Bread kvass has a long history - our ancestors prepared this unique drink not only to quench their thirst. Kvass was used as a medicine for stomach pains; for the poor, kvass with a piece of bread and an onion was very often the only food. Modern kvass is prepared at specialized enterprises using special technologies, but preservatives have to be used for long-term storage of the drink. Real live kvass is much more useful, so in this article we will consider in detail the recipe for making kvass at home (with and without yeast). Detailed step-by-step recipes with colorful photos will help even beginners make delicious kvass.

Bread kvass saved health: useful properties

• It is noticed that kvass drink has a beneficial effect on the body, especially helps to strengthen the immune system.
• The drink relieves a hangover syndrome, eliminates a persistent headache with excessive alcohol consumption.
• The low calorie content in the kvass drink improves metabolic processes, which is interconnected with a decrease in the total weight of a person.
• The drink is useful for the prevention of cardiovascular diseases.

Bread kvass is very useful

• The high content of B vitamins in kvass has a beneficial effect on the functioning of the nervous system, improves memory, and helps to cope with irritation in stressful situations.
• The high content of vitamin E in the drink helps with regular use of kvass to improve the condition of the skin and hair, which acquire a characteristic shine, silkiness and splendor.
• The use of bread kvass has a beneficial effect on the condition of the oral cavity - tooth enamel is strengthened, small ulcers heal.
• In the heat, the use of kvass helps to quickly quench your thirst and restore strength.

Making kvass: a recipe for a drink using yeast

Making kvass with your own hands is not unusual - the drink was often prepared at home in two different ways: with and without the addition of yeast. For taste, raisins and leaves of spicy plants (currant, mint) were added to kvass wort.

The practice of making homemade kvass has changed little over the years, so you should take into account tips for making a drink that can significantly improve the quality and taste of the product:

• It is preferable to use classic rye bread for making kvass (the dough should not contain additives in the form of spices). Loaves of black bread sprinkled with cumin or coriander are not suitable for making kvass.

Kvass can be prepared with or without yeast

• Drying rye bread crackers is on low heat, without adding oil, salt and other spices.
• It is strictly forbidden to use metal utensils, including aluminum.
• It is not necessary to hermetically close the container during the process of fermentation and aging of kvass, especially when using glass containers - carbon dioxide released during fermentation can break glass bottles.

To prepare a kvass drink, you will need the following ingredients: rye bread - 0.5 kg; water - 5 l; granulated sugar - 250 g; dry yeast - 5 g.

Advice! For sweeter drinks, the amount of sugar can be increased by a maximum of 3 times. Sugar is added when kvass is poured into containers.

To begin with, it is worth preparing crackers from rye bread: the sliced ​​\u200b\u200bpieces should be thoroughly dried, avoiding the formation of a burnt crust. Bread needs to be dried evenly so that the crackers have the same golden hue.

Boil water, cool to room temperature and fill the container, which is designed for making kvass. Add the required amount of crackers to the water, leaving the must to ferment for up to 48 hours.

Advice! To protect the drink from dust and insect ingress, it is worth covering the neck of the container with doubled gauze.

After 2 days, filter the liquid through gauze, squeezing out the crackers. Fill the fermentation tank with filtered wort. Prepare yeast according to package instructions.

Add yeast and sugar (200 g) to the liquid, mix the liquid with a sterile spoon. Cover the container with a lid on top, leaving room for carbon dioxide to escape. The mixture is aged for 16 hours in a dark place at a temperature not higher than +25C.

The settled kvass wort is poured into bottles or glass jars. At this time, the remaining sugar is added to the liquid - according to the recipe 50 g; to give a sweeter taste up to 150 g.

Instead of yeast, you can add raisins to kvass

The drink will completely infuse in 4-5 hours, while it is necessary to choose a dark place with room temperature. After that, the bottles with a drink are cooled to 10 C and kept for about 4 hours at this temperature. It is allowed to store a kvass drink prepared with yeast for no more than 3 days.

How to make kvass without using yeast: a recipe with raisins

Yeast-free kvass is prepared with raisins, in which case the dried raisins act as a leaven. When adding dry berries to kvass wort, fermentation occurs within 1-2 days.

The must is prepared from 0.5 kg of rye bread without impurities, 0.3 kg of sugar; 5 liters of water; 50 g raisins. The recipe for making kvass without yeast is identical to the recipe for a yeast-based drink, only raisins are added according to the technology. Otherwise, all steps for preparing the drink are repeated.

The drink retains its taste up to 4 days.

Coniferous kvass for the treatment of diseases

Pine needles contain many useful substances and vitamins. It has been established that needles become most useful in winter (maybe that is why it is recommended to collect needles from a New Year's pine or Christmas tree, so that you can then take a bath with their decoction). There is a recipe for healing coniferous kvass, which is prepared from young pine or spruce branches. The drink is guaranteed to increase immunity and help the body cleanse itself of toxins.

The washed raw materials are placed in a clean 3-liter jar, which is filled with water at room temperature. A glass of granulated sugar and 1 tsp are added to the container. good sour cream, after which the liquid should be thoroughly mixed, leaving to infuse in a dark place for up to 2 weeks.

Then it is worth straining kvass from needles through gauze, pour into clean jars or bottles and keep in the cold. Take 100 g 3 times a day 30 minutes before meals. Treatment is carried out for 3 weeks 1 time per year, in especially advanced cases, the use of the drink can be extended up to 2 months.

Kvass on needles should not be drunk in too large quantities

Kvass on celandine - how to cook it right

Celandine is an amazing herb with healing properties. There is a recipe for kvass on celandine - the drink helps fight many diseases and disorders of the body.

To prepare a drink in 3 liters of water (boiled, chilled), granulated sugar (300 g) and a tablespoon of sour cream are dissolved, with a fat content of not more than 15%. A gauze bag with dry celandine grass (1/2 cup) is lowered to the bottom of the jar.

The jar is covered with gauze and kept for 2 days. Foam and mold are removed from the surface of the liquid. If a precipitate appears in the jar, the liquid is carefully poured into a clean dish, topped up to the full volume with clean water. It is necessary to infuse kvass for up to 2 weeks, controlling the state of the liquid.

Properly prepared product has the smell of Antonov apples and a slightly bitter taste. Apply a tablespoon of kvass half an hour before meals. Kvass cures colitis and diseases of the gastrointestinal tract, supports the immune system, and has a rejuvenating effect.

Making kvass at home: video

Home kvass: photo

Kvass has been the most common drink during the festive feast since the times of ancient Russia. True, in those distant times, it was quite thick and much stronger than beer and was considered an alcoholic drink. Therefore, drunkards were called "fermenters", from the word "ferment".

Kvass- a traditional Slavic sour drink, which is prepared on the basis of fermentation from flour and malt (rye, barley) or from dry rye bread, sometimes with the addition of fragrant herbs, honey, wax; also prepared from beets, fruits, berries. The drink is the basis for the classic cold soups of Russian cuisine (okroshka, botvinya, etc.). From Wikipedia.

A special property is its refreshing taste, which makes it popular in extreme heat. In addition, kvass improves metabolism, and due to the content of carbon dioxide in it, it contributes to good digestion. It also contains many vitamins, amino acids and enzymes.

True, there are a lot of synthetic surrogates on the market now - kvass drinks, which consist of soda, sweeteners and various flavors. Which, of course, cannot be useful, but on the contrary - such sodas, under the brand name of the old word, only harm the body and increase blood sugar.

How to make sourdough at home and cook sourdough

This article tells how to make good kvass using interesting and simple recipes that will truly be considered a natural product, many of which will taste like from a barrel. And the best thing is that you can use this drink for okroshka. covered in previous articles...

The easiest way is to use dry kvass!

Perhaps the easiest and fastest way to make kvass is to use it dry. There are all the necessary ingredients ... We just add sugar and yeast.

Ingredients:

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

Cooking method:

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

But unlike the previous recipe, add to the jar of boiled water to the very top and mix well. We cover the throat of the jar with gauze and leave to ferment for two days. At the end of the fermentation process, we pour the finished kvass into another container, and you can put the drink on the remaining sourdough again.

How to make kvass at home with black bread without yeast

Ingredients:

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

Cooking method:

Rye bread is cut into small pieces and dried in the oven. If you have ready-made crackers. then you can use them.

We put the finished crackers in a three-liter jar, pour 60 grams of sugar and pour boiling water to half. We leave the finished sourdough for 10-15 minutes, so that the crackers are well soaked.

Then fill the entire jar with water and pour vanilla sugar.

We close the jar with gauze, fixing it with an elastic band.

We put kvass to cook for a day. When the drink is ready, pour it into jars or bottles, and the remaining sourdough can be used further.

How to make a sharp drink from rye flour?

Ingredients:

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

Cooking method:

The preparation is based on a liquid dough wound on water. For one liter of water, we need 1 kg of rye flour. Pour the flour with boiled water and mix everything thoroughly until a homogeneous consistency.

After that, we shift the dough into a jar and put it in for 2-3 days for fermentation.

As soon as the dough rises, fill it with warm water and set for further fermentation. When kvass is ready, we filter it through cheesecloth and pour it into prepared dishes (jars, bottles, etc.). And in a jar of sourdough, add a new portion of water and flour according to the recipe.

Method without yeast from dry kvass (taste like from a barrel)

Ingredients:

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

Cooking method:

This recipe is quite easy to prepare. Pour dry kvass, sugar according to the recipe into a three-liter jar and carefully pour hot water. The main thing is that the bank does not burst.

Having covered the jar with gauze, we leave the kvass to ferment for two days. At the end of the fermentation process, we pour the finished drink, and you can put it on the remaining sourdough again.

Bread kvass with yeast

Ingredients:

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

Cooking method:

If you do not have ready-made breadcrumbs, take fresh bread (preferably black) and cut it into slices. You can mix white and black bread. Dry the cut pieces in the oven.

To prepare the sourdough, put ready-made crackers, two tablespoons of sugar in a three-liter jar and pour boiling water up to half. After the water has cooled, add some dry yeast.

Everything is mixed, covered with gauze and set to ferment for two days.

After our sourdough is ready, we proceed directly to the preparation of kvass. To do this, take another jar, put crackers in it, pour 4 tablespoons of sugar, half fill with boiling water. Mix and leave to cool.

When everything has cooled down, add the sourdough prepared earlier and top it up with boiled water. Covering the jar with gauze, leave to infuse for two days.

When kvass is ready, we filter it through gauze into jars or bottles and set to cool.

Enjoy your "quasom"!

Bread kvass is a traditional Russian drink. Kvass in Russia was drunk all year round in peasant huts, and in monasteries, and in noble estates, and in the royal chambers. The people noticed that bread kvass easily quenches thirst, relieves fatigue and quickly restores strength, therefore, during fasting for ordinary people, kvass became the main source of vitamins, along with onions and black bread. The beneficial properties of kvass were also noted by physicians; in hospitals and hospitals, bread kvass was equated with medicines. Already two centuries ago, doctors knew that kvass improved digestion and expelled germs. Modern scientists confirm: bread kvass regulates the activity of the gastrointestinal tract, prevents the reproduction of harmful microorganisms, raises the general tone of the body, and strengthens the cardiovascular system.

Useful properties of bread kvass

How useful kvass is, not everyone knows. Therefore, we will talk about the beneficial properties of bread kvass in more detail. Bread homemade kvass helps digestion, inhibits pathogenic microflora and promotes better metabolism. Thus, homemade bread kvass is a preventive dietary drink and increases efficiency. For a long time, the beneficial properties of bread kvass have been used by the people for the prevention of beriberi, because it contains many vitamins (E, group B) and trace elements (lactic acid, magnesium, phosphorus, calcium), as well as amino acids.

Bread kvass is useful:

• for the treatment of the nervous system, hypertension, heart and vascular cleansing, as well as for improving mood - due to the presence of lactic acid, amino acids, magnesium, calcium, trace elements and B vitamins in the composition of rye kvass;
• bread kvass increases potency, heals eyes, liver, strengthens teeth, and drunk on an empty stomach helps secrete gastric juice, is used in weight loss diets;
• with gastritis with low acidity - it is useful to drink kvass before meals;
• beet kvass restores liver cells and is endowed with a choleretic effect, it is also used for arrhythmias.

So, useful properties of bread kvass obvious, but you should not abuse sour kvass for chronic ulcers and gastritis, high acidity, colitis, gout and liver diseases. Practical advice: to reduce the acidity of kvass, add honey to taste. Bread kvass acquires useful properties due to a combination of cereals, yeast and natural ingredients (herbs or berries). There are many types of bread kvass: sour or sweet kvass, bread kvass with mint, rye kvass with horseradish, okroshka kvass, kvass with fruits and berries, kvass without yeast.

Pre-revolutionary Russia had its own kvass hierarchy:

• honey kvass was considered the most noble, and the best honey from all over the country went to St. Petersburg for throne kvass;
• monastery kvass- the same famous kvass, they insisted on kalach instead of yeast and made it in monasteries where they bred their bees;
• kvass from barley and rye malt prepared landlord and peasant houses.
• kvass berry, infused with all kinds of strawberries, lingonberries, cranberries and bird cherry, was considered cheap.

Homemade bread kvass, photo by I. Bykov

How to make homemade kvass

It is quite difficult to prepare real bread kvass, as it was made in Russia. To prepare bread kvass, grain (rye or barley) is first soaked, germinated, steamed, dried, ground, and wort is prepared from it. It is filled with water, wanders for several days, insists. This whole procedure takes a very long time ... However, you and I can prepare homemade bread kvass kvass from the extract of this drink or kvass wort.

Rules for making homemade bread kvass

1. Yeast must be the freshest, and bread for the wort must be rye.
2. Kvass is prepared on cooled boiled water.
3. It is recommended to store kvass in a cold place.
4. Ready kvass should be consumed in 2-3 days. With longer storage, it loses its taste and becomes sour.
5. The utensils in which the wort is infused should be glass or enameled; kvass cannot be cooked in aluminum utensils, as it oxidizes.
6. For the preparation of berry kvass, only ripe selected intact berries are used.

Those who want to get a healthy and tasty drink are advised to prepare homemade bread kvass according to the following recipes. We will be the first to publish a recipe for kvass without yeast.

Kvass without yeast

Sourdough for kvass without yeast

2 cups boiled water cooled to room temperature.
0.5 slices of rye bread.
1 tsp granulated sugar.
For sourdough, take a glass of lukewarm boiled water, 1 teaspoon of granulated sugar, and half a slice of rye bread. Place all ingredients in a 0.5 liter jar. Let's break up the bread. Cover the sourdough jar with a cloth and leave to sour in a warm place. Without yeast, sourdough fermentation takes a little longer: a day or two.

How to make bread kvass without yeast at home from sourdough

1 st. a spoonful of granulated sugar
1 - 2 slices of rye bread
0.5 l of cooked sourdough
1.5 l chilled boiled water

And so a day or two passed, you tasted the starter and made sure that it was ready. The liquid should be cloudy and sharp in taste. First, take a 2 liter jar, pour the sourdough into it, add 2 slices of rye bread (grind), 1 tbsp. a spoonful of granulated sugar and add cold boiled water to the edges of the jar. Close the lid and let it sit for a day. You can also put crackers dried in the oven until golden brown in a jar. In this case, kvass will infuse much longer, but acquire a golden color almost immediately. After a day or two, having tasted the first kvass, pour 2/3 of the liquid into a separate container. Pour the leaven remaining in the jar with boiled water cooled to room temperature, add 1-2 chopped pieces of fresh rye bread, close the lid and insist again.

Recipes for homemade bread kvass

Since kvass from the store can hardly be called useful, many people want to learn how to make kvass at home. After all, homemade bread kvass is much tastier and healthier. In addition, cooking kvass at home is not difficult for experienced housewives.

Recipe for kvass from crackers

How to cook homemade kvass from crackers:
Rye crackers (1 kg) are fried in the oven until golden brown. Put in a saucepan, pour warm water and leave in a warm place for a couple of hours, stirring occasionally. The infusion is drained. The remaining crackers are poured over again with water, insisted for 1-2 hours and poured into the infusion that was obtained earlier. The resulting wort is cooled to 20 degrees. Sugar is added (for 3 liters of water - 1.5 cups of sugar) and yeast (40 g), diluted with the same wort. Leave warm for 12 hours. Ready kvass is poured into jars or bottles and stored in a cool place.

Boyarsky kvass recipe

How to cook boyarsky kvass at home
Ingredients: 1kg stale rye bread, 5l water, 1.3 sugar, 60g yeast, 1st wheat flour, mint to taste.
Prepare a sourdough. To do this, dilute the yeast with a glass of warm water and put in a warm place. Dried mint pour boiling water and leave to infuse. Bread cut into slices, pour boiling water and cool to 30-40 degrees. Add sourdough, mint infusion and leave for a day, then strain, add sugar, stir until it is completely dissolved. Pour kvass into bottles, cork them well and store in the cold.

Borodinsky kvass recipe

Cooking Borodinsky kvass at home
Ingredients: 3 liters of water, 2 pieces of Borodino bread, 15 g of yeast, 1 teaspoon of flour, a handful of raisins
How to cook Borodino kvass. Cut the bread into slices and lightly dry in the oven. Pour boiling water, let the wort brew for 3 hours. Dilute the yeast with flour, add to the wort. Leave for a day. Strain. Pour into bottles, add a twist to each. Keep warm for 3 hours, then put the bottles in the refrigerator. After 3-4 days, kvass can be drunk. Borodino kvass is ready.

Vigorous kvass with horseradish

Cooking at home kvass with horseradish, raisins and honey
Ingredients: 4 liters of water, 800 g of rye crackers, 20 g of yeast, 100 g of honey, 100 g of grated horseradish, 50 g of raisins
How to cook vigorous kvass with horseradish. Pour boiling water over crackers and let stand for 3-4 hours. Strain. Add yeast and leave to ferment for 5-6 hours. Add grated horseradish and honey. Stir, pour into bottles, adding a raisin to each. Let it brew for 2 hours. Vigorous kvass with horseradish is ready.

Beet kvass recipe

How to cook beet kvass at home
Ingredients: 1 kg beets, 2 liters of water, 20 g of sugar, 1 piece of black bread, a clove of garlic, salt to taste
How to cook beet kvass. Peel the beets, grate on a coarse grater. Put in a 3-liter jar, pour water. Add a piece of black bread, sugar, a little salt. Cover the jar with gauze and put in a warm place for 3-4 days. In almost ready kvass, you can add a clove of garlic. Beet kvass is ready.

Recipe kvass rye

How to cook rye kvass at home
Ingredients: 1 loaf of rye bread, 2 cups of sugar, 1 packet of dry yeast, a few sprigs of mint, a handful of blackcurrant leaves
How to cook rye kvass: Cut the bread into slices and leave to dry for a day. Then brown the crackers in the oven. Pour crackers with boiling water and leave for 12 hours. Brew mint and currants: pour boiling water and let it brew for 15 minutes. Strain crackers through cheesecloth or a sieve, add mint decoction with currants, sugar and yeast to the resulting infusion. Mix and leave to ferment for 5 hours. When the kvass begins to foam, remove the foam, strain and bottle.

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 kvass used to be 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, fruit, 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 there are no preservatives in the composition of kvass concentrate.

Recipe for homemade kvass for a 3-liter jar.

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

Save the sourdough starter from the first batch so you don't need yeast for the next batch. Bread kvass at home recipe is designed for a 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 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 down to 70 ° C (approximately) 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.

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 at home, 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. The finished sourdough has a sour smell and a 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 cheesecloth folded in several layers, pour sugar into it, pour in yeast, add mint and blackcurrant leaves. Infuse for 10-12 hours, covering with a clean napkin.

When your wort is fermented, strain it, bottle it, putting a few raisins in each of them, cork and put it in a 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, the cold drink is ready to drink.

It's so fast and easy!

Homemade kvass according to my grandmother's recipe.

This drink has been 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 the beets, peel and cut into small pieces. We put them in a three-liter jar and fill it 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 another good recipe. It is easier for someone to perceive information in video format.

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

Kvass is a 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 for making bread kvass. updated: May 31, 2018 by: Subbotin Pavel

The process of fermentation of malt and bread crumbs gives us an amazing drink called kvass. It is traditional among the Slavic peoples, but over time it spread all over the world and gained popularity, and this is due to its unique ability to quench not only thirst, but also hunger.
In Russia, honey and fragrant herbs were often added to kvass; there was no better soft drink to be found. Numerous cold stews were also prepared on its basis. And quite a long time ago, strong kvass was the main intoxicating drink at weddings and holidays. This is where the expression came from, when someone drinks a lot of alcohol, they say about him - sour.
Homemade kvass is much healthier than any store-bought drinks. Even modern medicine confirms that he is able to restore strength after an illness and cope with many ailments. A unique drink can be prepared at home, while using absolutely no chemical additives.
Previously, only wooden barrels were used to prepare this drink, now you can make good bread kvass at home in glass jars or enameled pans. Absolutely do not take plastic and aluminum dishes, they can change the color, taste and beneficial properties of the drink.
To get real tasty kvass, you need a properly prepared sourdough, with its help, fermentation starts. It has a unique ability - to ferment bread products and at the same time not turn water and sugar into alcohol. If your sourdough is not correct, you risk getting either plain sweet water or sour mash instead of kvass.
So let's take a closer look at the recipe for kvass from bread at home.

Taste Info Drinks

Ingredients

• rye bread - 250 g;
• pressed yeast - 15 g;
• bottled water - 2.5 l;
• sugar - 60 g.

How to make bread kvass at home

Cut the bread into small cubes (3x4 cm in size, no more).


Place the bread cubes on a baking sheet and place in the preheated oven. We need rye crackers, which we will get by taking out the baking sheet in 15 minutes.


Pour sugar into a clean three-liter jar.


Put the crackers in there.


Bring the required volume of water to a boil and immediately pour boiling water into a jar of sugar and breadcrumbs. Leave to cool.

Dilute a portion of yeast in 100 ml of warm water.


When the contents of the jar have cooled to room temperature, pour the warm yeast mixture into it. To make the future kvass breathe, cover it with a piece of gauze on top. You need to insist the drink for 36 hours.


Strain the finished kvass through a sieve or gauze and take a sample.

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Homemade kvass from rye bread without yeast

Yeast-free kvass has one small advantage, it does not have a specific taste of yeast. The technology is not much different from the previous recipe. So let's try to make bread kvass, but now without yeast.
The classic recipe uses rye bread crusts, but if you like the taste of cumin, you can take Borodino bread (only it is either not fried in the oven at all, or just a little bit).

Ingredients:

• rye bread - 300 g;
• bottled water - 2.0 l;
• sugar - 100 g;
• raisins - 25 g.

Cooking:

1. Cut the bread slices and fry in the oven, as in the previous recipe.
2. Transfer the breadcrumbs to a bowl. Bring the water to a boil and immediately pour it into the same container, add sugar and mix.
3. Let the kvass wort cool down to room temperature.
4. Put the raisins into the cooled mass. On its surface are microorganisms necessary for fermentation, because raisins, in fact, are natural wild yeasts. Therefore, do not wash it before use.
5. Pour all the resulting mass into a clean jar, cover with gauze and put in a dark place for fermentation. After 10-20 hours, you can observe the first signs of fermentation, a hiss will be heard from the jar, foam will begin to collect on the surface.
6. From this moment, you need to insist kvass for another 2-3 days and strain through several layers of gauze. Taste to your liking and add more sugar if needed.

Useful tips for making kvass

• Like kissel. In the preparation of kvass, it is very important to take high-quality bread, with a minimum addition of any chemicals. The more chemical additives there are in the bread, the more likely it is that kvass will not ferment and will turn out tasteless. Especially often, the wrong crackers cause the drink to turn out to be viscous, like jelly. A thick state of kvass can still happen if the dishes with the drink were under direct sunlight during fermentation. Do not neglect the advice to put kvass for the fermentation period in a dark place.
• Bitter. Sometimes kvass turns out with a bitter aftertaste, which means that you overexposed the breadcrumbs in the oven. They should only lightly brown, but in no case burn.
• I want sharp. If you want to get a sharper and more carbonated drink, then pour the strained kvass into clean plastic bottles, leaving 3-5 cm to the neck, close tightly. Leave them in a dark place at room temperature for 5-7 hours. As soon as the bottles become solid under the action of carbon dioxide, move them to the cellar or refrigerator. The fermentation process will stop and the taste will stabilize. Wait another 4 hours and you can drink a carbonated soft drink.
• Doesn't wander. Sometimes it happens that everything is done correctly, but for some reason kvass does not ferment. So you used stale yeast. There is an easy way to test the freshness of yeast. Dissolve a small amount of them in warm water, and then add a little sugar. If a hiss appeared soon, then good yeast, you can safely put kvass with them. Be sure to follow the proportions of sugar and yeast, make no mistake if you put less, kvass will ferment poorly.
• How to understand that kvass is ready?You can taste or smell a little. Kvass, which is still in the process of fermentation, will be odorless. The finished drink smells slightly sour. While kvass is fermenting, pieces of bread run up and down. In the finished drink, they will settle to the bottom of the can.
• For okroshka and summer cold soups, white kvass is prepared, it is made on the basis of rye flour.
• Diversify. Ordinary kvass can be diversified with any tastes, and it is impossible to list everything that is added to it. From whole berries and fruits, or from their juices and fruit drinks, fruit and berry kvass are prepared. To make the taste even more piquant, you can add aromatic spices - oregano and cardamom, cinnamon and ginger, cloves and mint. You will not be able to imagine until you try how tasty rowan, currant, gooseberry or strawberry kvass turns out. And in such fruit drinks it is good to marinate boiled pork, meat for barbecue, fish and vegetables for grilling.
• Hop cones? And if, along with crackers, you also put hops in a jar, or rather its cones, you will end up with an “adult” drink. For 300 g of rye crackers add a handful of dry hop inflorescences.
• Do not use dishes in which milk was previously stored to prepare kvass.

Previously, we talked about how to cook