Kvass from old bread. Vigorous kvass with horseradish

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

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

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

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

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

Calorie content of kvass

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

Sourdough for kvass

good sourdough- a guarantee of the success of delicious homemade kvass. Without pre-training this basis, the preparation of a drink is impossible. This sourdough recipe uses yeast, sugar, water, and bread.

Required Ingredients:

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

Cooking method:

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

Sourdough for kvass from hops

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

Required Ingredients:

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

Cooking method:

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

Best Recipes kvass at home:

Recipe 1: Bread kvass

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

Required Ingredients:

For sourdough:

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

For the kvass itself:

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

Cooking method:

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

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

Recipe 2: Bread kvass from Borodinsky bread

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

Required Ingredients:

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

Cooking method:

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

Recipe 3: Bread kvass with horseradish

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

Required Ingredients:

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

Cooking method:

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

Recipe 4: Rye kvass

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

Required Ingredients:

A kilogram of rye flour;
Water - 10 liters.

Cooking method:

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

Recipe 5: Sourdough Rye Kvass

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

Required Ingredients:

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

Cooking method:

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

Recipe 6: Kvass from rye flour with yeast

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

Required Ingredients:

Half a glass of sugar;
Half a kilo of rye flour;
Water - 8 liters;
fresh yeast- 15 y.

Cooking method:

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

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

Recipe 7: Kvass without yeast

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

Required Ingredients:

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

Cooking method:

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

Recipe 8: Kvass without yeast with wheat and honey

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

Required Ingredients:

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

Cooking method:

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

Recipe 9: Russian kvass

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

Required Ingredients:

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

Cooking method:

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

Recipe 10: Kvass from wort

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

Required Ingredients:

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

Cooking method:

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

Recipe 11: Beet Kvass

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

Required Ingredients:

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

Cooking method:

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

Recipe 12: Kvass from birch sap

Kvass from birch sap is very tasty and healthy drink given by nature itself. Such kvass has a beneficial effect on the body and has a mass useful properties.

Required Ingredients:

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

Cooking method:

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

Recipe 13: Kvass Bolotova from celandine

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

Required Ingredients:

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

Cooking method:

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

Can kvass be pregnant

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

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

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

Good afternoon. When choosing a kvass recipe, you may encounter the problem of a large number of ways in which it can be prepared. I once decided to deal with all this and systematize these methods.

It turned out that the main ones, in fact, are not many at all. Lots of different variations that just confuse. For example, you can find several options for making kvass from wort. But, if you look at it, the wort is made from malt, so it’s more logical not to consider them as a separate method at all.

Reasoning in this way, I divided the recipes into 2 main groups: yeast and yeast-free. I already wrote about cooking with yeast in, so today's note will be devoted to the second group.

As you can see, there are not so many yeast-free options either. Can be made with rye flour or rye bread. At the same time, if we use flour, then it is still better to add malt or ready-made dry kvass to it in order to get a characteristic taste and aroma at the output.

Malt can be prepared by yourself, or you can buy it in a supermarket. Today this is not a problem at all.

Now that the basics are out of the way, let's finally move on to the recipes themselves.

Homemade kvass from rye bread with raisins (recipe for a 3 liter jar)

First of all, it is important to understand that kvass is a fermentation product and it is simply impossible to cook it without yeast at all. Therefore, to say that they are not in the recipe is not entirely correct. It would be more accurate to say that such drinks are prepared without the use of traditional culinary yeast.

For example, in this recipe wild yeast found on the skin of raisins. And if you do not use it, then the workpiece will simply become moldy and sour.

Ingredients:

250 g rye bread
180 g sugar
20 g raisins
2.5 l. water

Cooking:

The recipe is actually not complicated, but in order for everything to work out, you need to carefully consider such an ingredient as raisins.

Since the yeast is contained on its surface, in no case should the raisins be pre-washed, and even more so, boiled.
It is advisable to purchase raisins in the market, and not in a store, where, most likely, they washed it before packaging.

If you follow these rules, everything will go smoothly.

1. Boil water, then remove it from the heat, dissolve sugar in it and wait until it cools down to 28-30 degrees (do not forget, yeast dies at high temperatures).

2. Cut the bread into small pieces and dry on a baking sheet in the oven at a temperature of 150-160 degrees for 10-15 minutes. Crackers should turn out ruddy, but not burnt, otherwise kvass will turn out bitter.

3. We put the cooled crackers in a 3 liter jar, add raisins to them, pour water that has cooled to 30 degrees and cover the jar with gauze or a clean towel.

It is impossible to clog the jar tightly, otherwise fermentation will not begin and the contents will simply turn sour.

4. Now the jar needs to be removed in a dark, warm place for 1-2 days. You can, for example, wrap it in a towel and put it next to the oven (if you use it, of course). This is also an important point that can affect the final product.

In these one or two days, fermentation will begin, which can be seen by the bubbles appearing on the surface and the constant rise and fall of the raisins.

After the start of fermentation is noted, you need to keep the jar in the same conditions for another 2 days. That is, ideally, kvass will be prepared in 3 full days.

5. After the specified number of days, we take out the jar and filter the contents through a strainer and gauze to get a drink without impurities.

The remaining soaked bread with raisins is, in general, ready-made sourdough. It can be used to prepare the next jar. This will speed up the process by 2 times.

To do this, take half of the resulting sourdough and the same amount of other ingredients that are indicated in the recipe. We put them in a jar and put them back in a dark, warm place. The drink will be ready in a couple of days.

Considering that only half of the raw materials are needed, 2 servings can be prepared at once. That's some interesting math.

6. Let's return to our freshly filtered kvass. It needs to be poured into plastic bottles, after throwing 5-6 raisins into them.

Bottles must not be filled to the brim, maximum 3/4. The yeast from the raisins will continue to carbonate the drink and needs free space to expand.

7. After that, we tightly close the bottles with lids and send them to the usual warm place for 6 hours so that the drink is saturated with carbon dioxide.

And after all these actions, the bottles can be put in the refrigerator to cool. Kvass is ready.

Bread drink made from rye flour and dry semi-finished product

And here is a recipe that includes the preparation of sourdough. This is a simple method in which store-bought dry kvass is used to add flavor.

This powder product consists of grated rye crackers and malt, which you can make yourself, but it's much easier and faster.

Ingredients:

For sourdough:

6 heaping tablespoons of rye flour
1 teaspoon sugar
200 ml water

For kvass:

3 art. spoons of dry kvass
3 art. spoons of sugar
2.5-3.0 liters of water

Cooking:

1. We start by preparing the starter. We take a jar with a volume of 0.7 liters (this is generally a very convenient volume for cooking), pour rye flour into it in the amount of 4 tablespoons, add a teaspoon of sugar and 100 ml of water at room temperature. Stir until sour cream.

2. Then we cover the jar with a towel or gauze and leave it for a day in a warm place. During this time, the yeast contained in the flour will wake up and in a day you can see traces of their activity - gas bubbles on the surface.

3. Awakened yeast needs to be fed: add 2 more tablespoons of flour and add a small amount of water to get a sour cream consistency again. Again, put the jar in a warm place for a day.

If the contents of the jar do not change their appearance and gas bubbles do not form, then most likely the matter is in the wrong flour, in which there is almost no yeast left. Try whole grains.

4. So, after two days of waiting, we proceed to cooking. To do this, we transfer the starter into a 3 liter jar, add dry kvass, sugar and fill it with water. Water should only reach the girdle of the jar, that is, 4-5 cm below the neck.

Mix everything well, cover the neck with gauze or a clean towel and put the jar in a warm place for another day.

5. That's all. The smell will tell you that kvass is ready and you can drink it. It will turn from neutral into a characteristic bread. So the liquid must be filtered, poured into a bottle and put in the refrigerator. If this is not done, the liquid will continue to ferment and it will already be a mash.

Video on how to cook sourdough as in the old days

Before we go further, I suggest watching a video on how to make a classic rye flour sourdough. This recipe is convenient in that you can use one part of the finished material for the drink, and continue to grow sourdough from the second. Thus, you will have the whole summer in stock. necessary ingredients for the fastest cooking.

Yeast-free malt recipe

Using the starter from the previous recipe, you can make kvass from malt.

Malt comes in two types: fermented and non-fermented. In the first case, the color of the drink will be white, and in the second, amber.

Ingredients:

For kvass wort:

1 liter of boiling water
80 g malt (not fermented or fermented)
7-10 tablespoons Sahara
½ tsp coriander
½ tsp cumin

For kvass:

Kvass wort
4-5 tbsp rye sourdough
1 tbsp raisins
2 liters of drinking water

Cooking:

1. Prepare the wort by combining malt, sugar, coriander and cumin in one bowl. Pour boiling water, mix, cover with a lid and leave to infuse for 2 hours.

2. Pour the finished wort into a saucepan, add sourdough and raisins, mix and leave in a warm place for 1 day, covering the saucepan with gauze or a towel. Thanks to sourdough, one day is enough.

3. We filter the finished kvass with gauze, pour it into bottles and put it in the refrigerator. And the sediment remaining in the pan can be used for the next batch by adding a new portion of wort and water to it.

As you can see, there is nothing complicated in making homemade bread kvass. It just takes patience and attention to detail.

And that's all for today, thank you for your attention.

Homemade kvass from rye bread. bread kvass recipes

Homemade kvass can be prepared not only from, but from bread. For the preparation of bread kvass, you can use any bread, but most delicious kvass obtained from black rye bread. Black bread is not baked with yeast, but with sourdough made from rye flour, salt and water. Fermentation of such bread occurs due to lactic acid bacteria, not yeast. Home kvass made from black rye bread , has good taste qualities and very helpful. The most famous variety of rye bread we have is Borodinsky.

Recipe for kvass from rye bread with yeast

Black rye bread cut into small pieces, put on a baking sheet and put in the oven to dry. Be careful not to overcook or burn the bread. And then ready kvass will be bitter.

To boil water. Pour crackers into a jar (preferably 3 liters). Rusks for such a jar need about half a loaf. Layer approximately 8-10 cm thick. Add sugar (3-4 tablespoons) and pour hot water. Pour water over the 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 breed yeast from a jar, pour a little infusion into a cup and dilute the yeast in it. You can also use just warm water. Mix everything well, cover the jar with gauze or a napkin folded in several layers and leave for a day and a half.

For more intense fermentation, you can add a tablespoon of raisins.

Then ready bread kvass strain, bottle. Add a few pieces of raisins to each and refrigerate for 6-8 hours. I leave overnight.

The next portion of kvass can be prepared without yeast. add a little fresh crackers, one, two handfuls, 3-4 tablespoons of sugar, a few pieces of 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, you first feel the taste and smell of yeast. Many people don't like it very much. Therefore, I will give a recipe for kvass from black rye bread without yeast.

To prepare bread kvass according to this recipe, also take rye bread, or sourdough bread, hop sourdough.

Cut into small pieces, dry in the oven. For the first portion of kvass, take a little more bread. Pour crackers into a three-liter jar (almost half a jar). Boil water and dissolve sugar in it (10-15 tablespoons), cool and pour crackers. For more intense fermentation, add a handful of raisins.

Cover the jar with gauze and leave to ferment. After 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 pieces of raisins, cover with gauze and leave to ferment. If you pour a new portion of kvass in the evening, then in the morning it is usually ready. Then we repeat the process until there is a desire to cook kvass.

A lot of sugar is put in the first portion of kvass. This is necessary in order to cause the fermentation process and kvass does not turn sour. If there are no raisins, then you can add more sugar. The next time, sugar can be added to kvass from bread to taste, 3-4 tablespoons.

Several small useful tips for making homemade kvass from rye bread.

You need to cook kvass in a container that does not oxidize. If you cook kvass in a saucepan, then it is better to take an enameled or a saucepan from.

Add sugar to taste. If you like it sour, then put less sugar. Sweeter - add sugar. Add a little more sugar to the first portion of kvass.

The saturation of the color of kvass depends not only on the type of bread, but on the degree of roasting of crackers. But it’s still not worth overcooking crackers; kvass will have both the taste and the smell of burnt bread.

The intensity of fermentation, which means the readiness of bread kvass, depends on the temperature in the room. Higher temperature - fermentation will begin faster. Therefore, this moment must be taken into account so that kvass does not peroxide.

Raisins cause not only the fermentation process, but also give kvass some sparkling, saturate kvass with carbon dioxide.

If you do not immediately prepare a new portion of kvass, then do not throw away the remaining softened crackers. Transfer them to a jar and refrigerate. Before cooking, take out the jar, warm it up in the room, add sugar and the sourdough for a new batch of kvass is ready.

Kvass can not only be drunk on its own, but also used as a component of other dishes: aspic, bread jelly, cold soups, for example, okroshka sauces or served with meat.

Try to cook one of the following types of kvass from bread and raisins according to recipes that have been passed down from generation to generation and see for yourself how tasty and healthy this drink is - kvass.

You can make kvass from bread and raisins in winter, but in summer it is especially good - frothy and effervescent, just out of the refrigerator, in the heat - a dream, not a drink. It can be submitted as festive table, and to the usual family meal, it will be appropriate at any time of the day.

Throw the bread in boiling water and wait for the water to cool to 35 degrees. In the cooled liquid, dissolve the yeast and sugar and wait a few hours before bubbling. This will be a signal that it is time to strain the kvass, bottle it, adding a few raisins to each, and close it tightly.

Place the bottles in the refrigerator and serve kvass on the table the very next day.

If desired, you can add more sugar, cinnamon, mint or lemon balm to the drink.

Kvass from bread with dark and light raisins

For kvass from bread, you can choose any raisins, but it is believed that it will become more frothy and sharp in taste if you take a mixture of 2 types of berries. Bread is suitable for any dark variety, for example, "Borodinsky" or "Custard" with cumin.

3 liters of water;
4 slices of rye bread;
4 tbsp. l. Sahara;
10 g light raisins;
10 g dark raisins;
1 g dry yeast.

Turn the bread into ruddy crackers in the oven or in a pan and place it in a 3 liter container. Pour in the rest of the components and fill everything with clean warm water, stirring at the end to completely dissolve the sugar. Loosely cover the top of the container with a lid or cloth and leave it for a day.

After a day, filter the drink, bottle it and send it to the refrigerator for another 3 days so that homemade kvass from bread with raisins is completely suitable.

Homemade kvass from Borodino bread with raisins

You should also like homemade kvass from rye bread with raisins and honey. Its taste is reminiscent of barrel kvass from childhood, raisins add sharpness and frothiness, and honey aroma just incredible.

10 liters of water;
800 g of Borodino bread;
400 g of sugar;
50 g raisins;
2 tbsp. l. honey;
2 tsp dry yeast.

Randomly cut the bread into equal pieces and brown it in the oven, as if the croutons are about to burn. Line the bottom of the fermentation container with ready-made breadcrumbs and sprinkle them with sugar.

Separately, dissolve honey in water and then add yeast. After the yeast has completely bloomed, pour this honey mixture onto crackers, pour raisins on top and fill everything with clean warm water almost to the top.

Cover the container with a cloth and leave in the sun for 1-2 days, depending on the heat. Hotter - 1 day, cooler - 2, but if the weather is completely cold, then nothing will work, it is important for fermentation to be warm.

Every day open and taste kvass from rye bread and raisins, and when its sweetness subsides and a sharp sourness appears, it will be ready.

Then carefully remove the pieces of bread floating on the surface with a slotted spoon, place them in a separate container and store in the refrigerator - this is the starter for the next portion of kvass.

Filter the remaining liquid and pour into bottles that you store in the refrigerator.

During subsequent preparation using finished sourdough yeast is no longer required, instead of them - the very slices of bread.

Classic kvass without yeast from bread and raisins

Classic kvass without yeast from bread and raisins is suitable for all those who avoid yeast products.

2.5 liters of water;
400 g of rye yeast-free bread;
3 art. l. Sahara;
20 g raisins.

Cut the bread, brown in the oven, put on the bottom of the fermentation container and pour boiled water over it. Also place the remaining components in the container, mix, wrap the neck of the container with a cloth and place the jar in a warm place.

After 3 days, filter the kvass, bottle it and store it in the cold.

The sediment remaining after filtering, kvass wort, also store in the refrigerator for the next kvass. Then you need to add breadcrumbs to this sourdough, and all other cooking steps are the same. Kvass from the must is prepared somewhat faster than the first portion, in 1.5-2 days.

Kvass from black bread and raisins according to an old recipe

And the last kvass from black bread and raisins old recipe invigorates, restores strength and quenches thirst. You can cook it from any kind of bread, but the most delicious and flavored drink obtained from dark varieties. Sweet lovers can double, or even triple, the proportion of sugar.

5 liters of water;
500 g of rye bread;
250 g sugar;
20 g fresh yeast;
10 g dark raisins.

Finely chop the bread and toast it in the oven. The darker the crouton, the spicier and darker the final drink will be.

Place crackers and warm boiled water in a container for further fermentation, cover the container with a cloth and place in a warm corner of the room for 2 days. If there is no time to wait, just boil this mixture for half an hour.

Dilute the yeast in a filtered bread infusion, add 200 g of sugar and mix thoroughly. Close the container loosely and leave for another half a day.

Now the drink is almost ready: it needs to be bottled for storage, add the rest of the sugar and raisins and stir. Screw the bottles tightly and leave everything in the same corner for another 5 hours.

After this time, move the kvass to the refrigerator for 4 hours, after which it can be safely served at the table.

The same kvass, for which there were queues on the streets of the city, and which was always present on the table in the rural courtyard, remained far in the past.

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

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

Do-it-yourself homemade kvass has a beneficial effect on our health. It regulates the metabolism in the body, improves the activity of the gastrointestinal tract, saturates us with enzymes, minerals and vitamins, and helps to remove toxins from the body. I suggest you make a great drink - by 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 breadcrumbs in the oven over high heat. They should turn out golden in color, while I always make sure that they do not burn. Kvass from rye breadcrumbs, cooked at home, is pleasant with its sweet and sour taste of rye bread. It quenches thirst well, tones and gives strength. It was he who was taken with him to haymaking by our ancestors.
Then I boil water in a large saucepan and pour sugar into it, stir. I add crackers to the water and leave everything to cool and infuse.
After making sure that the base has cooled down, in its a small amount I grind the yeast to its liquid state and pour everything into the base. Yeast for this is better to take fresh pressed. I stir the mixture well so that the yeast is completely distributed in the water, and the maturation of homemade kvass occurs evenly.
I tie the pan with the future kvass with a thin towel so that any flying creatures do not covet it, and set it aside for fermentation for a day and a half.
If you like kvass with a sharper taste, you can let it stand longer. I start drinking my drink in a day, but since I prepare a large amount of it at once, it becomes sharp over time, I also drink it with pleasure, and treat my friends.
After a day and a half, I filter the finished drink into another container and add more sugar to taste. But a little, so that the drink is not too strong.
I add a handful of raisins there, so that my homemade kvass acquires a specific aftertaste. Raisins give the drink a special flavor, and also contributes to additional fermentation, and it becomes carbonated. You can easily add blackcurrant and mint leaves, rowan berries, honey to kvass. This will diversify the taste of the drinks you prepare.
I leave it for another day and then, draining from the sediment, filter it completely. I wash the raisins and again fall asleep in the finished kvass.
I put the drink in a cool cellar. In your case, this could be a pantry or a refrigerator.
I use the wort remaining 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 cook 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

Black rye bread cut into small pieces, put on a baking sheet and put in the oven to dry. Be careful not to overcook or burn the bread. And then the finished kvass will be bitter.
To boil water. Pour crackers into a jar (preferably 3 liters). Rusks for such a jar need about half a loaf. The layer is approximately 8-10 cm thick.
Add sugar (3-4 tablespoons) and pour hot water. Pour water over the 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 breed yeast from a jar, pour a little infusion into a cup and dilute the yeast in it. You can also use just warm water.
Mix everything well, cover the jar with gauze or a napkin folded in several layers and leave for a day and a half.
For more intense fermentation, you can add a tablespoon of raisins.
Then strain the finished bread kvass, bottle it. Add a few pieces of raisins to each and refrigerate for 6-8 hours. I leave overnight.

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

Bread kvass without yeast

To prepare bread kvass according to this recipe, also take rye bread, or sourdough bread, hop sourdough.
Cut into small pieces, dry in the oven. For the first portion of kvass, take a little more bread. Pour crackers into a three-liter jar (almost half a jar).
Boil water and dissolve sugar in it (10-15 tablespoons), cool and pour crackers. For more intense fermentation, add a handful of raisins.
Cover the jar with gauze and leave to ferment. After 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 pieces of raisins, cover with gauze and leave to ferment. If you pour a new portion of kvass in the evening, then in the morning it is usually ready. Then we repeat the process until there is a desire to cook kvass.

A few small useful tips for making homemade kvass from rye bread.

You need to cook kvass in a container that does not oxidize. If you cook kvass in a saucepan, it is better to take an enameled or stainless steel saucepan.
Add sugar to taste. If you like it sour, then put less sugar. Sweeter - add sugar. Add a little more sugar to the first portion of kvass.
The saturation of the color of kvass depends not only on the type of bread, but on the degree of roasting of crackers. But it’s still not worth overcooking crackers; kvass will have both the taste and the smell of burnt bread.
The intensity of fermentation, which means the readiness of bread kvass, depends on the temperature in the room. Higher temperature - fermentation will begin faster. Therefore, this moment must be taken into account so that kvass does not peroxide.
Raisins cause not only the fermentation process, but also give kvass some sparkling, saturate kvass with carbon dioxide.
If you do not immediately prepare a new portion of kvass, then do not throw away the remaining softened crackers. Transfer them to a jar and refrigerate. Before cooking, take out the jar, warm it up in the room, add sugar and the sourdough for a new batch of kvass is ready.

Rules for making homemade bread kvass

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

For those who want to receive healing and delicious drink I advise you to prepare homemade bread kvass according to the following recipes. We will be the first to publish a recipe for kvass without yeast.

Kvass without yeast

Sourdough for kvass without yeast:

2 cups boiled water cooled to room temperature.
0.5 slices of rye bread.
1 tsp granulated sugar.

Recipe:

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

How to make bread kvass without yeast at home from sourdough

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

Recipe:

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

Recipes for homemade bread kvass

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

Recipe for kvass from crackers

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

Boyarsky kvass recipe

Ingredients:

1 kg stale rye bread,
5 liters of water
1.3 sugars
60g yeast
1 tbsp wheat flour
mint to taste.

Recipe:

Prepare starter. To do this, dilute the yeast with a glass warm water and put in a warm place.
Dried mint pour boiling water and leave to infuse.
Bread cut into slices, pour boiling water and cool to 30-40 degrees.
Add sourdough, mint infusion and leave for a day, then strain, add sugar, stir until it is completely dissolved.
Pour kvass into bottles, cork them well and store in the cold.

Borodinsky kvass recipe

Ingredients:

3 liters of water
2 pieces of Borodino bread,
15 g yeast
1 teaspoon flour
a handful of raisins

Recipe:

Cut the bread into slices and lightly dry in the oven.
Pour boiling water, let the wort brew for 3 hours.
Dilute the yeast with flour, add to the wort. Leave for a day. Strain. Pour into bottles, add a twist to each.
Keep warm for 3 hours, then put the bottles in the refrigerator. After 3-4 days, kvass can be drunk. Borodino kvass is ready.