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How to make bread kvass correctly. How to make kvass at home

Kvass is considered the most popular Russian drink. Even in Ancient Russia, it was called the heroic drink. It was believed that those who had tasted kvass were less likely to get sick, get tired less and recover more quickly from illness. Modern trade presents a huge assortment of this drink produced in a production environment.

However, many people prefer homemade kvass or from a barrel, believing that these are the drinks that guarantee its usefulness. There are countless recipes for making kvass from a wide variety of ingredients; it is prepared both with and without yeast. But if you study the methods of preparing a classic drink, then you will notice the obligatory presence of yeast in it.

Features of choice

In the process of preparing this healthy drink very important to do right choice yeast, and not blindly use what first catches your eye. For your information: there are about 1,500 species of microorganisms, which are commonly called yeast.

Bakers

The most common yeast is baker's. We see them everywhere in our stores, we use them in baking. They are very often used in the preparation of kvass. The positive characteristics of these yeasts include shelf life and ease of use. In combination with such yeast, it is recommended to use slightly burnt bread, you can bake it in the oven by frying without using oils on at least one side.

The disadvantage of baker's yeast is that when used in the first batch of kvass, a clear, not very pleasant taste is felt. However, with an increase in the volume of the starter culture, this disadvantage disappears, and as a result, a rich invigorating drink is obtained.



Pressed

Compressed yeast comes on sale in the form of briquettes. Please note that they have a short shelf life. This is one of the most common varieties used to make kvass. Its advantage is considered to be the rapid elimination of a specific taste and aroma, which disappear at most in the second batch. Kvass is prepared in the shortest possible time due to accelerated fermentation.

When using compressed yeast, drying rye bread not recommended: it is used fresh. The drink is delicious and very aromatic.


Dry

Dry yeast is used extremely rarely in the process of making kvass. When using them, you need to add additional components. Dry microorganisms are well activated by wild analogs contained in rye bread. Do not forget that dry yeast should be used 2 times less than ordinary pressed yeast. It is required to breed them warm water and give time to brew.


Beer

It is best to use brewer's yeast as yeast for kvass. The presence of hops in them will give the drink an amazing aroma and taste. Fermentation with them will be ideal, because they are used to make beer.

During the preparation of the first batch, a not very pleasant yeast aftertaste is possible, which disappears in subsequent batches. Brewer's yeast comes in both dry and liquid consistencies. This does not affect the quality of the drink. Only the way of use differs.

It should be borne in mind that brewer's yeast is preferable to combine with malt or glucose, but it is better to refuse sugar.


Wild

It is possible to prepare kvass using wild yeast, which is found on the peel of many berries and fruits. Most of them are on unwashed raisins, which are often used to start the fermentation process when using other types of yeast. Wild and common pressed ingredients are combined to guarantee a quality fermentation process.


Kvass lovers who prepare this drink with their own hands give the following recommendations.

  • Check the expiration date of the yeast carefully: the fresher the better.
  • Do not cook in aluminum cookware: it will oxidize, it is best to use a glass or enamel container.
  • In the cooking process, you need to use cooled boiled water.
  • To eliminate the yeast odor, it is better to drain the first two or three portions, using only the resulting starter in the future.



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

Due to its special composition, prepared with your own hand, kvass quenches thirst very well, gives the body energy and therefore increases efficiency. This drink improves the digestion process and increases appetite. It also helps to better digest meat and fatty foods and restores the balance of fluid and salts in the body. Fermentation produces lactic acid and other equally important acids. 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 delicious kvass from bread at home? And I'll tell you about this below, where all the most best recipes detailed 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 slightly and transfer them to a three-liter jar.


Pour 60 grams of sugar there and pour boiling water up to half the jar. And we 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 it on the neck of the can and put an elastic band on it.


We leave for a day. Then, for convenience, pour the finished drink into bottles through cheesecloth 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 rounded tablespoons

sugar - 5 tbsp. l

raw yeast - 5 grams

Cooking method:

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


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


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


Our prepared drink is ready, we serve it chilled.

On the sourdough that remained 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 the kvass will be ready in a day.

Kvass from rye flour

Ingredients:

  • Rye flour - 1 kg
  • water - 10 liters.

Cooking method:

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

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

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

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

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

How to make kvass from dry kvass without yeast


Ingredients:

  • Dry kvass - 1 glass
  • 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 it more carefully so that the jar does not burst.


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.


Strain the finished kvass into another dish, close it and put it in the refrigerator so that it cools.

Kvass from bread with yeast


Ingredients:

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

Cooking method:

We cut the bread at random and dry it in the oven until golden brown. If it burns, then the kvass will have a bitter taste.


Now we are preparing the leaven. And for this we pour 1/3 of all crackers into the jar, two tablespoons of sugar and pour in 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 the hot mixture, as it will simply simply die.


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


The leaven is ready.

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


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


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


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

How to make kvass with kvass wort (video)

Bon Appetit!!!

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 has been known for its illuminating properties since ancient times. Until the 12th century, he was considered strong alcoholic beverage... In its intoxicating action, it was ahead of even fortified beer. This is where the well-known word that characterizes a good drunk comes from - "ferment".

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

However, homemade kvass is always preferred. Natural, vigorous, it leaves no one indifferent.

Some people believe that making it 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 only with 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 national dishes... It also has medicinal and useful properties for the body. Even children can drink it, especially at home. It is very easy to prepare it at home. You just need to be patient.

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

  1. Two crusts of black bread;
  2. 1 teaspoon granulated sugar (with a slide);
  3. 2 glasses of warm water;

Preparation:

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

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

The mixture will ferment in a day or two. The finished starter culture has a sour odor and a dull appearance.

3. Now let's proceed to the next step.

Prepare a 3 liter jar and pour all the resulting starter into it. You can sprinkle a couple more bread crumbs and add sugar. Adjust the amount of sand yourself - someone likes it sweeter, but someone does not like it.

Top up with boiled warm water and cover. Remove to a warm and dark place. In 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.

Tighten the lid well. Soon the bottles will start to harden. This began to ferment. This means that kvass will be ready very soon. Once this happens, put it in the refrigerator for a couple of hours.


That's basically all. Nothing complicated. We drink and enjoy!

Homemade bread kvass with yeast

The use of yeast helps to speed up the maturation process of the drink. Therefore, the yeast method is so often used by housewives whose families adore it. The hardest part of this is to eliminate the yeast flavor. But, subject to the rules, it is not difficult to do this.

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

To get a beautiful rich color, crackers are fried.

Many people wonder why they have to roast them in the oven? Can't you use windblown bread? Can! But the color of the liquid will then be pale. The degree of blackening of the rind directly determines the shade of the finished beverage.

Ingredients:

  1. 2-3 crusts of rye bread;
  2. 5 tbsp sugar;
  3. 2.5 glasses of water;
  4. 15 grams of compressed yeast.

1. Cover the fried crackers with sand and pour hot water... Leave the mixture overnight under a towel cover. In the morning, add 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 it.


2. The first yeast-based serving will have a characteristic taste and smell. Then, the more times the starter 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 jar should remain under the towel for another day. Then strain the liquid and bottle. 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 straining 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 to be no less invigorating and tasty than on bread. However, we will not say much. It is better to try once than to tell how delicious it is.


Ingredients:

  1. 450 grams of rye flour;
  2. 180 grams of granulated sugar;
  3. a pack of dry yeast;
  4. slightly less than 3 liters of water;
  5. 10-12 unwashed raisins;

Preparation:

1. According to tradition, first of all, you need to prepare a sourdough, where can you go without it ?!

To do this, combine a glass of flour and 1 teaspoon with top sugar. Pour boiling water over all this, stirring occasionally, 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 starts "stirring", foaming and emitting a sour smell, it is ready. It takes at least a day.

3. Now you can proceed to the next step. Add the remaining flour, sugar, yeast to the resulting mass and add water. Mix everything thoroughly. Cover with a towel and leave warm overnight.


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

It's so fast and simple!

How to make kvass for okroshka at home

Every housewife knows that it is better to take homemade kvass... Shop options are sweet, which makes 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:

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

Preparation:

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

Put in the oven for a few minutes and bake until golden brown. Wasting no time, while the croutons are languishing in the oven, combine water with sugar and boil. Then cool the sweet syrup until warm.


2. Pour half a glass from a saucepan with water and add yeast into it, mix.

V sweet water transfer the crackers and pour in the yeast mixture. Stir gently, cover with a towel or cheesecloth and leave in the kitchen overnight. In the morning strain the kvass, pour into bottles and put 4-5 raisins in each.

You can do without raisins if you don't like carbonated kvass.

Put the bottles in the refrigerator for 10-12 hours. After that, the drink is ready for cooking 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 at all the case. This is quite real, which especially pleases drink lovers who do not accept the yeast flavor.


Ingredients:

  1. Yeast-free rye bread, about half a loaf;
  2. 3-4 tablespoons sugar;
  3. Handful of raisins;
  4. 2.8 liters of water;

Preparation:

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

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


2. Add sugar and raisins here.

3. Stir 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 a few hours.

The 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, okroshechka and, of course, kvass.

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


Kvass by grandma's recipe easy to cook. And if in the process you remember your beloved granny with the most tender memories, then it will turn out to be doubly tasty. Try it!

Ingredients:

  1. A pound of fresh beets;
  2. 50 grams of rye bread (crust);
  3. 1 full tablespoon sugar
  4. 3 liters of water;

Preparation:

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


2. Carefully move and cover with a cheesecloth lid. It is better not to use regular lids, as during fermentation 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 subsides, the kvass must be poured into bottles and removed to a cold place for cooling.


If you plan to consume it as a drink, you can add more sugar. For soups, add some minced garlic to it.

Kvass is a unique drink. For all its taste, it is also very healthy. If you have never tried to cook it at home before, then by all means try it. After all, after reading these recipes, you understand that it is not at all difficult.

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

Russian kvass saved a lot of people.
Folk saying

Heat ... Pi-i-itt ... I don't want ordinary water, but sweet lemonades turn back, and they do not help with thirst, but I just want to drink even more ... But shouldn't we drink kvass?

It is very easy to make kvass at home, you can see for yourself by trying to make kvass according to our recipes. Moreover, you can buy kvass wort at any grocery store.

Kvass at home can be different: leavened wort, on rye bread, honey, fruit, berry ... You can simply drink it in the heat, without fear for the figure and without thinking about the consequences, and it is also used to prepare okroshka, so beloved in summer.

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 the kvass concentrate contains no preservatives.

Homemade kvass from dry sourdough

Ingredients:
3 l of water,
125 g dry kvass,
100 g sugar
20 g raisins
6 g dry yeast.

Preparation:
Boil water in a saucepan. Pour dry kvass with one and a half liters hot, close tightly and leave to infuse for 3 hours. Then strain. Pour the remaining water into the infusion. Dissolve the yeast in a small amount of warm water in a separate bowl, pour it into the kvass, add sugar, add the raisins, cover the pan with gauze and put in a cool place for fermentation. After three days, strain the kvass again and bottle it. Store in the cold for no more than three days.

from dry sourdough and dry malt

To make kvass tasty, like in childhood, you can buy a bag of dry malt for dry kvass and prepare it like this: add 3-4 tbsp. l. dry kvass and 2 tbsp. l. dry malt, ½ tbsp. sugar, half a pack of dry yeast and fill it all with a glass of warm water. Leave in a warm place for fermentation, and when the mass comes up a little and rises, add warm water. Add a crust of rye bread and a handful of raisins for better fermentation. When the kvass is ready, strain it, do not throw away the thick. It can be used to prepare the next drink. Store ready-made kvass in the refrigerator.

Kvass from concentrate (main recipe)

Ingredients:
3 liters of boiled water,
2 tbsp kvass concentrate,
150 g sugar
½ tsp dry yeast (or pressed, they work faster),
1-2 tsp raisins (black).

Preparation:
Pour the kvass concentrate into a 3-liter jar, add sugar and 500 ml of water and stir thoroughly. Add yeast, cover with a napkin and leave to ferment warm for a couple of days. Taste the kvass, and when it suits you completely, pour it into plastic bottles, put 5-6 raisins in each, screw the lids and leave again warm to continue fermentation. When the bottles become hard, which indicates a good carbonation of the kvass, put them in the refrigerator. Open with care!
You can diversify the basic recipe by adding various products to improve the taste and aroma of kvass: mint leaves, currants, juice of berries and fruits, grated horseradish (kvass turns out to be spicy, invigorating!) - everything is limited only by your gastronomic preferences.

Homegrainkvassby leaps and bounds

Ingredients:
2.5 l of water,
250 g rye bread,
150 g sugar
10 g fresh yeast
a handful of raisins.

Preparation:
Dry the diced bread in the oven on a baking sheet until golden brown. Boil water and cool to room temperature. Pour crackers into the prepared jar, fill them with water, cover the neck of the jar with gauze and put in a dark place for fermentation for two days. Strain the finished wort through cheesecloth, squeeze the crackers. Dissolve the yeast in a little water. Then pour the filtered wort into a jar, add yeast, 100 g of sugar there and mix. Cover the jar with a loose lid and leave for 16 hours in a dark place at room temperature. Pour the finished kvass into bottles, add a little of the remaining sugar and raisins to each bottle, close the bottles tightly and leave them again in a dark place at room temperature for fermentation and carbonation. Then send the kvass to the refrigerator for 3-4 hours and only then use it within three days.

Bread kvass without yeast

Ingredients:
3 l of water,
250 g rye bread,
50 g sugar
a handful of raisins.

Preparation:
As with the previous recipe, dry the diced bread in the oven. Moreover, the darker your crackers turn out, the more saturated dark color the kvass will turn out. Dissolve sugar in boiled water and cool. Put the crackers in an enamel or glass container prepared for fermentation, add the raisins and cover everything with water and sugar dissolved in it. Insist kvass for 3-4 days, then strain, bottle and put in a cold place. Open bottles with ready-made kvass carefully, trying not to shake.

By the way, the remaining soaked crackers, in other words, the sourdough, you can use a few more times, replacing half with fresh crackers and adding sugar or honey.

And here is another option for making homemade kvass, which has been used by our housewives for many years - with the addition of mint and leaves black currant very aromatic and refreshing.

Kvass "Babushkin"

Ingredients:
2.5 l of water,
200 g rye bread crumbs,
100 g sugar
30 g raisins
20 g yeast
10 g mint
8 black currant leaves.

Preparation:
Dissolve the yeast in a glass of warm water. Pour rye crackers over with boiling water and leave for 3 hours. Strain the wort obtained in this way through cheesecloth folded in several layers, add sugar to it, pour in yeast, add mint and black currant leaves. Insist 10-12 hours, covering with a clean napkin. When your wort is fermented, strain it, bottle it with a few raisins in each bottle, seal and store in a cool place. After three days you can enjoy delicious kvass.

Several of the following recipes contain yeast starter, which can be prepared as follows.

Yeast starter

Ingredients (for 1 liter can):
black bread, cut into small cubes and dried in the oven,
60 g sugar
15 g dry yeast,
water.

Preparation:
Put the crackers in a jar, filling it halfway, pour boiling water over the contents. Crackers will swell, which means that the amount of water must be calculated so that a thick gruel is obtained. Pour in less water first, then top up if necessary. Do not despair if the sourdough is too runny, just add more breadcrumbs. Add sugar, stir until completely dissolved, then cover the jar with a clean napkin, let it cool to 37-40 ° C. Add yeast to the jar, stir well and let the sourdough ferment. An important fact: cover the jar with a napkin, not plastic cover, since carbon dioxide is formed during fermentation. This leaven will be enough for you to make 10 liters of kvass.

Rusk kvass with horseradish root and honey

Ingredients:
2 liters of water
300 g rye bread crumbs,
50 g honey
40 g horseradish root,
30 g sugar
10 g yeast.

Preparation:
Pour crackers with hot water and leave for 2 hours. Then wipe them through a sieve, add yeast and sugar to the infusion and remove in a warm place for 10 hours. Add honey, chopped horseradish root to the finished kvass, leave for 2 hours, then strain and treat yourself to your health!

By the way, instead of crackers for making kvass, you can use wheat bran or of various kinds flour. Try it!

Kvass from oat flour

Ingredients:
3 l of water,
750 g oat flour mixed with bran,
40 ml yeast starter culture.

Preparation:
Pour 2 liters of hot water into the flour mixed with bran and put in a warm place for 12 hours, then strain as usual and add the yeast starter and the rest of the water. Withstand the infusion for 24 hours. Store ready-made kvass in a cool place for no more than three days, although, for sure, it will go away from you much earlier.

Homemade kvass from wheat bran

Ingredients:
3 l of water,
800 g wheat bran
300 ml lemon juice
70 g sugar
25 g dry yeast.

Preparation:
Pour boiling water over the bran and keep it on low heat for an hour. Then strain the broth, cool it and add yeast and sugar. Insist in a warm place for 10-12 hours, then pour into the infusion lemon juice and stir.

Kvass from rye flour with burnt sugar

Ingredients:
3 l of water,
100 g rye flour
35 g wheat flour
100 g sugar
15 g yeast
15 g caramelized sugar.

Preparation:
Pour 50-70 ml of hot water over rye flour and stir quickly until a homogeneous mass is formed, without lumps. In a separate bowl, boil the rest of the water, cool slightly and add the brewed flour into it. Dissolve yeast in warm water, add to it wheat flour and stir. When the yeast begins to ferment, pour it into the rye infusion and add sugar. Leave in this form for 1 day, then add burnt sugar to the drink.

It's easy to cook a burnt: just burn the sugar in a dry frying pan until it melts and a dark color and caramel smell appears. The blacker the burnt sugar is, the richer the color of your kvass will be. To prevent the burnt from turning into a charcoal lollipop, gently pour hot water into the melted burnt sugar, literally drop by drop, to make thick syrup... It can be poured into a bottle and kept in the refrigerator.

Red kvass

Ingredients:
3 l of water,
250 g sugar
3 tbsp. l. instant chicory,
a bunch of mint
½ pack of dry yeast,
1 tsp Sahara,
2 tbsp. l. water,
lemon acid.

Preparation:
Pour water into a deep container, add sugar, chicory and mint. Boil and leave to cool. Add sugar, water to yeast, stir and leave to cool. When the liquid with chicory has cooled to a temperature of 37-39 ° C, pour in the yeast mixture, stir and leave for 3 hours at room temperature. Someone likes kvass of a mild taste, and someone with a pronounced sharp taste, so after 2 hours taste the drink. Maybe two hours will be enough for you. Add to an already aged drink citric acid to taste and set aside in the cold.

Apple-coffee kvass

Ingredients:
3 liters of warm boiled water,
1 liter of clarified apple juice
200 g sugar
1 tsp dry yeast,
2 tsp instant coffee.

Preparation:
In a large saucepan, combine the sugar and coffee, add yeast, and stir. Then pour in warm water and juice. Wait for all the ingredients to dissolve and, with a loose lid on the pan, leave the mixture to ferment for 12 hours. When the appointed time is up, strain the kvass, bottle and refrigerate.

Kvass "Invigorating"

Ingredients:
3 liters of warm boiled water,
200 g sugar
35 g of compressed yeast,
1 tbsp. l. chicory,
1 lemon with zest.

Preparation:
Chop a lemon or mince it, wrap it in cheesecloth, tie it and put it in a saucepan or bucket of water. Add yeast and sugar there, mix. While stirring, squeeze the bag of lemon several times and remove. When the ingredients are dispersed in the liquid, pour the resulting solution into bottles, screw the caps tightly and leave in a warm place, for example, in the sun, for 2 hours. You can check if the drink is ready by pushing on the walls of the plastic bottles. The bottle is solid and it is no longer possible to press on the walls, which means that the drink is ready. Remember that if you overexpose the drink in the sun, then you will no longer get kvass, but a mash. Put the bottles with ready-made kvass in the refrigerator, and take a sample the next day.

White kvass from whey

Ingredients:
1 liter of whey
2 tbsp. l. Sahara,
10 g dry yeast,
orange peels and raisins to taste.

Preparation:
Whey that remains after cooking homemade cottage cheese, it is the most valuable nutritious dietary product... White kvass with whey is one of the ways to turn useful product delicious. Stir yeast with sugar, cover with whey and place in a warm place for 12 hours. Then pour the drink into bottles, after throwing several bottles on the bottom of each orange peels and some washed and dried raisins. Close the bottles tightly and leave for 2 days for the drink to fully ripen.

Many may be alarmed by the turbidity of kvass, but for homemade natural product is normal. The sediment, by the way, is also an indicator of the natural origin of kvass.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Our recipes for making bread kvass at home will help you out when you want real Russian kvass on a hot day: their bread and crackers.

  • Water - 1 Liter
  • Rye bread - 500 grams
  • Raisins - 0.5 cups
  • Sugar - 4 Glasses
  • Dry yeast - 1.5 Art. spoons

Let's take all the ingredients we need. We put a vat of water on the stove, if you don't have such a large saucepan, then you can divide everything into two portions. Bring the water to a boil.

At this time, you should fry the bread. Fry the bread in a skillet without oil until blackened. The most important thing is to make sure that the bread does not burn. However, bread kvass requires pieces of rye bread, brought exactly to black coals.

When the water has boiled, the vat should be removed from the heat, add a handful of raisins and all the bread. Cover the pan with a lid and leave to infuse overnight.

The next morning, remove the lid, remove the bread from the vat (discard the bread) and add the mixture prepared in a separate bowl of sugar and yeast. Mix everything well. Cover the vat with plastic wrap and leave to infuse for another 6 hours. Stirring the liquid every two hours. After that, you will need to get the raisins out of the vat.

Take another saucepan, cheesecloth and strain bread kvass.

You get this kind of kvass. Pour it into plastic bottles, close it and put it in the refrigerator. Let the kvass stand in the refrigerator for 2-3 days, after which you can drink the kvass.

Recipe 2: bread kvass at home

  • Sourdough in portions
  • Raisins 10-15 pcs.
  • Sugar 4-6 tbsp spoon
  • Rusks to taste
  • Kvass 3 tbsp. spoon
  • Water 2.8 l

Pour the starter culture into a clean three-liter jar. It should cover the bottom of the can by about 5-7 cm. If you are preparing kvass for the first time, then you must first prepare the leaven: pour 2 tbsp into a liter jar. l. sugar, black bread croutons for one third of a can, ¼ tsp. dry yeast, water, mix everything and leave for one day.

Add brown bread croutons to the jar. I make them myself: I cut a loaf of black bread into small pieces and fry in the oven until a crust forms. Then I put them in a bag and use them as needed.

Add sugar to the jar. The amount of sugar depends on which kvass you like more, if it is sweet, then you need to put 6 tbsp. l., if with sourness, then 4 tbsp. l. sugar will be enough.

Add pre-washed and peeled raisins and 3 tbsp. dry purchased kvass.

Pour clean water into a jar. I always prepare kvass in spring water, if this is not possible, you can use ordinary drinking boiled water. We mix everything in the jar and cover it with gauze.

During the cooking process, the kvass will \ "play \" and a certain amount of liquid will surely pour out. Therefore, our jar needs to be placed in a deep plate or dish. Put the jar in a bright place, leave for two days.

On the third day, the kvass is ready, carefully pour it into a clean jar. From the contents of our three-liter can, a full two-liter can of kvass is obtained. Refrigerate and keep there until consumed. Drink and add kvass to dishes - chilled.

After we have drained the kvass, the sourdough will remain in the jar, which must be thoroughly mixed and placed in a separate bowl. We will use this leaven when preparing a new kvass, the leaven should be stored in the refrigerator.

Recipe 3: homemade bread kvass with yeast

  • Bread (about a third of a loaf of Borodinsky) - 4 chunks.
  • Sugar (6 tbsp. L. - for sourdough, 4 - for ready-made kvass) - 10 tbsp. l.
  • Yeast (two quick-acting sachets, 11 g each) - 22 g
  • Raisins (approximately; I put 8-10 raisins in each bottle) - 30 g
  • Water - 3.5 l

Let's start with the leaven. Cut a loaf of Borodino bread into crackers - cubes with a side of about two or three centimeters. Place on a baking sheet in one layer and dry in the oven at 150 degrees until almost black. If you want light kvass, you can take wheat crackers or Borodino ones to dry not until black, but just until they become breadcrumbs.

When the crackers are cool, pour three to four handfuls into a liter jar, add 6 tbsp. l. sugar (for kvass, I usually take white sugar), pour boiling water. Pour in boiling water carefully, periodically shaking the jar so that it does not burst. And do not top up: the leaven will ferment and may "escape".

As soon as the contents of the jar have cooled to almost room temperature, add all the yeast there. Cover the jar with a paper towel or cheesecloth and leave for three days.

After three days, pour the leaven into a three-liter jar, add another 4 tbsp. l. sugar, top up cold water a little not to the top - and leave for another two or three days. You yourself will see how the kvass will begin to ferment, "work".
As soon as this "work" stops, the drink is ready.

Strain the kvass into a plastic bottle or other container with a narrow neck and tightly closing, add a handful (8-10 pieces) of raisins to each bottle, close tightly and let stand for another day.

Then open carefully! Kvass is ready.

Recipe 4: how to make bread kvass at home

  • Borodino bread 5 slices
  • Raisins 1 handful
  • Sugar 3 tbsp. l.
  • Dry yeast 0.5 tsp
  • Purified water 3 l

Cut Borodino or other rye bread into small pieces.

Dry the bread in the oven until lightly browning - this will give the kvass a beautiful color and taste. After browning, pour the breadcrumbs into a jar or saucepan.

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

Pour the crackers with boiled, but cooled to 70 degrees water. Leave the future kvass to infuse for a couple of hours in a warm place.

In a separate bowl, dilute dry yeast with sugar in half a glass of warm water. When the yeast comes to life, you can add it to the jar and stir.

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

Then strain the kvass through two layers of cheesecloth, pour into bottles and seal well. Refrigerate for another day or less to ripen. To add 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 take away part of the sourdough (fermented bread) and no longer add yeast to the new portion, but otherwise follow the recipe.

Recipe 5: homemade bread kvass without yeast

  • rye bread slices - 250 g,
  • water - 2.5 l,
  • granulated sugar - 180 g,
  • raisins - 15-20 pcs.

We dry it in a preheated oven so that it just takes golden brown... If the croutons are burnt, the drink will have a bitter taste.

Pour granulated sugar into boiling water, stir to dissolve it, turn it off and cool to body temperature.

Pour the syrup into the jar almost to the very top and add the washed raisins.

We tie the neck of the jar with several layers of gauze and put it in a dark place.

After 1-2 days, an intensive fermentation process begins - crackers rise to the neck. After 3-4 days, kvass acquires a sharp taste - it is already ready.

We filter and pour it into another container and set to cool.

Remove half of the crackers from the jar and add some fresh ones. And then pour in the sweet warm water again and add the raisins. We also put it in a dark place, but after 10-12 hours the kvass will be ready. Thus, you can make this drink daily.

Recipe 6: homemade kvass from crackers (with photo)

This bread recipe homemade kvass can be made at home from rusks and stale bread.

  • croutons - 1 kg
  • water - 10 l
  • sugar - 250 gr
  • dry active yeast - 1 tsp
  • raisins - 3 tsp

We get supplies bread crusts, pieces and other bread leftovers that we did not allow the mold to eat in the long winter. These pieces of leftover bread dry perfectly right on the windowsill, put away in a cloth bag and stored until better times. It is clear that bread with nuts, cheese and other fatty additives is not suitable for kvass.

We bake the crusts and pieces of bread crumbs in the oven until a slight blackness appears around the edges.

Boil 10 liters of water in a large saucepan (for three 3 liter cans kvass) and put our burnt pieces of crackers there. We mix. Now you need to wait until the water cools down and draws out all the nutrients from the bread. It is better to leave it to infuse until morning. This infusion is called wort.

We strain it out and squeeze out the bread. Now it's not a pity to throw it away. Although, in rural areas, this can feed poultry or livestock.

We pour the wort into cans. At room temperature, add 3-4 tablespoons of sugar to each jar and, literally, dry yeast of any company on the tip of a knife. Protect from direct sunlight!

Add 10 common raisins to each jar. Raisins are believed to enhance fermentation. Stir and leave at room temperature for a day.

The foam and bubbles that appear indicate that the process has begun. It makes no sense to keep the kvass warm anymore. It will peroxide. We filter the raisins and pour the kvass into PET bottles. Thick mass at the bottom of the jar, about 150 ml remains in it. We return the raisins there. This is a ready-made sourdough for the future kvass. Pour in new cooled wort, add sugar and a few fresh raisins. And that's all. We no longer need yeast.

We put both bottles and cans in the refrigerator. We remove a sample of kvass from bottles. Be aware that fermentation continues in the refrigerator. Kvass loses its sweetness and becomes more vigorous. For children, you can add a tablespoon of sugar to the bottles. Sour aged kvass is good for okroshka. We have organized the process of continuous pouring of kvass.

Recipe 7, step by step: homemade kvass from bread

  • bread "Borodinsky"
  • dry yeast
  • sugar

For kvass, we do not need bread, but crackers. Therefore, we will cut the bread into small pieces so that they would go into our intended container for making kvass - in my case, this is a three-liter bottle (the yield of kvass is about 2 liters in 1-2 days).

We put our croutons to dry in the oven, I won't say how long, because did not notice. In general, it all depends on your taste. For example, I like slightly toasty, then the kvass turns out to be of a beautiful color:

After the crackers are ready, pour them into a half-liter jar. for the preparation of sourdough. Add yeast, a couple of tablespoons of sugar and fill with water.

Leave it for at least a day to start the fermentation process. After that, we control the fermentation process visually and by sound (hissing).

We drain the liquid, add fresh water, sugar, a couple of crackers and leave for another day. (in principle, the fermentation process has already started, all this so as not to feel the taste and smell of yeast) If there is a smell, repeat again.

Part of the bread should move down and the drink should smell of kvass.

If your drink turned out to be whitish and not the same as in the photo, do not let this confuse you, I photographed an almost finished sourdough.

After that, pour the contents of the jar into a large container, and fill the half of the bottle with water. Again, add sugar and crackers - now these are the main and only ingredients for kvass.

When ready (determined by taste for 1-2 days), drain the finished kvass and add the ingredients.

After the starter culture is formed in sufficient quantity, you can increase the amount of water to a full bottle.

It remains to strain the kvass:

add sugar to taste and enjoy! If you suddenly get into the finished kvass small particles - do not worry - this is bread, it is edible.

Over time, with an increase in the amount of leaven, the speed of kvass preparation will increase. As the sediment accumulates from the bread crumbs, at the bottom of the bottle:

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