How to make kvass from yeast. Instant Kvass Recipes

Homemade bread kvass - favorite summer drink in our family. It is not expensive, and the benefits are obvious, no flavors or preservatives.

Preparation of kvass in the warm season usually takes two days, in the cool three days. So if you start the process on Saturday, then on Monday you can already drink a healthy refreshing drink or enjoy it on kvass.

To put the process on stream, and bread kvass was constantly available, I don’t think about preparing kvass in a three-liter jar. And I immediately make 10-12 liters of excellent sparkling drink per week. We usually have enough. Well, I don’t lose anything in time, what to cook three liter jar or 10-20 liters are required the same two days

In addition to its direct purpose - to quench thirst, we use kvass in the preparation, in the hot season, of cold soups like ... So we definitely can’t do with a three-liter jar.

In total, bread kvass will turn out approximately: 10 liters.

Total cooking time: 48 hours

Preparation time: 2 hours

Cooking time: 46 hours

To prepare 10 liters of bread kvass, we need:

rye bread 1,200-1,300 kg., plain without spices (coriander, cumin, fennel ...), can be stale,
water 13-14 liters,
sugar 3-3.5 cups,
dry yeast 0.5 tea (3-4 grams), if pressed, then by weight 3 times more (10-12 grams).

How to cook crackers of their bread for kvass

fifteen liter enamel pan fill with clean water 13-14 liters, install on gas stove, turn on a strong fire.

Turn on the oven, heat it up to 120 degrees.

To prepare kvass from bread, first dry the crackers.

Cut the bread into slices about 10-12 millimeters thick.

Lay the sliced bread on a baking sheet.

We send bread to a preheated oven to 120 degrees to dry for about 20-30 minutes.

You should get dry, slightly burnt slices of bread on one side.

Burnt crackers are better than raw ones. It is the burnt rye crackers that give kvass that unique taste and brown color.

How to make bread kvass

We spread the dried crackers in a bag of gauze.

After drying the crackers, the oven must be turned off. She won't be needed anymore.

The water in the pan boiled, the crackers were tied in gauze.

We open the lid of the pan, lower the gauze bag with breadcrumbs into boiling water.

Close the pot lid tightly.

Turn off the gas under the pot of boiling water.

I usually dry the crackers and boil the water in the evening.

Do not open the lid until morning until the pan has cooled to room temperature.

Water with crackers should cool down natural way. During cooling, it absorbs the bread taste and aroma.

It turned out to be a wort.

In the morning, after 12-13 hours, we take out a gauze bag with breadcrumbs swollen in it, they have absorbed 3-4 liters of kvass wort.

It needs to be pressed out.

We put a colander in a wide bowl, put a gauze bag with breadcrumbs in a colander.

Gently squeeze the kvass wort with your hands through a colander from a gauze bag into a basin.

Pour the squeezed kvass wort from the basin into the pan.

I give the remaining wet crackers from the gauze bag to the chickens. They know what to do with them. Already waiting.

Add 3-3.5 cups of sugar to the kvass wort, to taste.

Do not forget that during the fermentation of kvass, yeast gradually eats sugar.

We dissolve the sugar, mix the wort with a wooden spatula or slotted spoon.

In a quarter of a glass we collect kvass wort, dissolve 0.5 teaspoon of dry yeast in it.

We set the glass aside with yeast and kvass wort for 15-20 minutes to activate the yeast. Small bubbles should appear.

Pour activated yeast into kvass wort.

If there is no yeast, it does not matter, it happens. Instead of yeast, you can pour three tablespoons of beer into the wort with sugar and mix. This is quite enough for bread kvass to ferment, brewer's yeast also love sugar.

We close the pan with a lid and place it in a dry, warm place.

Usually, in the evening, after 12 hours, already quite noticeable foam appears on the surface of the kvass.

We determine the readiness of kvass.

We try kvass if small hissing bubbles are felt on the tip of the tongue, a sure sign of kvass is ready and it needs to be poured into bottles.

Using a funnel and a ladle or a large mug, pour the foamy kvass into bottles.

I don’t add raisins to the bottles with kvass, because I don’t see any difference, it just swells in the bottle and that’s it, and fermentation is intense both with it and without it.

As they say, add raisins as you wish.

It turned out this time 9 liters of wonderful bread kvass.

We determine the bottles with kvass on the bottom shelf of the refrigerator.

By morning, the bottles swell with bread kvass, with yeast, it becomes carbonated in them. You can already use it.

It is good to drink a mug of cold bread kvass on a hot afternoon own production or taste or on it.

The smaller the gas bubbles in kvass, the better it is.

I will start baking rye bread for crackers next week myself. This prompted me, the fact that purchased panned rye bread is not quite suitable for making kvass. The problem is that when brewing crackers from a molded rye bread an oil film forms on the surface of the wort.

You have to carefully remove this oil film with napkins.

This is due to the fact that in bakeries and bakeries, so that bread does not stick to baking dishes, they are lubricated before baking, in best case vegetable oil. Accordingly, vegetable oil enters the bread. There is especially a lot of it near the crust.

The way out of this suggests itself - cut off the crust (there will be a lot of waste) or buy rye in the form of loaves or round.

And here, too, you need to be careful. It is necessary to look at the bottom of the bread on which it was baked.

Small bakeries bake hearth bread on sheets, and they, in turn, are lubricated with vegetable oil, or even worse, with a non-stick emulsion.

You need to choose bread that has traces of bran or crackers or starch on the bottom. This bread was baked without the use of oil to grease the sheets on the hearth.

But such bread is rarely found even in big cities. Therefore, I believe that for my loved ones, for kvass, it is not a sin to bake your own rye bread in the oven. The recipe is worked out, but I’ll just buy rye flour ...

Be healthy Dear Reader!!!

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Hello friends!

Spring has just begun to recede, but I want summer already. Would come sooner warm days, and with them long evenings, greenery everywhere. I already want trips to nature, okroshka and foamy, cold, effervescent kvass ...

Judging by the weather, the weekend at the dacha is postponed, but nothing will stop us from preparing a delicious foamy drink. After all, this is our original Russian dish, which is already more than 1000 years old! And let Coca-Cola lovers argue with me which is tastier - Russian kvass or their highly carbonated drinks. As you know, they don’t argue about tastes, but the benefits are much greater in the first.

Still would! Our sour product invigorates, amuses, quenches thirst and gives strength. And how many varieties. There are beet, fruit, berry, honey, malt, bread. That's the last one today and we'll talk.

It is the most common and easy to prepare. A traditional set of products is required, and this is usually pure water, rye bread, sugar, and yeast. The only thing is that the process itself takes several days. It can be from two days to five. But it won't stop us from making the most delicious kvass in the world, right?

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 remove 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?

The most popular option is 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 our fresh yeast woke up, fill them 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. In the recipe we use 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 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. Later due time filter the drink through cheesecloth. 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!

Probably one of the most delicious, common and honorable drinks during a feast in Russia, kvass has always been considered. After all, the Slavs mastered the production of this wonderful drink for the first time more than a thousand years ago, even before the formation of Kievan Rus itself.

Due to its special composition, homemade kvass quenches thirst very well, gives the body energy and therefore increases efficiency. This drink improves digestion and increases appetite. It also helps to better digest meat and fatty foods and restores the balance of fluid and salts in the body. Due to fermentation, lactic acid and other equally important acids are produced. And when it enters the intestines, it acts like yogurt or kefir, neutralizing all the harmful microflora and thus supporting the beneficial one.

How can you make it at home delicious kvass from bread? And I will tell you about this below, where all the most best recipes described in detail and illustrated with step by step photographs.

Ingredients:

Rye bread 1/2 roll
sugar - 60 gr
vanilla sugar - 10 gr.

Cooking method:

To prepare delicious rye kvass we need to prepare everything necessary products. Then we cut the bread into slices, put it on a baking sheet and send it to a sufficiently preheated oven until all the pieces are browned.

Then we take them out of the oven, let them cool a little and transfer them to a three-liter jar.

We also pour 60 grams of sugar there and pour boiling water up to half the jar. And leave for 10-15 minutes, so that all the crackers are sufficiently soaked.

Now we take gauze, fold it into two or three layers, put a jar on the neck and put an elastic band on it.

We leave for a day. After that, for convenience, pour the finished drink into bottles through gauze and put it in the refrigerator.

Drink kvass and be healthy!

A simple recipe for kvass at home from dry kvass

Ingredients:

Dry kvass - 5 tablespoons with a slide

sugar - 5 tbsp. l

raw yeast - 5 grams

Cooking method:

We take a three-liter jar, pour five tablespoons of dry kvass into it, the same amount of granulated sugar and half a teaspoon of raw yeast.

Now pour boiled, chilled water to the very top, mix. We dress over gauze and leave at room temperature for two days.

Then, straining, pour into another jar, or bottles, close the lids and put them in the refrigerator.

Our prepared drink is ready, serve it chilled.

On the leaven that remains in the jar, you can make another drink and for this you need to add the amount of ingredients indicated above: dry kvass, sugar, water. You do not need to put yeast. Where in a day kvass will be ready.

Kvass from rye flour

Ingredients:

Rye flour - 1 kg
water - 10 liters.

Cooking method:

In this recipe, we need to get batter in water, no salt added. Pour 1 kg of flour into one liter of water. And mix thoroughly until smooth.

We shift the dough into a jar, cover with gauze, wrap it with several layers of dense fabric and put it away for two or three days in a warm place.

Pour the risen, fermented dough with warm, boiled water and leave to ferment at room temperature.

After the kvass is ready, you need to pour it through gauze, and then use it.

As the finished drink is consumed, add it to the jar of sourdough required amount boiled water and add the appropriate amount of rye flour.

How to make kvass from dry kvass without yeast

Ingredients:

Dry kvass - 1 cup
sugar - 2/3 cup
boiled water - 2 liters.

Cooking method:

To prepare a drink, we need a 3-liter jar, into which we pour a glass of dry kvass and fill it with hot boiled water, just pour more carefully so that the jar does not burst.

We also add sugar there, the amount is indicated above, mix a little, cover with a loose lid or napkin and leave for about two days in a warm place.

Ready kvass strain into another bowl, close and put in the refrigerator to cool.

Kvass from bread with yeast

Ingredients:

White bread - 1/2 roll
sugar - 6 tbsp. l
dry yeast - 1 pinch
raisin.

Cooking method:

Cut the bread randomly and dry it in the oven until golden brown. If it burns, then kvass will have a bitter taste.

Now let's prepare the starter. And for this, pour 1/3 of all crackers into a jar, two tablespoons of sugar and pour half a liter of boiling water. We are waiting for all the contents to cool down and add a pinch of dry yeast.

In no case should yeast be added to a hot mixture, as it will simply die.

Stir, cover with gauze and leave in a warm place for two days.

The starter is ready.

And now we transfer three full handfuls of crackers into a three-liter jar and add four tablespoons of sugar, pour boiling water up to half the jar, mix and leave to cool.

We put the prepared sourdough into the resulting mixture, add boiled water at room temperature to the neck of the jar. And leave, covered with gauze for one or two days, depending on the temperature of the room.

Then we filter the kvass through the previously prepared bottles and put 3-5 raisins in each, then remove it to cool in the refrigerator.

And strained sourdough can be used in the next portion of your favorite summer drink.

How to cook kvass with kvass wort (video)

Enjoy your meal!!!

Kvass from black bread is a wonderful thirst quencher! Recipes, subtleties and secrets of making a nutritious and healthy kvass drink on black bread. Kvass refreshing drink summer heat from which it is simply impossible to break away. Even before our era, the Egyptians prepared a delicacy similar in composition to modern kvass. It was thought to have healing properties and effectively treats many diseases. But nevertheless, Russia is truly considered the birthplace of kvass. In Russia, kvass was recognized as a drink consumed everywhere and daily. And his presence in the house symbolized well-being and happiness.

Kvass is rightfully considered a healing product. Known great amount useful properties of black bread, on the basis of which it is prepared. And they are confirmed not only by people who monitor their weight, nutrition and health, but also by doctors and nutritionists. Rye bread helps cleanse the gastrointestinal tract, removes toxic harmful substances from the body, contains B vitamins, minerals and amino acids, is rich in magnesium and iron, helps to eliminate cholesterol, strengthen blood vessels and increase hemoglobin.

Kvass is a delicacy that gives a feeling of satiety and lightness at the same time! It is very easy to prepare kvass from black bread at home. And to taste, believe me, it will not be inferior to what was previously poured in barrels.

General principles for making kvass on black bread

Making kvass at home is really easy! Two required ingredient: yeast and dry bread. Yeast must be fresh, follow their expiration date. It is welcome to add honey, raisins, mint and other herbs to the drink.
Dishes should be glass or enameled, but not metal, so that oxidation processes do not occur.
Ready kvass is recommended to be drunk within a few days, since then it can ferment and simply become sour. Store, of course, should be strictly in the refrigerator.
For kvass, we dry crackers in the form of sticks. It is best to do this in the oven, on a dry baking sheet, at a temperature of 120 degrees. Place the tray in the preheated oven. During drying, the pieces are mixed at least three times.
The average time for kvass fermentation is one and a half days. Timing varies depending on the chosen starter (with or without yeast) and room temperature.

Classic kvass from bread

800 g of rye bread;
4 teaspoons of dry yeast;
6 art. spoons of sugar.

1. Bake fresh bread in the oven at 180 degrees for about 15 minutes until golden brown. Toasted bread will give kvass a beautiful dark shade.

2. At the bottom of a three-liter glass jar lay out the dried pieces of bread. Sprinkle sugar on top and pour half the boiling water over the bread. We leave for 20 minutes.

3. After a third of an hour, add warm water to the very top. We send yeast there, stir well and leave for a day.

4. The next day, the finished kvass is left to strain to get rid of the pulp of the bread. At first, kvass may seem cloudy to you, but after leaving it in the refrigerator for half an hour or an hour, the drink will become clearer.

Kvass from black bread with herbs

water 5 liters;
black rye bread 0.5 kg;
20 g of pressed yeast;
melissa 1 tbsp. a spoon;
coriander teaspoon;
cumin 0.5 tsp;
granulated sugar 180 g.

1. Dry the bread and brown in the oven for about an hour over low heat. Pour crackers into a container with water at room temperature, cover with gauze and leave for two days in a warm place.

2. After two days in boiling water, brew pre-chopped cumin, coriander and lemon balm. Leave the infusion for 15-20 minutes.

3. Add yeast to warm water, sprinkle with sugar.

4. While the herbs are brewing and the yeast is activated, we filter the kvass wort.

5. Subsequently, in future kvass add infused herbs, sugar and yeast. Mix all ingredients thoroughly until sugar dissolves. Leave for 16 hours in a dark place with a loose lid.

6. After that, pour into another container (plastic bottle), close tightly and leave for another 5-6 hours in a warm place.

7. Then we cool the kvass to 10 degrees by immersing it in a refrigerator or in a bucket of cold water.

Kvass on black bread with mint

6 liters of water;
a loaf of black bread;
fresh mint;
170 g of sugar;
a tablespoon of dry yeast.

1. Dry the bread in the oven at 130 degrees for half an hour.

2. Break the croutons into pieces, mix in a saucepan with warm water, cover with a lid and put away for 2 days in the pantry.

3. Over time, we take out the kvass wort from a dark room and filter it.

4. Add a little boiling water to mint, in a saucer with sugar too. Stir the sugar until it is completely dissolved, leave the mint to infuse. In a glass of warm water, add yeast and a teaspoon of sugar, mix.

5. Add to the container with kvass sugar water, mint, yeast and mix well. Cover with a lid and leave for 18 hours.

6. After that, pour the kvass into a plastic bottle and leave it in the refrigerator for 5 hours.

A simple recipe for kvass on brown bread

black bread 1/5 loaf;
9 mint leaves (20 g);
yeast (25 g).

1. Dry the pieces of black bread and make sure that it does not burn. Break them apart with your hands as small as possible.

2. The resulting crackers are transferred to a stainless steel container. Fill them with boiling water and let stand for three hours.

3. After 3 hours, strain. Add 200 g of sugar through a sieve. Add mint and 25 g of yeast. Leave again in a warm place for 6 hours, covered with a towel.

4. After half an hour, the dough rises, in several places we pierce it with a spoon so that it falls, and leave it on for 5 hours.

5. Secondly filter and bottle into bottles, in which raisins were previously placed (a pinch in each bottle).

6. Pour our foamy kvass through the funnel, tightly close the lid and send it to cool in a supine position.

Kvass on black bread Traditional

black bread crackers;
a pack of dry yeast (10g);
half a glass of granulated sugar;
granulated sugar 200 g

1. Pour the crackers into the pan, pour hot water(1.5 l). Hot water it will draw out the taste and color from the crackers well. Leave to cool to a temperature of 35 degrees.

2. Pour 100 ml of water into a deep bowl, pour 3 tbsp. spoons of sand and a pack of dry yeast. Mix all the ingredients until the yeast is completely dissolved.

3. Pour the resulting liquid into the crackers, mix a little. Cover the pan with a towel and leave in a warm place for a day.

4. After a day, we take out the swollen crackers from the water, filter the liquid through a double layer of gauze or bandage.

5. Pour the liquid into the pan, pour out the remaining sand, add a small amount of raisins and 2 liters of warm water. Cover with a towel and leave to ferment for another 12 hours.

6. After 12 hours, pour kvass into plastic bottles without topping up to the end. Leave some empty space so they don't explode.

7. We put the finished kvass in the refrigerator for a day so that the fermentation processes come to an end. Such kvass is perfect as a dressing for okroshka.

Kvass on black bread without yeast

water 3 liters;
black bread 300 g;
40 g raisins;
200 g of granulated sugar.

1. Black bread cut into small pieces. We put it in the oven to dry, at this time we boil water and cool it to room temperature.

2. Pour crackers into a separate container, pour unwashed raisins there, on which kvass can easily ferment.

3. Dilute sugar (130 g) in cooled water. Pour into container sweet water. We fill not to the very top, so that during fermentation it does not flow out. Mix thoroughly and, covering with gauze, remove the kvass in a dark place. As soon as foam and a slight smell of fermentation appeared, the croutons began to mix - we measure exactly two days.

4. Two days later, add the remaining sugar (70 g) to kvass, filter through cheesecloth and bottle with 3-4 raisins. Close tightly and put away for 10 hours at room temperature. Saturated with carbon dioxide, transfer to the refrigerator until completely cooled.

5. Leftover bread can be used as starter for new kvass.

If the taste of kvass is too tart and tastes like alcohol, do not rush to get upset, add a little sugar and water.
It is important that the crackers do not burn and break well. The best solution is to put them on a low temperature, but for a long time. To give a darker color to kvass, it is necessary to overcook the crackers a little. Another trick is to add a few pieces next to each other. white bread to monitor the change in its color while in the oven, because it is difficult to notice burntness on black bread.
In order for kvass to ferment more efficiently, we leave the bottles with its contents in a supine position. The area of contact between the yeast and the wort will be wider.
In no case do not add dry yeast to a hot mixture, the yeast will die, and kvass will not turn out.
Thanks to raisins, kvass will become carbonated.

Kvass from black bread is a traditional Slavic drink that underlies many dishes. It cannot be ignored useful qualities and pleasant invigorating taste. Now kvass on black bread is a healthy competition to a large number of drinks that can quench thirst in the summer.

Be sure to try one of our recipes for a nutritious drink!

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

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

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

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

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

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

Recipe for homemade kvass for a 3-liter jar.

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

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

Ingredients:

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

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

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

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

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

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

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

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

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

Such kvass quenches thirst very well and is very tasty to eat in okroshka. Enjoy your meal.

Kvass from rye bread without yeast.

Homemade kvass is famous not only for its invigorating taste, but also for the proud name of one of the national dishes. It also has 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.

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 such Ingredients:

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

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

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

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

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

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

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

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

After cooling, you can safely drink and enjoy.

Homemade kvass with mint and currant leaves.

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

We will need:

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

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

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

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

Recipe for kvass on sourdough and rye flour.

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

Ingredients:

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

Of course, we will prepare the starter first.

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

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

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

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

It's so fast and easy!

Homemade kvass according to my grandmother's recipe.

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

We will need:

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

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

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

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

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

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

Homemade kvass (video recipe), bonus.

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

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

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

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