How to make kvass at home: a step-by-step recipe from sourdough to making homemade kvass. How to make kvass at home from bread without yeast

13.10.2019

How to make kvass

kvass at home from rye bread

2 l

30 minutes

45 kcal

5 /5 (1 )

How to find a drink that can relieve your thirst on a hot summer day in a matter of seconds? Choose kvass! Following a centuries-old recipe, you can easily prepare this delicious, natural drink at home. Let's pamper our household with fragrant and refreshing kvass together. Join us, we begin cooking lesson for making kvass from bread at home. I will tell and show in photos and videos how to make real homemade kvass from black bread according to an old recipe that has been passed on by word of mouth in our family for decades.

Did you know?
Why home is useful bread kvass? Firstly, this magical drink helps to normalize metabolism, as well as improve the absorption of food. Secondly, kvass quickly saturates and invigorates the body, providing you with energy for the whole day, reduces fatigue and increases efficiency. Moreover, this wonderful elixir has a beneficial effect on the cardiovascular system, and also helps to strengthen the tooth enamel, and is indispensable for losing weight. However, in addition to benefits, bread kvass can also harm the body. First of all, it is strictly forbidden to drink homemade bread kvass for people suffering from gastritis or cirrhosis of the liver.

Kitchen utensils

First, prepare a spicy knife and wooden or plastic the board for slicing bread.
Next we need liter glass jar for sourdough.
Small bowl useful for infusing yeast.
Regular fork will be needed to knead some components.
Later you need to prepare three liter glass jar for making kvass.
To filter kvass, we need cheesecloth, sieve and deep bowl.
Also prepare a clean container for ready-made kvass.
Do not forget also about the roomy disgusting.

General list of required ingredients

Ingredients	number
For the preparation of the starter culture
fresh yeast	10 g
granulated sugar	45-50 g
Rye bread	2 handfuls
water	400 ml
For making kvass
leaven
crackers	3 handfuls
granulated sugar	45-50 g
raisin	optional
boiling water	1 l
water room temperature	1-1.5 l

Step-by-step preparation of kvass

Let's prepare the starter

First of all, put the fresh yeast in a small bowl and knead it thoroughly with a fork.
After that, pour in three to four tablespoons of water there and stir the mixture thoroughly until the yeast is completely dissolved.
Then add sugar and continue stirring the yeast substance.
Now we set the resulting mass aside and let it brew well.
Meanwhile, cut the rye bread into small cubes.
From the resulting mass of bread, transfer two handfuls to a glass container with a volume of 1 liter.
Then pour the infused mixture of yeast and sugar into the same place.
After that, pour in the remaining water and mix everything well.
Now we put the jar of sourdough in a bright place and leave it to infuse for a couple of days.
Put the rest of the sliced bread on a baking sheet.
Then we send it to the oven for forty minutes, while do not forget to stir the croutons from time to time so that they do not burn.

Let's prepare kvass

Final stage

Video of a recipe for making bread kvass at home

This video tells in detail how to properly prepare bread leaven for aromatic kvass at home. Also, after reading this video, you will learn about some tricks that will be useful to you in the process of making homemade bread kvass.

HOMEMADE KVASS - well, very tasty!

Real homemade kvass according to the recipe Family kitchen... Delicious bread kvass on rye bread and leavened yeast. The best summer drink homemade kvass to quench your thirst and make okroshka. Aromatic rich kvass is a natural drink. How to make kvass. How to make a leaven for kvass.
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2016-07-12T06: 00: 00.000Z

Fresh yeast can be safely replaced with three grams of dry yeast. However, the most delicious kvass is obtained from fresh yeast.
For making kvass, you can use absolutely any type of bread, but the best kvass is obtained from black rye bread without any additives, such as caraway or dill.
Remember that the better the rye bread, the tastier the kvass will be. I advise you to use several varieties of rye bread for bread kvass, and you will be provided with a pleasant, uniquely rich taste.

It is not necessary to cut the bread into cubes, you can break it with your hands into pieces of any shape.
Rye croutons must be baked until golden brown. If they are slightly burnt in the oven, do not use them in the kvass preparation process. These crackers will give the drink an unpleasant bitter taste.
I recommend adding raisins to kvass, as it promotes active fermentation.
I advise you to use pre-boiled and cooled to room temperature water for the recipe.
To prepare kvass, choose a glass or enamel container.
In order for the starter culture to turn out to be of high quality and to be prepared as quickly as possible, the jar with it must be placed in a warm, bright place so that the sun's rays fall on it. For example, a windowsill is a great place to sourdough.
Make sure that the kvass does not ferment. Otherwise, it will turn sour and all your efforts will be in vain.
The finished drink can be flavored with black currant leaves, mint, as well as horseradish, honey and any spices, depending on the preferences and tastes of your household.
The resulting kvass can be used in cooking for making dough for salty crackers, as well as as a base sour cabbage soup or okroshka.
If you want to extend the shelf life of kvass, store it in a dark, cool place.

Other options for making kvass

You already know how to quickly make bread kvass at home. Try this wonderful, delicious and aromatic one now.
I also advise you to pay attention to, it is not only healthy and tasty, but also has pronounced healing properties... In addition, oat kvass is very easy to prepare and does not require any culinary experience from the hostess.
I also suggest giving it a try. The main advantage of this magic drink is the complete absence of the characteristic yeast smell inherent in kvass with yeast. At the same time, the drink turns out to be inimitably tasty and very satisfying.
Also, be sure to take a closer look at the very unusual, but incredible aromatic drink... This version of kvass is relevant for any time of the year, since not only fresh, but also canned birch sap can be used for its preparation.

Eat to your health and never get sick!

Write in the comments about your impressions regarding the above recipe. Also be sure to share your own recipes kvass and tell us from what ingredients you yourself prepare this refreshing drink. I look forward to hearing from you, as well as new and interesting recipes!

Sugar - 0.5 cups;

Dry yeast - 30 g;

Raisins - 50 g;

Instructions

Cut the bread into small, flat slices. Arrange the bread in one row on a baking sheet and place in the oven. You need to dry bread with a small, before formation golden brown... The crust should not be overcooked, otherwise the kvass will taste.

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

Pour the kvass into bottles and close the lids very tightly. Put the kvass in the refrigerator for a day. After a day, you can drink kvass.

note

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

Helpful advice

Bread for cooking homemade kvass you can take any, but kvass will acquire a rich brown color from rye bread. Stale bread is also perfect for making kvass. If stale bread, there is no need to dry it in the oven.

Sources:

how to make kvass from bread

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

You will need

Homemade rusk kvass: - 500 g of rye bread crumbs; - 5 liters of water; - 300 g of sugar; - 30 g of yeast. Currant kvass: - 500 g of 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 of crackers; - 4 liters of water; - 300 g of sugar; - 30 g of yeast; - 100 g of honey; - 100 g horseradish.

Instructions

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 they form a thin crust, making sure they do not burn. For a drink, crackers can be crushed in a mortar or rolled in a meat grinder, turning them into small crumbs.

Try several cooking options kvass a and choose the one that seems more suitable to you. Raw materials can be poured with boiling or warm water, added sugar or pre-cooked sugar syrup, add to kvass decoction of mint, currant leaves, raisins, honey, cumin, horseradish or jam - and as a result, get more and more new variations of this drink. However, the base of rusk kvass but remains unchanged - these are 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. In a separate bowl, boil the sugar mixed with a glass of water. Pour the rusk 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 cheesecloth to the refrigerator for exposure, pouring it into glass jars or bottles. For each add a few highlights. 2 hours later young kvass he'll be ready. The longer it sits, the richer the flavor will be. However, it is not recommended to stand it for more than two days, it is better to drain the remnants and fresh kvass.

Remaining from the preparation of the first portion kvass nee wort can be used. Add breadcrumbs and yeast to part of the mixture. Instead of sugar, add half a cup of homemade sugar to 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 the herbal decoction and leave the mixture for 6 hours at room temperature. Then strain, pour into clean glass jars and refrigerate.

Try another unusual option - kvass with and horseradish. Pour boiling water over the crackers 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 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 rusks

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

Classical 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 turn dark. Care must be taken to ensure that the bread does not burn. We transfer the crackers to a suitable dish and pour 5 liters of boiling water. Cover with a lid and leave to infuse for 5 hours. Filter the wort through cheesecloth, 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 it and put it to cool in the refrigerator.

Bread kvass with dried fruits

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

Kvass with mint or oregano

Cook in the same way as before, only add a little honey and flavor with fresh or dried herb of mint or oregano, dipping a gauze bag in kvass for 10 hours. Mint provides a refreshing taste, while 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 calamus infusion. At 3 liter jar add kvass 1 cup of calamus roots infusion or lower dry calamus roots (80 grams) in a gauze bag for 5 hours.

Kvass from fresh carrots

Wash the carrots and peel them. Grate on a coarse grater and put in a 3-liter glass jar, add dried brown bread crusts, fill with warm boiled water and leave for 10 hours, covering the jar with gauze. After infusion, filter the liquid (wort) and add yeast diluted in warm water, with a small amount of flour and set it to ferment overnight. Then you can add on the tip of the knife citric acid... You will get not only a refreshing drink, 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 zest, squeeze the juice from the lemons, knead the yeast and add everything to the pan. Mix everything, throw in 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 maximum healthy drink... Even in Russia they knew that kvass not only quenches thirst well on a hot summer day, it is also useful for vitamin deficiency, increased fatigue, and has bactericidal power. And most importantly, it can be prepared 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, herbs, cranberries, lingonberries, mountain ash. Do not forget that on the basis of kvass it is possible both okroshka and, for example, tyuryu or botvinya.

You will need

- 25 g yeast
3 l of water
1 kg rye bread crumbs
100 g raisins
100 g sugar
100 g honey
200 g ginger root or 100 g horseradish

Instructions

The classic recipe for kvass from rye bread with yeast

In principle, bread kvass is prepared not only on rye, but also on wheat-rye or white bread. But tastier and more beautiful to look at - well toasted rye bread no additives such as caraway seeds, dill, etc.

Peculiarities. Slices (cubes) of bread are fried on a dry baking sheet or in a dry frying pan.

Kvass does not accept oil. For the same reason, bread with seeds or nuts is not suitable.

For a classic recipe, take:

0.5 - 1 kg of rye bread (for crackers);
2-4 glasses of sugar - to taste or depending on the desired sweetness;
8 liters of water;
30 g raw (15 g dry) yeast.

Cut the bread into cubes, slices or strips and fry until golden brown with a slight tan. Place in a 10 liter saucepan and cover with boiling water. Leave to cool. While the wort is still hot enough, add the sugar to dissolve easily.

Add yeast to a warm solution (not higher than 30 ° C). Stir, cover with a towel and let sit for 12 hours. Try it, you should already feel the "sparks" of carbon dioxide, but still weak. Sparkling drink will be typed in the refrigerator. We filter through a sieve and cheesecloth, pour into bottles, twist tightly - and into the refrigerator.

Carefully. If you overexpose kvass in a warm place, it will become less sweet, but it will gain a degree. In an ordinary sweet drink, the strength is in the region of 0.5 °, in a slightly stagnant drink it can reach 2 °.

We do not throw away the remaining thick, it can be used as. It is enough to throw a couple of rusk slices (a handful of dried cubes) into a three-liter jar, pour boiling water, add half a glass of sugar. When cool, add 0.5 liters of starter culture. After 8-12 hours, the drink is ready.

Note. You can repeat this "trick" with the rest of the thicket many times, even though the whole summer.

Already after the second or third plum, the taste of yeast completely disappears, and the kvass continues to be sharp and tasty.

How to cook without yeast?

A yeast-free rye bread drink can be prepared in three ways.

Use kvass grounds on rye flour.
Make a hop starter.
Put the wort as in classic recipe, only replace the yeast with raisins.

Let's take a look at the last recipe, as it is the simplest and most time-consuming. We will do the calculation for a three-liter can. You will need:

water - 2.5 l;
rye crackers - 150-200 g;
sugar - 0.5 cups;
raisins - a handful.

Pour crackers and sugar in a three-liter jar with boiling water. Let cool until warm and add raisins. Leave warm for a couple of days. Strain, add 3-5 fresh raisins to each bottle, close and send to the refrigerator for ripening.

Kvass "Borodinsky" with raisins

We deliberately put this recipe in a separate name, although the preparation has no peculiarities. A drink made from Borodino bread will delight you with its excellent taste and light sourness.

It can be made from fresh bread, but still tastier from crackers. Kvass is prepared with raisins, although yeast can be added if desired.

Cooking with wheat bread

Many people make kvass from wheat bread. In taste, and especially in color, it differs from rye.

Important. For those who have high acidity of gastric juice or peptic ulcer, it is better to cook from white bread... The drink is "paler", but contains less acids.

Before use, white bread is cut and dried in the oven or in a frying pan without oil until golden brown. If you have gastrointestinal problems, do not fry it until black. Ingredients:

White bread rusks - 200 g.
Water - 2 liters.
Sugar - 80-100 g.
Pressed yeast - 20 g.
Raisins - 40 g
Half lemon (optional).

Grind crackers and pour boiling water over. Add sugar, crumble yeast into the cooled infusion and put raisins. After 12 hours, strain and bottle. Add a slice of lemon and a few raisins to each. Put in the refrigerator.

Rye bread with mint

Mint will add a touch of freshness to rye kvass, created according to any recipe. To do this, you need (based on 6 liters drink) take a couple of sprigs of mint with leaves. Pour boiling water over them, let it brew, and then add the infusion to the main wort.

With honey and horseradish "Vigorous"

This kvass is also called because it is ideal for this cold Russian dish.

You will need:

Loaf of Borodinsky (or other black bread without additives);
4 liters of water;
20 g raw yeast);
half a glass of honey;
half a glass of grated horseradish root;
2-3 tablespoons of sugar (if you like);
pieces of 20 raisins;
30-50 g of millet.

We make crackers from bread and pour boiling water for 3 hours, then filter, add yeast and leave in the room for 6 hours. Add honey mixed with horseradish, as well as sugar (optional). We bottle it right away. Add a little washed millet and raisins to each. After two days, the kvass is ready in the refrigerator.

Bread drink in a 3 liter can

Many people make kvass this way, especially if the family cannot cope with large volumes of the drink. Approximate proportions per bank:

a couple of pieces of toasted bread;
sugar - from 2 tablespoons to half a glass;
yeast - 10 g raw or a handful of raisins;
water - almost under the neck of the can.

Reference. After the first drain, use the thick for new kvass, adding fresh breadcrumbs and sugar. After the second drain, divide the thick into two cans, etc.

Benefits and contraindications when using kvass from bread

Today science has proven the usefulness of kvass made from bread. It contains vitamins and minerals that are so necessary for our bodies in a healthy state, and during recovery from illness. In addition to quenching thirst, the drink is taken with therapeutic purpose as well as to maintain beauty.

It is useful:

for metabolism;
in case of malfunctions in the work of internal organs, since it has a depressing effect on pathogenic microflora;
to improve performance;
with hypertension;
helps to cleanse blood vessels and strengthen the heart muscle;
increases potency;
restores liver cells;
has a choleretic effect.

Kvass is useful for everyone, including children. However, be careful not to make it alcoholic.

This drink should be used with caution by people suffering from:

gout;
peptic ulcer;
with increased acidity of gastric juice;
cirrhosis and hepatitis.

But these are not absolute contraindications. A mug of fresh, cool and sharp kvass in the heat will not hurt, and even helps to restore vitamins and minerals lost with sweat.

Bread kvass is a traditional Russian drink. They drank kvass in Russia all year round and in peasant huts, and in monasteries, and in noble estates, and in the royal chambers. The people noted that bread kvass easily quenches thirst, relieves fatigue and quickly restores strength, therefore, during fasting for ordinary people, kvass became the main source of vitamins, along with onions and black bread. The beneficial properties of kvass were also noted by doctors; in hospitals and hospitals, bread kvass was equated to drugs. Already two centuries ago, doctors knew that kvass improves digestion and expels germs. Modern scientists confirm that bread kvass regulates the activity of the gastrointestinal tract, prevents the reproduction of harmful microorganisms, raises the general tone of the body, and strengthens the cardiovascular system.

Useful properties of bread kvass

Not everyone knows how kvass is useful. Therefore, we will tell you about the beneficial properties of bread kvass in more detail. Homemade bread kvass helps digestion, inhibits pathogenic microflora and promotes better metabolism. Thus, homemade bread kvass is a preventive dietary drink and increases efficiency. For a long time beneficial features bread kvass was used by the people for the prevention of vitamin deficiency, because it contains many vitamins (E, group B) and trace elements (lactic acid, magnesium, phosphorus, calcium), as well as amino acids.

Bread kvass is useful:

for the treatment of the nervous system, hypertension, heart and blood vessels cleansing, as well as for improving mood - due to the presence of lactic acid, amino acids, magnesium, calcium, trace elements and B vitamins in the composition of rye kvass;
bread kvass increases potency, heals the eyes, liver, strengthens teeth, and drunk on an empty stomach helps the secretion of gastric juice, is used in diets for weight loss;
with gastritis with low acidity - it is useful to drink kvass before meals;
beet kvass restores liver cells and is endowed with a choleretic effect; it is also used for arrhythmias.

So, useful properties of bread kvass obvious, but you should not abuse sour kvass for chronic ulcers and gastritis, high acidity, colitis, gout and liver diseases. Practical advice: to reduce the acidity of kvass, add honey to taste. Bread kvass acquires useful properties due to the combination of cereals, yeast and natural ingredients (herbs or berries). There are many types of bread kvass: sour or sweet kvass, bread kvass with mint, rye kvass with horseradish, okroshechny kvass, kvass with fruits and berries, kvass without yeast.

In pre-revolutionary Russia there was a hierarchy of kvass:

honey kvass was considered the highest born, and best honey from all over the country he went to Petersburg for the kvass of the throne;
monastery kvass- the same famous kvass, it was insisted on kalach instead of yeast and was made in monasteries where they bred their bees;
kvass from barley and rye malt prepared landlord and peasant houses.
berry kvass, infused with all kinds of strawberries, lingonberries, cranberries and bird cherry, was considered a penny.

Homemade bread kvass, photo by I. Bykov

How to make homemade kvass

It is rather difficult to prepare real bread kvass, as it was made in Russia. To prepare bread kvass, grain (rye or barley) is first soaked, germinated, steamed, dried, ground, and wort is prepared from it. It is filled with water, wanders for several days, insists. This whole procedure takes a very long time ... However, you and I can make homemade bread kvass kvass from the extract of this drink or kvass wort.

Rules for making bread homemade kvass

The yeast must be the freshest, and the bread for the wort must be rye.
Kvass is prepared in cooled boiled water.
It is recommended to store kvass in a cool place.
Ready kvass should be consumed in 2-3 days. With longer storage, it loses its taste and becomes sour.
The dishes in which the wort is infused must be glass or enameled; it is impossible to cook kvass in an aluminum dish, as it is oxidized.
For the preparation of berry kvass, only ripe selected undamaged berries are used.

For those who want to receive healing and delicious drink advice to prepare homemade bread kvass according to the following recipes. First, we will publish a recipe for kvass without yeast.

Kvass without yeast

Starter culture for kvass without yeast

2 cups boiled water cooled to room temperature.
0.5 slices of rye bread.
1 tsp granulated sugar.
For the sourdough, take a glass of lukewarm boiled water, 1 teaspoon of granulated sugar, and half a wedge of rye bread. Place all ingredients in a 0.5 liter jar. At the same time, grind the bread. Cover the jar with sourdough with a cloth and leave in a warm place to ferment. Without yeast, fermentation of the sourdough takes a little longer: a day or two.

How to make bread kvass without yeast at home from sourdough

1 tbsp. a spoonful of granulated sugar
1 - 2 wedges of rye bread
0.5l of prepared starter culture
1.5 liters of chilled boiled water

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

Homemade bread kvass recipes

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

Crack kvass recipe

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

Boyarsky kvass recipe

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

Borodinsky kvass recipe

Making kvass Borodinsky at home
Ingredients: 3 liters of water, 2 pieces of Borodino bread, 15 g of yeast, 1 teaspoon of flour, a handful of raisins
How to make Borodinsky kvass... Cut the bread into slices and dry slightly in the oven. Pour boiling water over, let the wort brew for 3 hours. Dissolve the yeast with flour, add to the wort. Leave for a day. Strain. Pour into bottles, add a raisin to each. Keep warm for 3 hours, then put the bottles in the refrigerator. After 3-4 days, you can drink kvass. Borodinsky kvass is ready.

Vigorous kvass with horseradish

Homemade kvass with horseradish, raisins and honey
Ingredients: 4 l of water, 800 g of rye bread crumbs, 20 g of yeast, 100 g of honey, 100 g of grated horseradish, 50 g of raisins
How to cook vigorous kvass with horseradish. Pour crackers with boiling water and let stand for 3-4 hours. Strain. Add yeast and leave to ferment for 5-6 hours. Add grated horseradish and honey. Stir, pour into bottles, adding a raisin to each. Let it brew for 2 hours. Vigorous kvass with horseradish is ready.

Beet Kvass Recipe

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

Kvass recipe

How to cook rye kvass at home
Ingredients: 1 loaf of rye bread, 2 cups of sugar, 1 bag of dry yeast, a few sprigs of mint, a handful of black currant leaves
How to make rye kvass: Cut the bread into slices and leave to dry for a day. Then brown the crackers in the oven. Pour crackers with boiling water and leave for 12 hours. Boil mint and currants: pour boiling water over and let it brew for 15 minutes. Strain the rusks through cheesecloth or a sieve, add the broth of mint with currants, sugar and yeast to the resulting infusion. Stir and leave to ferment for 5 hours. When the kvass begins to foam, remove the foam, strain and bottle.

Hello dear readers! Finally, we have a real summer, with all the delights that come with it. Hell is incredible, of the preferred activities - alternating sunbathing with taking a shower... And as for nutrition, in such weather it is definitely not possible to stuff yourself with meat, so all day long I tear myself up with liquids: fruit drink, compote, smoothies (also practically liquid) and kvass.

Morse with compote, I think you know how to cook (if not, I'll tell you), to smoothie recipes I have already addressed more than once, but now I will just tell you the recipe for homemade kvass from black bread. This, I can tell you, is an exceptionally tasty and healthy drink!

Health drink

Real live kvass is a primordially Russian drink that helped our ancestors to successfully avoid vitamin deficiency (although they did not know such a word then) and even cure scurvy. And in Soviet times, it was sold from large barrels for bottling and a queue lined up behind it (remember this picture?).

It is a fermentation product, and it acts on the digestive system according to the same principle as kefir. It contains the most important:

Organic acids and amino acids
Vitamins A, C, whole group B, E, PP
Phosphorus, calcium, iron, copper
Carbohydrates, but virtually no protein

Gorgeous composition! Which, has a beneficial effect on the intestinal microflora, and helps our body to digest heavy food. It also helps to stabilize the water-salt balance and maintain good spirits, strengthens the immune system and improves well-being. AND ethnoscience is supportive of the drink - uses it in many ways.

Important! Kvass has enough low calorie content(about 25 kcal per 100 grams),therefore they do not get fat from it. The danger lies in the fact that it increases appetite and it depends only on you how much you allow it to be done..

So, the benefits of today's drink are huge. And I will not go into details anymore, otherwise you will not receive the promised recipes. I will also dwell on some cooking tips, and then get right down to business.

Secrets of brewing

They are necessary in order not to get into a mess and make kvass, even if they have never made it. I promise you will get the most delicious and healthy bread drink. So:

You need to prepare a drink only from rye bread, but you can experiment with varieties. After all, there is no dispute about tastes!
Make sure that the croutons do not burn, otherwise you will not get such a pleasant, sweet and sour aftertaste.
Do not completely fill the entire volume of the container, leave about one tenth free so that the drink can ferment freely as much as it wants.
Be sure to cook in non-oxidizing dishes. It can be glass jars or bottles, and if you do it in a saucepan, then choose enamel or stainless steel.
Raisins will increase fermentation, thereby it will become carbonated, the taste will be sweet and sour.
Malt kvass has a carbonated, rich taste and a beautiful amber color.
The drink with the addition of berries and fruits (pears, plums and apples) has a sour taste, for more sweetness - add more sugar.
The longer you infuse it, the stronger and sharper you will get the taste as a result.
If you want to give your drink a special flavor, you can flavor it with honey or black currant leaves, mint or spices, depending on your preference.

The softened rusks used in the first sourdough can be used a second time. To do this, squeeze them well and put them in the refrigerator, and when you decide on a new portion, take them out, wait until they warm to room temperature, add sugar and fresh sourdough is ready!

Something long I had to prepare today. Almost even before the recipes, I step by step told all the subtleties of brewing. However, advice is still not enough, let's get down to specific recipes.

How to make kvass

I'll start with classic version with yeast, I will try to explain everything in detail, but if you have any questions, I’m waiting for you in the comments, write, I will definitely answer.

Classic option

We need the following ingredients:

0.5 kg of black bread;
5 liters of water;
0.25g sugar;
20 g of pressed yeast (or dry - 5 grams).

Detailed action plan:

Cut the bread into small cubes and dry in the oven until golden brown.
Boil water, cool to a temperature of 30-35 ° C and pour it into the container where the drink will ferment.
Add crackers, close the container with gauze or a thin towel and put in a dark place for about a day. The resulting mixture is called wort.
We filter the wort, while squeezing the crackers well. Pour into another container or thoroughly rinse the existing one.
Add 200 gr. sugar and diluted yeast (it is better to take pressed, but you can also dry) to the wort.
We cover the container with a lid, but not tightly, otherwise carbon dioxide will not come out and you risk getting a "small explosion at the pasta factory." Put it back in a dark place for another 14-15 hours at room temperature.
Finally, we filter the drink.
Add the remaining 50 gr. sugar and mix very thoroughly.
Pour into bottles or cans and seal tightly. Before use, a few more hours should pass until the kvass is settled in a dark and cool place.

Note: there are more quick way wort preparation. To do this, pour the crackers with boiling water, allow to cool to room temperature, and immediately add yeast and sugar.

I have found for you a very good video with a photo and a detailed description of the process. Look, the recipe is a little different, but it is also working, I have already managed to cook a portion of kvass using it:

Yeast-free for PP fans

Would you like some yeast? For lovers proper nutrition I propose a recipe for yeast-free kvass with raisins. For its preparation, we take the same composition, only without yeast. Instead, add 50 g of raisins. The cooking process is also not very different:

Pour boiling water over the dried croutons with sugar and leave to cool. Then add the raisins and leave to ferment for two days in a warm, dark place. Do not forget, the semi-finished product must breathe, so we do not close the lid, but only with gauze or a towel.

Finally, filter the drink and add another 50 grams of sugar. We pour and add a couple of raisins to each bottle. Yeast-free kvass is ready!

Attention! If you are not satisfied with my volumes, you can calculate the number of products yourself. Why waste time on trifles, let's cook kvass for 20 liters of water! Therefore, you need to take 2 kg of bread, 1 kg of sugar and 200 grams of raisins.

There is one subtlety here: kvass, prepared with used bread wort, only becomes tastier every time. So don't throw away the pomace, but make the next batch with it.

Truly "masculine" kvass

Highly interesting recipe, called for some reason "Boyarsky", is distinguished by a special tonic property due to mint in the composition, and male because our men especially love it. Preparing for traditional recipe but contains 2 new ingredients. And so, for its preparation we need:

1 kg of black bread;
5 liters of water;
300 grams of sugar;
30 grams of pressed yeast (or 7 grams of dry);
1 glass of wheat flour (the variety is not important);
mint leaves.

And here is the new element - leaven! For her, you need to dilute the yeast with a glass of lukewarm water, add some of the sugar and wheat flour... To make this whole household fit well, we put it in a warm place.

By the way! The store sells blanks for making homemade kvass - you can use them, but then the taste will not be the same as that of a drink made entirely with your own hands.

At this time, pour black crackers with boiling water, add sugar and leave to cool. When the liquid has cooled down, mix the leaven with kvass wort and tincture of mint(remember how to do it?) and again leave to wander, only now for a day. After a day, carefully filter and add a little sugar, bottle and store in the refrigerator.

For lovers of experiments

This item I specially highlighted for lovers of unusual sensations. Kvass is exactly the product, with the composition and preparation method of which you can experiment endlessly. Although no, the way is pretty much the same: prepare leavened wort(with or without yeast), always with black bread croutons. And already various components are added to it, each of which gives its own unique taste.

What could it be:

Herbs and even shrub leaves ( currant, for example)
Fruit (apples are especially popular)
Vegetables (here the beet is superior)
Dairy and fermented milk products
And even hell

A big plus is that our today's drink is quite simple to prepare and does not require a large number of ingredients. The main thing is to follow the recipe and not miss a single step, and as a result you will get a natural homemade kvass with a rich taste.

Attention! The drink retains its beneficial properties for about 3-4 days, so enjoy yourself and treat your family and friends no longer than this time!

Some variations on the leavened theme are presented in the video:

Contraindications to the use of kvass

Of course, today's product, besides the pluses, has its minuses, and I can't help but say about them. So, you need to be careful about kvass if you have:

stomach ulcer, gastritis, or frequent heartburn
increased stomach acidity
such a serious disease as cirrhosis of the liver
urolithiasis and any kidney disease
individual intolerance to products

Also, kvass is undesirable for pregnant women, young children and drivers - the drink contains a small amount of alcohol due to fermentation. In general, every product should not be abused, everything should be in moderation! Keep this in mind, and it's better to do less so that you are not tempted to overdo it.

Now you know how to make a cooling drink for the whole family, and a little later I will tell you how to make kvass from rye flour... Home-made food made from natural ingredients is always much tastier than the one bought in the store, because the homemade drink is prepared with soul! I will be glad to see your family recipes and tips in the comments, we will share our experiences. Bon Appetit!

Thank you to everyone who read to the end, I am always glad to see you on my blog! If you liked the article, please share it with your friends at social networks, I will be very grateful for that.