How to make your own kvass. The recipe for making real kvass

What could be more refreshing and invigorating than a sip of homemade kvass on a hot summer day?! Perhaps only a whole mug of this divine drink.

This wonderful cold drink known for its illuminating properties since ancient times. Until the 12th century, it was considered strong alcoholic drink. In its intoxicating actions, it was ahead of even fortified beer. From here came the very famous word that characterizes a good booze - “sour”.

Now they have learned to make it non-alcoholic, which is very, very pleasing to supporters of a healthy lifestyle and lovers of this drink. In stores, the shelves are bursting with his numerous offers, especially in the hot summer.

However, the greatest preference is always given to homemade kvass. Natural, vigorous, it does not leave anyone indifferent.

Some are sure that its preparation at home is very troublesome. But, after reading today's article, you will understand that this is not at all the case. To do this, you need to arm yourself with only a supply of some ingredients and, of course, a good mood. Let's go…

Kvass is famous not only for its invigorating taste, but also for the proud name of one of the national dishes. It also has medicinal useful properties for the body. It, especially at home, can be drunk even by children. It is very easy to prepare it at home. You just need to be patient.

On the 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 the following ingredients:

Two crusts of black bread;
1 teaspoon of granulated sugar (with a slide);
2 glasses of warm water;

Cooking:

1. Pre-cut the bread into small cubes and dry in the oven. You should get crispy ruddy crackers.

2. 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.

3. Now let's move on to the next step.

Prepare a 3-liter jar and pour all the resulting leaven 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. Remove to a warm and dark place. After a day, the liquid will “play”, a typical smell will appear.

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

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

That's all. Nothing complicated. Drink and enjoy!

Bread homemade kvass with yeast

The use of yeast helps speed up the maturation process of the drink. Therefore, the yeast method is so often used by housewives, whose families adore it. The most difficult thing in this case is to eliminate the taste of yeast. But, if you follow the rules, it's easy to do.

One of the important secrets of obtaining a successful drink is soft and clean water. If your water does not meet these criteria, it is better to use bottled water from the store.

To get a beautiful rich color, crackers are fried.

Many people wonder why they have to be fried in the oven? Can't you use stale bread? Can! But the color of the liquid will then be pale. The degree of blackening of the crust directly determines the shade of the finished drink.

Ingredients:

2-3 peels rye bread;
5 tablespoons of sugar;
2.5 glasses of water;
15 gr pressed yeast.

1. Pour the fried crackers with sand and pour hot water. Leave the mixture overnight covered with a towel. In the morning, pour in the yeast, mix and leave for a day for fermentation, covered with a lid.

Then remove the top layer, and drain the liquid into the sink. What has settled at the bottom is leaven. We need her.

2. The first yeast-based serving will have a characteristic taste and smell. Then, the more times the sourdough is used, the more distant the flavor will be.

Add another 5 tablespoons of sand, 150 g of crackers to the sourdough and pour warm water, almost bringing it to the neck. The bank should stay under the towel for another day. Then strain the liquid and bottle it. Pour 4-5 raisins into each.

After 1-2 hours, put them in the refrigerator for a couple of hours and the kvass is ready for use.

The residue that remains after filtering can be used for further preparation of the drink.

Homemade rye flour sourdough recipe

You can also make your favorite drink from rye flour. It turns out it is no less invigorating and tasty than on bread. However, we will not talk much. It is better to try once than to tell how delicious it is.

Ingredients:

450 grams of rye flour;
180 grams of granulated sugar;
a pack of dry yeast;
a little less than 3 liters of water;
10-12 unwashed raisins;

Cooking:

1. According to tradition, first of all, you need to prepare the leaven, where would you be without it?!

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. Send raisins there too. Send the mixture to a warm place, after covering it with a towel.

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

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

4. In the morning, pour the kvass into bottles or jugs and refrigerate. After a couple of hours, the cold drink is ready to drink.

It's so fast and easy!

How to cook kvass for okroshka at home

Every housewife knows what is better to take for cooking homemade kvass. Store-bought versions are sweet, which makes the cold soup not as tasty as we would like. Therefore, if you decide to pamper your family with okroshka, then it is better to approach this from afar, first preparing the basis for this dish.

For this we need:

about 3 liters of water;
half a loaf of black bread;
50 grams of sugar;
a pack of dry yeast;

Cooking:

1. Cut the bread into cubes and place them on a baking sheet.

Place in oven for a few minutes and bake until golden brown. Without wasting time, while the croutons are languishing in the oven, combine water with sugar and boil. Then cool the sweetish syrup to a warm state.

2. Pour half a glass from a pot of water and pour yeast into it, mix.

AT sweet water Scrape the breadcrumbs and pour in the yeast mixture. Mix gently, cover with a towel or gauze and leave in the kitchen overnight. The next morning, strain the kvass, bottle it and put 4-5 raisins in each.

You can do without raisins if you do not like carbonated kvass.

Put the bottles in the refrigerator for 10-12 hours. After that, the drink is ready to make okroshka!

Recipe for delicious kvass without yeast on breadcrumbs

Beginners may think that cooking without yeast is impossible, because how else can kvass ferment?! In fact, this is not true at all. This is quite real, which is especially pleasing to drink lovers who do not accept the yeast flavor.

Ingredients:

Yeast-free rye bread, about half a loaf;
3-4 tablespoons of sugar;
A handful of raisins;
2.8 liters of water;

Cooking:

1. Make croutons from bread. To do this, you can leave the slices in an open place for the purpose of winding, or fry them in the oven.

The latter option will give the drink a richer shade. Then you need to put them in three-liter jar and pour warm boiled water.

2. Add sugar and raisins here.

3. Mix gently, cover with gauze and put in a warm place for 24 hours. Then strain the liquid and pour into bottles. Put them in the refrigerator for several hours.

An invigorating treat is ready to eat.

Delicious homemade kvass according to grandma's recipe

Everyone remembers those unforgettable days visiting grandma. On the table are the best dishes - pies, okroshka and, of course, kvass.

Then we ate it with pleasure, imagining that when we grow up, we will certainly cook just as tasty.

Kvass according to the grandmother's recipe is easy to prepare. And if in the process you remember your beloved granny with the most tender memories, then it will turn out to be doubly delicious. Try it!

Ingredients:

Half a kilo of fresh beets;
50 grams of rye bread (crust);
1 full tablespoon of sugar;
3 liters of water;

Cooking:

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

2. Carefully move and cover with a gauze lid. It is better not to use ordinary lids, as during the fermentation process they will swell and interfere with this action.

3. Put 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.

4. 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.

Kvass - unique drink. For all its taste merits, it is also very beneficial for health. If you have never tried to cook it at home before, then by all means try it. After reading these recipes, you realized that it is not at all difficult.

Or maybe you have experience of making homemade kvass? Share it with us, because your opinion is very important to us!

Sugar - 0.5 cups;

Dry yeast - 30 g;

Raisins - 50 g;

Instruction

Cut the bread into small flat pieces. Lay the bread on a baking sheet in one row and put in the oven. You need to dry the bread at a small, until a golden crust is formed. The crust should not be overcooked, otherwise the kvass will acquire a taste.

After 2 days, strain kvass through cheesecloth or a sieve, so as to completely separate all the thick. Remove the grounds in the refrigerator. Pour the remaining sugar and raisins into a jar. Raisins must first be washed thoroughly. Mix the contents well and leave for 12 hours in a warm place.

Pour the kvass into bottles and close the lids very tightly. Remove kvass for a day in the refrigerator. After a day, kvass can be drunk.

note

During fermentation, sugar turns into alcohol, which means that kvass will contain 1-2% alcohol. Motorists and parents of young children need to remember this.
Yeast cannot be diluted in hot water, otherwise the fermentation process will turn out to be defective.
While the fermentation process is in progress, the jar of kvass should not be closed with a tight lid.

Useful advice

You can take any bread for making homemade kvass, but kvass will acquire a rich brown color from rye bread. Stale bread is also perfect for making kvass. If the bread is stale, it is not necessary to dry it in the oven.

Sources:

how to make kvass from bread

Homemade rusk - a drink that perfectly quenches thirst and is suitable for making your favorite summer dish- okroshki. Having mastered the basic recipe, be sure to try cooking kvass various flavor nuances. At a summer party, serve your guests a selection of homemade drinks that they will surely appreciate.

You will need

Homemade rusk kvass: - 500 g rye rusks; - 5 liters of water; - 300 g of sugar; - 30 g of yeast. Currant kvass: - 500 g crackers; - 5 liters of water; - 15 g of yeast; - 200 g of sugar; - 0.5 cups of currant jam; - currant leaves and fresh mint. Kvass with horseradish and honey: - 600 g crackers; - 4 liters of water; - 300 g of sugar; - 30 g of yeast; - 100 g of honey; - 100 g of horseradish.

Instruction

Prepare the main raw materials for kvass a - crackers from rye or Borodino bread. Cut the loaf into slices, and then into narrow ribbons or cubes. Dry the crackers in the oven until a thin crust forms, making sure that they do not burn. For a drink, crackers can be crushed in a mortar or scroll in a meat grinder, turning them into small crumbs.

Try several cooking options kvass and choose the one that seems more suitable for you. Raw materials can be poured boiling or warm water, add sugar or pre-cooked sugar syrup, add to kvass a decoction of mint, currant leaf, raisins, honey, cumin, horseradish or jam - and as a result, get more and more new variations of this drink. However, the base of the cracker kvass but remains unchanged - it is rye crackers, yeast and water.

Kvass is prepared in bulky dishes - all glass or enameled. Pour crackers into it, pour boiling water over them and leave the mixture for 10 hours. Boil sugar mixed with a glass of water in a separate bowl. Pour the cracker infusion into another container, add sugar syrup and yeast to it. Stir the mixture and leave for 4 hours - during this time the fermentation process takes place.

Remove the foam from the finished drink, strain kvass send through gauze to the refrigerator for aging, pouring it into glass jars or bottles. For each add a few raisins. Young after 2 hours kvass he'll be ready. The longer it sits, the richer the flavor will be. However, it is not recommended to withstand more than two days, it is better to drain the remnants and fresh kvass.

Leftover from the first batch kvass new must can be used. Add breadcrumbs and yeast to part of the mixture. Instead of sugar, put half a glass of homemade in the mixture. In a separate bowl, brew a handful of fresh currant leaves and a few sprigs of fresh mint. Pour the wort with hot boiled water, add a decoction of herbs and infuse the mixture for 6 hours at room temperature. Then strain, pour into clean glass jars and put in the refrigerator.

Try another one unusual option – kvass with and hell. Pour the crackers with boiling water and leave for 4 hours to infuse. Strain the infusion through cheesecloth, add yeast and sugar to it. Put kvass for fermentation for 4-6 hours. Grate the horseradish root and mix it with liquid honey. Add the resulting mixture to the young kvass, mix thoroughly, pour into jars or bottles and refrigerate.

Sources:

homemade kvass from breadcrumbs

Kvass is a soft and refreshing drink that can quench your thirst and be used as a base for making okroshka. Homemade kvass is quite easy to prepare. There are many original recipes for making kvass at home, which not only make this drink tasty, but also healthy.

Classic rye kvass

Cut a loaf of rye bread into slices. Then put the bread slices on a dry baking sheet and put in the oven at maximum temperature. We are waiting for the bread slices to become dark in color. Care must be taken not to burn the bread. Transfer the breadcrumbs to suitable dishes and pour 5 liters of boiling water. Cover with a lid and leave to infuse for 5 hours. Strain the wort through gauze, add a tablespoon of yeast, half a glass of sugar and a tablespoon of raisins. Stir, close the lid and leave overnight. Pour the finished kvass into bottles, cork and put to cool in the refrigerator.

Bread kvass with dried fruits

Pour a mixture of dried fruits with water and cook for 10-15 minutes. Dried rye bread pour boiling water and leave in a sealed container for 3 hours. We filter the decoction of dried fruits and the wort and combine it together. Add sugar, yeast and put in a warm place for fermentation. We pour the fermented kvass into bottles and put 3 raisins in each. We put in a cold place. Instead of sugar, you can use honey boiled with water. After 3 days kvass is ready.

Kvass with mint or oregano

Cook in the same way as before, only add a little honey in addition and flavor with fresh or dried mint or oregano grass, dipping a gauze bag in kvass for 10 hours. Mint gives a refreshing taste, and oregano improves digestion.

Kvass with calamus

Calamus roots have a beneficial effect on the digestive organs, improve the condition of the gums, and lower blood pressure. in cooked in the usual way bread kvass add infusion of calamus. Add 1 cup of infusion of calamus roots to a 3 liter jar of kvass or put dry calamus roots (80 grams) in a gauze bag for 5 hours.

Kvass from fresh carrots

Wash the carrots and peel them. Grate on coarse grater and put in a 3-liter glass jar, add dried brown bread crusts, pour warm boiled water and leave for 10 hours, covering the jar with gauze. After infusion, we filter the liquid (wort) and add the yeast diluted in warm water, with a small amount of flour and set to ferment overnight. After that, you can add on the tip of the knife citric acid. It will turn out not only refreshing, but also a drink enriched with vitamins and microelements. For 3 liters of kvass you will need 150 grams of carrots, a glass of sugar, 20 grams of yeast, 500 grams of rye bread, citric acid, a tablespoon of flour.

Lemon kvass "Ekaterininsky"

To prepare kvass "Ekaterininsky" we will prepare 700 grams of lemons, a handful of raisins, 500 grams of sugar, 50 grams of yeast and 10 liters of water. Add granulated sugar to a pot of water and wait for the water to boil. Then you need to cool the water with sugar. Grate lemon peel, squeeze the juice from the lemons, knead the yeast and add everything to the pan. Mix everything, throw a handful of raisins and put in a cool place for 3 days.

For more than 1000 years of its history, it has acquired the status of not only national, but also the most healthy drink. Even in Russia they knew: kvass not only quenches thirst on a hot summer day, it is also useful for vitamin deficiency, increased fatigue, and has bactericidal power. And most importantly - it can be cooked at home. You just need to know that kvass is obtained by fermentation and infusion of bread, water, sugar, malt and yeast. To taste, you can add raisins, lemon, spices, cranberries, lingonberries, mountain ash. Do not forget that on the basis of kvass, you can use both okroshka and, for example, tyurya or botvinya.

Making kvass with fresh yeast at home

Consider a simple cooking option house drink. It kicks in the nose, foams, and for this we love our dear Russian kvass so much!

I will say that it takes a little more than 2 days to cook it. But then you get 6 liters of tasty and excellent liquid. Want more? Take ingredients twice as much. After all, as you know: there is never a lot of kvass!

We will need:

Boiled water - 6 liters;
A loaf of black bread "Borodinsky";
Wheat flour - 1 cup;
Sugar - 0.5 cup + 4 dessert spoons;
Fresh yeast - 100 gr.;
Raisins - 2 dessert spoons.

Cooking:

1. Cut the Borodino loaf into slices. Take a baking sheet and put it on it. We need to dry them to the state of crackers and even with a burnt crust.

2. Put the baking sheet in the oven. When one side of the slices is browned, flip to the other side to dry.

3. Dip the croutons in warm water. And for such an amount it is better to take either large saucepan, or you can use a clean plastic bucket.

4. Voditsa should be thirty degrees, neither colder nor hotter. Let them get wet, and we will prepare a yeast sourdough.

5. Break 100 grams of pressed yeast into a saucepan. Sprinkle them with half a glass of granulated sugar.

6. Pour about 1 glass of warm water. Stir a little with a spoon.

7. Pour in wheat flour. Stir with a spoon and set aside for about 30-40 minutes.

8. Remove the dough in a warm place without drafts and then it will suit you even faster. The mass during this time is activated, the yeast will jump.

9. That's how everything foams! Pour the batter into a bowl with breadcrumbs.

10. Add some more warm water. We shake everything well with a large spoon and put it in a warm place for fermentation for ten hours. Do not forget to cover with gauze on top so that the mass breathes and not a single mote gets inside.

11. Then squeeze the croutons and throw them away.

By the way, they can be used for fertilizer in the garden, if you have one.

12. We remove another bucket for a day under the gauze. Now you can strain and pour into three liter jars.

13. Put 1 in each jar dessert spoon raisins. Dilute 4 tablespoons of sugar in a glass and pour half into each container.

14. Close the jars with lids and leave to ferment for another 10 hours at room temperature.

Well, everything, you can drink our kvass. Just put it in the fridge to cool first.

Sweeter lovers can add honey or sugar to taste. And we move on to the next interesting recipe for a delicious drink in the heat.

How to make a bread drink in a 3 liter jar?

Especially popular is the option for a three-liter jar. Probably, for the most part because of the convenience and availability of such dishes in all homes. Well, this is my personal opinion.

I agree that it is really convenient when kvass wanders in a jar. But then it can be strained and poured into a bottle or decanter. I also recommend this recipe because it is long-lasting. You can make a product, and then cook it again on the resulting sourdough. Moreover, the subsequent drink is even tastier and richer.

We will need:

Boiled water - 3-3.5 liters;
Ground rye crackers - 100 gr.;
Sugar - 200 gr.;
Fresh yeast - 10 gr.

Cooking:

1. In a 300 ml mug, we scald crumbs from rye crackers somewhere. Mix everything well and set aside to swell.

2. To wake up our fresh yeast, fill it with a little warm water and add a tablespoon of sugar. Shake the mixture and also leave aside.

3. We take a clean jar of 3 liters and dump the swollen crumb crumbs into it. Add warm water to the mug to collect any crumbs from the sides of the mug. And all this is also poured into a jar.

4. Pour sugar on top and add the yeast foamy mass.

Fans of an unsweetened drink can put 2 times less sugar instead of 200 grams.

5. Fill everything with warm water almost to the very neck of the jar.

6. We cover the neck of the jar with a plastic lid, but do not close it. Because our kvass must ferment with air access.

7. Set aside the jar in a dark and warm place for 2 days. We prepare a decanter with gauze and filter the kvass.

8. It is convenient to use a lid with holes. She will not let the crackers merge, and the gauze will stop the unnecessary mixture even better.

It turns out double filtering)

We cool the liquid and use it for its intended purpose. That is, we drink with pleasure!

Finally, I will say that we again pour the remaining sourdough with warm water, add sugar to taste and a little steamed crackers. Again we remove for two days "to walk".

Video on how to cook food without yeast

Do you want a drink with yeast, friends? Then here is a great recipe for you. The recipe uses malt and rye flour, sugar plus raisins. And add coriander and cumin. Well, it turns out delicious!

I suggest watching the whole recipe and process in a good video.

Cooking delicious kvass for okroshka

It's no secret that the most delicious okroshka obtained on homemade kvass. The drink is more saturated, without preservatives and dyes, goes well with vegetables and meat. Oh, and I already wanted some crumbs. But let's get the drink ready first! After all, it takes several days to cook it.

We will need:

Boiled water - 6 liters;
A loaf of rye bread;
Sugar - 24 tbsp. spoons.;
Dry yeast - 0.5 tsp.

Cooking:

1. Preheat the oven to 180 degrees.

2. Cut the rye flour bread into cubes and send it to the oven so that they are dried and fried.

For a richer taste, it will even be good if the crackers burn a little.

3. We divide crackers into 2 parts. From one we will prepare the leaven, and the second we will put aside for kvass.

4. So, we take out a liter jar and fill it up to half with crackers. We boil water and fill it up to half with boiling water. Add sugar and stir. Cool everything down to room temperature and add 0.5 teaspoon of dry yeast.

5. We cover the starter with gauze and put it in a dark and warm secluded place for 3 days.

6. After 3 days, distribute the remaining crackers into 2 three-liter jars. Fill them up to half with boiling water. Pour 4 tablespoons of sugar into each bowl.

7. Cool the mixture in jars. We add the starter equally to each bowl and stir. We cover with lids and clean for 2 days so that kvass wanders and walks.

8. After the set time, filter the drink through gauze. We throw out the entire bread mass, and pour the liquid back into the jars.

9. In two glasses, dilute 7 tablespoons of sugar with water and add to jars. Leave at room temperature for 1 day.

10. After that we send it to the refrigerator for a day.

Now, after such manipulations, delicious nectar is ready! Cook okroshka with soul and pleasure!

And I tell you bye-bye!

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

How to cook

Cut the bread into slices, dry in the oven at maximum temperature until brown, the darker the crackers are, the darker the kvass will be in color, but do not overcook the bread, otherwise the kvass will be bitter.

Boil water in a large enameled saucepan, remove from heat, add sugar and put crackers, leave it to cool, I usually put the pan in the sink with cold water.The water should be slightly warm. When it cools, scoop some of this water into a bowl and dissolve the yeast well in it, 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 a cloth or gauze, I usually put it on the table, where our kvass will ferment for a day and a half, that is, a full day and one more night.

After the expiration date, strain the kvass into another pan through cheesecloth, you can add more sugar to taste, but do not pour it too much otherwise the kvass will be too strong. 6 liters), throw a pinch of raisins into each jar (it additionally carbonates the kvass, which makes it sharper). 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 shake the sediment, put the raisins back into the kvass, put the jars with kvass in the refrigerator and you can enjoy.!

Recipe step by step photos

Additional information about the recipe

How to make kvass at home

Do not throw away the bread wort that remains after the leaven, the second kvass made from it is still obtained. tastier than the first 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 slightly warm water, add another 40 grams of yeast (usually I take yeast briquette 100 grams, just enough for 2 runs).
pan with a cloth and leave in time as indicated above. A
the rest is already according to the recipe. Okroshka is obtained from homemade kvass just very tasty!

Ingredients:

black bread crusts - 100 grams
water - 3 liters
raisins - 7 pieces
sugar - 1.5 cups
yeast - (dry) 1 teaspoon

Instructions:

Boil water and cool.
If there are no dry crusts of black bread, cook them yourself.
Dry the slices of bread in the oven until the color changes slightly.
Put the peels into the water.
Add sugar, yeast and raisins here, mix and cover.
Leave overnight at room temperature.
After a day, strain the kvass and bottle it, put 2 raisins in each and send it to the refrigerator for a day.
Preparation time of ingredients --- 30 minutes.
The ripening time of kvass is 2 days.

Recipe #3 Video recipe for making kvass

And many more interesting things about cooking kvass

How to make kvass at home

Source:

How to make kvass at home? Kvass is considered an old Russian drink, which is loved by all Russian people. And therefore, many people think that kvass was invented in Russia. But, in fact, the birthplace of kvass is Ancient Egypt. But we consider it our own and habitual drink to quench your thirst in the summer heat.

How to cook homemade kvass

Not required to buy delicious kvass, you can easily cook it yourself. A drink prepared at home is stronger, invigorating and tasty. To prepare it, you will need products that almost any housewife almost always has. This is rye bread, preferably stale. If the bread is fresh, then it must be cut into cubes and dried in the oven. Then the dried crackers are placed in a three-liter jar and poured with water at room temperature, previously boiled and cooled. In the water where the crackers are, add sugar (three tablespoons), yeast (one hundred grams) and mix everything.

fermentation process

The jar needs to be covered with a lid, wrapped and left to ferment the mixture. In order 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 filtered using gauze. In the resulting liquid, you need to add another spoonful of sugar and let it brew for about six more hours without warming. The homemade kvass is then bottled and chilled before drinking. The remaining thick must be transferred to another three-liter jar. It will serve as a starter for the next servings of delicious kvass. Three or four spoons of it is enough for sourdough, and you need to cook using the same technology as the first time. To keep the sourdough from spoiling, it is best to store it in the refrigerator.

Cooking method

Homemade kvass from rye bread, which is baked at modern bakery plants, does not have a special strength and aroma. It depends on what is often used in the preparation of bread. various additives, the presence of which is reflected in the taste of kvass. In order for kvass to be special, similar to the one that was prepared in the distant past, it is advisable to make it on sourdough. There are a lot of sourdough recipes. 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 to get homemade sourdough using more time-consuming technology. 500 grams of rye bread are crumbled into enameled dishes, half a liter of water is added, the temperature of which is not higher than 75 degrees. After swelling of the bread, it should turn out homogeneous mass. Then yeast, diluted with water, is added there, but there should be a little of them, and a teaspoon of salt and sugar. The resulting mass must be wrapped and left for half an hour. Without ceasing to interfere with the mass, pour half a liter of boiling water into it and again leave the sourdough for fermentation for two hours. If more time passes, the kvass may become cloudy. The resulting dough is placed in a preheated oven at a low temperature for one hour. If during this time the baking is burnt, then the kvass will be dark.

The cooked cake is broken into small pieces and put into a five-liter saucepan. After that, pour everything with boiling water completely.

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

In order for the fermentation process to start, it is necessary to add a little yeast and sugar to it. The dishes must be closed or left without a lid. The main thing is that the pan should not be filled to the top. Because during fermentation, the foam can crawl out over the edge. It will be better if the dishes with the wort are corked. In this case, the drink will turn out to be stronger and more saturated. Usually, two or 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 a drink is prepared. To prepare it, the contents of the package must be poured into a saucepan and pour a liter of boiling water, close the lid and leave for twenty minutes. If the powder is poorly 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 get ready kvass, it is necessary to add yeast to the dry, which is diluted with water, you can also use ready-made sourdough. Everything should be kneaded and left to ferment for three hours. After adding sugar, the drink is bottled, closed tightly and wrapped.

fermentation process

After the drink begins to ferment, the bottles are placed in cold weather. Usually kvass from a dry powder is ready for use in a day.

Cooking 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 mixture that turned out must be removed and insisted in a warm place for a whole week. Ready 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. Grate the beets, place them in a glass jar and pour 1.5 liters of boiled lukewarm 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 somewhere in a day. Raisins or a little more sugar are sometimes added to speed up the fermentation process. Kvass is ready in three days. Besides that beet kvass quenches thirst well, it has many beneficial properties for the body.

Cooking method

For cooking white kvass at home, it is necessary to use rye flour (300 grams), pouring it with three liters of boiling water. The mixture is stirred until all lumps are gone. After obtaining a homogeneous mixture, sugar is poured into it and honey is added, approximately one hundred grams. Raisins and sourdough are added to the mixture cooled to 35 degrees. If there is no sourdough, then you can cook it or use slices of rye bread. The dishes with all the ingredients must be covered with a lid and left covered for 1.5 days.

fermentation process

After appearing at the top of the mixture a large number foam, white and delicious kvass is ready to drink. It must be filtered, bottled, corked and put in a cold place. What remains after straining can be used for the next portion of kvass.

Cooking method

For preparation of alcoholic kvass wort fermentation is necessary, therefore ready drink contains slightly more than 1% alcohol. For this type of kvass, barley malt, rye flour, rye bread crumbs, crushed in advance, molasses, raisins and water are used. Using malt, flour and water, knead the dough, cover the dough and leave for about an hour to come up. 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 so that it becomes liquid, and leave in a warm place for a day.

After that, put it in a bowl, sprinkled with stale bread, raisins, pour water and knead the dough again. After a day, the wort is poured into another bowl, and what is left is poured again with boiling water. After five hours, the wort is once again drained.

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

You got acquainted with how to make kvass at home on your own, learned what types of this drink can be prepared at home, so that in the warm season not only quench your thirst, but also delight your family and friends with this invigorating sparkling drink. Now the choice is yours. You can choose the recipe that suits you. We wish you a pleasant preparation of homemade kvass! Be with us

Correct kvass

Source:
It would seem that there is nothing simpler than kvass. However, does everyone know how to cook 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 disease. To reduce the acidity of kvass, honey can be added to it.

Kvass is cooked on cooled boiled water.

Ready kvass should be consumed in 2-3 days. With more long-term storage it loses its flavor and becomes sour.

Champagne bottles with dense and reliable polyethylene stoppers are the most convenient for making kvass.

The utensils in which the wort is infused must be glass or enamelled. It is impossible to cook kvass in aluminum dishes, as it oxidizes.

For the preparation of berry kvass, only ripe intact berries are used.

Rye kvass is prepared like this. Cut the bread into slices and dry in the oven so that they are lightly browned. Crackers pour boiling water, close and leave for 3-4 hours. Strain the resulting infusion (wort), put yeast, granulated sugar, mint diluted in warm water into it, cover with a napkin and let it ferment for 10-12 hours. After the appearance of foam, strain again and bottle into bottles, putting 5 washed raisins in each half-liter bottle. Close the bottles tightly with corks soaked in boiling water and hold for 2-3 hours at room temperature, and then put in a cold place. In three days, 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.

In the prepared kvass, you can add an infusion of calamus roots (1 cup per 3 liters of kvass). The resulting drink sharpens vision and hearing, strengthens the 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 you put 100-150 g of grated horseradish and 100 g of honey and sugar instead of mint, 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, leave for at least 5 hours. This drink is used in diet food with gastritis and in cosmetology to strengthen hair as masks.

Juniper kvass is a good remedy for strengthening the immune system, which has an antimicrobial and anti-inflammatory effect. When warm, it helps with coughing. To prepare it, you need to pour a small amount of juniper fruit 200 ml of water, bring to a boil and cook for a few minutes. Add this decoction 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 4 liters of water 1 kg of berries and 500-600 g of sugar. Stir the resulting mixture thoroughly, cover with gauze, keep for a day at room temperature. After that, strain twice and bottle with a few raisins. Keep in a cold place for 1-2 weeks.

To prepare apple kvass, cut 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 for fermentation.

Kvass at home

The production of kvass under economic conditions almost always required a grandiose skill. Ethnic cooking knows a large number of various "secrets" of this business. Regrettably, the richest skill of the Slavic peoples was not clearly studied at one time and the skill of household kvass brewing was forgotten over time .. We inherited only individual articles, records, recipes and descriptions in ancient books and instructions. Below we provide more available recipes manufacturing different kvass in economic conditions, first describing an exemplary technology.

Production of kvass wort. In order to prepare kvass wort, 1 of 3 methods are used: from baked dough; infusion; mash decoction. Consider 1 method, because it is possible to get the sweetest and most fragrant kvass using it. It consists in the following: 1 kg of bread products is kneaded into dough with 0.75 liters of water at a temperature of 60-70 ° C. Bread products are added in small portions into a bowl with water, continuously and thoroughly mixing. After that, the dough is left alone for 15-20 minutes, after which it is diluted with boiling water. For 1 kg of dough, 0.75 liters of water is needed, 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 withstand the dough for 1.5-2 hours, in such a situation the wort settles less, it turns out to be cloudy, dense, although the most sweet and fragrant and the most nutritious! A good kvass is characterized by its own density, blinding the fullness of taste and smell of kvass, as a result of this, kvass is not filtered. After saccharification, the dough is placed in clay pots or other dishes, poured a little water and placed in a hot, properly heated oven or 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 grain products taken. After 1.5 - 2 hours, the so-called “mash” is ready. After that, 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. Refresh the wort to the fermentation temperature (25 - 30 ° C), set bread sourdough or yeast and ferment. With all this, only the first wort is fermented. To make less extractive kvass, it is possible to fill the thick with hot water, insist and get the second wort. Before fermentation, color or toasted crackers from rye bread are added to the wort to obtain the most saturated color.

Fermentation of kvass wort. To convert the wort into bread kvass, it is fermented with bread sourdough yeast and lactic acid bacteria, baker's and brewer's yeast, raisin wine yeast and by yeast-free (spontaneous) fermentation. With yeast fermentation, kvass is tasty, although less stable in saving, and with spontaneous fermentation, sour, although the most stable. The must can be fermented in 2 ways: aerobic (open), in which the fermenting must is not separated from the atmosphere and is saturated with atmospheric oxygen; anaerobic (without air access) - in sealed bottles. It is believed that kvass is better when fermented in bottles. After fermentation, kvass is kept in bottles, i.e., stored until consumption in freezers or in cellars. When used for the production of pressed kvass baker's yeast the required number of yeast is weighed (from an approximate calculation 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. Diluted yeast is kept at a temperature of 26-30 ° C for 3 hours. This yeast starter is referred to in the following as "liquid yeast". It is also possible to use liquid wine or beer yeast.

When making kvass under economic conditions, you should have the following equipment: utensils for kneading dough - preferably enameled; not a very large wooden vat for wort infusion; not a very large tub. An infusion vat must have a lid, a false bottom and a faucet. 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 net. The must must be fermented in enamelware, in glass bottles or in a strong oak barrel, properly steamed and washed with hot and frosty water.

Kvass recipe at home

Kvass rescued everyone. Have you tried real kvass? No, not purchased, but economic? Virtually no soda compares to this magic drink. The recipe for kvass in economic conditions is my present for you. Although in the early days there is not much about kvass.

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

I propose simple recipes kvass in economic conditions.

Bread kvass. You will need: 1 brick of rye bread; 3 liters of water; 1 cup of sugar; twenty grams of yeast; 2 tablespoons of raisins. Production: 1. Cut rye bread, dry in the oven. Put in a saucepan, pour boiling water. Let cool. Strain through cheesecloth. Add sugar, yeast, mix. Leave for 10 hours.

2. Pour kvass into bottles, put raisins, cover tightly, put in the freezer. After 2 days the drink is ready. I guess you know that the drink is bottled in 2 and a half liter bottles and for any 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.

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

Making kvass under economic conditions urgently requires a grandiose skill. Regrettably, the rather large and richest skill of the Slavic people was not clearly studied, and the ability to make household kvass began to be forgotten over time. We know only separate records of recipes and descriptions in ancient books and instructions. The first mention of kvass was found in 988. As soon as the people of Kiev were baptized, Vladimir ordered food and drinks to be distributed to everyone, honey in barrels and bread kvass were served from drinks.

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

It is possible to drink kvass with fish, I rather prefer it, I recommend it to you too. I will be quite happy, since these recipes will be your applied ones, in your household 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 a recipe as well, then more people will already know this kvass. Consequently, more people will have fun, and eat and treat guests.

How to cook bread kvass

Even our ancestors knew how to cook the bread kvass of the building. And especially they knew about healing properties kvass, which perfectly quenches thirst, can help renew strength, increase hunger. Nowadays, scientists have found scientific confirmation of these precedents and explain the healing effect of this drink by the content of the original combination of amino acids, enzymes, lactic acid and vitamins in it. Bread kvass has refreshing properties, pleasant sour taste. long time saved. Everyone has the opportunity to cook kvass, because. products to achieve the desired result are found in any home. Although almost all progressive people have no idea how to cook the bread kvass of the building. But as.

We cut half a loaf of rye bread into simple slices, after which we cut them into a number of pieces. Put the slices of bread on a baking sheet and put it in the oven on a medium flame. We dry the bread properly, although we watch it so that it does not burn, as kvass will become bitter from this bread. We dry the crackers within 10-15 minutes, after that we turn off the oven, leaving the baking sheet in it. After drying, slices of bread must be pliable inside.

We put the finished crackers in a regular three-liter jar. We add to it almost 3 liters of boiled water that has already cooled to body temperature. We put 3 tablespoons of sugar in a three-liter bowl, stir thoroughly. Pour half a pack of dry yeast "Saf-moment" into the water. This is about 25 grams. Again, thoroughly mix the entire contents of the jar. Then we cover the jar with bread kvass with a lid and set aside in a warm place for 2 days.

During fermentation, which continues vigorously for the next 2 days, the sugar in the wort will be converted into alcohol and carbon dioxide by the act of yeast and by the act of lactic acid bacteria into lactic acid. At room temperature, kvass will be ready in 2 days. After this period, we filter the infusion through a rather small sieve in order to completely fence off the thick. Drain the thickening into a separate jar.

Add 1-2 tablespoons of sugar to the strained infusion, mix thoroughly so that it dissolves. In addition, we add a well-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 with ready-made bread kvass in the freezer, and in a day it can be consumed.

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

How to cook homemade kvass? Not everyone knows the answer to this question. In this regard, we want to devote this article to this topic.

general information

Bread kvass is a traditional Russian drink. In Russia it was used all year round. He was popular in monasteries, and in noble estates, and in peasant huts, and even in the royal chambers. It is noteworthy that kvass from bread quite easily quenches thirst, quickly restores strength and relieves fatigue. That is why this drink is very popular today.

The benefits of kvass

Almost everyone knows that natural homemade kvass is good for health. After all, a few decades ago in hospitals and infirmaries it was equated with medicines. And today doctors know that kvass regulates the activity of the gastrointestinal tract, significantly improving digestion, and also prevents the growth of microbes and raises the overall tone.

Due to the presence of vitamins and microelements, bread kvass is able to positively affect all body systems. So, it is recommended to use it with the following deviations:

in diseases nervous system and hearts;
for the treatment of hypertension and vascular cleansing;
with gastritis, which is accompanied by low acidity (in this case, it is necessary to drink kvass before eating directly);
to restore liver cells;
to improve overall well-being (due to the presence of lactic acid, magnesium, amino acids, trace elements, calcium and B vitamins in the drink);
with arrhythmias;
as a choleretic agent;
to increase potency, strengthen teeth, etc.

Homemade rye kvass: recipe

Kvass is a summer drink. Many people think so. And this is no accident, because in summer heat so want to drink something refreshing. It should be noted that such a drink can be easily purchased at any store. But the tastier and healthiest of all it turns out if you cook it at home. And the time-tested method will help us in this.

Making rye kvass at home is not as difficult as it seems at first glance. Moreover, for the preparation of such a drink, only simple and affordable ingredients are needed. After mixing all the components, kvass will be ready for use in a day. By the way, you can store it for several months, but only in a cool place.

So, before making homemade kvass, you should prepare the following components:

cold water - 3 l;
ground rye crackers - a full faceted glass;
sugar sand - a full glass;

Cooking process

How to cook homemade kvass so that it turns out to be as tasty as possible? To do this, take a three-liter glass jar, wash it thoroughly, and then add ground rye crackers, granulated sugar and dry granulated yeast. Next, you need to pour cold water into the container. Moreover, the liquid should not reach the edges of the jar by 4-5 centimeters.

To make kvass tasty and ferment quickly, it is recommended to thoroughly mix the contents of the jar with a large spoon. As a result of this procedure, granulated sugar should completely melt. If desired, in ready mix you can add a few pieces of dark raisins. They will give kvass not only a pleasant shade, but also a special taste.

After all the ingredients are mixed, the filled jar needs to be covered with a glass lid and placed in the sun. By the way, it is not recommended to tightly close the container with kvass. If you neglect this advice, then during the fermentation process, the lid may fly out, splashing your entire room with a fragrant drink.

Final stage

In total, making kvass at home can take you about two days. After all, after you put the filled jar in the sun, just that much time should pass. If you want to get a less "vigorous" drink, then it should be removed from the sun after 1-1.5 days.

Ready kvass needs to be filtered through gauze or a strainer, and then poured into bottles (can be plastic) and put in a refrigerator. After cooling, the drink can not only be drunk, but also used to prepare such a delicious traditional Russian dish as okroshka.

How to re-make kvass?

It should be noted that after making homemade kvass, it should leave a wort that can be used to create a new drink. To do this, take 3-4 large spoons of the mixture, put them in a jar, add the same amount of new rye crackers and a glass of sugar. Next, the ingredients must be poured with cold water, mixed thoroughly and left again in the sun for 1-2 days. At the same time, adding yeast and raisins is not recommended. As practice shows, such a starter for kvass makes the drink even more tasty and rich. You can repeat this procedure an infinite number of times.

Preparing a honey drink

Few people know how to make kvass using honey. And so that you can enjoy such a drink, we present it detailed recipe right now.

So, we need:

water at room temperature - 5 l;
rye flour - 1 large spoon;
granulated sugar - 1/2 cup;
any honey - 200 g;
fresh lemon - 1 (small);
dry granulated yeast - 1/3 dessert spoon;
dark raisins - add to taste.

Preparing the Components

Before making homemade kvass, you should carefully process all the main ingredients. To do this, wash a small lemon and cut it into thin circles. It is also necessary to dilute dry granular yeast with two large spoons of warm boiled water. As for rye flour, it is also recommended to mix it, but with a cold liquid.

Cooking process

After preparing the main components, you can start cooking delicious drink. To do this, mix lemon, honey and granulated sugar. Next, all the ingredients should be poured with 4 liters of water at room temperature. In the same container, add diluted granulated yeast and rye flour. After that, the contents of the jar must be thoroughly mixed for 3-6 minutes, and then loosely closed and placed in the sun. To withstand kvass in this way should be about a day. After 24 hours, add another 1 liter of warm liquid to the container.

After the thin slices of lemon and raisins float, the drink is considered to have come up. It should be filtered through a sieve or cheesecloth, bottled and put in a cool place. After 2-4 days, fragrant kvass can be safely drunk.

Classic kvass from dry sourdough

Now you know how to cook homemade kvass on your own. The recipe for such a Russian drink may include absolutely different ingredients. Moreover, the taste and aroma of the finished product depends on them.

If you want to get the same sourdough drink as sold in barrels on the street, then we recommend using ready-made dry sourdough, which can always be found in ordinary bakery stores.

So, to prepare classic kvass at home, we need:

cold water - 3 l;
dry sourdough from the store - 4 large spoons;
granulated sugar - 8 large spoons (more or less, if desired);
dry granulated yeast of the Pakmai type - 4-5 granules (no more!).

How to prepare a drink?

Kvass at home on store-bought dry sourdough is very tasty. If you prefer a sweeter drink, then it is advisable to add 8-9 large tablespoons of granulated sugar (per 3 liters of water). If you do not like sugary kvass, then you can limit yourself to only 6-7 tablespoons of a sweet product.

So, to prepare such a drink at home, you should take a clean three-liter jar and pour granulated sugar and dry sourdough from the store into it. Next, the mixture is required to pour 3 liters cold water from the tap. At the same time, it is not recommended to fill the jar to the top, since liquid may spill during fermentation.

After the container is filled, its contents must be thoroughly mixed with a large spoon (within 3-7 minutes). At the end, you need to add a few granules of dry yeast of the Pakmai type to the jar. It is highly recommended not to use large quantity this product. If you neglect this advice, then the finished kvass can have a pronounced taste and aroma of yeast.

After mixing all the ingredients again, the jar should be loosely covered with a glass lid or multilayer gauze, and then put in a warm place. It is undesirable to leave such a drink in the hot sun, as it can peroxide. The main condition for it is a shade and a temperature of + 27-29 degrees.

Final stage

After a day, kvass from dry sourdough can be tasted. If it does not suit you, then the fermentation process can be continued in the same mode. If the drink seemed already tasty enough to you, then it should be filtered through a sieve or cheesecloth, bottled and put in a refrigerator. After a few hours, kvass can be safely consumed.

How to use kvass wort?

The mass left at the bottom of the jar after you have strained the drink is called kvass wort. It is he who must be used to prepare a new batch of drink. To do this, you need to take 1 cup of the mass, pour it into a clean three-liter container, add 8 large spoons of granulated sugar and 3 large spoons of dry sourdough. After mixing all the ingredients, they should be loosely covered and put in a warm place where the rays of the sun do not fall. After keeping the drink for 1-2 days, it must be filtered, placed in a refrigerator, and a new batch should be made from the remaining kvass wort. It should be especially noted that each time your kvass will turn out even more tasty and rich than the previous one. However, adding granulated yeast to subsequent batches is highly discouraged. I also want to say that the longer you keep the drink warm, the more vigorous it turns out.

The basic principle of making kvass

As you can see, it is not difficult to make kvass at home. It should be noted that there is an incredible number of various recipes for such a drink. Someone additionally adds rye or wheat bread to it, someone uses dried fruits, and someone even puts kvass on beets and garlic. Learning how to make this drink on your own is quite simple. To do this, you just need to know the proportions of the main ingredients. As for the process, it is the same for all drinks:

prepare and, if necessary, process all the main ingredients (for example, dilute yeast, chop lemon, beets, garlic, etc.);
take a clean, if possible glass container;
lay out all the dry ingredients;
add drinking water;
mix the ingredients thoroughly;
loosely cover the dishes;
put the jar in a warm place (in some cases it is possible in the sun);
wait for active fermentation of the contents of the container;
keep warm for about 1-2 days;
strain kvass;
pour the drink into bottles;
cool;
drink as a regular drink or use to prepare other dishes (for example, for okroshka).

By adhering to this algorithm of actions, you can make absolutely any kvass using almost any ingredients.

To make kvass at home as tasty, fragrant and healthy as possible, it is recommended to adhere to the following rules during its preparation: