popular in home cooking - yeast accelerates the maturation of the drink and kvass is very tasty. If anyone is confused by the smell of yeast, then it will be felt only in young kvass. Yes, and we will use the yeast only once, then we will add the sourdough and the smell of the yeast will go away.

Ingredients:

• crackers from different bread - 300 gr
• sugar - 5 tbsp. l.
• yeast - 10 gr fresh or 1 tsp. dry
• raisins - 1 tbsp. l.

How to make homemade kvass with yeast:

We leave half of the swollen crackers as a sourdough and make the next sourdough using it, you don’t need to make a yeast sourdough, but we cook the rest in the same way.

Homemade kvass from wort

Kvass from store-bought kvass wort is an easier way to make a delicious summer drink. To make kvass taste good, you need to buy a good concentrate, for example, prepared in accordance with GOST 28538-90. If there is no such marking, pay attention to the composition of the wort so that it is natural without unnecessary additives. It’s good when the must contains different types of malt, such as barley and rye, then kvass has a richer taste.

Ingredients:

• water - 4 liters
• kvass wort - 160 gr.
• sugar - 235 gr.
• dry yeast - 10 gr.
• raisins - 10 gr.

How to make kvass yourself from store wort:

Flour kvass - a real Russian recipe

Flour kvass is a real Russian drink, it is also called rustic. This recipe is also popular for its ease of preparation and the fact that this drink perfectly quenches thirst, is excellent as an okroshka kvass, and is ahead of all types of kvass in terms of usefulness.

Ingredients:

• rye flour (preferably coarse grinding);
• Wheat flour;
• water;
• sugar;
• dry yeast or raisins
• mint (optional)

How to make flour kvass:

1. Here you also need sourdough, it is called thick - take 150 ml. warm water, add 1 tbsp. l. sugar, stir until it is completely dissolved and add rye flour to the density of sour cream, put 5 - 6 raisins. The thick should stand for a day at room temperature. The presence of bubbles on the surface and a sour smell indicates the readiness of the starter. Raisins from the finished sourdough must be removed.
2. Let's start making kvass. It can only be made from rye flour, but wheat makes the drink more delicate and pleasant to the taste. For 5 liters of water we need 0.5 kg of flour. Mix rye with wheat in a ratio of 2: 1, where two parts are rye and one part is wheat.
3. Pour flour into a container and gradually pour water (40 - 50 0), you should get a homogeneous mass without lumps, similar in consistency to sour cream. The remaining water should be brought to a boil and pour the flour mixture over it, mix everything thoroughly, add sugar to taste and, if desired, a small bunch of mint.
4. As soon as the basis for flour kvass cools down to 40 0, add the leaven and mix thoroughly. Cover the container, wrap it in a blanket and leave for 4 days. The appearance of foam, bubbles and the smell of freshly baked bread indicates that the kvass is ready. It must be filtered through 4 layers of gauze, bottled and put in the refrigerator. Adjust the taste with sugar.

If you replace sugar with honey, then such kvass will be healthier and tastier.

The thick, which settled to the bottom will serve as leaven. But it needs to be revived. After decanting kvass, add a little flour, sugar, warm water and leave for a couple of days. In the refrigerator, the ground for kvass made from rye flour retains its qualities for quite a long time.

These were bread kvass recipes, but there are many other interesting recipes, for example. I have already talked about its beneficial properties, as well as about the method of preparation, we really like this kvass.

If you have the opportunity to collect birch sap, then you can make kvass based on it.

How to make birch kvass - video recipe

On this I, perhaps, will end the conversation on how to make kvass at home, choose your favorite recipe and enjoy a tasty and healthy drink.

As it turned out, there are a lot of recipes for kvass, they make such a drink from berries, from chicory, from ginger, rice, cleansing beetroot kvass, healthy kvass from celandine. So the topic is inexhaustible and maybe we will return to it with new experiments.

Elena Kasatova. See you by the fireplace.

Our recipes for making bread kvass at home will help you out when you want real Russian kvass on a hot day: their bread and crackers.

• Water - 1 Liter
• Rye bread - 500 grams
• Raisins - 0.5 cups
• Sugar - 4 cups
• Dry yeast - 1.5 Art. spoons

Let's take all the ingredients we need. We put a vat of water on the stove, if you don’t have such a large pot, then you can divide everything into two portions. The water must be brought to a boil.

At this time, you should fry the bread. Fry the bread in a frying pan without oil until blackened. Most importantly, make sure that the bread does not burn. However, for bread kvass, you need pieces of rye bread, brought exactly to black coals.

When the water boils, the vat should be removed from the fire, add a handful of raisins and all the bread. Cover the pot with a lid and leave to infuse overnight.

The next morning, remove the lid, remove the bread from the vat (discard the bread) and add the mixture prepared in a separate bowl of sugar and yeast. Mix well. Cover the vat with plastic wrap and leave to infuse for another 6 hours. Stirring the liquid every two hours. After that, you will need to get the raisins from the vat.

Take another pan, gauze and strain bread kvass.

You will get such kvass. Pour it into plastic bottles, close and put in the refrigerator. We let the kvass stand in the refrigerator for 2-3 days, after which the kvass can be drunk.

Recipe 2: bread kvass at home

• Sourdough in portions
• Raisins 10-15 pcs.
• Sugar 4-6 tbsp. spoon
• Rusks to taste
• Kvass 3 tbsp. spoon
• Water 2.8 l

Pour the starter into a clean three-liter jar. It should cover the bottom of the jar by about 5-7 cm. If you are preparing kvass for the first time, you must first prepare the starter: pour 2 tbsp. l. sugar, black bread crackers for one third of the can, ¼ tsp. dry yeast, water, mix everything and leave for one day.

Add black bread croutons to the jar. I make them myself: I cut a loaf of black bread into small pieces and fry in the oven until a crust forms. Then I put them in a bag and use them as needed.

Add sugar to the jar. The amount of sugar depends on which kvass you like more, if sweet, then you need to put 6 tbsp. l., if with sourness, then 4 tbsp. l. sugar will suffice.

Add pre-washed and peeled raisins and 3 tbsp. dry purchased kvass.

Pour into a jar of clean water. I always cook kvass on spring water, if this is not possible, you can use ordinary boiled drinking water. We mix everything in a jar and close it with gauze.

In the process of cooking, kvass will "play" and a certain amount of liquid will surely pour out. Therefore, our jar must be placed in a deep plate or dish. Put the jar in a bright place, leave for two days.

On the third day, kvass is ready, carefully pour it into a clean jar. From the contents of our three-liter jar, a full two-liter jar of kvass is obtained. Place in the refrigerator and keep it there until consumed. Drink and add kvass to dishes - chilled.

After we drained the kvass, the sourdough will remain in the jar, which must be mixed well and placed in a separate bowl. We will use this sourdough in the preparation of new kvass, the sourdough must be stored in the refrigerator.

Recipe 3: homemade bread kvass with yeast

• Bread (about a third of a Borodino loaf) - 4 slices.
• Sugar (6 tbsp. - for sourdough, 4 - for ready-made kvass) - 10 tbsp. l.
• Yeast (two packets of fast-acting, each with 11 g) - 22 g
• Raisins (roughly; I put 8-10 raisins in each bottle) - 30g
• Water - 3.5 l

Let's start with sourdough. Cut a loaf of Borodino bread into crackers - cubes with a side of about two or three centimeters. Lay on a baking sheet in a single layer and dry in the oven at 150 degrees until they are almost black. If you want light kvass, you can take wheat crackers or Borodino kvass to dry not until black, but simply until they become crackers.

When the crackers have cooled, pour three or four handfuls into a liter jar, add 6 tbsp. l. sugar (for kvass I usually take white sugar), pour boiling water. Pour in boiling water carefully, shaking the jar periodically so that it does not burst. And do not add to the top: the leaven will ferment and may “escape”.

As soon as the contents of the jar have cooled to almost room temperature, pour in all the yeast. Cover the jar with a paper towel or gauze and leave for three days.

After three days, pour the starter into a three-liter jar, add another 4 tbsp. l. sugar, add cold water a little to the top - and leave for another two or three days. You will see for yourself how kvass begins to ferment, “work”.
As soon as this "work" stops, the drink is ready.

Strain kvass into a plastic bottle or other container with a narrow neck and tightly closed, add a handful (8-10 pieces) of raisins to each bottle, close tightly and let stand for another day.

Then open carefully! Kvass is ready.

Recipe 4: how to make bread kvass at home

• Borodino bread 5 slices
• Raisins 1 handful
• Sugar 3 tbsp. l.
• Dry yeast 0.5 tsp
• Purified water 3 l

Cut Borodino or other rye bread into small pieces.

Dry the bread in the oven until it burns slightly - this will give the kvass a beautiful color and flavor. 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 to 70 degrees with water, pour crackers. Leave the future kvass to 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.

Recipe 5: homemade bread kvass without yeast

• slices of rye bread - 250 g,
• water - 2.5 l,
• granulated sugar - 180 g,
• raisins - 15-20 pcs.

We dry it in a preheated oven so that it only takes on a golden crust. If the crackers burn, the drink will have a bitter taste.

Pour granulated sugar into boiling water, stir to dissolve, turn off and cool to body temperature.

Pour the syrup into the jar almost to the very top and pour in the washed raisins.

We tie the neck of the jar with several layers of gauze and put it in a dark place.

After 1-2 days, an intensive fermentation process begins - croutons rise to the neck. After 3-4 days, kvass acquires a sharp taste - it is already ready.

We filter and pour it into another container and set to cool.

Remove half of the crackers from the jar and add some fresh ones. And then again pour in sweet warm water and add raisins. We also put it in a dark place, but after 10-12 hours kvass will be ready. Thus, one can make this drink daily.

Recipe 6: homemade kvass from crackers (with photo)

This bread recipe for homemade kvass can be prepared at home from crackers and stale bread.

• crackers - 1 kg
• water - 10 l
• sugar - 250 gr
• dry active yeast - 1 tsp
• raisins - 3 tsp

We get stocks of bread crusts, pieces and other bread leftovers that we did not let mold eat in the long winter. These pieces of leftover bread dry perfectly right on the windowsill, put away in a cloth bag and stored until better times. It is clear that bread with nuts, cheese and other fatty additives is not suitable for kvass.

We bake crusts and pieces of crackers in the oven until light blackness appears around the edges.

We boil 10 liters of water in a large saucepan (for three 3-liter jars of kvass) and lower our burnt pieces of crackers there. We mix. Now you need to wait until the water cools down and pulls out all the useful substances from the bread. It is better to leave to infuse until the morning. Such an infusion is called wort.

We strain it and squeeze the bread. Now it is not a pity to throw it away. Although, in rural areas, this can be fed to poultry or livestock.

Pour the must into jars. At room temperature, add 3-4 tablespoons of sugar to each jar and, literally, dry yeast of any company on the tip of a knife. Protect from direct sunlight!

Add 10 pieces of regular raisins to each jar. It is believed that raisins enhance fermentation. Stir and leave at room temperature overnight.

The foam and bubbles that appear indicate that the process has begun. It makes no sense to keep kvass warm any longer. He will peroxide. We filter the raisins and pour the kvass into PET bottles. A thick mass at the bottom of the jar, about 150 ml remains in it. We return the raisins there. This is a ready-made sourdough for future kvass. Pour in the new cooled wort, add sugar and a few fresh raisins. And that's all. We don't need yeast anymore.

We put the bottles and jars in the refrigerator. We take a sample of kvass from bottles. You should know that fermentation continues in the refrigerator. Kvass loses its sweetness and becomes more vigorous. For children, you can add a tablespoon of sugar to bottles. For okroshka, sour aged kvass is good. We have organized the process of continuous pouring of kvass.

Recipe 7, step by step: homemade kvass from bread

• Bread "Borodino"
• dry yeast
• sugar

For kvass, we need not bread, but crackers. Therefore, we will cut the bread into small pieces so that they go into our intended container for making kvass - in my case, this is a three-liter bottle (the output of kvass is about 2 liters in 1-2 days).

We put our croutons to dry in the oven, I won’t say how long, because. didn't spot. In general, it all depends on your taste. For example, I like slightly fried ones, then kvass turns out to be a beautiful color:

After the crackers are ready, we fall asleep them in a half-liter jar. for making sourdough. Add yeast, a couple of tablespoons of sugar and pour water.

Leave for at least a day to start the fermentation process. After that, we control the fermentation process visually and by sound (hissing).

Drain the liquid, add fresh water, sugar, a couple of crackers and leave for another day. (in principle, the fermentation process has already begun, all this in order not to feel the taste and smell of yeast) If there is a smell, repeat again.

Part of the bread should move down and the drink should smell of kvass.

If your drink turned out to be whitish in color and not the same as in the photo, don’t let that bother you, I photographed an almost finished sourdough.

After that, pour the contents of the jar into a larger container, and fill the floor of the bottle with water. Again, add sugar and crackers - now these are the main and only ingredients for kvass.

As soon as it is ready (it is determined by taste for 1-2 days), we drain the finished kvass and add the ingredients.

After the starter is formed in sufficient quantities, you can increase the amount of water to a full bottle.

It remains to strain kvass:

add sugar to taste and enjoy! If small particles suddenly get into the finished kvass - do not worry - this is bread, it is edible.

Over time, with an increase in the amount of leaven, the speed of preparing kvass will increase. As sediment accumulates from bread crumbs, at the bottom of the bottle:

Homemade bread kvass is perhaps the only drink that can not only quench thirst, but also saturate a person. The first black bread appeared several centuries ago. A refreshing drink with a peculiar taste has gained incredible popularity among ordinary Russian people and the nobility.

The value of homemade kvass

Homemade kvass from black bread crackers is not just a refreshing drink. Even our distant ancestors knew about its beneficial properties. He was credited with the ability to heal abdominal pain and eliminate constipation, relieve muscle pain and restore strength after a protracted illness. Modern nutritionists and doctors confirm this. The drink contains many nutrients and vitamins.

It helps to strengthen the immune system, especially if various components are included in the homemade kvass recipe from black bread: either mint, viburnum or birch sap, honey, cinnamon or even horseradish. Real bread kvass, prepared at home without all kinds of chemical additives, is the best remedy for a headache that occurs after heavy drinking.

Both children and adults can drink this refreshing drink. It is also used to prepare the well-known and beloved okroshka. For this dish, experienced chefs advise using black kvass, then its taste will be mild, and unpleasant consequences in the form of slight intoxication will not occur. By the way, among the many types of bread kvass, there are those that, in many respects, are comparable to beer, since they contain alcohol. It goes without saying that children should not drink kvass prepared according to such recipes. But for many adults, it may be to your liking.

It's time to consider in more detail how to make kvass from black bread. The first thing worth mentioning is the choice of dishes. Once this refreshing drink was prepared exclusively in hardwood barrels. Now, in the age of modern technology, when plastic, metal and glass reign in kitchens, the best containers for creating a refreshing drink are glass jars with a volume of 3 liters or more, as well as enameled metal pans. Aluminum utensils should not be used, just like most types of plastic. The fact is that they can release various substances into kvass, changing its characteristics: taste, color and aroma, content of useful substances. Before preparing a drink, it is better to sterilize the container or rinse well with soda.

Almost every recipe for homemade black bread kvass contains an instruction to cover the dishes with a cloth. For these purposes, calico or linen napkins are best suited. Before use, they must be boiled in salted water and dried without rinsing. During the fermentation of kvass, it is not recommended to move, shake the container or stir the prepared drink, as fermentation processes may stop in it, and it will turn out tasteless.

These are perhaps the main tips on how to make kvass from black bread without mistakes. Next, we offer you several recipes for a foamy refreshing drink that every housewife can master.

Classic kvass from rye bread

This version of the drink is the basis for others. Almost all recipes for kvass from black bread are based precisely on these proportions of the components. So, to prepare 3 liters of drink, you need 1 kg of stale rye bread, 300 g of granulated sugar and 20 g of yeast. Bread should be cut into small slices and dried in the oven, browned until golden brown. Rusks are poured with three liters of hot water and stirred periodically for 2-3 hours. As a result, about 3 liters of wort will be obtained - the basis of kvass. To prepare classic kvass from black, it remains in the wort cooled to 20 degrees to add sugar and yeast diluted in a small amount of the same bread infusion. Next, leave the dishes with the drink in a warm place for at least 12 hours, covering it with a clean cloth.

After this time, kvass is carefully poured into clean bottles, tightly corked and transferred to a cool room for 2-3 days, so as not to raise turbidity from the bottom of the dishes. After that, the drink is considered ready to drink.

Homemade kvass with raisins

Many kvass recipes from black bread involve the use of raisins. At the same time, dried grapes cannot be washed before preparing the drink, since the substances on their surface are necessary to initiate chemical processes in the prepared drink. Thanks to this, kvass from black bread with raisins acquires a completely new, bright taste.

The basis of this drink is the classic bread kvass mentioned above. The only difference is that during the bottling of the drink, it is necessary to add 4-5 raisins to each. Kvass prepared in this way is left for about a day, after which it is tightly corked and placed in the refrigerator for at least 4 days.

Kvass golden

Like other recipes for kvass from black bread, this one contains a method for preparing kvass wort, which includes rye crackers (1 kg), water (5-6 l), sugar (5 tbsp. l.), 2 tbsp. l. dry baker's yeast and a handful of raisins. The preparation of the base for this type of kvass is the same as in the previous recipes. Its peculiarity is that raisins are added to the wort simultaneously with half the sugar and yeast. The drink is infused in a warm place for 3-4 days, after which it must be carefully drained into another container, where the remaining sugar is also added. Next, you should pour kvass into dark bottles. Add 2-3 raisins to each and seal tightly. Kvass should ripen for at least 2 days in a cold place.

Bread kvass without yeast

If you want to cook black bread kvass at home for the whole family, including children, you will definitely like this recipe, because the drink will be guaranteed to be non-alcoholic. So, for its preparation you will need rye or ordinary black bread, 10 liters of water and a glass of sugar. Sliced ​​bread should be toasted over an open fire until a noticeable crust appears. If it gets a little charred in places, it's okay. Next, you need to fill it with boiled water, add sugar and leave it in a warm sunny place for fermentation for at least 2 days. After that, the drink can be drained into bottles and put in the refrigerator. This kvass is especially tasty when cold, it is great for making okroshka.

Kvass with mint

This type of drink is prepared in the same way as classic kvass, with the only difference being that a glass of mint infusion is added to the wort. This will require 2-3 tbsp. l. dried mint greens per 5 liters of wort. Greens should be poured with boiling water and left for several hours to infuse, after which the resulting infusion is poured into the finished wort. Kvass with mint has a very delicate aroma and a refreshing effect on the body. It is especially good to use it on hot days, when other drinks are not able to quench your thirst.

Another version of bread kvass with mint is prepared as follows: a handful of rye flour is brewed with boiling water and left for a couple of hours. In the meantime, a classic wort is being prepared from black bread toasted in the oven. Sugar is added to the finished base (1 cup per 5 liters of wort), a bunch of fresh mint and rye flour sourdough. The drink is infused for only a day, after which it can be bottled and cooled.

Bread kvass with hemp seeds

Unusual recipes for bread kvass from black bread, which include hemp kvass, are worth knowing for any housewife. They will help diversify the taste of homemade soft drinks. In addition, kvass with hemp seeds has a relaxing and calming effect. To prepare it, you will need about a kilogram of hemp seeds, 300 g of hop cones, 150 g of cumin, 700 g of 1300 g of honey and 5 liters of water. All components, except bread, are placed in a saucepan with water and slowly heated, not bringing to a rapid boil. Then bread is added to the broth and it is quickly cooled. After that, kvass is again heated to 40 degrees and immediately bottled. The drink is infused for at least 5 days, after which it can be drunk.

Bread kvass with currant leaves

Currant homemade kvass is distinguished by its exquisite aroma and spicy taste. It should not be used to make okroshka - it is good on its own. To prepare it, you need 4 liters of must, made from 500 g of rye crackers and 200 g of sugar, 40 g of yeast and 7-10 black currant leaves. The drink is infused in an apartment day or night, after which it is filtered into bottles. Each one needs to be zested. Tightly corked bottles are placed in a cold place for 3 days.

Bread kvass on birch sap

Unlike the classic version of this drink, birch sap is used instead of water. It is impossible to heat it during the preparation of the wort, as this will cause the destruction of useful substances. This was carried out mainly in the spring, the stocks of kvass from it were a real treasure. It was customary to serve such drinks on the festive table, they fed seriously ill people and women in the postpartum period. To taste, it does not differ much from classic kvass. It can be cooked in different variations: with mint, currants and raisins.

Whatever kvass you cook, remember that you need to do it with your soul. Only in this case the drink will turn out tasty and really healthy. Please note that almost all types of homemade bread kvass contain yeast and are fermented. That is why it is not recommended to drink a soft drink before you get behind the wheel. Kvass, most likely, will not affect your condition, but alcohol will be contained in the blood, albeit in small quantities.