Homemade bread kvass with sourdough or yeast. The best kvass recipes from black bread

Kvass is a primordially Russian drink, which has always been on the table of people of different classes. He was loved and drunk by both peasants and nobles, kings. Homemade kvass from crackers is a delicious drink that perfectly quenches thirst and refreshes. In addition, the people claimed, and still claim that the drink is able to restore strength and relieve fatigue.

Making kvass at home is not so difficult as it might seem, but unlike a store-bought bottled or draft drink, such kvass is much more pleasant and interesting in taste, and it is really healthy.

There are many recipes for homemade kvass from crackers, this drink is prepared with and without yeast, and with raisins, mint leaves, currants and other ingredients. Each recipe, despite the seeming complexity, is easy and easy to prepare, besides, the set of ingredients for the product is minimal and affordable.

Homemade kvass from crackers - interesting facts, general principles of preparation

Many are sure that kvass is useful, but not everyone knows exactly what benefits this drink has. It contains many vitamins and trace elements - vitamins of group B, E, magnesium, calcium, phosphorus, lactic acid, as well as amino acids.

Even in the old days, kvass was successfully used to treat beriberi, increase efficiency, and improve mood.

To make homemade kvass, you need to purchase black, rye or Borodino bread and yeast. Small cubes are cut from bread, from which crackers are then made. Also, the composition of kvass from crackers usually includes granulated sugar and boiled water. In addition, other ingredients are added to taste: honey, raisins, and even horseradish with garlic.

For infusion, use enameled or glassware, in no case take aluminum or plastic. It is recommended to store ready-made kvass in a cool place; the shelf life of a homemade drink is three days.

Homemade kvass from breadcrumbs without yeast

Sourdough for homemade kvass from breadcrumbs without yeast

Ingredients:

50 grams of rye crackers;

400 ml of boiled water;

A teaspoon of granulated sugar.

Cooking method:

1. Boil two glasses of ordinary water, cool it to room temperature.

2. Pour water into a liter jar.

3. Dissolve sugar in lukewarm water.

4. Put rye crackers into the resulting liquid.

5. Cover the neck of the jar with gauze or cotton cloth, put in any warm place for two days.

6. After the time allotted for fermentation, the leaven should acquire a sharp smell and a cloudy color.

7. Now you can safely proceed to the stage of making homemade kvass from crackers.

Kvass from crackers from yeast-free sourdough

Ingredients:

100 grams of rye crackers;

0.5 liters of yeast-free sourdough (recipe 1);

One and a half liters of boiled water;

Tablespoon of sugar.

Cooking method:

1. Pour the prepared sourdough breadcrumbs into a three-liter jar.

2. Put crushed, dried up golden color, crackers, sugar.

3. Top up the cooled boiled water.

4. Cover the jar with a nylon lid, put the container with homemade kvass for a day in a warm place.

5. Drain two-thirds of the drink into another container, add boiled water to the remaining jar.

6. Add a couple more pieces of crackers, if there is not enough sweetness - sugar.

7. Insist for another day.

8. When pouring kvass into a glass, make sure that the turbidity does not rise from the bottom.

Homemade kvass from breadcrumbs with yeast

Ingredients:

A kilogram of rye bread;

40 grams of yeast;

Three liters of water;

One and a half cups of sugar.

Cooking method:

1. Cut the bread into small pieces, put on a dry baking sheet, place in the oven. Fry until golden brown.

2. Put the crackers in a saucepan, pour one and a half liters of water. Soak the crackers in water for two hours, remembering to stir the mass from time to time.

3. Carefully pour the infusion into a suitable container, pour the same amount of water for another hour. Drain again into the same container.

4. The resulting wort should have a temperature of 20 degrees.

5. Add granulated sugar, yeast to the wort, after diluting it with the same wort.

6. Remove the jar of kvass for 12-16 hours in a warm place.

7. Pour the prepared kvass into jars or bottles, put in the refrigerator.

Kvass from crackers and flour with mint

Ingredients:

800 grams of rye bread;

Five liters of water;

One and a half kilograms of sugar;

70 grams of yeast;

A glass of wheat flour;

Mint leaves to taste.

Cooking method:

1. Pour yeast into a glass, fill with warm boiled water. Stir.

2. Rinse the mint, pour boiling water over it, let it brew.

3. Dry the bread cut into small cubes in the oven, then pour boiling water over it. Cool the mass to thirty degrees.

4. Mix crackers diluted with water together with liquid with mint infusion, yeast.

5. Cover the jar with a lid or gauze, put it in heat for a day.

6. After the time has elapsed, add sugar, mix until all sugar grains are completely dissolved.

7. Keep the kvass from crackers warm for a couple of hours, then pour it into suitable containers and put it in the refrigerator.

Homemade kvass from Borodino bread crumbs with raisins

Ingredients:

Two slices of Borodino bread (200 grams);

Three liters of water;

15 grams of yeast;

a teaspoon of flour;

Large handful of black raisins.

Cooking method:

1. Cut the Borodino bread into cubes, dry it until lightly crunchy in the oven on a baking sheet.

2. Pour the crackers with boiling water, insist the mass for three to four hours.

3. Mix the yeast and flour, pour the mass with five tablespoons of slightly warm water, mix thoroughly.

4. Pour the yeast into the wort, keep in a warm place for a day.

5. Strain the finished drink, put washed and dried raisins into it.

6. Endure homemade kvass from crackers in heat for another 3-6 hours, then put it in the refrigerator for further infusion for 2-3 days.

Vigorous homemade kvass from breadcrumbs with horseradish and honey

Ingredients:

800 grams of rye crackers;

100 grams of honey;

50 grams of raisins;

100 grams of grated horseradish;

25 grams of yeast;

Four liters of water.

Cooking method:

1. Pour boiling water over rye croutons, let them brew for about 3-4 hours, then strain.

2. Add yeast to the resulting liquid, cover the container with a cloth, remove for fermentation for 6-8 hours in a warm place.

3. Put diluted honey, chopped horseradish into the must. Mix thoroughly.

4. Bottle the kvass. Place a small amount of raisins in each bottle.

5. Infuse the drink first for three hours in warmth, after three hours in the refrigerator.

Beet kvass from breadcrumbs

Ingredients:

Two liters of water;

A kilogram of beets;

80 gram piece of black bread;

a tablespoon of sugar;

Half a teaspoon of salt;

A clove of garlic.

Cooking method:

1. Rinse the beetroot thoroughly, peel it and grate it on a large grater segment.

2. Put the mass in a three-liter jar.

3. Add crackers made from black bread, a little salt, granulated sugar.

4. Pour all the ingredients with slightly warm boiled water, cover the jar with gauze, put the kvass in heat for three days.

5. A day before readiness, put purified, but not crushed kvass into the drink.

6. Put the finished drink in the refrigerator.

Rye homemade kvass from crackers

Ingredients:

600 grams of rye bread;

Pack of dry yeast (20 grams);

Two glasses of sugar;

Black currant leaves.

Cooking method:

1. Cut the bread into small pieces, lay out on a cloth so that the pieces do not touch each other. Dry for a day, then brown in the oven.

2. Pour the finished crackers with boiling water, leave for 10-14 hours.

3. Rinse the currant leaves, pour boiling water over it, leave for 10-15 minutes, then drain the liquid into a glass.

4. Strain the prepared wort through a sieve or cheesecloth. Mix the infusion of crackers with a decoction of currant leaves.

5. Add granulated sugar and yeast, infuse for 6-8 hours.

6. Remove the foam from the settled kvass, strain.

7. Pour the drink into a suitable container, put it in the refrigerator.

Apple kvass from breadcrumbs

Ingredients:

100 grams of sugar;

100 grams of light raisins;

100 grams of honey;

200 grams of rye bread;

Two large sweet and sour apples;

Cooking method:

1. Pour granulated sugar into a glass of boiled water, mix. Achieve complete dissolution of sugar.

2. Rinse the apples, peel, cut into 8 pieces, remove the core.

3. Put the prepared fruit in a small saucepan, add the sorted and rinsed raisins. Pour the products with sugar syrup.

4. Remove the starter for 2-3 days in a warm place, stir the mass from time to time.

5. Cut the bread into small cubes, dry it in the oven, laying it on a dry baking sheet.

6. When the finished crackers have cooled, twist them through a meat grinder or chop with a crush for mashed potatoes.

7. Strain the settled sourdough, mix the infusion with breadcrumbs.

8. Transfer the mixture to a clean 3 liter jar.

9. Add honey, fill the jar with cooled boiled water, not reaching the very edges by two to three centimeters.

10. Bandage the neck of the jar with gauze, put the kvass in a warm place for five days.

11. After the allotted time, carefully pour the kvass into a suitable one so that the sediment and turbidity remain at the bottom.

You can re-fill the remaining sediment with water and also withstand homemade kvass for five days. Further use of the starter is not recommended.

When drying crackers, do not forget to stir them and make sure that they do not burn. Burnt crackers will not only give an unpleasant dark color drink, but also spoil it with a repulsive smell of bitterness and a rancid taste.

When you remove kvass to ferment, do not cover the container tightly. The product must breathe, so it is recommended to use gauze fabric.

Kvass, especially homemade, is very useful product but in spite of all positive traits this drink has certain contraindications. Homemade kvass from crackers contains no a large number of alcohol, from about 0.6 to 2.6%, so it is contraindicated in children under seven years of age. In addition, people suffering from cirrhosis of the liver, vegetovascular dystonia, hypertensive patients, as well as lactating and pregnant women, drivers on the road should refrain from drinking this drink.

Be healthy, drink and eat tasty, live brightly!

AT summer time Perhaps the best drink that quenches thirst, gives strength and refreshes, is natural kvass. It is impossible to say exactly how it affects our body. Some say better and more healthy drink can not found. Others claim the opposite.

Kvass. Benefit and harm

The benefits are endless. ethnoscience with both hands for the introduction of this drink in the diet. This is explained by the following useful properties. For example, the natural yeast contained in the composition has a positive effect on the state of health in general, as it contains a large amount of trace elements and vitamins. Kvass has a good effect on nervous system, helps to strengthen hair, nails, and also improves the skin. This drink not only perfectly quenches thirst, but also effectively fights against fatigue and anemia. It will also help those who suffer from insomnia and poor appetite. However, in addition to all of the above useful properties, kvass also has reverse qualities. In general, any specific product has certain contraindications for use.

For example, it should be borne in mind that kvass, made from rye bread at home, contains about two percent alcohol. The concentration is quite small, and, in fact, does not cause any harm to health, no matter how much the drink is consumed. However, alcohol is still present in it, so it is not recommended to give it in large volume children. In everything you need to know the measure. Its use should also be limited to persons who are addicted to alcohol. You also need to be careful for those who suffer from chronic diseases of the gallbladder, liver, and pancreas. This also includes various colitis, gout, liver disease, as well as the presence of allergic reactions to products that contain gluten.

Here he is, kvass. Benefit and harm, of course, relative, are combined in one drink. However, if you follow all the warnings and recommendations, then it will only bring health.

Cooking kvass

Many families traditionally prepare kvass at home from rye bread. It is the simplest and therefore the most common. To prepare this drink, you will need the following ingredients: water (ten liters), one kilogram of rye bread, 25 grams of fresh yeast and a glass of sugar, maybe a little more. Boil liquid. Bread must be cut, and then dried croutons. It is desirable that they acquire a dark crust. It is thanks to her that a slightly smoky aroma and spicy taste appear in the drink. Next, the cooked crackers need to be poured with boiling water and let it brew for about five hours. Then the liquid must be filtered and pre-dissolved yeast is added. Followed by a glass of sugar.

In the case when kvass is prepared from rye bread with dry yeast, then they should be taken at the rate of one bag of 5 grams per 25 grams of fresh. In principle, there is no difference in what form they are added. Therefore, you need to take the option that is more convenient. After the yeast and sugar are added, everything needs to be mixed well, but gently, covered and allowed to ferment for about five hours. Later given time kvass should foam, then it needs to be filtered again and after that it can be bottled. You can also put a few raisins in them. Then the drink will acquire a unique spicy aroma. This is how kvass is made from rye bread with raisins. Its taste is richer and richer. After that, the bottles are corked and put in the refrigerator for a couple of days.

Why does mold appear?

Many of those who have tried to make bread kvass on their own complain about the appearance of mold during the infusion process. This can happen for two well-known reasons. The first of them - if the containers where kvass was boiled or where kvass was poured were not clean enough. To avoid such troubles, it is best to sterilize the dishes. The second reason why mold can appear in the bottle is the presence of air, which creates a favorable environment for the reproduction of fungal colonies. Therefore, when pouring kvass into bottles, it is better to close them with a lid with a hole. A tube is threaded into it, with the help of which air is extracted from the container.

"Boyarsky"

The following rye bread kvass recipe is very similar to the previous one in terms of the amount of the main ingredient used. You need five liters of water, 1.3 kg of sugar, 50 g of fresh yeast, one glass of wheat flour. This kvass is called "Boyarsky". AT this case you will need to pre-prepare the starter. It is done in the following way. Fresh yeast is dissolved in a glass of warm water with a little sugar added. Then the container can be additionally held over the steam. Heat and a small amount of sugar will effectively activate the yeast. This recipe for kvass from rye bread suggests the presence of mint petals.

Dried leaves must be steamed with boiling water. Rye bread can be crushed and poured hot water. You can also use crackers instead. You can cook them yourself by cutting slices of bread into cubes and drying them in the oven at a low temperature. But if you already have ready-made ones at hand, it is very convenient to use them. After soaking bread or crackers, the infusion must be cooled to 30 degrees and add sourdough, mint decoction, sugar to it. All ingredients are thoroughly mixed. Next, the liquid must be filtered. After that, it can be bottled or any convenient glass container that can be corked. The refrigerator is best for storage. A few days - and the drink is ready to drink.

"Russian"

Kvass from rye crackers called "Russian" has a rich and dense taste, for which many people love it. Thanks to these qualities, it can be called satisfying. He is really able to satisfy not only thirst, but also hunger. Which is not typical for this type of drink. Also, thanks to the combination of ingredients, it has a delicate classic aroma. How to cook rye kvass using crackers? Everything is extremely simple. It is necessary to take about a kilogram of rye crackers and immediately pour them with five liters of boiling water, then leave for about 5 hours, not completely covered. Meanwhile, 50 grams of fresh yeast should be dissolved in one liter of warm water.

To get a starter, you need to add a little sugar. If the yeast does not activate after a few minutes, and foam does not appear, then it is advisable to put the solution in a warm place, you can even cover it. This rye bread kvass recipe also contains raisins. For cooking, it is better to use a dark variety. This will give the drink not only a richer taste, but also darker. noble color. Raisins will need about 50 grams. After the time has elapsed, the infusion, sourdough and another glass of sugar must be mixed and left for about a day. After 12 hours, the liquid must be filtered and poured into containers. Kvass will be infused in them for the next few days, so washed and dried raisins are added directly to the bottle. The drink ripens best in the refrigerator, and its best taste qualities appear on the fourth day.

Kvass, familiar from childhood

It is also impossible not to recall the traditional version of kvass preparation, to which many have become accustomed since childhood. For him, you need only a few slices of dark bread, Borodino is best. You also need a handful of raisins and a teaspoon of dry yeast, as well as a glass and a half of sugar.

Bread needs to be slightly dried and browned. To do this, it is better to send the slices to the oven, heated to 140-150 degrees, for about 20-25 minutes. After that, the resulting dark crackers should be placed in a three-liter bottle. It is also necessary to pour the indicated amount of sugar there, add raisins, as well as yeast.

Then everything is poured with ordinary water at room temperature. After that, you need to mix everything thoroughly. It is necessary to ensure that sugar crystals do not remain undissolved at the bottom of the jar. Next, the container must be loosely closed and left for about a day. After that, the liquid is filtered. It can be bottled or returned to an already clean jar and let it brew for at least another day. This will give the drink a richer and aged taste. Kvass can be consumed even after the first day after infusion. He's already ready.

The benefits of kvass prepared without yeast

Traditionally Russian is considered a recipe for kvass from rye bread without yeast. The question immediately arises - due to what then does fermentation occur? The fact is that yeast-free sourdough does an excellent job with this task. She prepares very simply. Crackers, along with crusts, are soaked in water with the addition of a small amount of sugar. When the mixture begins to ferment, a wort is formed - the same yeast-free sourdough. A drink based on it is considered very healthy and nutritious. Many useful trace elements and vitamins contain rye kvass. Its benefits are about the same as regular use. fermented milk products. For example, kefir, curdled milk, fermented baked milk and others. Beneficial bacteria that arise during the fermentation process help to improve intestinal motility, and also normalize the work of everything gastrointestinal tract. In addition, the drink has a powerful anti-inflammatory effect.

Step-by-step recipe for kvass without yeast

The process of making kvass on rye bread without adding yeast is conditionally divided into two parts. At the first stage, it is necessary to prepare the starter, which will act as a fermentation activator. To do this, you will need a couple of slices of rye bread along with a crust, one teaspoon of sugar, and two glasses of warm water. Before you mix everything, you should consider one more important point. Slices of bread should be slightly toasted.

This can be done in the oven or in a skillet. After that, they must be put in a half-liter jar, covered with sugar and poured with water. Next, the container should be covered with a towel and put in a warm place. Thus, after a day at a suitable temperature, the wort will be ready. If the container with the starter is in a cooler place, then it will take at least two days for fermentation. The readiness of the wort can be determined by the sharp sour smell and the cloudy appearance of the liquid itself.

Second phase

Then you can proceed to the second stage of preparation. To do this, prepared and ripened wort is poured into a three-liter bottle. Fried crackers, two tablespoons of sugar are also sent there, then the container is filled with water approximately to the level of the neck. The jar must be covered with a towel and placed in a warm or sunny place for several days. After the time has elapsed, the liquid must be filtered. You can do this not with the entire volume, but only with its upper third. Since the sediment sinks to the bottom at rest, the middle part becomes almost transparent. A characteristic foam forms on top, which should be disposed of.

After straining, sugar or honey can be added to the finished kvass to taste. One or two tablespoons per three-liter jar will suffice. You can already enjoy your drink. But gourmets are advised to bottle it with the addition of a few raisins to each. That part of the kvass that had to be filtered should not be poured out. It will come in handy for preparing the next batch of drink as a starter. The remainder should be about a liter. To prepare a new kvass, a handful of crackers and a few tablespoons of sugar are added to the sourdough. After that, the volume is brought by adding water to the initial mark of three liters.

The process is repeated again. Properly prepared sourdough can be used up to three times. If already in the second run the drink did not seem as successful as in the first, then the workpiece cannot be used.

White kvass

Among other recipes, one is also known for preparing white kvass from rye flour. It will take three liters of water, a slice of dark bread and sugar. And of course, the basis of the drink is rye flour. It will need about 300 grams. For cooking, you should take a container of about five liters, into which you need to pour flour, and then pour in water at room temperature. The pot must be put on a slow fire. The liquid should be constantly stirred and brought to a boil, then immediately turned off. In this process, the formation of lumps from the dough is not excluded.

To avoid this, flour should be pre-mixed with sugar. Next, you need to dry a slice of bread, preferably until a dark crust forms. It is more convenient, of course, to use ready-made crackers. Add them to the liquid and leave to ferment for a few days. When the process subsides a little, kvass can be filtered and bottled. It is better to store it in the refrigerator. The sediment remaining at the bottom can be used as a starter for making the next kvass.

Conclusion

Now you know the recipe for kvass from rye bread. This drink can be consumed separately, but do not forget that in Slavic cuisine a lot of cold soups are prepared on its basis. For example, a refreshing okroshka. What could be better in the summer heat!

In the heat, real kvass perfectly quenches thirst, relieves fatigue and quickly restores strength. This delicious natural drink is also easy to prepare at home, following centuries-old technology. I bring to your attention two recipes for kvass from bread: one with yeast, the other without.

General Tips:

• You can make kvass from any type of bread, but the best drinks are made from black rye loaves without caraway seeds, dill, etc.;
• use only glass, plastic or enamel containers;
• cook crackers for kvass without oil and spices;
• during fermentation in tightly closed containers, do not forget to monitor the level of carbon dioxide in order to high pressure didn't break the bottles.

Kvass from yeast bread

A simple classic.

Ingredients:

• Rye bread- 0.5 kg;
• water - 5 liters;
• sugar - 250 grams;
• pressed yeast - 20 grams (or 5 grams dry).

Those who like sugary drinks can increase the amount of sugar added in the eighth step by 2-3 times.

1. Cut the bread into small pieces and fry in the oven until golden brown. The more dried the bread, the more bitterness is felt in kvass and the darker the color, but you should not overdry.

2. Boil water, then cool to room temperature and pour into a fermentation tank.

3. Add breadcrumbs, cover the neck of the container with gauze and put for 48 hours in a dark place at room temperature. If you want to make kvass quickly, you can boil the mixture for 20-30 minutes, then cool it to 25-30°C.

4. Dilute the yeast according to the instructions on the pack.

5. Filter the kvass wort through gauze, squeezing the crackers well.

6. Pour the filtered wort into a fermentation vessel, add 200 grams of sugar and diluted yeast, mix well.

7. Loosely cover the container with a lid so that carbon dioxide can escape freely, then put it in a dark place with a temperature of 18-25 ° C for 14-16 hours.

8. Pour kvass into a storage container, for example, plastic bottles or jars, add the remaining 50 grams of sugar, mix. If several bottles are used, evenly distribute the sugar, it is needed for carbon dioxide to appear in the drink.

9. Seal the containers tightly and place for 4-5 hours in a dark place at room temperature.

10. Cool homemade bread kvass to a temperature of 8-11°C by transferring the bottles to a refrigerator or cellar. This is necessary to stop the fermentation process. After 3-4 hours, you can start tasting. Shelf life - up to 3 days.

Bread kvass without yeast

Natural drink without smell and taste of yeast. Raisins are used as starter.

Ingredients:

• black bread - 0.5 kg;
• sugar - 300 grams;
• water - 5 liters;
• unwashed raisins - 50 grams.

1. Cut the bread into slices and dry in the oven, the main thing is that the crackers do not burn, otherwise the kvass will turn out bitter.

2. Boil water, add crackers and 250 grams of sugar, mix.

3. Cool the resulting wort to 22-25°C, then pour into a fermentation vessel, filling a maximum of 90% of the volume.

4. Add raisins, then mix again, cover the neck with gauze and transfer the jar to a dark place with a temperature of 18-25°C.

5. If the raisins are of high quality, fermentation will begin in 1-2 days, the crackers in the jar will move, then foam, hissing and a slight sour smell will appear on the surface.

6. Two days after the start of fermentation, filter home-made kvass through gauze, add 50 grams of sugar, mix, pour into bottles for storage, add 2-3 raisins to each and close tightly with lids.

7. Keep the drink for 8-12 hours in a dark, warm place to collect gas, then transfer to a refrigerator or cellar. After cooling the bread kvass to 8-11°C, you can proceed to the tasting. Shelf life up to 4 days.

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 cups
• 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 pot, then you can divide everything into two portions. The water must be brought to a boil.

At this time, you should fry the bread. Fry the bread in a frying pan without oil until blackened. Most importantly, make sure that the bread does not burn. However, for bread kvass, you need pieces of rye bread, brought exactly to black coals.

When the water boils, the vat should be removed from the fire, add a handful of raisins and all the bread. Cover the pot 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 well. Cover the vat 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 from the vat.

Take another pan, gauze and strain bread kvass.

You will get such kvass. Pour it into plastic bottles, close and put in the refrigerator. We let the kvass stand in the refrigerator for 2-3 days, after which the kvass can be drunk.

Recipe 2: bread kvass at home

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

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

Add black 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 sweet, then you need to put 6 tbsp. l., if with sourness, then 4 tbsp. l. sugar will suffice.

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

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

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

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

After we drained the kvass, the sourdough will remain in the jar, which must be mixed well and placed in a separate bowl. We will use this sourdough in the preparation of new kvass, the sourdough must be stored in the refrigerator.

Recipe 3: homemade bread kvass with yeast

• Bread (about a third of a Borodino loaf) - 4 slices.
• Sugar (6 tbsp. - for sourdough, 4 - for ready-made kvass) - 10 tbsp. l.
• Yeast (two packets of fast-acting, each with 11 g) - 22 g
• Raisins (roughly; I put 8-10 raisins in each bottle) - 30g
• Water - 3.5 l

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

When the crackers have cooled, pour three or 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, shaking the jar periodically so that it does not burst. And do not add to the top: the leaven will ferment and may “escape”.

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

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

Strain kvass into plastic bottle or another container with a narrow neck and tightly closed, 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 it burns slightly - this will add kvass beautiful colour and taste. After toasting, pour the crackers into a jar or pan.

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

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

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

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

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

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

Recipe 5: homemade bread kvass without yeast

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

We dry it in a preheated oven so that it only takes on a golden crust. If the crackers burn, the drink will have a bitter taste.

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

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

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

After 1-2 days, an intensive fermentation process begins - croutons 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 again pour in sweet warm water and add raisins. We also put it in a dark place, but after 10-12 hours kvass will be ready. Thus, one can make this drink daily.

Recipe 6: homemade kvass from crackers (with photo)

This bread recipe for homemade kvass can be prepared at home from crackers and stale bread.

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

We get stocks of bread crusts, pieces and other bread leftovers that we did not let mold 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 crusts and pieces of crackers in the oven until light blackness appears around the edges.

We boil 10 liters of water in a large saucepan (for three 3 liter cans kvass) and lower our burnt pieces of crackers there. We mix. Now you need to wait until the water cools down and pulls everything out of the bread. useful material. It is better to leave to infuse until the morning. Such an infusion is called wort.

We strain it and squeeze the bread. Now it is not a pity to throw it away. Although, in countryside, this can be fed to poultry or livestock.

Pour the must into jars. 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 pieces of regular raisins to each jar. It is believed that raisins enhance fermentation. Stir and leave at room temperature overnight.

The foam and bubbles that appear indicate that the process has begun. It makes no sense to keep kvass warm any longer. He will peroxide. We filter the raisins and pour the kvass into PET bottles. A 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 future kvass. Pour in the new cooled wort, add sugar and a few fresh raisins. And that's it. We don't need yeast anymore.

We put the bottles and jars in the refrigerator. We take a sample of kvass from bottles. You should know that fermentation continues in the refrigerator. Kvass loses its sweetness and becomes more vigorous. For children, you can add a tablespoon of sugar to bottles. For okroshka, sour aged kvass is good. We have organized the process of continuous pouring of kvass.

Recipe 7, step by step: homemade kvass from bread

• Bread "Borodino"
• dry yeast
• sugar

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

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

After the crackers are ready, we fall asleep them in a half-liter jar. for making sourdough. Add yeast, a couple of tablespoons of sugar and pour water.

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

Drain the liquid, add fresh water, sugar, a couple of crackers and leave for another day. (in principle, the fermentation process has already begun, all this in order 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 in color and not the same as in the photo, don’t let that bother you, I photographed an almost finished sourdough.

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

As soon as it is ready (it is determined by taste for 1-2 days), we drain the finished kvass and add the ingredients.

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

It remains to strain kvass:

add sugar to taste and enjoy! If you suddenly get into the finished kvass small particles Don't worry, it's bread, it's edible.

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

Kvass is traditionally considered a Slavic drink. It is easy to prepare, perfectly quenches thirst and can be used in dishes such as okroshka. Of course, now many people buy kvass or its concentrate in stores, but some prefer to cook it at home. Below you will find several recipes on how to make kvass at home. See also our article - The health benefits of kvass.

Recipe 1. Kvass from rye crackers

We will need: rye bread (half a loaf); dry yeast (5 gr.); sugar (130 gr.); raisins, water 3-4 liters.

We cut the bread into pieces, then cut each piece into four parts. We dry the pieces on a baking sheet in a slightly heated oven for 10-15 minutes, turn off the oven and leave the bread in it for another 10 minutes. We take a large jar (it is best to boil it before that), put crackers in it and pour boiling water into it, but not to the top, but so that there is still room. Add sugar (3 tablespoons). Add yeast to a glass of water (temperature 36-37 degrees) and stir until it is completely dissolved. We wait until the water in the jar becomes the same temperature, and pour the solution with yeast there, after which you need to mix everything thoroughly. We cover the lid and put it for two days in any warm place.

After two days, we take gauze and filter the infusion. We do not throw away the gruel remaining on the gauze! Add sugar to the infusion and stir until it is completely dissolved, add a handful of raisins and leave everything to infuse for half a day in a normal room. After that, we pour the resulting kvass into bottles (you can use plastic ones), carefully seal it and put it in the refrigerator for a day. After a day, the resulting kvass can be consumed.

The bread gruel left after straining can then be used instead of yeast. It is enough to add 4 tablespoons of thick to the rye breadcrumbs when re-cooking kvass.

Recipe 2. Bread kvass with mint

We will need: rye bread (crackers 1 kg); water (8-10 l); dry yeast (25 g); sugar (200 g); some mint; raisins (50 g).

Cut the rye bread and dry it in the oven until the crackers are browned. We put them in a saucepan and pour boiling water over them. We leave for 4 hours. After we filter, add yeast, mint, sugar, cover with a napkin. It should ferment in 5-6 hours. When foam appears, strain the infusion again. Pour into bottles and add a little raisins. We tightly cork the bottles and leave for three days in any cold place.

Recipe 3. Kvass from rye and wheat bread

We will need: water (8 l); a whole loaf of rye bread; fresh yeast (60 g); dry yeast (4 teaspoons), you can also use a pound of store-bought yeast dough (instead of yeast); sugar (half a glass).

Preheat the oven and put the sliced ​​\u200b\u200bbread in it. Let dry until the bread is soft inside. Boil 8 liters of water, put dried bread and sugar. Wait until the water cools down and add the yeast. Leave for 2-3 days to ferment at room temperature. We filter everything through gauze or a fine sieve, pour it into bottles or jars. Add sugar to taste and store in the refrigerator.

http://www.ja-zdorov.ru/blog/xlebnyj-kvas-v-domashnix-uslovi...

Kvass

1 loaf of rye bread

2 cups sugar

1 sachet dry yeast

Several sprigs of mint

A handful of blackcurrant leaves

Step 1.Cut the bread into slices and leave to dry for a day. Then brown the crackers in the oven.

Step 2Pour crackers with boiling water and leave for 12 hours.

Step 3. Brew mint and currants: pour boiling water and let it brew for 15 minutes.

Step 4Strain crackers through cheesecloth or a sieve, add mint decoction with currants, sugar and yeast to the resulting infusion.

Step 5Mix and leave to ferment for 5 hours.

Step 6When the kvass begins to foam, remove the foam, strain and bottle.

I found kvass at home, in such a bag, 6 liters of kvass came out of it. A little not tasty enough, But we drank with pleasure ...

You can’t see such blanks in the store, and it’s better to make your own.

Here are the recipes I'm sharing with you. Can you suggest something too?