Choose a homemade kvass recipe. How to make a tasty and pleasant refreshing drink at home? All about how to make bread kvass at home

Today we’ll talk about how to make kvass at home. How nice it is in the sultry summer day drink some cold kvass, and if you make it yourself, it’s absolutely wonderful.

Kvass is an original Slavic drink prepared by fermenting flour and rye and barley malt or from dry rye bread with the addition of fragrant herbs, honey, fruits and berries.

In Russian cuisine, kvass is used as the basis for the much-loved cold stews - okroshka, botvinya, etc.

In Rus', kvass was also drunk as an intoxicating drink at various feasts, weddings and folk festivals.

Therefore, it still remains our favorite drink, especially in summer time.

Kvass at home without adding yeast

Ingredients:

• 3 liters of water
• 400 gr. Borodino or any dark bread
• 120 gr. sugar (for the first time) and 2 tablespoons for each subsequent preparation
• 1 tablespoon raisins

1. Cut the bread into large cubes and fry them well in the oven, but so that they do not start to burn

2. Pour sugar into the prepared jar

3. Pour in a small amount of water heated to 80 degrees and stir until the sugar dissolves

4. Pour crackers into the jar

5. Add the remaining water and leave until the water cools to 40 degrees

6. Pour raisins into a jar

7. Cover the jar with gauze and put it in a dark, not cold place for 2-3 days for fermentation.

8. Strain the finished kvass through a sieve, cover with thick gauze and first remove the grounds.

9. Kvass has a sour taste, so you can add 1-2 tablespoons of sugar and stir

10. Add a few raisins to the bottle, pour in the kvass and close with an airtight lid, put in the refrigerator

Homemade kvass with kvass wort

We will need:

• 5 liters of water 40 degrees
• 7 tablespoons of kvass wort concentrate
• 1.5 cups sugar
• 2 teaspoons yeast

Preparation:

1. After mixing the required amount of wort, measure it into a saucepan

4. Fill with 2.5 liters of water at room temperature

6. Gently stir the mixture slowly

7. Pour the concentrate into the remaining 2.5 liters of water, mix

8. Place in a cool place for 18-20 hours

9. Drink ready kvass chilled to 18 degrees and store in the refrigerator for 5-7 days

Kvass without yeast on sourdough and rye malt

Ingredients:

• 4 tablespoons rye sourdough (rye flour and water)
• 3 liters of water
• Half a glass of roasted rye malt
• 7 tablespoons sugar
• 1 tablespoon raisins
• 1/2 teaspoon coriander
• 1/2 teaspoon cumin

Preparation:

1. For sourdough, pour 3 tablespoons of rye flour into a bowl and pour in 50 ml warm water

2. Mix everything until it becomes thick sour cream, cover loosely with a lid and leave in a warm place for 1 day.

3. Again add 3 tablespoons of flour and a little water, mix and put in warm place

4. Repeat the procedure 4 more times

5. For the wort, add malt, sugar and spices to 1 liter of hot water and let stand for 3 hours

6. Place 5 tablespoons of starter into a 3 liter jar

7. Pour out the wort, add raisins and water, cover with gauze and leave in a warm place for 2 days.

8. Strain the finished kvass through cheesecloth into bottles

9. Quench your thirst with a wonderful drink

Cooking kvass at home, beet kvass with honey

You will need:

• 2 tablespoons honey
• 1 medium beet
• 1 half slice of black bread
• 1 handful of raisins
• 3 liter jar

Preparation:

1. Dissolve honey in 1 glass of warm water
2. Peel the beets and cut into medium cubes
3. Place beets in a jar
4. Pour out the honey
5. Add raisins
6. Fill warm water so that it does not reach 3 cm to the edge
7. Add a piece of bread
8. Cover with a lid and place in a warm place for 3 days.
9. We filter the kvass and bottle it, after adding 3 raisins each

Oatmeal kvass is tasty and healthy

Necessary:

• 400 gr. oats
• 4 tablespoons honey
• 1 handful of raisins
• 3 liters of water

Preparation:

1. Place pre-washed oats and honey in a jar

2. Fill everything with water, stir well

3. Cover with gauze and leave for 3-4 days at room temperature

4. We drain this kvass, and put a second one for drinking.

5. Add honey to the remaining oats in the jar

6. Add raisins

7. Fill with water and set again for 3 days at room temperature

8. Strain the finished kvass through cheesecloth

Kvass from dry kvass with yeast

Ingredients:

• 3 liters of water
• 9 tablespoons sugar
• 7 granules of dry yeast
• 3 heaped tablespoons of dry kvass

Preparation:

1. Pour sugar, yeast, kvass into a 3 liter jar
2. Fill with water not to the brim
3. Stir thoroughly until all the sugar dissolves
4. Cover loosely with lid
5. Place in a warm place, maybe on a windowsill on the sunny side for 1-2 days

Classic kvass made from rye bread with yeast

Ingredients:

• 3 liters of water
• 1 kg stale rye bread
• 300 gr. Sahara
• 20 gr. yeast

Preparation:

1. Cut the bread into medium cubes and fry in the oven until golden brown.
2. Place in a jar and add hot water and leave for 3 hours, stirring occasionally
3. Add sugar and yeast diluted with a small amount of the same infusion
4. Stir and leave in a warm place covered with gauze for 12 hours
5. Strain the kvass, bottle it and refrigerate for 2 days.

Recipe for real Russian kvass without yeast video

When you drink homemade kvass, it’s as if you are returning to childhood, when you stood in line with cans at the yellow barrel and quickly ran home to enjoy this magical drink.

I wish you to plunge into this happy time at least for a minute.

Homemade bread kvass- one of the healthiest drinks. Many people try to make kvass on their own, because, in any case, it is much healthier and tastier than store-bought. There is nothing complicated in making bread kvass at home; you just have to familiarize yourself with time-tested recipes and choose according to your taste.
Bread kvass, made from rye flour and malt, is very famous and widespread. However, it should not be confused with synthetic surrogates of kvass, kvass drinks, which contain a carbon dioxide solution and all sorts of flavorings. Real bread kvass has a pleasant and refreshing taste. He is endowed with high energy value, quenches thirst well due to the content of acids (lactic and acetic). And the carbon dioxide contained in kvass helps digest food, absorb it and increase appetite. People who suffer from gastritis with low acidity, for those with weakened immune systems and heart patients, it is useful to drink bread kvass before meals.

The recipe for kvass is varied: the drink can be prepared with currants, rhubarb, or coffee drink. But it is bread kvass that turns out to be quite mild in taste, not very strong.

The benefits of homemade kvass

1. Everyone can choose the optimal ratio of ingredients based on personal preferences. You can make kvass that tastes mild, or it can be bitter, sweet or sour.

2. If you wish, you can provide yourself with a delicious drink for the whole summer if you systematically add a new portion of kvass, separating the starter.

Useful properties of bread kvass

Everyone knows that bread kvass is a healthy drink, but not everyone knows what exactly it is. Therefore, before you start preparing the drink, it is worth familiarizing yourself with some information.

Bread kvass, prepared at home, promotes digestion, depresses pathogenic microflora and helps improve metabolism. Consequently, homemade bread kvass is a preventive dietary drink that increases performance. Since ancient times, the beneficial properties of kvass have been used by people to prevent vitamin deficiency, since it contains many vitamins (E, group B) and microelements (lactic acid, magnesium, phosphorus, calcium), as well as amino acids.

• 1. It is recommended to prepare kvass using spring, melt or chilled boiled water.
• 2. You can make kvass from any type of bread, but the drinks turn out tastier if you use black rye (preferably without cumin, dill, seeds, etc.). Rusks for kvass should be prepared without spices and oil.
• 3. To prepare bread kvass, it is better to use glass or enamel dishes. For example, champagne bottles.
• 4. During fermentation in tightly closed containers, it is necessary to carefully monitor the level of carbon dioxide, since high blood pressure may break bottles.
• 5. It is better to consume the finished kvass within 2-3 days (otherwise it becomes sour and loses its taste).
• 6. It is recommended to store kvass in a cool place. A chilled drink also tastes better.
• 7. To prepare berry kvass, you should use only ripe, selected, undamaged berries.

Kvass itself is finished product and it can be consumed as a refreshing-cooling drink with the addition of sugar or honey. But there are a great variety of ways to prepare kvass itself. The drink is made from fruits, berries, vegetables and various herbs. Classic option considered to be homemade kvass, the benefits of such a product are much higher than those of store-bought kvass. Therefore, take a little time and prepare this delicious, healing drink for your loved ones. Let's take a closer look at the most common recipes for preparing the drink at home.

1. Kvass without yeast. To prepare a starter for kvass without yeast, you need to take 2 cups of boiled water cooled to room temperature, half a slice of rye bread and 1 tsp. granulated sugar. Place all ingredients in a 0.5 liter jar. Grind the bread. Cover the jar with the starter with a cloth and leave it to ferment in a warm place. Without yeast, sourdough fermentation takes a little longer (a day or two).

2. Recipe for kvass from crackers. To prepare homemade kvass from crackers, you first need to fry rye crackers (1 kg) in the oven until golden brown. After this, they need to be put in a saucepan, filled with warm water and left in a warm place for a couple of hours, stirring occasionally. Drain the infusion. Pour the remaining crackers with water again, leave for 1-2 hours and pour into the infusion that was obtained earlier. Cool the resulting wort to 20 degrees. Add sugar (per 3 liters of water - 1.5 cups of sugar) and yeast (40 g), diluted with the same wort. Leave in a warm place for 12 hours. Pour the finished kvass into jars or bottles and store in a cool place.

3. For preparing young rye kvass You should cut the rye bread into slices and dry them in the oven until they are slightly browned. Pour boiling water over the crackers, cover and leave for 3-4 hours. Strain the resulting infusion, which is called wort, add yeast, sugar, mint diluted in warm water, cover with a napkin and leave to ferment for 10-12 hours. After the foam appears, strain again and pour into bottles, putting five washed raisins in each half-liter bottle. The bottles must be tightly sealed with corks soaked in boiling water and kept for several hours at room temperature, and then placed in a cold place. In three days the 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 and 25 g of raisins.

4. Beet kvass recipe at home. Required ingredients: 1 kg of beets, 2 liters of water, 20 g of sugar, 1 piece of black bread, a clove of garlic, salt to taste.
To prepare beet kvass, you must first peel and grate the beets on a coarse grater. Place all the ingredients in a 3-liter jar and add water, add a piece of black bread, sugar, and a little salt. Cover the jar with gauze and place in a warm place for 3-4 days. You can add a clove of garlic to the almost finished drink. Beet kvass is ready.

5. Vigorous kvass with horseradish. It’s easy to prepare kvass with horseradish, raisins and honey at home. For this you will need: 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. First you need to pour boiling water over the crackers and let them stand for 3-4 hours. Strain. Add yeast and leave to ferment for 5-6 hours. Add grated horseradish and honey. Mix, pour into bottles, adding zest to each. Let it brew for 2 hours. Vigorous kvass with horseradish is ready.

6.Berry kvass. It’s better to start by preparing berries: raspberries, blackcurrants, blackberries, lingonberries, blueberries or other berries - rinse, mash and place in an enamel bowl. Pour warm sugar syrup at the rate of: per 4 liters of water - 1 kg of berries and 500–600 g of sugar. The resulting mixture must be thoroughly stirred, covered with gauze, and kept for 24 hours at room temperature. Then strain twice and bottle into bottles adding a few raisins to each. Store in a cool place for 1–2 weeks.

7.Kvass with lemon is a wonderful remedy for improving metabolism. This kvass is good for rheumatism, acne, adolescence, obesity, and also lowers blood cholesterol levels. Pour 250 g of dry black bread into 4 liters of boiling water and leave for a couple of hours. After this, strain, add 200–250 g of sugar, 5 g of dissolved yeast and the juice of one lemon. Leave this mixture for a day, then pour it into bottles and place in a cool, dark place for 3 days. You can add some raisins or ground hazelnuts to the kvass.

8.To prepare apple kvass You need to cut the apples and add water to them, bring to a boil, leave for 2-3 hours. Then strain, add yeast, sugar and citric acid diluted in warm water, then leave for 3-4 days to ferment. For 1 kg of apples - 500 g granulated sugar, 50 g yeast, 3 g citric acid and 5 liters of water.

9.Lemon-honey kvass. The noble drink of emperors. Pour juice squeezed from one lemon into 1.5 liters of boiled water at room temperature. Add 4 tablespoons of honey and 6 teaspoons of sugar, then stir, cover with gauze and let it brew for one day. After this, strain the kvass through triple cheesecloth and pour into bottles, adding 4-5 raisins to each. Close the bottles tightly and place in a cool place to age and mature for a week or two.

10. Rice kvass is used to treat osteochondrosis. To prepare the drink, you need to take 40 grams of rice (any kind), three tablespoons of sugar and five black raisins and pour all this into one liter of boiled, settled water, stir and let it brew in a warm place for four days. After this, strain the finished kvass and leave it in the refrigerator. You should take 100 grams, three times a day after meals.

11. To cleanse the liver, beet kvass will be very useful., the benefits of which are also very great. To prepare it, you need to peel and grate 500 grams of beets. Then put the grated beets in a three-liter jar, add two tablespoons of flour and one glass of granulated sugar. Pour it all with filtered, boiled, cooled water until the neck bends and put the resulting drink in a warm place to infuse. After 7-9 days, the kvass must be strained, and the remaining beets must also be saved. You should take beet kvass 30 grams three times a day before meals, drink the drink every day. After drinking three liters of kvass, you need to take a break for three months, after which the use can be repeated.

Refreshing kvass is also used to prepare valuable and nutritious cold first courses: okroshka and beetroot soup.

Medicinal properties of bread kvass

Since ancient times, bread kvass has been not only a very tasty refreshing drink, but also a real natural healer. Thanks to its numerous beneficial properties, the drink has earned the love of many people. For centuries, our Slavic ancestors drank bread kvass, the benefits of which were life-saving in times of famine, and even during long fasts, the drink is the main source nutrients. Numerous studies by scientists have shown that the benefits of kvass depend on the composition, which includes substances such as yeast, proteins, carbohydrates, vitamins, minerals, organic acids, etc. (that is, almost everything that the human body requires for a full-fledged existence).

The effect of kvass on the human body

Thanks to such a successful selection of substances in its composition, kvass is endowed with a number of unique properties and is very useful: it perfectly refreshes, invigorates and quenches thirst in the hot summer, improves metabolism, reduces fatigue, increases human performance, and also has a beneficial effect on the functioning of the stomach and cardiovascular system. Kvass prevents the development of unwanted, harmful microflora and enhances the body's fight against disease.

The benefits of bread kvass

Bread kvass is widely used in folk medicine in the treatment of many diseases. This drink is considered the most valuable if it is prepared at home. This kvass does not contain preservatives, dyes, flavor enhancers or other additives. It is completely natural, which is an important factor today.

The benefits of bread kvass are concentrated in its chemical composition, which is enriched with vitamins, amino acids, microelements and enzymes. During the fermentation of the drink, lactic acid and some other acids are formed, so kvass, like yogurt or kefir, kills harmful flora in the intestines and supports beneficial ones. Consumption of kvass is a good prevention of various intestinal disorders.

Kvass quenches thirst well and satisfies in the heat, stimulates vital activity, helps digest fatty and meat dishes, normalizes the balance of fluid and salts in the human body.

Bread kvass is useful for treatment nervous system, hypertension, heart and vascular cleansing, and also helps improve mood, since rye kvass contains amino acids, magnesium, calcium, lactic acid, trace elements and B vitamins.

This drink increases potency, heals the eyes, liver, strengthens teeth, and when drunk on an empty stomach it helps the secretion of gastric juice, which is why it is used in diets for weight loss (stabilization of metabolism in the body). Moreover, this applies not only to diets whose goal is to lose weight, but also to therapeutic diets.

It is useful for people suffering from gastritis with low acidity to drink kvass before meals.

Kvass contains a sufficient amount of vitamin C, which is why it is used as a cure for scurvy and exhaustion of the body.

Beet kvass, in turn, restores liver cells and has a choleretic effect; it is also used for arrhythmias.

Surprisingly, but true - the yeast contained in bread kvass can help in the treatment of diabetes mellitus and pancreas, relieve pustular skin diseases. Also, these qualities can eliminate heartburn, heaviness in the stomach and gas formation.

People with sore joints are advised to regularly consume bread kvass internally and regularly apply compresses to problem areas. If you set a goal and be persistent, you can get rid of swelling, pain and stiffness in the joints.

The benefits of kvass also include beneficial influence on appearance person. Cosmetologists recommend using it to improve skin color, quality of teeth, hair and nails, since it contains calcium, which is known to have an excellent strengthening effect. To get rid of skin diseases such as acne, dermatitis, furunculosis, long-term non-healing wounds, and other skin diseases, you simply need to constantly drink bread kvass and apply lotions to problem areas. Freckles can also be removed by rubbing them with this drink twice a day.

Bread kvass has a special taste when chilled. It perfectly quenches thirst, energizes you for the whole day and helps improve physical and brain activity.

The benefits of kvass are truly enormous, and in addition to all of its merits listed above, I would like to note one more, no less significant reason for the respect of this drink. Bread kvass helps people fight alcohol addiction. It quenches thirst well and to some extent replaces alcoholic drinks, discouraging the desire to use them. At the same time, in kvass itself the share of ethyl alcohol is 1.2%, which is significantly lower than the same figure in low-alcohol beer.

Real bread kvass is an excellent alternative to artificial vitamins and nutritional supplements.

Obviously, the beneficial properties of bread are undeniable, but you should not abuse sour kvass for chronic ulcers and gastritis, increased acidity, colitis, gout and liver diseases. Practical advice: to reduce the acidity of kvass, add honey to taste. The usefulness of bread kvass lies in the combination of cereals, yeast and natural ingredients (herbs or berries).

Harm of bread kvass

Of course, kvass is a product in to a greater extent It is healthy and should be consumed, however, despite the enormous benefits of the drink, there are also contraindications to its use.

It is worth emphasizing that homemade kvass is of the greatest value, its benefits are greater, and there are far fewer contraindications for use.

Real homemade and fresh kvass does not contain any harmful substances. There will be no harm from kvass made using the correct technology. But since kvass is a fermentation product, after a while it tends to turn sour. IN industrial production bread kvass is pasteurized or canned, as a result of which the drink loses its beneficial properties. During pasteurization, bread kvass loses half of its useful qualities, and during conservation it also becomes harmful. It is in this case that harm to the body is possible. Kvass contains small quantity alcohol, so you should use it carefully. After drinking kvass, it is not recommended to drive immediately; it is better to wait an hour. It is not recommended to consume homemade kvass for pregnant women, nursing mothers and children under three years of age. The harm of kvass in this case is also associated with the presence of fermenting elements that can cause mild intoxication.

Kvass has potential harm when consumed by persons with diseases such as liver cirrhosis, gastritis, and hypertension.

Having analyzed the positive and negative properties of kvass, we can conclude: you can drink fresh homemade kvass with great pleasure. In addition to the fact that it is tasty, the body receives tangible, but not harmful, harm from kvass. Excessive consumption of any product, as everyone knows, does not bring benefits. Therefore, with unlimited consumption, the harm from kvass is obvious.

Far in the past is the same kvass for which there were queues on the city streets, and which was always present on the table in the rural farmstead.

But today we have a great opportunity to make homemade kvass rightfully the number one drink in the house. Recipes for preparing this wonderful drink with its unique taste, how it has been prepared in Rus' for a long time, is carefully passed from hand to hand by our grandmothers and mothers, as well as by culinary experts - specialists in their field.

The drink, which came to us from ancient Egypt, took root in Rus', becoming at the same time a food. After all, there are countless dishes that include kvass in their recipes.

Homemade kvass prepared with your own hands has a beneficial effect on our health. It regulates metabolism in the body, improves the functioning of the gastrointestinal tract, saturates us with enzymes, minerals and vitamins, and helps remove toxins from the body. I suggest you prepare a great drink - according to traditional recipe from rye crackers, as I do.

Homemade rye kvass

You will need one loaf of rye bread, 8 liters of water, 55 grams of yeast, 220 grams of sugar and raisins to taste.

• First I dry the bread crumbs in the oven over high heat. They should turn out golden brown, but I always make sure they don't burn. Kvass made from rye crackers, prepared at home, is pleasant with its sweet and sour taste of rye bread. It quenches thirst well, tones and gives strength. This is what our ancestors took with them to haymaking.
• Then I boil water in a large saucepan and pour sugar into it, stirring. I add crackers to the water and leave everything to cool and infuse.
• After making sure that the base has cooled, I grind the yeast in a small amount until it is liquid and pour everything into the base. For this purpose, it is better to take fresh pressed yeast. I stir the mixture well so that the yeast is completely distributed in the water, and the ripening of homemade kvass occurs evenly.
• I tie a thin towel around the pot with the future kvass so that no flying creatures will covet it, and leave it for fermentation for a day and a half.
• If you like your kvass to taste sharper, you can let it sit longer. I start drinking my drink within a day, but since I prepare a large quantity of it at once, over time it becomes sharp, I also drink it with pleasure and treat it to friends.
• After a day and a half, I strain the finished drink into another container and add more sugar to taste. But just a little so that the drink is not too strong.
• I also add a handful of raisins so that my homemade kvass acquires a specific flavor. Raisins give the drink a special aroma and also contribute to additional fermentation, and it becomes carbonated. You can easily add blackcurrant and mint leaves, rowan berries, and honey to kvass. This will diversify the taste of the drinks you prepare.
• I leave it for another day and then, draining the sediment, I filter it completely. I wash the raisins and put them back into the prepared kvass.
• I put the drink in a cool basement. In your case, this could be the pantry or refrigerator.
• I use the remaining wort after straining to make homemade kvass a second time.
• To do this, I boil another 7 liters of water and add 100-120 grams of sugar to it. I prepare kvass as in the previous recipe, adding 300 grams of crackers and 40 grams of yeast. The second time the drink turns out tastier, acquiring a pleasant sour taste.

Recipe for kvass from rye bread with yeast

• Cut black rye bread into small pieces, place on a baking sheet and place in the oven to dry. Be careful not to overcook or burn the bread. Otherwise, the finished kvass will taste bitter.
• Boil water. Pour the crackers into a jar (preferably a 3-liter jar). For such a jar you need about half a loaf of breadcrumbs. The layer is approximately 8-10 cm thick.
• Add sugar (3-4 tablespoons) and add hot water. Pour water up to your shoulders.
• When the water has cooled to a temperature of 35-37 degrees, add diluted yeast (half a bag of dry or a small piece of fresh). To dilute yeast, pour a little infusion from a jar into a cup and dilute the yeast in it. You can also just use warm water.
• Stir everything well, cover the jar with gauze or a napkin folded in several layers and leave for a day to a day and a half.
• For more intense fermentation, you can add a tablespoon of raisins.
• Then strain the finished bread kvass and pour into bottles. Add a few raisins to each and refrigerate for 6-8 hours. I leave it overnight.

The next portion of kvass can be prepared without yeast. Add a little fresh crackers, one or two handfuls, 3-4 tablespoons of sugar, a few raisins. Fill with water and repeat the process as described above.

Bread kvass without yeast

In the first portions of kvass according to the above recipe, the taste and smell of yeast are first felt. Many people don't like this very much. Therefore, I will give a recipe for kvass made from black rye bread without yeast.

• To prepare bread kvass according to this recipe, also take rye bread, or sourdough bread, hop leaven.
• Cut into small pieces and dry in the oven. For the first portion of kvass, take a little more bread. Pour the crackers into a three-liter jar (almost half the jar).
• Boil water and dissolve sugar in it (10-15 tablespoons), cool and pour in crackers. For more intense fermentation, add a handful of raisins.
• Cover the jar with gauze and leave to ferment. In a day or two, fermentation will begin. The crackers in the jar will begin to stir up and down, increasing in intensity every day. The first portion of bread kvass will be ready in 3–4 days.
• Drain the finished kvass from the jar. There is no need to throw away all the crackers. Leave about half of the original volume. Add to them a handful of fresh dried crackers, 2-4 tablespoons of sugar, a few raisins, cover with gauze and leave to ferment. If you pour a new portion of kvass in the evening, it is usually ready in the morning. Next, we repeat the process until there is a desire to prepare kvass.

A lot of sugar is added to the first portion of kvass. This is necessary in order to trigger the fermentation process and prevent the kvass from turning sour. If there are no raisins, you can add more sugar. Next time, you can add sugar to your bread kvass to taste, 3-4 tablespoons.

Several small ones useful tips on making homemade kvass from rye bread.

• You need to prepare kvass in containers that do not oxidize. If you cook kvass in a pan, it is better to take an enamel or stainless steel pan.
• Add sugar to taste. If you like it sour, add less sugar. Sweeter - add sugar. Add a little more sugar to the first portion of kvass.
• The richness of the color of kvass depends not only on the type of bread, but on the degree of frying of the crackers. But you still shouldn’t overcook the crackers; the kvass will contain both the taste and smell of burnt bread.
• The intensity of fermentation, which means the readiness of bread kvass, depends on the temperature in the room. The higher the temperature, the fermentation will begin faster. Therefore, this point must be taken into account so that the kvass does not peroxide.
• Raisins not only cause the fermentation process, but also give the kvass some sparkle and saturate the kvass with carbon dioxide.
• If you do not immediately prepare a new portion of kvass, do not throw away the remaining softened crackers. Transfer them to a jar and place them in the refrigerator. Before cooking, take out the jar, heat it in the room, add sugar and the starter for a new portion of kvass is ready.

Rules for making homemade bread kvass

1. The yeast must be the freshest, and the bread for the wort must be rye.
2. Kvass is prepared in cooled boiled water.
3. It is recommended to store kvass in a cool place.
4. Ready kvass should be consumed within 2-3 days. If stored for a longer period of time, it loses its taste and becomes sour.
5. The container in which the wort is infused must be glass or enamel; kvass cannot be prepared in aluminum containers, as it oxidizes.
6. To prepare berry kvass, only ripe, selected, undamaged berries are used.

For those who want to get a healing and tasty drink, we advise you to prepare homemade bread kvass using 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 the starter, 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. At the same time, crush the bread. Cover the jar with the starter with a cloth and leave it to ferment 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 starter

1 tbsp. spoon of granulated sugar
1 – 2 slices rye bread
0.5 liters of prepared sourdough
1.5 liters of chilled boiled water

And so a day or two passed, you tasted the sourdough and made sure it was ready. The liquid should be cloudy and taste sharp. First, take a 2 liter jar, pour the starter into it, add 2 pieces of rye bread (crushed), 1 tbsp. spoon 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, the kvass will steep for much longer, but will acquire a golden color almost immediately. A day or two later, after tasting the first kvass, pour 2/3 of the liquid into a separate container. Add the remaining starter in the jar with boiled water cooled to room temperature, add 1 - 2 chopped pieces of fresh rye bread, close the lid and leave again.

Homemade bread kvass recipes

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

Recipe for kvass from crackers

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

Boyarsky kvass recipe

How to prepare Boyarsky kvass at home
Ingredients: 1 kg of stale rye bread, 5 liters of water, 1.3 sugar, 60 g of yeast, 1 tbsp of wheat flour, mint to taste.
Prepare the starter. To do this, dilute the yeast with a glass of warm water and place in a warm place. Pour boiling water over dried mint and leave to infuse. Cut the bread into slices, pour boiling water over it and cool to 30-40 degrees. Add the starter, mint infusion and leave for a day, then strain, add sugar, stir until it is completely dissolved. Pour the kvass into bottles, seal them well and store in the cold.

Borodinsky kvass recipe

Making 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 prepare Borodino kvass. Cut the bread into slices and lightly dry in the oven. Pour boiling water over and let the wort steep for 3 hours. Dissolve yeast with flour and add to 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 you can drink kvass. Borodino kvass is ready.

Vigorous kvass with horseradish

Making kvass with horseradish, raisins and honey at home
Ingredients: 4 l 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 prepare vigorous kvass with horseradish. Pour boiling water over the crackers and let stand for 3-4 hours. Strain. Add yeast and leave to ferment for 5-6 hours. Add grated horseradish and honey. Mix, pour into bottles, adding zest to each. Let it brew for 2 hours. Vigorous kvass with horseradish is ready.

Beet kvass recipe

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

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

How to cook

Cut the bread into slices and dry in the oven for maximum temperature until brown, the darker the crackers, the darker the color of the kvass, but do not overcook the bread, otherwise the kvass will taste bitter.

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

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

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

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

Step by step photos of the recipe

Additional recipe information

How to make kvass at home

Do not throw away the bread wort that remains after fermentation; the second kvass prepared from it turns out even tastier than the first, with a pleasant sour taste.
We will boil again this time 7 liters of water, add a little sugar to it (half a glass), add another 300 grams of dried Borodino bread, let it cool to a warm state, transfer the wort to lukewarm water, add another 40 grams of yeast (usually I take yeast briquette 100 grams, just enough for 2 batches).Tie again
pan with a cloth and leave for time as indicated above.A
the rest is according to the recipe. The okroshka made from homemade kvass is simply 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 you don’t have dry crusts of black bread, prepare them yourself.
3. Toast the bread slices in the oven until they slightly change color.
4. Place the peels in water.
5. Add sugar, yeast and raisins, stir and cover with a lid.
6. Leave for a day at room temperature.
7. After a day, strain the kvass and pour it into bottles, put 2 raisins in each bottle and put it in the refrigerator for a day.
8. Ingredient preparation time: 30 minutes.
9. Kvass ripening time is 2 days.

Recipe No. 3 Video recipe for making kvass

And many more interesting things about making kvass

How to make kvass at home correctly

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

How to properly prepare homemade kvass

No need to buy delicious kvass, you can easily prepare it correctly yourself. A drink prepared at home is stronger, more invigorating and tasty. To prepare it you will need products that any housewife almost always has. This is rye bread, preferably stale. If the bread is fresh, then it needs to be cut into cubes and dried in the oven. Then the dried crackers are placed in a three-liter jar and filled with water at room temperature, previously boiled and cooled. Add sugar (three tablespoons), yeast (one hundred grams) to the water where the crackers are and mix everything.

Fermentation process

Cover the jar with a lid, wrap it up and leave the mixture to ferment. 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 strained using gauze. You need to add another spoonful of sugar to the resulting liquid and let it brew for about six more hours without insulation. Homemade kvass is then bottled and cooled before use. The remaining grounds need to be transferred to another three-liter jar. It will serve as a starter for the next portions of delicious kvass. Three or four spoons of it are enough for sourdough, and you need to prepare it using the same technology as the first time. To prevent the starter from spoiling, it is better to store it in the refrigerator.

Cooking method

Homemade kvass made from rye bread, which is baked in modern bakeries, does not have a particular strength or aroma. This depends on the fact that when making bread, various additives are often used, the presence of which affects the taste of kvass. In order for the kvass to be especially similar to the one that was prepared in the distant past, it is advisable to make it with sourdough. There are a huge number of recipes for making sourdough. To prepare the simplest sourdough, you need to take dry yeast, mix it with a tablespoon of sugar and two tablespoons of flour.

Fermentation process

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

Another way is to make homemade sourdough using a longer technology. Crumble 500 grams of rye bread into an enamel bowl and add half a liter of water, the temperature of which is not higher than 75 degrees. After swelling, the bread should form a homogeneous mass. Then yeast, diluted with water, is added there, but there should not be much of it, and a teaspoon of salt and sugar. The resulting mass should be wrapped and left for half an hour. Without ceasing to stir the mass, half a liter of boiling water is poured into it and the starter is again left to ferment for two hours. If more time passes, the kvass may become cloudy. The resulting dough is placed in a preheated oven at low temperature for one hour. If during this time the baked goods are burnt, the kvass will be dark.

The prepared cake is broken into small pieces and placed in a five-liter pan. After this, pour boiling water over everything completely.

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

In order for the fermentation process to begin, you need to add a little yeast and sugar to it. The container must be covered or left without a lid. The main thing is that the pan is not filled to the top. Because during fermentation the foam can come out over the edge. It will be better if the container with the wort is sealed. In this case, the drink will be stronger and richer. Usually two to 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 the drink is prepared. To prepare it, pour the contents of the package into a saucepan and pour a liter of boiling water, close the lid and leave for twenty minutes. If the powder is not well 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 make ready-made kvass, you need to add yeast to the dry kvass, which is diluted with water; you can also use a ready-made starter. Everything should be kneaded and left to ferment for three hours. After adding sugar, the drink is poured into bottles, closed tightly and wrapped.

Fermentation process

After the drink begins to ferment, the bottles are placed in a cold place. Typically, kvass made from dry powder is ready for use within a day.

Making 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 resulting mixture must be removed and infused in a warm place for a whole week. The finished 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. The beets need to be grated on a coarse grater, placed in a glass jar and filled with 1.5 liters of boiled warm 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 in about a day. Sometimes raisins or a little more sugar are 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 must use rye flour(300 grams), pouring it with three liters of boiling water. The mixture is kneaded until all lumps disappear. After obtaining a homogeneous mixture, sugar is poured into it and honey is added, approximately one hundred grams each. Add raisins and sourdough to the mixture, which has cooled to 35 degrees. If you don’t have sourdough, you can make it or use pieces of rye bread. The dish with all the ingredients must be covered with a lid and left covered for 1.5 days.

Fermentation process

After appearing on top of the mixture large quantity foam, white and tasty kvass is ready for use. It must be filtered, bottled, sealed and placed in a cool place. What remains after straining can be used for the next portion of kvass.

Cooking method

For preparations 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, pre-crushed rye bread crackers, molasses, raisins and water are used. Using malt, flour and water, knead the dough, cover the dough and leave for about an hour to rise. Then the dough is placed in a mold and in the oven for three hours. During this period, the dough is steamed, kneaded, added hot water until it becomes liquid and leave in a warm place for a day.

After this, put it in a bowl, sprinkle with stale bread and raisins, pour in water and knead the dough again. After 24 hours, the wort is poured into another container, and what is left is again filled with boiling water. After five hours the wort once again merges.

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

You learned how to make kvass at home yourself, learned what types of this drink can be prepared at home, so that in the warm season you can 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! Stay with us

Correct kvass

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It would seem that there is nothing simpler than kvass. However, does everyone know how to prepare it correctly, to whom it is useful and to whom it is not? Here are some “general” tips.

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

Kvass is prepared in cooled boiled water.

Ready kvass should be consumed within 2-3 days. If stored for a longer period of time, it loses its taste and becomes sour.

The most convenient for making kvass are champagne bottles with dense and reliable polyethylene stoppers.

The container in which the wort is infused must be glass or enameled. You cannot cook kvass in aluminum containers, as it oxidizes.

To prepare berry kvass, only ripe, undamaged berries are used.

Rye kvass is prepared like this. Cut the bread into slices and toast in the oven until lightly browned. Pour boiling water over the crackers, cover and leave for 3-4 hours. Strain the resulting infusion (wort), add yeast diluted in warm water, granulated sugar, mint, cover with a napkin and let ferment for 10-12 hours. After the foam appears, strain again and pour into bottles, putting 5 washed raisins in each half-liter bottle. Seal the bottles tightly with corks soaked in boiling water and leave for 2-3 hours at room temperature, and then put in a cool place. In three days the 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.

You can add an infusion of calamus roots to the prepared kvass (1 glass per 3 liters of kvass). The resulting drink sharpens vision and hearing, strengthens 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 instead of mint you put 100-150 g of grated horseradish and 100 g of honey and sugar, you will get “Petrovsky” kvass. It helps fight chronic diseases nasopharynx.

You can add hop cones (50 g per 3 l) to the finished kvass and 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, having an antimicrobial and anti-inflammatory effect. When warm, it helps with coughs. To prepare it, you need to add 200 ml of water to a small amount of juniper fruits, bring to a boil and cook for several minutes. Add this broth 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, mash and place in an enamel bowl. Pour warm sugar syrup at the rate of: 1 kg of berries and 500-600 g of sugar per 4 liters of water. Stir the resulting mixture thoroughly, cover with gauze, and leave for 24 hours at room temperature. After this, strain twice and bottle with several raisins. Keep in a cool place for 1-2 weeks.

To prepare apple kvass, chop 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 to ferment.

Kvass at home

Making kvass under economic conditions almost always required tremendous skill. Ethnic cooking knows a large number of various “secrets” of this matter. Unfortunately, the rich skill of the Slavic peoples was not clearly studied at one time and the skill of economic kvass-making was forgotten over time. We inherited only individual articles, records, recipes and descriptions in ancient books and manuals. Below we present more accessible recipes for making various kvass on a commercial basis, first describing an approximate technology.

Making kvass wort. To prepare kvass wort, use 1 of 3 methods: from baked dough; infused; mash decoction Let's consider method 1, because it is possible to obtain the sweetest and most fragrant kvass. It consists of the following: 1 kg of bread products is kneaded into dough with 0.75 liters of water at a temperature of 60-70 ° C. Add bread products in small portions into a bowl of water, mixing continuously and thoroughly. After this, the dough is left alone for 15-20 minutes, after which it is diluted with boiling water. For 1 kg of dough you need 0.75 liters of water, 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 keep the dough for 1.5 -2 hours, in this situation the wort settles less, resulting in cloudy, dense, although the sweetest and most fragrant and the most nutritious! Good kvass is characterized by its own density, which ensures the fullness of the taste and smell of kvass; as a result, kvass is not filtered. After saccharification, the dough is placed in clay pots or other dishes, a little water is poured in and placed in a hot, properly heated oven or in the oven for 2 - 3 hours. The baked dough is laid out, refreshed, broken into pieces and placed for infusion in a vat of water at a temperature of 90 - 95 ° C. Water is isolated at the rate of 9 - 10 liters per 1 kg of bread products taken. After 1.5 - 2 hours, the so-called “mash” is ready. Subsequently, 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. The wort is refreshed to fermentation temperature (25 - 30 °C), bread starter or yeast is added and fermented. With all this technique, only the first wort is fermented. To make less extractive kvass, you can add hot water to the grounds, let it brew and create a second wort. Before fermentation, color or toasted rye bread crackers are added to the wort to obtain the most intense color.

Fermentation of kvass wort. To transform the wort into bread kvass, it is fermented with bread leaven of yeast and lactic acid bacteria, baker's and brewer's yeast, wine raisin yeast and by yeast-free (spontaneous) fermentation. With yeast fermentation, kvass becomes tasty, although less stable in storage, and with spontaneous fermentation, it becomes sour, although the most stable. Wort can be fermented using 2 methods: aerobic (open), in which the fermenting wort is not separated from the atmosphere and is saturated with air oxygen; anaerobic (without air access) - in sealed bottles. It is believed that kvass works better when fermented in bottles. After fermentation, the kvass is kept in bottles, that is, stored in freezers or cellars until consumption. When using compressed baker's yeast to produce kvass, the required amount of yeast is weighed out (at an approximate rate of 15 g of yeast per 100 liters of finished kvass), they are crushed and mixed with ten times the amount of kvass wort, into which 8% sugar syrup was first added. The diluted yeast is kept at a temperature of 26-30 ° C for 3 hours. This yeast starter is subsequently referred to as “liquid yeast.” It is also possible to use liquid wine or brewer’s yeast.

When making kvass on a commercial basis, you must have the following equipment: utensils for kneading dough - preferably enameled; not a very large wooden vat for infusing the wort; not a very large tub. The infusion vat must have a lid, a false bottom and a tap. 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 mesh. The wort should be fermented in enamel containers, glass bottles or a strong oak barrel, properly steamed and washed with hot and frosty water.

Homemade kvass recipe

Kvass helped everyone out. Have you tried real kvass? No, not purchased, but economic? Almost no soda can compare with this magical drink. The recipe for kvass in commercial conditions is my present for you. Although in the early days there is not a lot about kvass.

Since ancient times, kvass has been widely preferred in Rus'. For more than a thousand years it has been considered a national drink and food at the same time; try to remember everyone’s favorite okroshka. In the old days, many dishes were prepared with kvass: botvinya, tyurya, which are now a novelty for us. The kvass was tasty and sour, berry, fruity, honey. How is kvass made? By fermentation and infusion of bread, sugar, water, yeast and malt. Since you drink kvass, you are not at risk of vitamin deficiency, you will not get tired. It is also an excellent bactericidal agent. No wonder in the old days it was issued 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 feel the taste of this excellent drink. The best way is to do it in person.

I offer simple recipes for kvass in commercial conditions.

Bread kvass. You will need: 1 brick of rye bread; 3 liters of water; 1 glass of sugar; twenty grams of yeast; 2 tablespoons raisins. Production: 1. Slice the rye bread and dry it in the oven. Place in a saucepan and add boiling water. Leave to cool. Strain through cheesecloth. Add sugar, yeast, mix. Leave for 10 hours.

2. Pour the kvass into bottles, add raisins, cover tightly, and place in the freezer. After 2 days the drink is ready. I assume you know that the drink comes in 2 and a half bottles. liter bottles and for each bottle one tablespoon of raisins.

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

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

Making kvass on a commercial scale requires great skill. Unfortunately, a rather large and rich skill Slavic people was not clearly studied, and the skill of economically brewing kvass began to be forgotten over time. We know only individual records of recipes and descriptions in ancient books and instructions. The first mention of kvass was discovered in 988. As soon as the baptism of the Kievites took place, Vladimir ordered food and drinks to be distributed to everyone; among the drinks, honey in barrels and bread kvass were served.

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 brewing kvass flourishes in our country in the same way as bread baking. It is brewed by all 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 a necessary drink, not only for patients, but also for healthy people.

You can drink kvass with fish, I quite prefer it that way, and I recommend it to you too. I will be quite happy if these recipes will be used by you in your commercial 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 the recipe as well, then more people will know this kvass. Consequently, more people will have fun, and eat and treat the guests.

How to make bread kvass

Our ancestors also knew how to prepare bread kvass. And they especially knew about the healing properties of kvass, which perfectly quenches thirst, can help restore strength, and increases hunger. Nowadays, scientists have discovered scientific confirmation of these precedents and explain healing effect This drink contains an original combination of amino acids, enzymes, lactic acid and vitamins. Bread kvass has refreshing properties and a pleasant sour taste. Long time saved. Everyone has the opportunity to prepare kvass, because... Products to achieve the desired result can be found in any home. Although almost all progressive people have no idea how to prepare the bread kvass of the building. How?

Cut half a loaf of rye bread into simple slices, then cut them into a number of pieces. Place the pieces of bread on a baking sheet and place it in the oven over medium heat. We dry the bread properly, although we watch it so that it does not burn, since this bread will make the kvass bitter. Dry the crackers for 10-15 minutes, then turn off the oven, leaving the baking sheet in it. After drying, slices of bread should be pliable inside.

Place the finished crackers in a regular three-liter jar. Add almost 3 liters of boiled water that has already cooled to body temperature. Place 3 tablespoons of sugar in a three-liter container and stir thoroughly. Pour half a packet of dry yeast “Saf-moment” into the water. This is about 25 grams. Mix all the contents of the jar thoroughly again. Then cover the jar of bread kvass with a lid and leave it in a warm place for 2 days.

During fermentation, which proceeds vigorously over the next 2 days, the sugar in the wort under the action of yeast will be converted into alcohol and carbon dioxide and under the action of lactic acid bacteria - into lactic acid. At room temperature, kvass will be ready in 2 days. After this period, filter the infusion through a fairly small sieve in order to completely isolate the grounds. We put the grounds into a separate jar.

Add 1-2 tablespoons of sugar to the strained infusion and mix thoroughly until it dissolves. In addition, add a properly 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 of ready-made bread kvass in the freezer, and after a day you can use it.

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

It’s almost impossible to see barrels of tasty cool drinks on the streets anymore. They were replaced plastic bottles with carbonated drinks and kvass, which cannot be compared with real, homemade, healthy ones. But it’s enough to remember how to prepare kvass at home so that you no longer have to drink store-bought kvass.

Natural flavors, or How to shade the taste

Each modern owner has his own recipe, but they are very similar to each other, the difference is usually only in the amount of sugar. Since making kvass at home is not difficult, anyone can easily repeat this process. But old recipes deserve closer attention. A drink made from white bread has a milder taste. The black top will give you a bright color and rich taste. Spicy herbs will provide a very special aroma and freshness. A sprig of currants or rowan berries will make the kvass signature and unforgettable.

Universal starter

If we talk about how to make kvass at home, then first of all we need to talk about sourdough. If it is not possible to take it from someone you know who has already made kvass, you need very little time and ingredients. Take a loaf of stale bread. If you want to quickly, and the bread is completely fresh, dry it in the oven; the color of the future drink depends on how dark the crackers turn out. Place the resulting crackers in a three-liter jar, add boiled cold water, sugar and yeast. The speed of preparation of the mixture depends on their quantity.

Sourdough fermentation

To make good kvass, the jar needs to be closed with a lid, wrapped in a towel and left for two days. If you are interested in how to quickly make kvass at home, then simply increase the amount of sugar, then the fermentation process will go faster. The resulting drink must be filtered. If you like it sweeter, you can add a little more sugar. To make the drink more tasty, you can leave it for another day and then put it in the refrigerator. The grounds are stored in a clean jar in the refrigerator. To get homemade kvass again, just take three spoons of sourdough, add water, sugar and wait two days.

Wort for kvass

This is a more complex option, although experts, when telling how to make kvass at home, usually suggest this, saying that this is the only way to get the most delicious drink. You will need enamel dishes and 500 g of bread. The latter is poured with half a liter of warm water (up to 75 degrees) and thoroughly kneaded until smooth. Add yeast to the mixture on the tip of a spoon and one teaspoon each of sugar and salt. Wrap well and leave for 30 minutes.

Next, you will need half a liter of boiling water (boil the kettle in advance). Stirring continuously, add water to the bread mixture, then cover again and leave for 2 hours. Time plays a role; fermenting too long will result in a cloudy, unattractive drink.

Preheat the oven to 70 degrees. Now you need to pour the mixture onto a baking sheet and bake for an hour. If at the end of the time it is still soft, you can increase the temperature and wait a little longer. Please note that a burnt cake will give very dark color and a bitter taste. Now you need to break it into pieces, put it in a container and pour 5 liters of boiling water. After standing for 2 hours, the starter settles to the bottom, and the wort can be drained. You can repeat the procedure using the remaining starter, but the drink will be lighter.

To get kvass from wort, add sugar (about 5 tablespoons), half a teaspoon of yeast and be sure to close the container tightly. Consider the fermentation process - you need to leave space so that the foam does not come out from under the lid. Close the container so that the drink is stronger and richer. In 2-3 days it will be ready. You don't need to drain it, just put it in a cool place. Over the course of a week, the drink may only gain in taste if you do not drink it first.

Homemade kvass from black bread

This is the most common option, since white bread does not provide such a rich taste and color. Even in the old days, all rye crackers were left for cooking soft drink. If you decide to make homemade kvass, then make a supply of dried bread in advance. It can be ground into crumbs in a meat grinder or left in pieces. One three-liter jar will require a kilogram of rye crackers, 40 g of yeast and one and a half glasses of sugar. The cooking process is quite simple. The crackers are poured with warm water, left for 2 hours, then the liquid is poured into a clean jar, and the crackers are filled with water again. Once drained again, they can be discarded. Now sugar and yeast are added to the jar of liquid. After a day you can drain and cool.

If you have an abundance of white bread, then crackers made from it can also be used for a sparkling drink, but homemade kvass made from black bread is the most delicious. This recipe is very popular. Today, the most commonly purchased mixture is a store-bought mixture of wheat, rye crumbs and malt. This dry kvass is a good helper for modern housewives.

Homemade kvass without yeast

It is best made with homemade sourdough made from rye flour. If you want to know how to make kvass at home, then write down the recipe. The starter needs to be prepared in advance. It will last a long time in the refrigerator. Moreover, it is healthier because it is made through natural fermentation. Buy at grocery store rye flour, besides it, you only need sugar and water. Mix four tablespoons of flour with 100 ml of water, stir until thick sour cream forms and add a teaspoon of sugar. The jar should be covered with damp gauze. Every other day you need to add flour and water, stir well. On the third day we repeat this procedure. On the fourth day, the starter is completely ready; it has the characteristic smell of sour rye bread. Now you can put it in the refrigerator, but do not forget to feed it with rye flour once a week, otherwise it will die.

You can bake delicious yeast-free bread from this starter, but today we are interested in how to make kvass at home. The procedure will not take you more than 10 minutes. You will need a three-liter jar, water, 6-8 tablespoons of store-bought dry kvass, the same amount of sugar and a glass of ready-made starter. By the end of the next day the drink will be ready. In cold weather this may not be enough and ripening will occur more slowly.

The finished kvass must be carefully strained. Try not to shake so that all the grounds remain at the bottom. Add water to the jar and add 3 tablespoons of dry kvass, as well as 3-5 tablespoons of sugar. If kvass is intended for drinking, you can add more sugar, but for okroshka you need a more acidic drink.

Beetroot - unusual kvass

And yet, it is very beautiful, tasty and incredibly healthy. Beet kvass was extremely common in Slavic countries, Ukraine, Belarus and Rus'. Today, few people make this drink, so let’s take a closer look at how to make beet kvass. First, let's look at the most healthy, yeast-free option.

To prepare the drink you will need 0.5 kg of fresh beets, 3 liters of water, a tablespoon of sugar and a piece of rye bread (approximately 50 g). The quality of the drink depends on the freshness of the beets; it is best made from freshly dug root vegetables. It needs to be washed, peeled and cut into thin strips. Place all the beets in a jar and pour boiling water over them. To start fermentation, you need to add sugar and crumbled bread. Now all that remains is to cover the jar and put it in a warm place.

This process is not too fast; the drink will be ready in about 5-7 days. Its readiness is easy to determine: as soon as foam has stopped forming on the surface, the kvass can be drained. If you want to drink it as a drink, add more sugar to taste. If you want to leave it as a base for borscht, it is better to add a little fresh garlic.

Yeast beet kvass

If waiting a week is not your rule, then read how to make kvass from beets with yeast. Take half a kilogram of beets, three liters of water and a rye crust. In addition, you will need to add 5 tablespoons of sugar and 1 tablespoon of yeast. The beets cut into strips need to be dried. To do this, place the cubes on a sunny windowsill or use the oven. After this, pour them into a saucepan, fill with water and leave to simmer until soft. The broth must be drained and all other ingredients added. In a warm place, the kvass will be ready on the second day; now you can drain it and put it in the refrigerator. The drink saves everything useful substances, in particular B vitamins, iron, calcium, potassium, magnesium, iodine, which beets are rich in.

The famous Petrovsky kvass

This drink is very sparkling, carbonated and tasty, and making kvass at home does not require any special culinary skills. Pour two and a half liters of boiling water into a saucepan, add 800 g of rye crackers, leave to swell. Carefully drain the liquid part and add the yeast, leave for 6 hours so that the mixture begins to ferment. You can “forget” about it for the night. Now the well-fermented mixture needs to be heated and add 100 g of horseradish and honey. This will add piquancy to the drink. Pour the mixture into a container, add 50 g of raisins and millet. Such ingredients will make the drink carbonated and light. Close the jar well and place in the refrigerator or cool place. In two days you will receive an original, tasty and carbonated drink.

How to prepare alcoholic kvass

This drink is much weaker than beer, but many people like its invigorating taste. It is quite easy to prepare this kvass at home. The recipe looks somewhat complicated, but in fact it only requires strict adherence to the instructions. Due to the fermentation of the wort, alcohol is produced, and the strength of the drink is slightly more than 1%. You will need to find barley malt, rye flour, breadcrumbs, molasses, water and raisins. You need to knead the dough from malt, flour and water. The dough should sit for several hours and fit well. Then the dough is placed in a warm oven for 3 hours. After this, knead it well, dilute it with water to a liquid state and leave it warm for a day.

At the end of the day, the dough should rise again. It is sprinkled with breadcrumbs, raisins and water are added and kneaded again. After a day, the liquid part (wort) must be poured into a separate container, and the grounds must be poured with boiling water again. After 5-10 hours the wort is drained again. The grounds can now be thrown away, and add mint infusion, molasses (can be replaced with sugar) and raisins to the liquid part. Now close the container well and put it in a cool place for 10 days. The drink is ready to drink, but you should not quench your thirst with it if you want to get behind the wheel.

Oat kvass

Everyone knows about the benefits of this amazing plant. Oatmeal and jelly are not only shown as a source of vital substances, but are also good for various gastrointestinal diseases. Few people have probably heard about oatmeal kvass, but our great-grandfathers knew how to cook it. Be responsible when choosing seeds. Oats intended for planting or livestock feed are often treated with various substances to prevent rodents from spoiling them. Such chemistry is not at all useful. You can buy good, unrefined oats at the pharmacy, which are ideal for nutrition.

To prepare a three-liter jar healthy drink, you will need a glass of washed grain, three liters of water and 5-7 tablespoons of sugar. After pouring the oats into a jar, fill it with water, add sugar and mix gently. After three days, the finished drink must be drained through cheesecloth, and sugar and water can be added to the grains again and another portion can be prepared. The drained liquid part should be left in the refrigerator for another three days, after which the drink can be considered ready. Now you know how to make kvass from oats. This is the easiest recipe of all.

Fragrant apple kvass

If you have a dacha, they probably grow there sour apples, which have nowhere to go. These are the ones that are suitable for making kvass. From one kilogram of apples you will need to cook 4 liters of compote. Let it cool and brew, then strain. In order for the kvass to begin to ferment and become bright and carbonated, you need to add sugar, honey and 2 tablespoons of yeast, as well as various spices to taste. It could be cinnamon, ginger, cardamom, vanilla, mint or any others. Close the resulting mixture tightly and put it in a dark place for three days. After this, you can bottle the kvass and put it in the refrigerator. Now the sparkling drink is ready to quench your thirst in the summer heat.

There are a great many kvass recipes in the world, and among them you can certainly choose your own recipe, which will become your signature and will delight not only you, but also all family members. Almost every housewife knows how to make bread kvass at home, but not everyone remembers the old recipes for apple, beetroot or oatmeal drink. Kvass perfectly quenches thirst, serves as a source of natural vitamins and microelements and has a good effect on digestive system, and therefore immunity in general.