How to make delicious kvass at home. Double fermentation method

In the summer heat, we are always looking for high-quality cooling drinks that would perfectly tone up the body and give it vigor.

But there is nothing better than folk recipes - double-fermented kvass prepared at home will be an excellent thirst tamer! Homemade drinks are always healthier and tastier than store-bought soda and, most importantly, contain only natural ingredients.

traditional health drink

Why double-fermented kvass? A drink prepared using this technology is considered a primordially Russian product, and its recipes have ancient roots.

Double fermentation technology is the most successful for tasty and healthy kvass, in which two components complement and enrich each other. Sour-milk and yeast bacteria, which are in kvass, have a beneficial effect on our body in the same way as kefir or fermented baked milk, cleanse the intestinal microflora.

Lactic acid fermentation keeps the level of alcohol contained in kvass, making this product safe even for small children.

Traditional double-fermented kvass quenches thirst well and perfectly tones the body. It has a pleasant taste and a slight smell of bread - this is a great option for those who do not use home-made kvass due to the pungent smell of yeast.

Preparing such a drink is very simple - you just need time for fermentation. A glass of homemade chilled kvass will give your body freshness for a long time, and you will feel comfortable even in the summer heat!

Bread kvass double fermentation

Ingredients

• Fresh rye bread - 350 g;
• White granulated sugar - 5 tablespoons;
• Rye sourdough - 3 tablespoons;
• Purified water - 4.5 liters.

How to make folk bread kvass double fermentation

1. First, prepare the rye starter: mix 2 tablespoons of sugar and 5 tablespoons of rye flour in a glass jar, diluting the ingredients with water until a thick mass is obtained.
2. Close the container with a lid and put it in the refrigerator.
3. The next day, open the jar, add 1.5 tablespoons of rye flour and a little water so that the sourdough is again like thick sour cream.
4. On the third day, do the same, and again send it to the refrigerator. After that, the sourdough is ready.
5. Cut the rye bread into small pieces and brown in the oven until golden brown (but do not overcook).
6. Pour water into the pan and boil, add rye crackers, mix and set aside until cool (so that the liquid is warm).
7. In the cooled water with bread, add rye sourdough and mix. Cover the container with a cloth and tie the neck, leave warm for 1.5-2 days.
8. After fermentation, strain kvass through clean gauze and add sugar, stir until it is completely dissolved. Pour kvass into clean plastic bottles (bottles do not need to be filled to the top, leave room for oxygen to escape: about three fingers from the neck), and tightly cork.
9. Put the bottles in a dark, warm place for a day, and then transfer to the refrigerator.

After the kvass has cooled, pour it into glasses and enjoy the pleasant taste of homemade drink!

Kvass double fermentation with lemon balm and honey

Ingredients

• Rye malt - 350 g + -
• Rye flour - 300 g + -
• Citric acid- 1 tsp + -
• Pears - 2 pcs. + -
• - 4 tablespoons + -
• Melissa dry - 3 tsp + -
• Rye sourdough - 2 tbsp. + -
• — 5 l + -

Cooking kvass with lemon balm and honey

1. Boil 2 cups of water and pour rye flour into it, stir well so that the mass has a consistency like sour cream. Set aside until completely cool.
2. Dried lemon balm pour a glass of boiling water, cover and let stand until cool. Then strain through cheesecloth.
3. Peel the pears, remove the core and cut into cubes. Together with raisins, pass through a meat grinder or chop in a blender.
4. Pour rye malt into a separate pan and pour 3 cups of boiling water, put on fire and bring to a boil. Cool to 30°C so that the broth is barely warm.
5. Combine all components in one bowl: rye flour, lemon balm infusion and rye malt decoction, mix everything well.
6. Add fruit, citric acid, rye sourdough and honey.
7. Pour everything with the remaining water and mix, put in a warm place.
8. Kvass must ferment for at least 2 days. If it has acquired saturation, strain it through cheesecloth (otherwise, let it stand for another day).
9. Pour the drink into plastic bottles (not up to the neck), and then keep warm until they become hard as stones - this means that the kvass is ready. Put the bottles of kvass drink in the refrigerator for 4 hours.

A great alternative to sweet soda is double-fermented kvass with lemon balm and honey. Such a drink energizes well and gives new taste sensations - just what you need for unbearable hot days!

Continuing to study the topic of kvass (it turned out to be not so easy to make it - at one fine moment it turned sour, ceased to be "sparkling", and for some time it was not possible to fix it back), we found interesting information.

There was a feeling of bad spoiled kvass, before it became more like something alcoholic, with a degree, and sour - this is felt in the taste, it is not kvass at all. We decided to study how kvass fermentation differs from the preparation of mash for further distillation into alcohols.

There were a lot of interesting things here. I present it here in the article.

Celtic kvass - in an earthenware jug - under a fern with embroidery.

With a variety of methods for preparing bread kvass, the essence of the chemical changes occurring in this case in general is as follows. A mixture of flour and malt with water, the so-called mash, is aged for a long time at a moderately high oven temperature, as a result of which the starch contained in flour or bread, under the influence of the unorganized diastase enzyme, which is found in malt, is converted at this time into sugar and dextrin.

We already noticed this when we studied coffee roasting - at a certain temperature, starches turn into glucose, and other interesting transformations occur. We are now preparing porridge in this way: put the soaked grain in earthenware, and send it to the oven at 200-210 degrees (for half an hour), then you need to leave it to sweat in a cooling oven or under a blanket - this is how green buckwheat is done (it turns brown and awesome fragrant), naked oats, rye, anything.

So what

When the dough is subsequently diluted with water in vats and after the addition of yeast, the resulting sugar and other soluble parts of flour and malt are fermented under the influence of mainly two types of organized enzymes: alcohol-fermentative fungus and lactic acid fermentation bacilli, which results in formation of alcohol and lactic acid.

Because mash does not boil, the wort is kept at a low temperature for a long time and the cooling is slow, then this gives all the conditions for souring the wort, that is for the development of lactic acid fermentation; despite the addition of yeast (at home we change them to sourdough), alcoholic fermentation in the wort occurs only to a weak degree, since the alcoholic fermentation fungus does not withstand the above conditions for preparing the wort, under which lactic acid fermentation is predominant and proceeds so vigorously that it prevents strong development alcoholic fermentation.

According to a recognized expert in the field of beer and non-alcoholic beverages based on bread, Corresponding Member of the Russian Academy of Sciences Ya. Sviridyuk, this is precisely what distinguishes kvass from beer - the starting materials are the same for both, nose cooking method is different: when making beer, everything is aimed at prevent acid fermentation, for which the mash is heated to a higher temperature and cooled as quickly as possible, so that alcoholic fermentation in the beer is predominant, When preparing kvass, the exact opposite happens..

Braga and kvass

The main thing in the process of obtaining mash (for subsequent distillation into alcohols - we study to understand what is needed for mash - this is definitely not needed for kvass) is the fermentation temperature. It should not be less than 18 C and not more than 24 C. If a sharp cooling occurs at the beginning of fermentation, the process may stop completely, although not all the sugar has yet fermented. At low temperatures, yeast cannot work. You need to raise the temperature to the required one and the yeast will be able to finish its job. The only thing to do is to "start the yeast" by stirring. High temperatures are more dangerous than low temperatures. At high temperatures, the vital activity of the yeast can slow down so much that it will be very difficult or impossible to start the fermentation process. If the temperature has risen more than required and the fermentation process can no longer be revived, then you need to remove the wort from the yeast with a rubber tube, add new yeast and place the container with the mash in a room where the air temperature will not exceed 20 C.

Noticed that we got good kvass in the first about 2 weeks, when the temperature was above 25-26 degrees. It can be assumed that kvass fermentation is a fast fermentation, and the temperature is needed above 24 degrees. Then kvass (provided that we make it on the sourdough from the previous kvass) is prepared quickly, in a day, and it is "sparkling". If it is colder - apparently 24 degrees - a critical mark -.

In addition to the substances mentioned, lactic acid and alcohol, other by-products arise during fermentation, such as carbon dioxide, acetic acid, formic acid, etc., then mannitol, dextrin, acid esters with alcohol, etc. substances, giving kvass its peculiar taste.

After pouring kvass into barrels and bottles fermentation does not stop.

The formation of lactic acid occurs most vigorously during the first 4-5 days, and then acetic acid fermentation occurs; subsequently, the more the percentage of lactic acid in kvass increases, the slower lactic fermentation occurs and acetic acid fermentation comes to the fore.

The higher the room temperature of kvass barrels, the faster the development of acetic acid.

When preparing kvass, of course, hygiene standards must be observed: barrels and vats must be thoroughly steamed, - otherwise, along with the formation of lactic acid, butyric fermentation occurs, and such kvass, when consumed, produces and enhances the development of butyric acid in the intestines and can cause serious digestive disorders . That is why, basically, in kvass recipes, we pour bread with boiled water, cooled to 60-70 degrees.

Rationally prepared and carefully preserved kvass can remain unchanged for 2-3 months.

With careless storage in kvass, decomposition processes soon begin; acetic fermentation comes to the fore, and then kvass acquires an unpleasant sour taste.

Sometimes kvass acquires the properties to stretch into threads, which depends on the formation of a special gum substance; often kvass is covered with mold fungi. In such kvass, Dr. Georgievsky found a fatty acid of the highest order, reminiscent of caproic acid in smell.

And a bit of their history of kvass in Russia

The profession of “fermenter” was very common in Russia. Kvass makers usually specialized in certain varieties of kvass and were often called barley, pear, apple, etc. Kvass makers came up with a lot of varieties of kvass: sweet, sour, mint, with raisins, with horseradish, thick, kvass-shchi, daily, fragrant, white, fine, fragrant, with millet, with pepper…

Until the 12th century, kvass in Russia was stronger and thicker than modern beer. Kvass was considered an alcoholic drink, and the word for “drunkard” in the language of that time was “kvass”. From the 12th century, kvass began to be distinguished as a sour, low-alcohol drink and kvass as a highly intoxicating drink. Intoxicating kvass began to be called “created”, that is, cooked, and not arbitrarily soured, like ordinary kvass.

Until the middle of the 20th century, there were many varieties of yeast-free kvass (and, accordingly, absolutely non-alcoholic), safe for consumption by both adults and children. Apparently, there are a lot of subtleties of cooking here, we will gradually study further. Good kvass is the same drink that replaces almost EVERYTHING: no jams or pickles are needed, only bread and kvass. :-) Therefore, learning how to cook good tasty kvass is a very important task.

Many synthetic surrogates of kvass (the so-called "kvass drinks") are also commercially produced now. As a rule, they consist of soda (solution of carbon dioxide), sweeteners, flavoring - imitating the taste of kvass, and are sold in plastic bottles. In general, such drinks have nothing to do with kvass.

Now it becomes more or less clear why kvass is not always obtained.

Conclusions for today:

To prepare kvass, it is better to boil the water, let it cool down so that you can barely hold your finger, and already pour the mass with this water (flour + bread, malt, crackers, plus honey and raisins - that is). Let's add a starter.

A beautiful Celtic sourdough.

Next is a jar (preferably opaque - apparently light is not needed (earlier kvass was made in wooden tubs) - we put together a plywood box for it - we cover it with linen cloth (leaf) and put it in warm place. Above 24 degrees.

The first young kvass can be prepared for 2-3 days, then (when there is a lot of kvass thick and it is ripe) it should be prepared in a day. We drain the kvass, take it to the basement, partially drain the wort so that it is constantly renewed, add, plus honey, a new portion of fresh bread, flour, boiled chilled water - and again into the heat.

The most difficult thing is to provide the right temperature when it is around 20 degrees outside - the house is no longer heated, and this temperature is not enough for kvass fermentation. It was not for nothing that they used to heat the oven for kvass, put dishes there, and the temperature gradually dropped. So when it's cool - dishes with kvass, apparently, need to be placed over the stove when cooking, or over a small heater, so that it is warm enough.

The same with bread (already written somewhere on the site) - it fits well, as we found out, in a "greenhouse" (we cover the dishes with a box), when it stands above the heater - there the temperature is about 43-38 degrees.

Tomorrow I will do this:
I boil water, cool it down to 60-70 degrees, pour in the wort (adding honey), put the jar in a drawer and cover with a cloth, and under a blanket - so that the temperature drops very slowly. And I'll see what happens.

I clarify: add the starter only when the temperature of the wort has dropped to the optimum (about 25 gr.), Otherwise, almost all microorganisms will die. And vice versa, if you have a delicious sourdough, then all the ingredients: water, flour, malt; - d.b. pre-heat treated to kill unwanted competitors. And the notorious raisins (in fig it is needed in kvass - to give the taste of kvass a shade of dried fruit compote?), May not add a certain proportion of wild yeast to the cultured ones from your sourdough, but it may well give pathogenic microflora - this is determined by an unpleasant odor during fermentation ...

I googled a lot of sites, made several unsuccessful attempts - finally everything is described in detail and logically. Well done. I'll be back with comments on the result

:-) Thank you. And the results - yes, interesting!

Yes, the site is great.

I would like to comment on the phrase: Until the middle of the 20th century, there were many varieties of yeast-free kvass (and, accordingly, absolutely non-alcoholic), safe for consumption by both adults and children.
Non-alcoholic? I do not agree. Yeast is an invention of the 20th century, but this does not mean that everything before them was yeast-free. Yes, people baked bread, made kvass and much more on sourdough. What is included in the starter? Lactic acid bacteria and... Yeast! The only difference is that modern yeasts are culturally bred, sourdough yeasts are called wild, because it is impossible to predict in advance how they will behave.
How else? Surely someone would have thought that only lactic acid bacteria raise bread, give kvass a pleasant carbonation?
If there are those who doubt my words, look at what KMKZ is - concentrated lactic acid sourdough. There is practically no yeast in it, it gives the dough taste, but, alas, it cannot raise it at all, and therefore yeast is always added to the dough with it. Sergey writes very accessible about this in LiveJournal:

Now about the use by adults and children. Undoubtedly, kvass is a very useful product containing a lot of nutrients for our body, however, any kvass (cooked with breadcrumbs, sourdough - which is the same thing in the end - or with the help of yeast) has degrees, which causes it to be banned for drivers. We draw conclusions - and for children under 3 years old, because even though the content of degrees is low, it is undesirable for kids. It should also be borne in mind that kvass is a carbonated drink (whatever one may say), therefore, it, as well as harmful sodas, should not be given to children in order to avoid disruption of the gastrointestinal tract (colic known to all mothers) \u003d)

Carbon dioxide is also useful for the body, so do not confuse it with harmful sodas.

excellent, I was just looking for an answer on the topic of the optimal temperature for kvass fermentation, because in the summer it turned out easy, now when the temperature has dropped kvass is not very good, I would like to clarify from the author whether the quality of kvass on rye sourdough changes greatly if the fermentation temperature is 15 degrees instead of 24-26 degrees, or only the fermentation time increases and the quality of kvass does not deteriorate?

If the fermentation temperature is insufficient, normal fermentation may not work at all, of course, the difference is not only in time, but also in quality.

How to increase the resistance of kvass up to 7 days.

Rationally prepared and carefully preserved kvass can generally remain unchanged for 2-3 months.

I make yeast-free beet kvass (mine, cut off the top and tail, do not peel, cut into small pieces, pour water for 2-3 days) and yeast-free banana kvass (one banana per one and a half liter jar, peel, cut the pulp into thin slices and fill with water not until the end, 2-3 days and kvass is ready!). Only bananas need to be taken ripe, soft, with a yellow skin.

We also made beetroot kvass in the summer, very tasty, one of our favorites! Haven't tried bananas yet.

Fight butyric acid bacteria by boiling, and even more so by cooling the water to 60 degrees. C is meaningless: "The spores formed by butyric acid bacteria are very resistant to adverse effects, withstand boiling for several minutes and die only with prolonged sterilization."
At pH<4, 5 маслянокислые погибают, а ржаная закваска аккурат рН=3-4.
In addition, butyric - strict anaerobes, that is, they live in an oxygen-free environment, that is, they cannot live in kvass by definition.

Very interesting comment, but a lot of contradictions
I cook kvass in a three-liter jar on toasted crackers and rye sourdough
Constant proportions of sugar crackers to a dark color of sourdough and kvass is very different in quality
and the golden rule in making kvass is to guess with sourness, which I read on the internet and with which I agree with a hundred pounds
when you read that kvass needs to be insisted for a day or two, this is complete nonsense, it can be banal even after 12 hours on rye sourdough, and even in four hours at a temperature of 22 degrees, one can only imagine what will happen to it at a temperature of 26 degrees and two days of fermentation,
the question of why it is necessary to infuse croutons at a temperature of 70 degrees, and not pour boiling water or boil for 10 minutes

Home goods, books

Home mills, seeds

Farm products - a list of where to buy.

About home mills for making flour at home, grain crushers for muesli and where you can order them. Also dehydrators-dryers.

Seeds of flowers, vegetables and fruits, trees and shrubs, mushroom mycelium!

Real kvass (the so-called live kvass) is a low-calorie product obtained as a result of double fermentation (lactic acid and alcohol). It perfectly quenches thirst, has a beneficial effect on the body, promotes the removal of harmful substances and weight loss. Such a product has a positive effect on digestion and metabolism. It is an excellent source of amino acids, calcium, vitamins B and C.

Sourdough is a mixture that contains lactic acid bacteria. It is they who ensure the fermentation of the ingredients that are used in the cooking process (bread, flour, fruits, etc.). These cultures activate the necessary enzymes and start the processes that make kvass the drink everyone knows and loves.

Everything is important here: recipe, ingredients, adherence to technology. The color, quality and taste of the product depends on this. The main principle of sourdough preparation is the process of double fermentation.

On the one hand, this is the fermentation of the wort (lactic acid bacteria convert yeast into ethyl alcohol). On the other hand, they convert sugar into lactic acid. This is the secret of making kvass. These two types of fermentation naturally complement each other. The result is a natural carbonated drink - kvass.

How to make your own - drink recipes

There are a huge number of types of kvass.

The most famous of them:

• Sour.
• Sweet.
• Dark.
• Light.
• Fruit.
• Mint.
• Fragrant.
• Daily, etc.

The main ingredients used are:

• Bread.
• Flour.
• Yeast.
• Sugar.
• Water.

These products are necessary for the fermentation process, so they form the basis of any sourdough. The exception is yeast, as there are recipes for yeast-free starter cultures.

As additives use:

• Raisin.
• Mint.
• Blackcurrant leaves and other herbs.
• Fruit.
• Berries.
• Tea (there is a separate recipe for tea kvass).

In addition, there are many technologies for preparing this useful product. The same ingredients can make completely different drinks.

Yeast free

You will need:

• Rye bread - 200 gr.
• Sugar - 4 tbsp. spoons.
• 2 tbsp. spoons of raisins.
• Water - 1 l.

Cooking:

• Bread is cut and overheard in the oven. Bread should be kept in the oven for 2-4 minutes until the aroma and golden crust appear. It is not worth overdoing the crackers in the oven so that the drink does not taste bitter.
• Put croutons in a container, pour water (temperature about 25 degrees), add sugar and raisins.
• Close the container with gauze or any natural cloth. Do not cover with a lid!

• Put to wander in a warm place. After 24 hours, signs of fermentation will appear - a sour smell and foam.
• To prepare a drink, pour the finished sourdough with 2 liters of warm water and insist for another two days.
• After this time, the product is filtered, bottled and put in the refrigerator.

Attention! Raisins should not be washed before being added to the starter, as there are fungi on its surface that activate the fermentation process.

Yeast-free kvass will contain less alcohol, it will be softer and more favorable for intestinal microflora.

You will see a detailed recipe for making kvass on sourdough without yeast in this video:

From the concentrate "Dry kvass"

You will need:

• 1/4 loaf of dark bread.
• Water - 3 liters.
• Sugar - 4 tbsp. spoons.
• 2 tbsp. spoons of concentrate "dry kvass".
• Dry yeast - half a teaspoon.
• Dark raisins - 30 gr.

Cooking:

• Make croutons from bread, fold the container and pour water at room temperature (not higher than 30 degrees).
• Insist 30 minutes.
• After this time, add the concentrate "dry kvass".
• Dissolve the yeast in 1/2 cup warm water and add to it, then put the raisins.
• Leave the jar with the future drink at a temperature of 25-27 degrees for 12 hours.
• At the end of fermentation, strain the drink through cheesecloth or linen and place in the refrigerator.

The remaining sediment is not thrown away, it is used to prepare the second batch of starter.

To prepare the second batch, you need to add to the jar with the old sourdough:

• 4 tablespoons of sugar.
• Water - 3 liters.
• 2 tablespoons of dry kvass.

Do not add yeast! Repeat the whole process again. The drink from the second batch will be sharper and richer in taste. This action can be repeated up to 4 times.

Reference."Dry kvass" is a concentrate intended for making kvass. It is prepared on the basis of rye flour or crushed crackers and rye malt. Sugar and yeast are not included in the concentrate.

How to prepare a starter for kvass from the concentrate "Dry kvass", you will learn from this video:

With white bread

For cooking you will need:

• 1/4 loaf of light bread.
• Boiled water - 1 l.
• Sugar - 4 tbsp. spoons.
• 1/2 teaspoon dry yeast.
• 30 g light raisins.

Cooking:

• Cut the bread into squares and fry in the oven until golden brown.
• Pour the resulting croutons into a jar and pour boiling water over it.

• Cool, add sugar, raisins and yeast (dissolved in warm water).
• Cover all this with a lid and leave to ferment for a day (the temperature in the room is not lower than 25 degrees).
• The sourdough can be used to prepare 3 liters of drink.

A drink made from white bread is distinguished by a golden color and a milder taste.

Attention! To prepare the sourdough, you should take only fresh yeast (read the expiration date on the package), otherwise the drink simply will not work.

Watch a video that shows the recipe for making sourdough for kvass from white bread:

with yeast

Ingredients:

• A loaf of black bread, cut into cubes and dried in the oven.
• 1 liter of boiling water.
• Yeast - 20 g.
• Raisins - about a tablespoon.
• Mint leaves (dry or fresh)

Cooking:

• Pour boiling water over the fried pieces of bread and leave for 45 minutes (preferably use spring or filtered water).
• Strain the liquid, add sugar, chopped mint leaves and yeast.
• Leave to ferment warm for 12 hours.
• To prepare kvass, the sourdough is poured with five liters of warm water (30 degrees) and left for another 12 hours.
• At the end of the fermentation process, the product is filtered through a natural cloth and bottled.
• 4-6 raisins are added to each bottle, closed with a lid and put in a cool place.

This video shows the recipe for making sourdough for kvass with yeast:

For okroshka

Ingredients:

• Water 0.7 liters.
• 1/2 loaf of white bread.
• Sugar - 25 g.

Cooking:

• Cut the bread into slices and brown in the oven.
• Place the crackers in a jar and pour hot water over it.
• Keep 30 minutes in a warm place.
• Add sugar and yeast, mix until completely dissolved. Infuse the resulting mixture for 12 hours at a temperature of 25 degrees.
• The resulting sourdough is poured with 3 liters of warm water and infused for 2 days. Then filter, pour into containers, tightly cork.

• Store the drink in the refrigerator, while the bottles are placed horizontally.

A distinctive feature of okroshka kvass is acid. Regular kvass is not suitable for okroshka, as it is too sweet. For the preparation of summer soup, it is preferable to use a sour light drink.

Attention! When kvass is bottled, in no case should they be filled to the top, as the fermentation process continues and the lid can be torn off. The bottle is filled to 3/4 of the volume and stored in the refrigerator in a horizontal position. From time to time, open the lid and release the accumulated gas.

Natural live kvass is a great alternative to sweet carbonated drinks. In addition to the fact that it has useful properties, it is also absolutely safe and easy to prepare. Some types of this product (fruit, berry, sweet) are very popular with children. And at the same time, you can not be afraid for their health. And thanks to the huge number of recipes, your home will always have a variety of healthy drinks.

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

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

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

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

Kvass at home can be different: on kvass wort, on rye bread, honey, fruit, berry ...

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

Recipe for homemade kvass for a 3-liter jar.

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

Save the sourdough starter from the first batch so you don't need yeast for the next batch. Bread kvass at home recipe is designed for a 3 liter jar.

Ingredients:

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

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

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

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

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

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

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

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

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

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

Kvass from rye bread without yeast.

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

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

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

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

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

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

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

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

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

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

After cooling, you can safely drink and enjoy.

Homemade kvass with mint and currant leaves.

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

We will need:

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

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

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

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

Recipe for kvass on sourdough and rye flour.

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

Ingredients:

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

Of course, we will prepare the starter first.

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

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

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

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

It's so fast and easy!

Homemade kvass according to my grandmother's recipe.

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

We will need:

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

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

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

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

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

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

Homemade kvass (video recipe), bonus.

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

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

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

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

Not every one of us loved chemistry lessons at school, but let's pay a little attention to certain chemical processes that are associated with a unique drink - kvass.

The fact is that kvass is a product of fermentation (namely, we studied this process at school chemistry lessons), moreover, a unique, double fermentation. The first fermentation produces lactic acid, while the second fermentation produces alcohol and carbon dioxide. Anyway!

But it is amazing that this does not stop many manufacturers, and they often continue to write (even emphasize) on bottles with kvass: “Live fermentation”, “Kvass of live fermentation”. And how could it be otherwise? Is "dead" fermentation possible? Can dead bacteria and fungi cause this process? Even the meager knowledge of school subjects suggests that this is a serious incorrect exaggeration. Maybe it's not the only one?

Homosexual

Another mistake many manufacturers make is tradition. How often have you seen inscriptions on bottles of kvass “based on centuries-old Russian traditions” or “traditional Russian kvass”? Most likely, like me - often enough! And at the same time, a new question arises - what is non-traditional kvass?

There is, and it differs in different fermentation processes. Traditional homemade bread kvass is a product of double fermentation. And non-traditional implies one fermentation - alcohol. Now think about it: kvass is a non-alcoholic drink made by alcoholic fermentation. In confirmation of our ironic conclusion, an excerpt from the document: “Kvass is a national non-alcoholic drink with a volume fraction of ethyl alcohol of not more than 1.2%, made as a result of incomplete alcoholic or alcoholic and lactic acid fermentation of the wort” (GOST R52409-2005).

In order to determine what kind of kvass you drink - traditional or not, you just need to carefully read the label. If acids appear there, then this is “non-traditional Russian kvass”. Why do manufacturers often resort to new methods of preparing this long-standing drink? Everything is very simple - traditional methods are too heavy, because it is important to observe all proportions - lactic acid should give sourness and freshness, so it should be enough, but alcohol should be in small quantities. But it's much easier to do the usual alcoholic fermentation and at the end just add acid - acetic, lactic, citric - at the discretion of the manufacturer.

Be careful with GOST!

How do we most often determine whether a product has passed all the checks or not? Approximately according to this principle: if there is a well-known GOST icon on the label, then you can take it! We hasten to say that this principle does not always work in our favor, because the content of the bottle depends on which GOST (and there are many of them) is indicated on the label.

Grain to grain

What can kvass be made from? From everything that contains carbohydrates, even from berries! But by far the most popular type of kvass remains bread kvass, which is made from barley, rye, any flour, and even ordinary bread and crackers.

And what then is the concentrate of kvass wort, which is often mentioned on a bottle of kvass? In fact, it is a viscous dark brown liquid with a sweet and sour taste. This liquid smells like rye bread. Usually they take rye or barley malt, flour, everything is crushed, mixed, poured with water, boiled, filtered and evaporated. This is a ready-made wort, to which yeast is subsequently added. The next final stage is fermentation. Thus, the traditional type of bread drink is obtained. Of course, producers today decide to simplify this whole complex process, and use ready-made wort.

Sweet, creepy!

Is there sugar in kvass? Almost always, manufacturers tend to add sugar to kvass. And then the old saying comes to mind - the need for invention is cunning! What kind of sugar is not added to this drink! And it’s okay if these are traditional names known to us, for example, glucose, fructose, maltose. But, what if this is a sweet mixture with the sonorous name "Marmix 25", which, in addition to fructose, includes such sweeteners, which is scary to pronounce? Would you dare to buy just such a kvass or would you prefer a more traditional one?