How to make quick kvass at home. How to make kvass at home

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

The value of homemade kvass

Homemade kvass made 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 strengthen the immune system, especially if the recipe for homemade black bread kvass includes various components: 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 headaches that occur after heavy libations.

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 mild intoxication will not occur. By the way, among the many types of bread kvass, there are those that are comparable in many characteristics to beer, since they contain alcohol. It goes without saying that children should not drink kvass prepared according to such recipes. But many adults may like it.

It's time to take a closer look at how to make kvass from black bread. The first thing worth mentioning is the choice of cookware. Once upon a time, 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 cookware should absolutely 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 nutrients. Before preparing the drink, it is better to sterilize the container or rinse it well with soda.

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

This drink option is the basis for others. Almost all recipes for kvass from black bread are based on these proportions of components. So, to prepare 3 liters of drink you will need 1 kg of stale rye bread, 300 g of granulated sugar and 20 g of yeast. The bread should be cut into small slices and dried in the oven, browning until golden brown. The crackers 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 black kvass, add sugar and yeast diluted in a small amount of the same bread infusion to the wort cooled to 20 degrees. Next, leave the container with the drink in a warm place for at least 12 hours, covering it with a clean cloth.

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

Homemade kvass with raisins

Many recipes for kvass made 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 drink being prepared. Thanks to this, kvass made 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 when bottling the drink, you need to add 4-5 raisins to each bottle. The kvass prepared in this way is left for about a day, after which it is tightly sealed and placed in the refrigerator for at least 4 days.

Golden kvass

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), 2 tbsp. l. dry baker's yeast and a handful of raisins. Preparation of the base for this type of kvass is the same as in previous recipes. Its peculiarity is that raisins are added to the wort at the same time as half the sugar and yeast. The drink is infused in a warm place for 3-4 days, after which it must be carefully poured into another container, where the remaining sugar is also added. Next, you should pour the kvass into dark bottles. You need to 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 make kvass from black bread at home for the whole family, including children, you will definitely like this recipe, because the drink is guaranteed to be non-alcoholic. So, to prepare it you will need rye or regular 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, that's okay. Next, you need to fill it with boiled water, add sugar and leave in a warm sunny place to ferment for at least 2 days. After this, the drink can be poured into bottles and refrigerated. 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 for 5 liters of wort. The greens should be poured with boiling water and left to infuse for several hours, 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 drink 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. Meanwhile, a classic wort is prepared from black bread toasted in the oven. Sugar (1 glass per 5 liters of wort), a bunch of fresh mint and rye flour starter are added to the finished base. The drink infuses for only a day, after which it can be bottled and cooled.

Bread kvass with hemp grains

Any housewife should know unusual recipes for bread kvass made from black bread, which includes hemp kvass. They will help diversify the taste of homemade soft drinks. In addition, kvass with hemp grains 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 caraway seeds, 700 g of 1300 g of honey and 5 liters of water. All ingredients, except bread, are placed in a saucepan with water and heated slowly, without bringing to a boil. Then bread is added to the broth and quickly cooled. After this, the kvass is heated again 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 leaf

Homemade currant kvass has an exquisite aroma and piquant taste. It should not be used to prepare okroshka - it is good on its own. To prepare it you will need 4 liters of wort made from 500 g of rye crackers and 200 g of sugar, 40 g of yeast and 7-10 blackcurrant leaves. The drink is infused in an apartment day or night, after which it is filtered into bottles. You need to put some zest into each one. Tightly sealed bottles are placed in a cold place for 3 days.

Bread kvass with birch sap

Unlike the classic version of this drink, birch sap is used instead of water. It is impossible to heat it while preparing the wort, as this will cause the destruction of beneficial substances. This was done mainly in the spring; the reserves of kvass from it were a real treasure. It was customary to serve such drinks on the festive table; they were used to drink seriously ill people and women during the postpartum period. It tastes not much different from classic kvass. It can be prepared in different variations: with mint, currants and raisins.

Whatever kvass you prepare, remember that you need to do it with soul. Only in this case the drink will turn out tasty and truly healthy. Please note that almost all types of homemade bread kvass contain yeast and are fermented. This 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 there will be alcohol in your blood, albeit in small quantities.

There are whole legends about the beneficial properties of kvass. Real kvass and metabolism in the human body inhibit pathogenic microflora. This drink increases performance, it is used to prevent vitamin deficiency, since kvass contains many microelements (magnesium, calcium, lactic acid and phosphorus), vitamins (groups B, E), and amino acids.

Kvass for the treatment of the nervous system, cardiovascular diseases, hypertension, as well as for improving mood due to the presence of amino acids, calcium, magnesium and B vitamins in the drink. Bread kvass for eye diseases, increases potency and strengthens teeth, is often used in diets for weight loss, helps secretion of gastric juice. Kvass with the addition of beets has a choleretic effect, it restores liver cells and is used for arrhythmia.

Recipe for making real kvass

To make real homemade kvass, you will need the following ingredients:
- a loaf of Borodino bread (500-700 grams);
- a handful of raisins;
- 60 grams of yeast;
- a glass of granulated sugar;
- 8 liters of purified water.

The yeast must be fresh, and the bread for the wort must be rye. It is recommended to store kvass in a cool place. The finished drink should be consumed within two to three days; if stored for a long time, it loses its taste and becomes sour.

Cut Borodino rye bread into slices, place on a baking sheet or frying pan and place in a heated oven to dry. The darker the crackers turn out, the darker the kvass. Be careful not to burn the bread, otherwise the drink will taste bitter. Take a large enamel pan and pour 8 liters of pre-purified water into it, put it on the fire, and boil. Place a glass of granulated sugar and fried crackers into the water and cool. As a result, the water should be slightly warm.

Scoop the cooled water from the pan into a bowl and dissolve the yeast in it. Then pour back into the pan, stir with a wooden spoon to distribute the yeast evenly. Tie the top of the pan with gauze or cloth and put it in a dark place for two days to ferment.

After the time has passed, strain the kvass through several layers of gauze; if desired, you can add a little more granulated sugar. Pour the sweetened and strained drink into three-liter jars, throw a small handful of raisins into each. Cover the jars with saucers and place in the refrigerator for a day.

The utensils for preparing kvass must be enamel or glass; an aluminum pan oxidizes, so you cannot cook wort in it.

A sediment should form at the bottom of the jar. Carefully pour the kvass through a strainer into clean jars, trying not to stir up the sediment. Place the raisins back into the kvass. The real Russian drink is ready, you can enjoy its tart and rich taste.

Kvass, especially in the summer, is a drink revered by many. The kvass you buy in the store is not always healthy. It contains the same components that are present in regular sweet soda. Most often, these kvass drinks, prepared with the help of sweeteners, dyes and flavoring additives, have nothing to do with kvass at all. It’s better to make your own homemade intoxicating drink. But preparing traditional kvass takes a lot of time and not all housewives are ready to bother with it. This article is intended for those who want to make quick kvass. Let's look at several interesting options for making quick kvass at home.

Recipe No. 1

The drink contains the following ingredients:

2.5 liters of water;
dry yeast ~15 grams;
A teaspoon of citric acid;
A glass of sugar (waist-deep) – 200 grams.

Preparation.

For cooking we will use boiled water. Therefore, you need to boil it in advance and let it cool to room temperature. We take the container in which the kvass will be prepared; a 3-liter jar is best. Pour water into it, add dry yeast and lemon juice. Mix all the contents with a wooden spatula; the yeast and citric acid crystals should completely dissolve.

Now let's deal with sugar. In order for the drink to acquire a pleasant shade, the sugar must be burnt. Take a frying pan, pour in sugar and turn on the heat. There is no need to stir the sugar. We wait for the sugar to acquire a brownish tint and remove it from the heat. You shouldn’t overheat the sugar, because burnt sugar will give the drink a bitter taste, and we don’t need that at all. Now add half a glass of cold water directly into the frying pan and mix everything. You should get a caramel syrup of a pleasant brownish color. Add the syrup to our kvass wort and mix everything again.

Cover the jar with the drink with gauze or a loose cloth and let it stand in a warm place. Just 30 minutes will be enough. After half an hour, the kvass can already be tasted. Pour the drink into bottles and cool. Quick kvass at home is ready.

Recipe No. 2

One of the components of the intoxicating drink according to this recipe is coffee. But don’t be alarmed, it will have a traditional strong taste, and coffee serves more as a coloring agent.

What ingredients will we use:

Water – 2.5 liters;
A teaspoon of coffee (you will need instant coffee);
A full glass of sugar;
Citric acid – 2 teaspoons;
Dry yeast – 10 grams;
10-15 raisins.

How to prepare.

Fill the prepared kvass container with water. The water should be a little warm, but under no circumstances hot; in hot water, the yeast spores will die and kvass will not turn out. The optimal temperature is 35-40 C°.

Add sugar to the water and mix everything well until the crystals are completely dissolved. Add coffee to the jar. If no one drinks coffee in the house, then you shouldn’t buy it on purpose. Coffee can be replaced with coffee drink or chicory. The proportions remain the same. Next add lemon, yeast and raisins. When you cook it for the first time, evaluate its taste. If the drink is not sour enough for you, increase the amount of citric acid slightly. If you have stomach problems or high acidity, then you can add just a teaspoon of citric acid, but such a drink will be a little sweet and not so sharp.

Now the workpiece can be sent for fermentation. Cover the jar with a gauze napkin and leave our kvass to ferment in a warm place. The first signs of active fermentation will begin after 15 minutes. This will be evidenced by the raisins, which are variably understood and sink to the bottom of the jar. Such a fast, intoxicating drink should ferment for 3 hours. Now you can pour kvass and coffee into bottles and send them to cool. Due to the fact that the drink contains raisins, the fermentation process will continue even after the bottles are placed in the cold. Already on the second day, such a drink will be much sharper than on the first; when poured into glasses, foam will appear on it.

Important! The yeast must be fresh. If the yeast is of poor quality or already stale, then the drink simply will not ferment and nothing will come out. Keep an eye on expiration dates.

Recipe No. 3

Regular bread kvass takes quite a long time to prepare, but you can try making quick bread kvass using crackers.

To prepare we will need:

Preparation.

The crackers need to be filled with hot water. Brew a herbal infusion of mint and currant leaves. After an hour, combine the soaked crackers and strained herbal infusion in a jar in which the kvass will be prepared. Add sugar and yeast and fill everything with water at room temperature. Mix the kvass wort thoroughly until all the dry ingredients are completely dissolved.

We send the jar of kvass to ferment for 4 hours. It is better to place it on a windowsill in the sun, cover the top with a gauze napkin.

Pour the finished intoxicating drink into bottles, add raisins and cool. As soon as the kvass has cooled, you can drink it.

Quick kvass made from crackers can be made more vigorous if you add 100 grams of grated horseradish to the drink before fermentation. For children, the option of quick kvass with the addition of horseradish is not suitable, and it is also better not to drink it for people who have problems with the gastrointestinal tract.

Recipe No. 4

Another option for homemade kvass with coffee, which is prepared just overnight.

The drink contains:

Preparation.

The drink according to this recipe will be prepared in a large enamel pan. Mix sugar, dry yeast, coffee in it and mix all the dry ingredients together. Now you can pour in water. Mix the liquid well, all the contents of the pan should completely dissolve. Now add the juice, cover with a lid and leave in a warm place overnight. We pour the finished kvass into bottles, adding a few raisins to each bottle. Once cooled, you can enjoy a delicious homemade drink.

Try making kvass according to the recipes we offer and delight your family with a wonderful, refreshing homemade drink. The benefits of kvass have been scientifically proven; it is not without reason that in the old days this intoxicating drink was so revered. Bread kvass was present both in the peasant hut and in the royal chambers. Don’t deny yourself the pleasure, especially since you won’t have to spend a lot of time preparing quick kvass.

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Kvass at home from sourdough starter

Preparation technology:

The easiest way to get sourdough is to mix yeast, flour (preferably rye) and sugar: for a three-liter jar of future kvass, I take three tablespoons of flour and sugar and a spoonful of yeast.
Pour warm water, mix thoroughly and wrap for half an hour.
After this, add the starter into a jar with the liquid from which you will make kvass.
In general, the concept of “sourdough” is quite arbitrary, even if you don’t prepare it specifically, everything that you mix in a container with yeast is in fact the starter and the fermentation process.
The first liquid is then, as a rule, drained, and what remains becomes the starter for the next portions.

Bread kvass - delicious recipe

Usually we are talking about kvass made from crackers.

Bread, dried in the oven until dark, needs to be filled with warm water, and after a few hours, strained and the finished sourdough added.
Stir, cover the container with gauze and leave to infuse for a day at room temperature.

A slightly different variation, without unnecessary steps:

Pour boiling water over flour or crackers (the classic version is rye), leave for several hours, strain and add sugar and yeast. There is not much yeast, I usually add one tablespoon per three liters.
Let it ferment in a warm place for about a day.
This rye kvass is especially rich in vitamin B, it is useful for people with liver problems, it perfectly stimulates the production of gastric juice, quenches thirst and enriches the diet.
It’s good to add raisins to bread kvass; they add a pleasant flavor.

Beet kvass - a simple recipe

It has a rather specific taste and has a cleansing effect, acting on both the intestines and the liver.

Preparation technology:

Grate the beets and simmer a little until soft.
Then add water to the top and bring to a boil (I take about 500-600 grams of beets for three liters of water).
The broth should be allowed to brew and cool.
After this it is filtered
Add 100 grams of sugar, a handful of rye crackers and a teaspoon of dry yeast.
That's it, let him wander. After straining, the drink is ready.

Oat kvass - a delicious recipe

Most often I prepare this particular kvass.

In general, oats have become a permanent home in our home, because they help alleviate even chronic problems with the liver and stomach and have cleansing and enveloping properties.

Of course, we are talking about natural, unhulled grain.

In the cold season, I pour washed oats in a thermos with boiling water overnight so that I can drink a warm and very pleasant drink on an empty stomach in the morning. When it's warm, we drink kvass.

Oat kvass at home:

First you need to prepare the starter.
Pour a handful of washed grains with water in a three-liter jar (not to the top) and add 5 tablespoons of sugar.
Cover the top with gauze and wait 5 days in a warm, dark place, then pour out the liquid, fermented oat grains become the starter for the next portions.
It “works” for several months, you just need to add purified warm water and sugar or honey to taste (a few tablespoons are enough for me) and leave for a day at room temperature.
This kvass is yeast-free; its usefulness is achieved through oats and fermentation products.

Bread kvass without yeast - recipe

For various reasons, not everyone uses yeast, in which case you can simply take the recipe for yeast kvass and not add it there.

That is, pour bread or crackers with water and sugar, leave for one to three days (depending on the temperature of the house) and then drain the liquid and use the resulting starter for the next kvass.

Apple kvass - tasty and healthy

Technology:

Any high-quality apples must be peeled, including pitting, chopped and boiled a little, as if for compote, add sugar to taste.
Then add two grams of dry yeast, after the drink has cooled, stir and cover with gauze. Fermentation lasts approximately 12 hours, unless your home is cold.
That’s it, the drink is ready, you need to strain it as thoroughly as possible and put it in a sealed glass container in the refrigerator.
It lasts longer than other homemade kvass, about a week.

Kvass with hops - recipe

This is a more “adult” recipe, spied on the Internet.

Technology:

Hops in the form of inflorescences (about a third of a glass for 3 liters of kvass) and rye bread crackers (take half a small loaf) should be poured with boiling water and allowed to cool to room temperature.
Add warm boiled water to full volume, 100 grams of sugar, a teaspoon of yeast and leave in the room for a day.
Strain, bottle and put in the refrigerator!