Homemade kvass: recipes for a healthy drink made from rye bread. Homemade kvass recipes

Hello dear readers! Finally, we have a real summer, with all the delights that come with it. The hell is incredible, of the preferred activities - alternating sunbathing with taking a shower... And as for food, 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 successfully avoid vitamin deficiency (although they did not know such a word then) and even cure scurvy. And in Soviet time 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. Let me 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 you 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, then take them out, wait until they heat up 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

And I'll start with the 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 photo and detailed description 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 his let's take the preparation 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 let them 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. Kvass without yeast 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 gets tastier every time. So don't throw away the pomace, but make the next serving with it.

Truly "masculine" kvass

Very interesting recipe, called for some reason "Boyarsky", is distinguished by a special tonic property due to mint in the composition, and masculine 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 cup 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, mix the starter with leavened wort and tincture of mint(remember how to do it?) and again leave to wander, only now for a day. After a day, we carefully filter and add a little sugar, bottle and store in the refrigerator.

For lovers of experiments

I specially highlighted this item for amateurs unusual sensations... Kvass is exactly the product, with the composition and preparation method of which you can experiment endlessly. Although no, the method is practically unchanged: prepare kvass 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 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! Their beneficial features the drink lasts 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, in addition to its 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-cooked food from natural ingredients is always much tastier than the one bought in the store, because homemade drink cooked with soul! I will be glad to see your family recipes and tips in the comments, we will share our experience. Bon Appetit!

Thanks 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 in social networks, I will be very grateful for that.

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

Because of his special composition cooked 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 nutrition and restores the balance of fluids 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 do you do it at home very delicious kvass from bread? 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 down a bit and put them in 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 heaped tablespoons

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 granulated sugar and half a teaspoon of raw yeast.

Now pour boiled, chilled water to the very top, mix. Put it on over with 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:

V this recipe we need to start 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 to the starter jar 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 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 color... 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!!!

On hot days, there is nothing better than cooling kvass. In addition to quenching thirst, it restores strength and invigorates. Today's material is dedicated to those who want to know how to make real kvass from bread. As always, all actions are easily carried out at home and reinforced step by step instructions... Let's not delay, let's get started!

Homemade kvass, bread for 3 liters: "classic"

filtered water - 3 liters.
granulated sugar - 250 gr.
dry yeast - 10 gr.
black bread crackers - 200 gr.

This recipe for bread kvass is considered a classic of the genre; everyone can easily make a drink at home.

1. Break the crackers into large pieces... If you have at hand fresh bread, it must first be dried and broken.

2. Boil water in the amount according to the recipe, leave for 7 minutes to cool partially.

3. Prepare a 3 L jar. Pour granulated sugar with breadcrumbs into it. Pour in water so that 5-7 cm is left up to the neck. Stir and let the contents cool.

4. When the solution reaches room temperature, add yeast. Seal the container nylon cover... Wrap an old jersey or blanket around the bottle. Time 12 hours (fermentation).

5. After the set period of time, the drink will be ready. Pass it through a gauze cloth folded in 4-5 layers. Cool down and taste!

Now you know how to make kvass from bread, which does not contain harmful substances... Agree, at home everything is as easy as shelling pears!

Alcoholic kvass from bread, 5 liters

bread crumbs - 300 gr.
filtered water - 5 liters.
granulated sugar - 0.5-1 kg.
powder yeast (dry) - 6 gr.
lemon - 3 gr.

1. Before making alcoholic bread kvass, you need to take care of the availability of crackers. It is easier to work with them at home. But if there are no crackers, dry 0.5 kg. bread to get 0.3 kg. crackers.

3. Prepare a sieve or colander by lining it with 3-4 layers of gauze. Pass the composition with breadcrumbs through the filter, do not get rid of the cake. With the recipe, you still have 2 liters left. water, they need to boil.

4. Put the soaked colander crackers back into a saucepan, add boiled water (2 l.). Cover, insist for a couple of hours. Again pass the solution through cheesecloth, this time discard the cake.

5. Read the instructions for the yeast to dilute them. Usually they do this: pour the yeast into a bowl, pour in a small amount of water and leave for half an hour. During this time, the yeast is activated.

6. We will tell you further how to make kvass from bread. Now combine all the water (3 + 2 l.), Add activated yeast, lemon and granulated sugar in the amount of 500 gr. Stir the ingredients, leave for 10-12 hours at home at room temperature. Do not cover the drink, just put a few layers of cheesecloth on the container.

7. After a couple of hours, check the drink; bubbles should form on its surface. This suggests that everything was done correctly. Then wait for the final infusion, remove the sample. If the strength is not enough, add another 300 gr. sugar and wait 6 hours.

8. Try again. If this time the kvass is weak, add the remaining 200 gr. sweetener and soak the kvass again for 5 hours. If desired, the amount of sand can be increased further, but this is not necessary.

9. If everything suits you, send the kvass in the cold for 7 hours to stop the fermentation process. After a specified time, the drink will be ready, it only remains to be filtered.

Kvass from bread without yeast

sugar - 0.3 kg.
unwashed raisins - 50 gr.
black bread - 0.5 kg.
water - 5 l.

Since making kvass from bread is quite simple, consider another recipe for making at home.

1. Chop the bread small pieces and dry in the oven. Make sure that the crackers do not burn. Otherwise, the taste of the drink will be bitter.

2. Then bring water to a boil, add 250 gr. granulated sugar and crackers. Stir. The finished wort needs to be cooled to 23-25 degrees. Pour the composition into a fermentation vessel.

3. The container should be approximately 85-90% full. Add raisins and mix well. Wrap the neck of the container with gauze. Store in a dark place at a temperature not exceeding 23 degrees.

4. If the raisins are of high quality, then after 2 days the fermentation process will begin. After another 2 days, strain the drink through cheesecloth. Add remaining sugar and stir.

5. Pour the drink into bottles, add 3 pcs to each. raisins. Close the container tightly with lids. Keep the composition for about 10 hours in a dark place at room temperature.

6. After that, the drink must be kept cold. After cooling down, taste the bread kvass. Keep in mind that the yeast-free drink has a shelf life of only 4 days at home.

Bread kvass with yeast

pressed yeast - 20 gr.
water - 5 l.
sugar - 0.25 kg.
black bread - 0.5 kg.

Before making kvass from bread, it is worth noting that when cooking at home, the amount of sugar can be increased. Rely on your own taste.

1. Slice the bread and fry in the oven, do not burn. Boil water in parallel, then cool to room temperature. Pour the liquid into a fermentation vessel.

2. Add crackers to the container, cover with gauze and leave for 2 days in a dark place. Dissolve yeast in a cup according to package directions. Pass the wort through cheesecloth and squeeze the crackers.

3. Pour the prepared wort into a fermentation container. Pour in 200 gr. granulated sugar and yeast. Mix thoroughly. Place a loose lid on the container. The gas should be released gradually.

4. Leave the workpiece in a dark room for a day. After that, kvass can be bottled. Spread the remaining sugar evenly. Seal the container hermetically and keep it in the dark for several hours.

5. Chill the drink to 10 degrees. After a few hours, you can try. The homemade kvass recipe is pretty simple. The black bread drink has a standard preparation technology.

There is nothing difficult in preparing such a drink. Now you can easily quench your thirst on hot days. Since it is easy to make kvass from bread, it is worth experimenting with various recipes at home.

Almost every country has its own popular national drinks, and housewives often exchange their secrets with neighbors and friends. Our national drink- kvass, and we will be happy to share with you how to make bread kvass at home - to quench your thirst and health. Due to its special composition, this life-giving drink increases our performance, improves digestion and saturates the body with nutrients.

Kvass - oldest drink, known in Ancient Egypt for 3 millennia BC. And the Slavic peoples brewed kvass when Kievan Rus did not yet exist. Kvass has become a ubiquitous and daily drink in Russia since the 12th-13th centuries, and by the 15th century there were more than 500 kvass varieties! In Russia, a very honorable profession was the profession of "kvassnik", and its carriers were narrow specialists in the preparation of certain kvass varieties.

And still, in the villages where they have survived national traditions in the consumption of kvass drinks, they talk about how to "brew" kvass, and not prepare, which speaks volumes about deep roots national love to this amazing drink.

Homemade kvass from black bread can be brewed with and without yeast. Yeast accelerates the ripening of the drink, and therefore this method is very popular among culinary specialists.

But kvass yeast drinks have serious contraindications - they should not be drunk by children and pregnant women, since, one way or another, yeast makes the drink low-alcoholic. But it is very useful for all other people to drink it, and therefore we will consider popular recipe preparation of bread kvass with yeast.

* Advice from the Cook
The basic rule for obtaining high-quality bread kvass at home is clean and soft water... Therefore, before using in a homemade recipe tap water, it must be boiled. You can also use filtered water or spring (forest) water. Well water is often very hard and it is also recommended to boil it.

How to make kvass from bread at home using baker's yeast, but so that the smell of yeast is not caught? This is possible if you have patience and do everything according to technology. The technology is three-stage, but as a result you will get homemade kvass of the highest quality!

Stage I: preparation of sourdough on bread and yeast

Dry small pieces of brown bread with crusts in the oven until light black. The color of the final product depends on the degree of roastiness of the crackers.

We begin to prepare the starter culture: in clean jar with a capacity of 3 liters, pour 100-150 g of crackers, 3-4 tbsp. sugar and pour boiling water over three quarters of the jar volume. Leave to cool down to 30-35 degrees. It is better to pour breadcrumbs overnight, covering the jar with a terry towel to retain heat for the maximum time.

Dissolve 15 g of pressed yeast in half a glass warm water, pour into a jar of breadcrumbs, stir and cover the container with a towel or gauze. We put in a warm corner for fermentation. It will take a day or a little more to wait for the sourdough to be ready. During fermentation, the softened rusks rise to the top, and the leaven remains at the bottom.

In a day upper layer We choose the crackers with a spoon, pour the liquid into the sink, since it smells strongly of yeast and is unpleasant to drink. What remains at the bottom of the jar is the yeast leaven. We put it in a clean 3-liter jar and proceed to the second stage of making a drink from bread.

* Advice from the Cook
The most popular home recipe kvass - from Borodino bread, which gives the folk elixir a piquant sourness and aroma. Try it too!

Stage II: preparation of young leavened kvass

A young leaven with fresh sourdough will have light yeast smell, but with each new portion of the drink, the smell of yeast will become fainter and soon disappear altogether!

Add 150 g of Borodino bread rusks to the freshly prepared sourdough, a third of a glass of sugar ( finished product you can then sweeten it more) and fill it with warm (30-35 degrees) boiled water, without adding 5 cm to the neck. Cover with a towel and set to ferment.

After about a day, the kvass is ready. We pour the finished infusion into a clean dish through a layer of gauze so that the drink is pleasing to the eye and suspended particles of bread do not float in it. Before putting it to cool, pour it into bottles, throw a few raisins into each one, close it tightly and put it in the refrigerator for carbonating.

Stage III: using the starter culture for the next portions of kvass drinks

Before preparing a new portion, we select all large pieces of bread from the remaining grounds, and put fresh kvass on the remaining leaven. Thus, you will always have at home an invigorating and very healthy drink for digestion - real elixir health!

The amount of starter culture will increase, it will become stronger and more effective, and the smell of yeast will completely disappear. Of course, you don’t need so much, and therefore you either distribute it to acquaintances, relatives and friends, or throw it away.

The sourdough will not deteriorate if stored in the refrigerator. Before storing, do not add anything to it (especially sugar), dilute a little with boiled water, close tightly and place in the upper section, closer to freezer... The starter culture is stored for more than 2-3 weeks.

To prepare fresh kvass infusion from bread, you just have to take out the coveted jar from the refrigerator and put in a new portion! Remember that you need to cook it not only in summer heat, but in winter it will give you strength and health, support immunity and normalize metabolism. Bread kvass at home - a guarantee of high quality and product safety!

On the streets, you can hardly find barrels with a delicious cool drink. They were replaced plastic bottles with carbonated drinks and kvass, which cannot be compared with real, homemade, healthy. But it is enough to remember how to make kvass at home so that you no longer have to drink from the store.

Natural flavors, or How to set off the taste

Every modern owner has his own recipe, but they are very similar to each other, the difference is usually only in the amount of sugar. Since it is not difficult to make kvass at home, anyone can easily repeat this process. But old recipes deserve closer attention. More mild taste possesses a drink made from white bread. Bright color and a rich taste will be presented by a black hump. A very special aroma and freshness will provide spices... A sprig of currants or rowan berries will make the kvass special and unforgettable.

Universal starter

If we talk about how to make kvass at home, then first of all you need to talk about the leaven. If it is not possible to take it from someone from your acquaintances who have already put kvass, you need very little time and ingredients. Take a bun stale bread... If you want to quickly, and the bread is completely fresh, dry it in the oven, the color of the future drink depends on how dark the rusks turn out to be. Put the resulting crackers in three-liter jar, add boiled cold water, sugar and yeast. The speed of preparation of the mixture depends on their number.

Fermentation of sourdough

To get it good kvass, the jar must be closed with a lid, wrapped in a towel and left for two days. If you are interested in how to quickly make kvass at home, then just increase the amount of sugar, then the fermentation process will go faster. The resulting drink must be filtered. If you like it sweeter, you can add some more sugar. In order to make the drink more tasty, you can leave it for another day, and then put it in the refrigerator. The grounds are stored in a clean jar in the refrigerator. To get homemade kvass again, it is enough to take three tablespoons of sourdough, add water, sugar and wait two days.

Wort for kvass

It's over difficult option, although experts, when telling how to make kvass at home, usually offer just it, saying that this is the only way to get the most delicious drink... You need enameled dishes and 500 g of bread. The latter is poured with half a liter of warm water (up to 75 degrees) and thoroughly kneaded until smooth. Add yeast to the mixture at the tip of a spoon and one teaspoon each of sugar and salt. Wrap well and leave for 30 minutes.

Next, you need half a liter of boiling water (boil the kettle in advance). Stirring continuously, add water to the bread mass, then cover again and leave for 2 hours. Time plays a role, after fermenting for too long, the wort will end up with a cloudy, ugly drink.

Preheat oven to 70 degrees. Now you need to pour the mass onto a baking sheet and bake for an hour. If it is still soft at the end of the time, you can add temperature and wait a little longer. Please note that a burnt cake will give a very dark color and a bitter taste. Now you need to break it into pieces, put it in a container and pour 5 liters of boiling water. After standing for 2 hours, the sourdough settles to the bottom, and the wort can be drained. You can repeat the process with the remaining sourdough, but the drink will be lighter.

To get kvass from the wort, add sugar (about 5 tablespoons), half a teaspoon of yeast to it, and be sure to close the dishes tightly. Take into account the fermentation process - you need to leave a place so that the foam does not come out from under the lid. The container is closed so that the drink is stronger and richer. In 2-3 days it will be ready. It does not need to be drained, just put it in a cool place. During the week, the drink can only pick up the flavor if you don't drink it earlier.

Homemade kvass from black bread

This is the most common option, since White bread does not give so rich taste and colors. Even in the old days everything rye croutons left to cook soft drink... If you decide to put homemade kvass, then make a supply of dried bread in advance. It can be ground into crumbs in a meat grinder or left in pieces. One three-liter jar will require a kilogram rye rusks, 40 g of yeast and one and a half glasses of sugar. The cooking process is quite simple. Rusks are poured warm water, insist for 2 hours, then the liquid is poured into a clean jar, and the crackers are again poured with water. They can be thrown away after being drained again. Now sugar and yeast are added to the jar of liquid. After a day, you can drain and cool.

If you have an abundance of white bread, then crackers made from it can also be used for a sparkling drink, but homemade black bread kvass is the most delicious. This recipe is very popular. Today, store-bought mix of wheat, rye crumbs and malt is most often bought. Such dry kvass is a good helper for modern housewives.

Homemade kvass without yeast

It works best on homemade sourdough from rye flour. If you want to know how to make kvass at home, write down the recipe. The sourdough must be prepared in advance. It will stand in the refrigerator for a long time. Moreover, it is healthier as it is made by natural fermentation. Buy at the grocery store rye flour except for her, you only need sugar and water. Mix four tablespoons of flour with 100 ml of water, stir until thick sour cream and add a teaspoon of sugar. Cover the jar with damp gauze. Every other day you need to add flour and water, stir well. On the third day, we repeat this procedure. On the fourth day, the sourdough is completely ready; it has a characteristic smell of sour rye bread. Now you can put it in the refrigerator, but do not forget to feed it with rye flour once a week, otherwise it will die.

You can bake delicious yeast-free bread from this leaven, but today we are interested in how to make kvass at home. The procedure will not take you more than 10 minutes. You will need a three-liter jar, water, 6-8 tablespoons of dry store kvass, the same amount of sugar and a glass ready-made sourdough... By the end next day the drink is ready. In cold weather, this may not be enough; maturation will be slower.

The finished kvass must be carefully filtered. Try not to shake up so that all the thick remains at the bottom. Add water to a jar and add 3 tablespoons of dry kvass, as well as 3-5 tablespoons of sugar. If kvass is intended for drinking, you can put more sugar, and for okroshka, a sour drink is required.

Beetroot - unusual kvass

Nevertheless, it is very beautiful, delicious and incredibly healthy. Beet kvass was extremely widespread in the Slavic countries, in the Ukraine, in Belarus and in Russia. Today, few people make this drink, so let's take a closer look at how to make kvass from beets. Let's first look at the most useful, yeast-free option.

To prepare the drink, you will need 0.5 kg of fresh beets, 3 liters of water, a tablespoon of sugar and a slice of rye bread (about 50 g). The quality of the drink depends on the freshness of the beets, it works best of all from a freshly dug root crop. It needs to be washed, peeled and cut into thin strips. Place all the beets in a jar and cover with boiling water. To start fermentation, add sugar and crumbled bread. Now it remains to cover the jar and put it in a warm place.

This process is not too fast, the drink will be ready in about 5-7 days. Its readiness is easy to determine: as soon as foam has ceased to form on the surface, the kvass can be drained. If you want to consume it as a drink, add more sugar to taste. If you want to leave it as a base for borscht, then it is better to put in some fresh garlic.

Yeast beet kvass

If waiting for a week is not in your rules, then read how to make kvass from beets with yeast. Take half a kilogram of beets, three liters of water and rye hump. In addition, you will need to add 5 tablespoons of sugar and 1 - yeast. Beets cut into strips must be dried. To do this, spread the blocks on a sunny windowsill or use the oven. After that, pour them into a saucepan, fill with water and leave to simmer until soft. The broth must be drained and all other ingredients added. In a warm place, the kvass will be ready on the second day, now it can be drained and refrigerated. The drink saves everything useful material, in particular B vitamins, iron, calcium, potassium, magnesium, iodine, which are rich in beets.

The famous Petrovsky kvass

This drink is very sparkling, carbonated and delicious, and making kvass at home does not require any special culinary skills. Pour two and a half liters of boiling water into a saucepan, add 800 g of rye crackers, leave to swell. Gently drain the liquid part and add the yeast, leave for 6 hours to ferment the mixture. You can "forget" about her at night. Now the well-fermented mixture needs to be heated and add 100 g of horseradish and honey each. This will spice up the drink. Pour the mixture into a container, add 50 g each raisins and millet. These ingredients will make the drink fizzy and light. Close the jar well and refrigerate or refrigerate. In two days you will receive an original, delicious and carbonated drink.

How to make alcoholic kvass

This drink is much weaker than beer, but many people like it. invigorating taste... It is enough just to make this kvass at home. The recipe looks a little complicated, but in reality it only requires strict adherence to the instructions. Due to the fermentation of the wort, alcohol is produced, and the strength of the drink is slightly more than 1%. You will need to find barley malt, rye flour, crackers, molasses, water and raisins. Knead the dough from malt, flour and water. The dough should stand for several hours and fit well. Then the dough is placed in a warm oven for 3 hours. After that, mix it well, dilute with water until liquid state and left warm for a day.

At the end of the day, the dough should come up again. Sprinkle it with breadcrumbs, add raisins, water and knead again. After a day, the liquid part (wort) must be drained into a separate bowl, and the thick must be again poured with boiling water. After 5-10 hours, the wort is drained again. The grounds can now be thrown away, and the infusion of mint, molasses (can be replaced with sugar) and raisins can be added to the liquid part. Now close the dishes well and put in a cool place for 10 days. The drink is ready to drink, but you shouldn't quench your thirst if you need to get behind the wheel.

Oat kvass

Everyone knows about the benefits of this amazing plant. Oatmeal and jelly are not only shown as a source of vital substances, but are also good for various gastrointestinal diseases... About oat kvass probably a few heard, but our great-grandfathers knew how to cook it. Choose your seeds responsibly. Oats intended for planting or for livestock feed are often treated with various substances so that they are not spoiled by rodents. This kind of chemistry is not useful at all. At the pharmacy, you can buy good brown oats, which are the best fit for nutrition.

To prepare a three-liter jar healthy drink, you need a glass of washed grain, three liters of water and 5-7 tablespoons of sugar. After pouring oats into a jar, cover it with water, add sugar and stir gently. After three days, the finished drink must be drained through cheesecloth, and sugar and water can be added to the grains and another portion can be prepared. The drained liquid part should be left in the refrigerator for another three days, after which the drink can be considered ready. Now you know how to make kvass from oats. This is the most easy recipe of all.

Aromatic apple kvass

If you have a summer cottage, then they probably grow there sour apples, which especially have nowhere to go. Here they are suitable for making kvass. From one kilogram of apples, you will need to cook 4 liters of compote. Let it cool and steep, then strain. In order for the kvass to begin to ferment, to turn out bright and carbonated, you need to add sugar, honey and 2 tablespoons of yeast, as well as various spices to taste. This can be cinnamon, ginger, cardamom, vanilla, mint, or whatever. Close the resulting mixture tightly and store in a dark place for three days. After that, you can bottle the kvass and put it in the refrigerator. Now sparkling drink ready to quench your thirst in the summer heat.

There are a great many recipes for kvass in the world, and among them you can probably choose the very one, your own recipe, which will become a branded one and will delight not only you, but also all family members. Almost every housewife knows how to make bread kvass at home, but not everyone remembers the old recipes for apple, beetroot or oat drink... Kvass perfectly quenches thirst, serves as a source of natural vitamins and minerals and has a good effect on digestive system, which means immunity in general.

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