Proven recipes for natural bread kvass. How to cook at home? How to cook kvass from rye bread at home according to a step-by-step recipe with a photo

In this article I would like to suggest simple recipes a truly Russian drink, namely bread kvass. This is a very tasty, healthy and refreshing drink that everyone loves - adults and children.

In general, kvass can be prepared from many products using a variety of additives. In this article you will find recipes for bread kvass.

The drink prepared by you will be incomparably tastier than store analogues. Therefore, feel free to take one of the recipes and delight your family with delicious kvass, which our ancestors have been glorifying since ancient times.

It is a real piggy bank of minerals, amino acids and vitamins for our body. This drink is obtained as a result of fermentation, and therefore its main benefit comes from the microorganisms formed as a result of this process.

In the old days, they drank a bread drink to maintain health during Lent, it replenished strength and lack useful substances during food restrictions.

Making kvass on your own is not at all difficult. Follow the recipe, a little patience and you will get a great drink that quenches thirst and tones well. Chilled kvass will perfectly refresh you on a hot day, give strength and energy. In addition, it is successfully used in the preparation of botvinia, traditional stews, marinades, etc.

The classic recipe for kvass from rye bread with yeast

Classic recipe is the basis for the preparation of this drink. A minimum of products and ease of preparation allow you to easily get excellent kvass at home - tasty and healthy. A little time and patience and the whole family enjoy a wonderful drink!

You will need:

• 1 kg stale rye bread
• 20 g yeast
• 1 st. l. flour
• 300 g sugar

Cooking method:

Trying not to disturb the muddy sediment at the bottom, it is carefully poured into clean bottles, corking them tightly.

Put the container with kvass in the cold for 3 days, after this time it will be completely ready for use

Bon appetit!

How to make homemade kvass without adding yeast

How to cook kvass without yeast and sourdough? It's not difficult at all. All you need is rye bread, water, sugar and time. Kvass according to this recipe sounds very beneficial in okroshka or as a soft drink for the whole family. Try to cook - enjoy the excellent bright taste!

You will need:

• 120 g granulated sugar
• 500 g rye bread
• 3 l water
• 1 handful raisins (not washed)

Cooking method:

1. Dry the bread slices well in the oven at 100-110 degrees until golden brown.
2. Pour crackers hot water(about 80 degrees) with water, add sugar
3. Cover the neck with a clean cloth, then put glass jar on the wooden board and place it in a dark and warm place for 2.5-3 days
4. As soon as fermentation stops, strain the liquid into bottles, cork them tightly.
5. You can, if desired, put 4-5 pcs in each bottle. raisins - this will give sharpness and carbonation
6. Keep kvass cold

Bon appetit!

Kvass from Borodino bread with raisins

Many people add raisins to kvass for sharpness and pleasant taste of kvass. But in this case it is not supposed to wash grape drying, since on its surface there are substances that trigger fermentation processes.

Thanks to the raisin bread kvass acquires a specific taste and bubbles, like champagne. Take note of the recipe and cook kvass for all household members.

You will need:

• 200 g Borodino bread
• 15 g dry yeast
• 1 tsp flour
• boiled water
• a handful of dark raisins

Cooking method:

1. Cut the bread into cubes and dry in the oven at 100-110 degrees until crispy crackers
2. Pour the crackers with boiling water and wait 3 hours
3. Mix yeast, flour and 5 tbsp. l. water, let the yeast activate
4. Add sourdough to breadcrumbs, cover and leave in a warm room for one day
5. Strain the product into a convenient container and throw in a handful of dry raisins
6. After that, keep bread kvass warm for another 6 hours
7. Next, kvass should stand in the cold for 2-3 days
8. Now kvass is ready to use!

Bon appetit!

Recipe for kvass from wheat bread at home

No less tasty is kvass made from wheat bread. Be sure to try to prepare your favorite drink according to this recipe - rich, beautiful and invigorating. Roast crackers well in the oven until golden brown so that your kvass acquires beautiful colour. Good luck with your cooking!

You will need:

• 1 kg wheat bread
• 20 g pressed yeast
• 2 tbsp. l. sugar
• 2 tbsp. l. dark raisins
• 1 st. l. flour

Cooking method:

Cut the bread, preheat the oven to 110 degrees and dry the bread until crispy crackers

Crumble the yeast with a fork, mix it with sugar, sift the flour, pour in 1 tbsp. water, mix, put in a warm place for 1 hour

Put crackers in a 3-liter jar and pour boiling water, wait until the water cools down to about 20 degrees

Pour yeast sourdough into bread wort, cover with gauze, leave in a warm place until it ferments - this is easy to determine by smell for about 10-12 hours

Let it stand with raisins in a warm place for at least 6 hours

Pour kvass into bottles, cork them tightly, put in the cold for 2-3 days, fermentation should stop completely

Bon appetit!

Video recipe for making kvass from three types of bread

Rye bread kvass with mint

Mint, when added to classic bread kvass, will give it pleasant notes of taste and delicate aroma. Appreciate the unique properties of this plant in a noble drink.

When cool, it will easily quench your thirst on a hot summer day. Enjoy your taste experience!

You will need:

• 1 kg rye bread
• 20 g yeast
• 1 st. l. flour
• 300 g sugar
• 3 art. l. dry mint

Cooking method:

1. The bread is cut into slices and browned in the oven at 100-110 degrees to golden color
2. Dry mint pour 200 ml of boiling water, let it brew for several hours
3. Next, pour 3 liters of crackers hot water and leave in a warm place for 3 hours
4. In a separate bowl, mix yeast, sifted flour, 2 tbsp. l. sugar and 100 ml warm water
5. Cool the wort (water and crackers) to 20 degrees, add yeast starter and the rest of the sugar into it
6. Also introduce mint decoction from the wort, after filtering it
7. Next, the dishes with the drink must be held in a warm room under a napkin (clean cloth) for 12-14 hours
8. After it is carefully poured into clean bottles, trying not to disturb the cloudy sediment at the bottom.
9. Put the bottles in the cold for 3 days, after this time the kvass will be completely ready for use

Bon appetit!

How to cook bread kvass with honey and horseradish

Bread kvass with horseradish and honey can surprise with its unusual taste and aroma. Be sure to try to cook kvass at home according to this wonderful recipe! Good luck to you!

You will need:

• 800 g rye crackers
• 4 l water
• 25 g yeast
• 1 st. l. wheat flour
• 100 g sugar
• 100 g honey
• 100 g fresh horseradish

Cooking method:

1. Dry the bread in the oven at 100-110 degrees until golden crackers
2. Next, boil the water
3. Pour dried crackers with boiling water and insist in a warm place for a day
4. We filter the resulting wort from bread, pour it into a glass dish
5. We take a little of the resulting wort, heat it to warm and dilute the yeast in it with the addition of flour and sugar
6. As soon as the yeast is activated, add the starter to the bulk of the liquid
7. We cover the dishes with a cloth and let the kvass ferment for 5-6 hours.
8. After the expiration of 5-6 hours, add grated horseradish and honey, diluted in a small amount of wort, to the drink
9. Stir and pour it into bottles without topping them up to the top.
10. We tightly cork the bottles and put them in a cold place for 3 days

Video recipe for homemade bread kvass

Hello. The heat will come soon. I would like to at least hope so) And what best quenches thirst. For me, it's kvass.

Therefore, in the summer we always try to make it at home. True, I appointed my husband responsible for this, he is good at it.

And today I will tell you several ways to make the most delicious kvass, including for everyone’s favorite, the recipes of which you can see on my blog.

There are no difficulties here, it just takes time to ferment. But still, I prefer to make it at home, rather than buy it in the store.

In the store, most often just a carbonated drink with the taste of kvass. There, as a rule, all sorts of flavors and dyes are added.

Since there is never too much kvass, I immediately indicate the ingredients for 2 three-liter jars. And for insisting, you can use a bucket. The drink is strong enough.

Ingredients:

• Bread Borodinsky - 1 loaf
• Boiled water - 6 liters
• Yeast - 60 gr.
• Sugar - 0.5 cups
• Rye flour - 1 cup
• Raisins - 2 teaspoons

1. Put the pieces of bread on a baking sheet and put in the oven to brown a little.

2. Then transfer the crackers to the water. Water should be about 30 degrees.

3. In the meantime, they are soaking, let's make a starter. Take yeast, add sugar there and pour a glass of water.

4. Mix the yeast a little to disperse, and pour a glass of flour.

5. Stir and leave for one hour.

6. After an hour, it should rise as in the picture.

7. Pour it to the breadcrumbs in the water.

8. Stir and leave for 10 hours. After this time, take out the crackers, wring out and you can throw it away, and leave it for another day for good fermentation.

9. After it, pour it into jars, add 1 teaspoon of raisins and 2 tablespoons of sugar diluted with water to each. Close the lid and leave to ferment for 10 hours.

And then it can already be drunk or poured into okroshka.

Recipe for kvass for okroshka from crackers

There are very interesting recipe preparation of this drink specifically for okroshka. It is not as sweet, but it contains additional products that make cold soup even tastier.

Ingredients:

• Rusks from rye bread- 200 gr.
• Water - 1 l.
• Fresh yeast - 10 gr.
• Horseradish root - 25 gr.
• Honey - 1 tablespoon
• Flour - half a tablespoon
• Raisins - 30 gr.
• Sugar - 1-1.5 tablespoons

1. Lay in three-liter jar crackers well fried in the oven, pour boiling water (1 liter), tightly close the jar with a lid and leave to infuse for 3-4 hours.

2. After this time, dilute the yeast. Add some flour and warm water to them, then mix well until the yeast dissolves. Leave them for 10 minutes.

3. Strain water with breadcrumbs through cheesecloth and squeeze.

4. Add dissolved yeast there.

5. Put sugar and mix. Cover with a towel and put in a warm place for a day to ferment.

6. A day later - grate the horseradish root on a fine grater and add to the pan.

7. Add honey and steamed raisins there, mix well.

8. Pour it into jars and can be stored in the refrigerator for several days.

Delicious and fragrant kvass is ready. Drink, add to okroshka and enjoy.

Cooking method without yeast with raisins

This is my favorite way. I tried to describe it in as much detail as possible, because there are many nuances.

Ingredients:

• Rye bread - 250 gr.
• Sugar - 180 gr. (a little less than a glass)
• Raisins - 20 gr.
• Boiled water - 2.5 liters

1. Put the water to boil.

2. Cut the bread into pieces and place on a baking sheet.

3. Put in a preheated oven for 10-15 minutes to dry and brown.

4. Pour sugar into hot boiled water and dissolve. Then let the water cool down to about 30 degrees.

5. Put the crackers in a three-liter jar.

6. Then add raisins there.

7. And fill in the cooled water.

8. Cover the top with gauze. You can fix with an elastic band and leave to ferment for 2 days in a warm dark place

You can not close the lid tightly, otherwise it will not ferment, but simply turn sour.

9. And this is how it looks two days later. Leave it for another two days in a warm place.

10. After the elapsed time, drain the kvass through a sieve with cheesecloth into a saucepan.

11. The leftover bread is ready-made sourdough for a new batch. You can put it in water, add all the other ingredients and the drink will come up much faster. Or you can put it in the refrigerator, where it can be stored for a long time.

12. And add sugar to our drink and mix.

13. Prepare the bottles and put 5 pieces of raisins at the bottom. Using a funnel, bottle our drink, but not completely, leave a little space, about 3-4 fingers.

14. Close the lid tightly and leave for six hours to saturate it with carbon dioxide.

15. After six hours it will become carbonated, put it in the refrigerator to cool, because it is more pleasant to drink it chilled. And everything can be used.

On a hot summer day, it will be just super. Refreshing, aromatic, moderately carbonated. You will definitely like it.

Video on how to make bread kvass without yeast

According to this recipe, we will make our drink based on sourdough and rye malt.

Sourdough Ingredients:

• Rye flour - 250 gr
• Water - 2 glasses

Kvass Ingredients:

• Rye sourdough - 4 tablespoons
• Water - 3 liters.
• Toasted rye malt - half a glass
• Sugar - 7 tablespoons
• Raisins - 1 tablespoon
• Coriander and cumin (optional) - 1/2 teaspoon each

The fastest recipe with dry yeast

To be honest, I have never heard of this recipe before. To be honest, I even doubted whether it was kvass. And then I rummaged through the Internet and found out that it turns out to be called “coffee”. I tried to do it and I can say one thing, it tastes very similar)

Ingredients:

• Instant coffee - 1.5 teaspoons
• Sugar - 1/3 cup
• Dry yeast - 1.5 teaspoons
• Citric acid - 1/2 teaspoon
• Boiled water

1. Add coffee to a mug, pour out all the sugar and dilute with hot boiling water to dissolve everything.

2. Then add there citric acid, stir and pour everything into a bottle.

3. Then add cold boiled water, it will dilute the hot boiling water a little.

4. Next, you need to add dry yeast there.

5. And add more water, but not to the very top, as the yeast will react, gases will go there. Then close the cap and shake the bottle properly, shake it a little. Leave for 6 hours.

6. After 6 hours, it is ready, you can put it in the refrigerator or use it.

As you can see, it cooks really quickly, you can put it on overnight, and in the morning you will already have a delicious drink.

Well, here we have considered completely different, not similar to each other, recipes for making this kvass under conditions. You can try to cook them all in turn and choose the one you like.

Well, now I want to wish you good luck and I will wait for you again. Whether my recipes were useful to you, write in the comments. All the best to you.

The same kvass, for which there were queues on the streets of the city, and which was always present on the table in the rural courtyard, remained far in the past.

But today we have a great opportunity to make homemade kvass by right the number one drink in the house. The recipes for making this wonderful drink with its unique taste, as it has been prepared in Russia for a long time, are carefully passed from hand to hand by our grandmothers and mothers, as well as by culinary specialists - experts in their field.

The drink that came to us from ancient Egypt took root in Russia, becoming at the same time food. After all, there are countless dishes, the recipe for which includes kvass.

Do-it-yourself homemade kvass has a beneficial effect on our health. It regulates the metabolism in the body, improves activity gastrointestinal tract, saturates us with enzymes, minerals and vitamins, helps to remove toxins from the body. I suggest you make a great drink - by traditional recipe from rye crackers, as I do.

Homemade rye kvass

You will need one loaf of rye bread, 8 liters of water, 55 grams of yeast, 220 grams of sugar and raisins to taste.

• First, I dry the breadcrumbs in the oven over high heat. They should turn out golden in color, while I always make sure that they do not burn. Kvass from rye breadcrumbs, cooked at home, is pleasant with its sweet and sour taste of rye bread. It quenches thirst well, tones and gives strength. It was he who was taken with him to haymaking by our ancestors.
• Then I boil water in a large saucepan and pour sugar into it, stir. I add crackers to the water and leave everything to cool and infuse.
• After making sure that the base has cooled down, in a small amount of it, I grind the yeast to its liquid state and pour everything into the base. Yeast for this is better to take fresh pressed. I stir the mixture well so that the yeast is completely distributed in the water, and the maturation of homemade kvass occurs evenly.
• I tie the pan with the future kvass with a thin towel so that any flying creatures do not covet it, and set it aside for fermentation for a day and a half.
• If you like kvass with a sharper taste, you can let it stand longer. I start drinking my drink in a day, but since I prepare it right away a large number of, then over time it becomes sharp, I also drink it with pleasure, and treat my friends.
• After a day and a half, I filter the finished drink into another container and add more sugar to taste. But a little, so that the drink is not too strong.
• I add a handful of raisins there, so that my homemade kvass acquires a specific aftertaste. Raisins give the drink a special flavor, and also contributes to additional fermentation, and it becomes carbonated. You can easily add blackcurrant and mint leaves, rowan berries, honey to kvass. This will diversify the taste of the drinks you prepare.
• I leave it for another day and then, draining from the sediment, filter it completely. I wash the raisins and again fall asleep in the finished kvass.
• I put the drink in a cool cellar. In your case, this could be a pantry or a refrigerator.
• I use the wort remaining after straining to make homemade kvass a second time.
• To do this, I boil another 7 liters of water and add 100-120 grams of sugar to it. I cook kvass as in the previous recipe, adding 300 grams of crackers and 40 grams of yeast. The second time the drink turns out tastier, acquiring a pleasant sour taste.

Recipe for kvass from rye bread with yeast

• Black rye bread cut into small pieces, put on a baking sheet and put in the oven to dry. Be careful not to overcook or burn the bread. And then the finished kvass will be bitter.
• To boil water. Pour crackers into a jar (preferably 3 liters). Rusks for such a jar need about half a loaf. The layer is approximately 8-10 cm thick.
• Add sugar (3-4 tablespoons) and pour hot water. Pour water over the shoulders.
• When the water has cooled to a temperature of 35-37 degrees, add diluted yeast (half a bag of dry or a small piece of fresh). To breed yeast from a jar, pour a little infusion into a cup and dilute the yeast in it. You can also use just warm water.
• Mix everything well, cover the jar with gauze or a napkin folded in several layers and leave for a day and a half.
• For more intense fermentation, you can add a tablespoon of raisins.
• Then strain the finished bread kvass, bottle it. Add a few pieces of raisins to each and refrigerate for 6-8 hours. I leave overnight.

The next portion of kvass can be prepared without yeast. Add some fresh crackers, one or two handfuls, 3-4 tablespoons of sugar, a few pieces of raisins. Fill with water and repeat the process as described above.

Bread kvass without yeast

In the first portions of kvass according to the above recipe, you first feel the taste and smell of yeast. Many people don't like it very much. Therefore, I will give a recipe for kvass from black rye bread without yeast.

• To prepare bread kvass according to this recipe, also take rye bread, or sourdough bread, hop sourdough.
• Cut into small pieces, dry in the oven. For the first portion of kvass, take a little more bread. Pour crackers into a three-liter jar (almost half a jar).
• Boil water and dissolve sugar in it (10-15 tablespoons), cool and pour crackers. For more intense fermentation, add a handful of raisins.
• Cover the jar with gauze and leave to ferment. After a day or two, fermentation will begin. The crackers in the jar will begin to stir up and down, increasing in intensity every day. The first portion of bread kvass will be ready in 3-4 days.
• Drain the finished kvass from the jar. There is no need to throw away all the crackers. Leave about half of the original volume. Add to them a handful of fresh dried crackers, 2-4 tablespoons of sugar, a few pieces of raisins, cover with gauze and leave to ferment. If you pour a new portion of kvass in the evening, then in the morning it is usually ready. Then we repeat the process until there is a desire to cook kvass.

A lot of sugar is put in the first portion of kvass. This is necessary in order to cause the fermentation process and kvass does not turn sour. If there are no raisins, then you can add more sugar. The next time, sugar can be added to kvass from bread to taste, 3-4 tablespoons.

Several small useful tips for making homemade kvass from rye bread.

• You need to cook kvass in a container that does not oxidize. If you cook kvass in a saucepan, it is better to take an enameled or stainless steel saucepan.
• Add sugar to taste. If you like it sour, then put less sugar. Sweeter - add sugar. Add a little more sugar to the first portion of kvass.
• The saturation of the color of kvass depends not only on the type of bread, but on the degree of roasting of crackers. But it’s still not worth overcooking crackers; kvass will have both the taste and the smell of burnt bread.
• The intensity of fermentation, which means the readiness of bread kvass, depends on the temperature in the room. Higher temperature - fermentation will begin faster. Therefore, this moment must be taken into account so that kvass does not peroxide.
• Raisins cause not only the fermentation process, but also give kvass some sparkling, saturate kvass with carbon dioxide.
• If you do not immediately prepare a new portion of kvass, then do not throw away the remaining softened crackers. Transfer them to a jar and refrigerate. Before cooking, take out the jar, warm it up in the room, add sugar and the sourdough for a new portion of kvass is ready.

Rules for making homemade bread kvass

1. Yeast must be the freshest, and bread for the wort must be rye.
2. Kvass is prepared on cooled boiled water.
3. It is recommended to store kvass in a cold place.
4. Ready kvass should be consumed in 2-3 days. With longer storage, it loses its taste and becomes sour.
5. The utensils in which the wort is infused should be glass or enameled; kvass cannot be cooked in aluminum utensils, as it oxidizes.
6. For the preparation of berry kvass, only ripe selected intact berries are used.

Those who want to get a healthy and tasty drink are advised to prepare homemade bread kvass according to the following recipes. We will be the first to publish a recipe for kvass without yeast.

Kvass without yeast

Sourdough for kvass without yeast

2 cups boiled water cooled to room temperature.
0.5 slices of rye bread.
1 tsp granulated sugar.
For sourdough, take a glass of lukewarm boiled water, 1 teaspoon of granulated sugar, and half a slice of rye bread. Place all ingredients in a 0.5 liter jar. Let's break up the bread. Cover the sourdough jar with a cloth and leave to sour in a warm place. Without yeast, sourdough fermentation takes a little longer: a day or two.

How to make bread kvass without yeast at home from sourdough

1 st. a spoonful of granulated sugar
1 - 2 slices of rye bread
0.5 l of cooked sourdough
1.5 l chilled boiled water

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

Recipes for homemade bread kvass

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

Recipe for kvass from crackers

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

Boyarsky kvass recipe

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

Borodinsky kvass recipe

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

Vigorous kvass with horseradish

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

Beet kvass recipe

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

There are drinks that were made in ancient times and do not stop making today. Honorary kvass became the hero of our article! We will tell about its benefits and the secrets of creation, we will provide popular recipes for this product.

Kvass kills pathogenic bacteria and improves bowel function

There are about 400 types of drink. It is not easy to find a person who does not like this refreshing liquid. In Russia, both tsars and poor people drank it. It was believed that she adds strength, improves digestion and quenches thirst well. Let's get to know our hero better.

This is not as difficult to do as it might seem at first glance. The process, of course, is delayed for several days, but most this time the product is created by itself. Your business is small.

Consider how to cook kvass at home.

Cooking rules

1. Use only natural bread. Without various additives.
2. Use clean water. It is best to buy water in a bottle or draw from a well.
3. Make sure that the croutons do not burn (they should be baked until golden brown), otherwise bitterness will be present.
4. For cooking, use dishes made of glass, plastic or enamelled steel.
5. Be sure to check the yeast for freshness.

secrets

• Add raisins, they help the liquid ferment and fill it with bubbles.
• Leaves of blackcurrant or mint will help to make the taste brighter.
• If you are a lover of a sharp taste, leave the drink longer.
• You can add your favorite berries, fruits or vegetables to it (the main thing is that they are combined). Do experiments.
• Do not wash raisins.
• Dry crackers without spices and oil.
• Sugar releases carbon dioxide, which creates the soda effect.

Storage

After several days of fermentation (no more than four), be sure to place the drink in the refrigerator. Otherwise, the fermentation process will continue, and you will get full-fledged alcohol, and not what was originally planned. Do not forget to remove the leaven in time.

Keep the liquid for no more than a week, after this period it is not recommended to use it.

Useful properties of bread kvass

You can talk about the benefits of homemade bread kvass for a very long time. We list the main positive properties:

1. treats dysbacteriosis;
2. improves bowel function;
3. strengthens the immune system and the cardiovascular system;
4. improves metabolism in the body;
5. removes unhealthy cells from the body;
6. kills pathogenic bacteria;
7. eliminates bad cholesterol;
8. helps to treat glaucoma, optic nerve atrophy, cataracts;
9. fights gas and heartburn.

Kvass without yeast at home

This type of drink has its undeniable advantages. It does not have a specific taste, and it does not harm health. After all, no one will argue that yeast is not the most useful ingredient, and it is better if they are not present in this proven liquid. Consider how kvass is made without yeast at home.

Ingredients:

• black rye bread - half a loaf
• 30 g unwashed raisins
• 70 g granulated sugar
• two liters of purified water

Probably, someone will be surprised to read that raisins do not need to be washed. Therefore, it is worth leaving an explanation here: the so-called wild yeast is preserved on the surface of the raisins. They will help our product to start fermentation. They should not be washed off.

Step by step preparation:

1. cut into small cubes of bread;
2. put them on an ungreased baking sheet and dry at a temperature of 170 degrees for 3-4 minutes, until a pleasant smell appears (do not fry, otherwise the liquid will turn out bitter);
3. pour the prepared croutons with boiling water;
4. add sugar and mix thoroughly;
5. wait until the product has cooled down and pour in the raisins;
6. pour into a fermentation jar, protect the neck with gauze so that insects do not climb there (the lid should not be covered);
7. send the drink to a dark warm place;
8. the appearance of foam is a sign of fermentation;
9. three days after the onset of fermentation, strain the liquid through four layers of gauze and squeeze out the pulp;
10. try the drink, and if it is not sweet enough, add more sugar (the liquid should taste slightly sweet);
11. pour the liquid into bottles and leave a few centimeters free space in front of the lid
12. send for six hours in a warm dark place;
13. then transfer to a cool place (refrigerator, cellar);
14. after five hours, the drink can be consumed.

You will get a wonderful homemade bread kvass without yeast. Store it no more than five days in a cool place.

You can use the rest of the starter three more times. It should be stored in the refrigerator for no more than a day.

Choose good bread! The quality and taste of the resulting drink depends on it.

Kvass from rye flour at home

Sometimes it is also called "village". It has a pretty simple cooking method.

Ingredients for kvass rye flour at home:

• 450 grams rye flour
• three liters of purified water
• eight unwashed raisins
• 180 g sugar

Starter preparation

Kvass from rye flour saturates the body with vitamins and minerals

1. pour a table into 250 g of flour. a spoonful of granulated sugar
2. carefully pour in a small amount of hot water, stirring constantly
3. bring to a homogeneous consistency (should look like thick sour cream)
4. throw in raisins
5. pour into a jar, then bandage with a gauze bandage
6. leave for two to three days in a dark and warm place
7. after a day, pull out the raisins
8. when a sour smell, foam and hiss appear, the sourdough is ready

Preparation and fermentation of kvass wort

The first step is to update the starter. To do this, it is worth adding a dining room l. flour and two - sugar.

Mix everything. Put in a warm place.

Bring 2.5 liters of water to a boil. Pour two hundred grams of flour and one hundred grams of granulated sugar into a container.

Add hot water gradually (until the consistency of liquid sour cream). Then add some more water and stir. Add the rest of the water and then mix well again.

Cover the container with a lid and wrap it in something warm. When the mixture has cooled to 30 degrees, add the previously prepared sourdough to the liquid. Mix, cover with a lid.

Send in the dark and warm room for six o'clock. Wait for the appearance of bubbles and foam.

Carbonation and exposure

• Strain the drink through four layers of gauze and bottle. Leave a few centimeters free to cover. Close containers tightly.
• Move the liquids to a cold place for several hours so that they are saturated with gas. Check bottle pressure periodically. If necessary, bleed the gas so that they do not burst.

Bread kvass at home

Leaven:

• fresh yeast - 10 grams
• sugar - three tablespoons
• rye bread - two handfuls
• water - 400 ml

Kvass for a three-liter jar:

• leaven
• crackers - three handfuls
• sugar - three tablespoons
• a handful of raisins

Steps:

a) pouring water b) infusion in warmth; c) straining; d) kvass wort for reuse; e) pouring into a bottle and sending to the cold; f) ready drink

Kvass from oats at home: a recipe

It is the favorite drink of many. It has a wonderful aroma and taste. Make it better in combination with honey.

We will provide you with a recipe for kvass from oats and honey at home:

• soak the oats for two hours;
• then fill it with a liter of water with 30 g of sugar and drain after four days;
• fill them with 1/3 of a three-liter jar;
• pour in 1⁄2 cup honey;
• add 7 raisins;
• fill it with warm boiled water, leaving some free space;
• stir the resulting mixture;
• cover with gauze so that insects do not get inside, insist two or three days in warmth;
• put in the refrigerator for 6 hours;
• try it!
  Honey delicacy is excellent in treating a sore throat, only in this case you should drink it warm.

Beet kvass at home

Surprisingly, beet kvass also exists, and we will tell you how to cook it at home.

Recipe:

• chop a large ripe beet and put in a container;
• fill with 2 liters of water;
• dissolve 4 tbsp. Sahara;
• add a crust of stale rye bread;
• cover the neck with gauze and leave the drink to ferment in a warm place for several days;
• then filter, bottle and send to the cellar or refrigerator.
  The drink can also be made from other vegetables. Experiment!

In summer, real kvass perfectly refreshes, quenches thirst, restores strength and quickly relieves fatigue. And this delicious drink can be easily prepared at home. We bring to your attention several recipes for Russian kvass made from rye bread.

Recipe for kvass from rye bread

Ingredients:

• homemade rye bread - 495 g;
• drinking water - 5 l;
• fine sugar - 255 g;
• pressed fresh yeast - 20 g.

Cooking

To prepare homemade refreshing kvass, cut rye bread into cubes and fry in the oven. We boil the water, and then cool it and pour it into a fermentation tank. We throw crackers there, cover the neck with gauze and remove the container for 48 hours in a dark place.

We breed yeast according to the instructions printed on the pack. After 2 days, we filter the kvass wort through gauze and squeeze the crackers well. Pour the resulting drink back into the fermentation container, throw a glass of sugar and introduce diluted yeast. Mix everything well, loosely cover the container with a lid and put it for 15 hours in any dark place. Then we pour homemade kvass into clean plastic bottles, throw a pinch of sugar into each and mix. We tightly close the containers and put them for 5 hours in a dark place. After that, we cool the kvass to a temperature of 10 degrees, putting it in the refrigerator. After a few hours, the fermentation process will stop and you can safely start tasting.

Homemade kvass from rye bread without yeast

Ingredients:

• rye bread - 495 g;
• sugar - 305 g;
• drinking water - 5 l;
• dry raisins - 55 g.

Cooking

Before you start making kvass, cut the rye bread into cubes and dry it to a ruddy state in the oven. Boil water, add crackers and pour a glass of sugar. Thoroughly mix everything and cool the resulting wort to a temperature of 25 degrees. After that, pour the liquid into the fermentation tank, throw in the raisins and mix again. We cover the neck with gauze and transfer the jar to a dark, cool place.

2 days after the start of fermentation, we filter home-made kvass through gauze, add the remaining sugar, mix and pour the drink into plastic bottles. We throw a few dry raisins into each and tightly close the lids. We stand the bottles for 10 hours in warm dark place and then send it to the refrigerator. After cooling, homemade kvass from rye bread is poured into glasses and we proceed to the tasting.

Kvass from rye bread at home

Ingredients:

• fresh rye bread - 905 g;
• drinking water - 4 l;
• horseradish root - 70 g;
• pressed fresh yeast - 25 g;
• - 40 ml;
• fresh mint leaves - to taste;
• sugar - 420 g;
• dry raisins - a handful.

Cooking

Cut into slices and brown in the oven until dark crusts appear. Now we take a capacious five-liter pan, add crackers, pour boiling water and leave for about 2 hours. We filter the almost cooled bread broth through cheesecloth into another container and pour in the yeast diluted in advance in half a glass of warm water. Next we throw required amount sugar and mix thoroughly with a wooden spoon. After that, the kvass mixture is left to ferment for 5 hours, until foam appears on the surface. We clean the horseradish root, grind it on a grater or beat it in a blender. Mix the resulting mass with liquid honey and add the mixture to ready basis. We stir, pour the drink into jars and throw a few dry raisins and fresh mint leaves into each. We close the container tightly with lids and send it to the refrigerator for several hours. Next, we filter the homemade kvass into a jug and proceed to the tasting.