We prepare homemade kvass from rye bread. Homemade bread kvass with sourdough or yeast

Bread kvass is a favorite delicacy of the Russian people. It was found on the tables of simple peasant families and nobles, monks and kings. Every housewife wanted to learn how to make high-quality kvass, wanting to feed her family and protect against diseases of the digestive tract and cardiovascular system. Despite the ease of preparation, this drink really has healing powers. Let's figure out what else is useful for kvass made from bread and how to prepare it yourself at home.

What is good about bread kvass?

The beneficial properties of bread kvass are not known to everyone. The drink inhibits pathogenic flora and improves the course of digestive processes, increases performance and stabilizes metabolism, which makes it possible to classify it as a dietary product. Regular consumption of kvass serves as a prevention of vitamin deficiency, since its composition contains amino acids, vitamins, and microelements.

How useful bread kvass, judge for yourself:

The product’s beneficial qualities are derived from yeast, cereals and phyto-ingredients. You can prepare it in any variety - sour and sweet, rye with horseradish and bread with mint, fruit and berry, yeast-free and okroshchny.

If the drink turns out sour, it is undesirable to abuse it. It is harmful for liver pathologies, gastritis with high acidity, peptic ulcers and gout. To correct the sourness, honey is added to the drink.

You won’t be able to drink real kvass, because the old Russian recipe is difficult to execute. First, the Russians processed the grain: they soaked it, sprouted it, steamed it, dried it and ground it. Flour was used for wort. It was filled with water and allowed to ferment for several days. In such conditions, the drink had to wait a long time, so the kvass recipe was constantly improved.

Today, experienced “kvassers” give housewives various recommendations, compliance with which allows them to prepare high-quality bread kvass:

• It is better to take rye bread for the wort, the freshest yeast.
• The container for infusing the wort can be anything, but not aluminum (the substance can oxidize).
• The water for the future drink should be boiled and cooled.
• Kvass will taste better when stored in a cool room.
• You need to drink it within 3 days, otherwise it will go sour.
• If the kvass is berry, the fruits should be selected only whole and without wormholes.

Kvass from bread according to the simplest recipe

Classical

This kvass recipe is basic. Prepare a drink with yeast (20 g), stale rye bread (1 kg) and sugar (300 g sand). The loaf is cut into slices and toasted in the oven until golden brown. Next, the crackers are doused hot water(3 l) and stir the ingredients periodically. The wort will be ready in 2 – 3 hours.

To prepare the classic version of kvass from black bread at home, you need to cool the wort to 20°C, add yeast and sugar diluted with it. Keep the container with the drink in a warm room under a clean cloth for at least 12 hours. The drink is poured into clean bottles carefully, trying not to disturb the cloudy sediment. The container is tightly sealed and stored in a cool place for 72 hours. The drink is now completely ready for consumption.

Yeast-free

If you want to get a lot of non-alcoholic kvass from black bread, use the recipe for 10 liters of water:

• Sugar – 1 glass.
• Black/rye loaf – 1 pc.
• A bucket of cool boiled water.

How to make yeast-free kvass? Toast the bread slices until slightly charred. Fill the crackers with water and add sugar. Place the mixture in the sun for 48 hours to ferment. As soon as the bubbling stops, pour the liquid into bottles and put them in the refrigerator. Use the product as soft drink and with okroshka.

With raisins

Many housewives include raisins in the recipe to sharpen the kvass. But you should not wash dried grapes, since on its surface there are substances that trigger fermentation processes. With raisins, bread kvass acquires a specific taste and bubbles, like champagne. How to make sharp kvass at home?

Take as a basis classic version, but when bottling the final product, throw 3 to 5 raisins into each bottle. Let the drink sit for at least a day, then seal the container tightly and place in the refrigerator for 4 days.

Golden kvass

Make it delicious homemade kvass from dry rye bread you can follow the previous recipe with the only difference being that the raisins will go into the wort along with half the amount of sugar and yeast. The workpiece should stand in a warm place for 3–4 days, then the golden liquid is poured into a separate bowl and the rest of the sugar is added. Pour kvass into dark bottles and add 3 raisins to each. Place tightly sealed containers in a cold place for at least 2 days.

Ingredients:

• Sugar – 5 tbsp.
• Raisins - a handful.
• Water – 5 – 6 l.
• Rye crackers – 1 kg.
• Yeast – 2 tbsp.

Refreshing mint

Bread kvass with mint can be made following the technology classic recipe. The difference is the addition of mint infusion (1 glass) to the wort. If you have 5 liters of wort, take 3 tbsp. dry phyto raw materials. Pour boiling water over the greens and let it steep for several hours. Pour the infusion into the wort and appreciate the subtle aroma of the drink. It is best to drink it in sweltering heat, when thirst cannot be quenched with other drinks.

With currant leaves

Kvass made from crackers with currant leaves is pleasant to the taste and aromatic. It is not used for okroshka. This is a stand-alone drink. What can you use to make aromatic kvass on bread and currant leaves? To prepare 4 liters of wort, housewives will need:

• Yeast – 40 g.
• Sugar – 200 g.
• Rye crackers - half a kilo.
• Black currant leaf – 8 – 10 pcs.

Infuse the drink for 12 hours, filter and bottle it, not forgetting to add a few raisins. If tightly sealed, the dishes should stand for 3 days.

With hemp seeds

Hemp kvass from Borodino bread will add variety to the usual drinks prepared at home. This drink will delight your household with its unusual taste and will have a sedative effect. Let's learn how to make it from the following components:

All ingredients (without bread) are poured into a saucepan with water and heated, without allowing the mixture to boil violently. Bread is added to the broth and immediately cooled. The cool liquid is heated again. As soon as the temperature reaches 40°C, the kvass is bottled and infused for 5 days.

With horseradish

Homemade bread kvass is made stronger by adding horseradish. Let's list all the ingredients of his recipe:

You need to make this kvass in stages:

1. Pour boiling water over the crackers in a jar, leave for 4 hours and strain.
2. Add yeast and let the mixture ferment for 6 hours.
3. Add honey and grated horseradish to the mixture and mix thoroughly.
4. Pour the liquid, add raisins.
5. Infuse the drink for only 2 hours and enjoy the strong, sharp taste.

For okroshka

Kvass made with bread, water and sugar is ideal for okroshka. It won't be difficult to make if you follow this recipe.

With wheat and honey

Do you want to learn how to make fortified bread kvass with bifidobacteria? If everything is done correctly, the output will be rich healthy drink, which is not a shame to apply to festive table. It will replace carbonated treats and improve the functioning of the digestive system, which often suffers after a feast.

What to do with products for kvass? Wash the wheat and pour cold water at 9 - 11 o'clock. Drain the water and rinse the grains again. Cover the bowl, leaving the material to germinate for a day or two. If the room is warm, the embryos will appear quickly. If the process is delayed, the grains must be periodically washed and the old water drained.

Pass the sprouted shoots through a meat grinder. Pour water into a 5-liter bottle (not full), throw in the prepared wheat, sugar and add kvass wort. Stir the mixture and add water if there is room. Cover the jar with a napkin and keep it near the battery for 2 days. Homemade kvass will be ready as soon as a foam cap appears on the surface. Drink the drink with pleasure, but do not forget that it is low-alcohol.

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Bread kvass has a long history - our ancestors prepared this unique drink not only to quench thirst. Kvass was used as medicine for stomach pain, for the poor, kvass with a piece of bread and an onion was very often the only food. Modern kvass is prepared at specialized enterprises using special technologies, but for long-term storage preservatives must be used in the drink. Real live kvass is much healthier, so in this article we will look in detail at the recipe for making kvass at home (with and without yeast). Detailed step by step recipes with colorful photos they will help you take delicious kvass even for beginners.

Bread kvass saved your health: beneficial properties

• It has been noted that kvass drink has a beneficial effect on the body, especially helps strengthen the immune system.
• The drink takes off hangover syndrome, eliminates persistent headaches caused by excessive alcohol consumption.
• The low calorie content in kvass drink helps improve metabolic processes, which is associated with a decrease total weight person.
• The drink is useful for the prevention of cardiovascular diseases.

Bread kvass is very useful

• The high content of B vitamins in kvass has a beneficial effect on work nervous system, improves memory, helps cope with irritation in stressful situations.
• The high content of vitamin E in the drink helps, with regular consumption of kvass, to improve the condition of the skin and hair, which acquire a characteristic shine, silkiness and fluffiness.
• Consumption of bread kvass has a beneficial effect on the condition of the oral cavity - tooth enamel is strengthened, small ulcers heal.
• In hot weather, drinking kvass helps to quickly quench thirst and restore strength.

Making kvass: recipe for a drink using yeast

Making kvass with your own hands is not something unusual - the drink was often prepared at home with two different ways: with and without added yeast. For taste, raisins and leaves of spicy plants (currants, mint) were added to the kvass wort.

The practice of making homemade kvass has changed little over the years, so it is worth taking into account tips for preparing the drink that can significantly improve the quality and taste of the product:

• It is preferable to use classically baked rye bread to make kvass (the dough should not contain additives in the form of spices). Loaves of black bread sprinkled with cumin or coriander are not suitable for making kvass.

Kvass can be prepared with or without yeast

• Dry rye bread crackers over low heat without adding butter, salt or other spices.
• The use of metal utensils, including aluminum, is strictly prohibited.
• Do not seal the container hermetically during the fermentation and ripening process of kvass, especially when using glass containers - carbon dioxide, released during fermentation, can break glass bottles.

To prepare the kvass drink, you will need the following ingredients: rye bread – 0.5 kg; water – 5 l; granulated sugar– 250 g; dry yeast – 5 g.

Advice! To obtain sweeter drinks, the amount of sugar can be increased by a maximum of 3 times. Sugar is added when kvass is poured into containers.

First, you should prepare crackers from rye bread: the cut pieces should be thoroughly dried, avoiding the formation of a burnt crust. The bread needs to be dried evenly so that the crackers have the same golden hue.

Boil water, cool to room temperature and fill the container intended for preparing kvass. Add the required amount of crackers to the water, leaving the wort to ferment for up to 48 hours.

Advice! To protect the drink from dust and insects, cover the neck of the container with gauze folded in half.

After 2 days, filter the liquid through cheesecloth, squeezing out the crackers. Fill the fermentation vessel with filtered wort. Prepare yeast according to package instructions.

Add yeast and sugar (200 g) to the liquid, mix the liquid with a sterile spoon. Cover the container with a lid, leaving room for carbon dioxide to escape. The mixture is kept for 16 hours in a dark place at a temperature not exceeding +25C.

The settled kvass wort is poured into bottles or glass jars. At this time, add the remaining sugar to the liquid - 50 g according to the recipe; to give a sweeter taste up to 150 g.

Instead of yeast, you can add raisins to kvass

The drink will fully infuse in 4-5 hours, and you must choose a dark place at room temperature. After which the bottles with the drink are cooled to 10 C and kept for about 4 hours at this temperature. Kvass drink prepared using yeast can be stored for no more than 3 days.

How to make kvass without using yeast: recipe with raisins

Yeast-free kvass is prepared with raisins; in this case, dried raisins act as a starter. When adding dry berries to kvass wort, fermentation occurs within 1-2 days.

The wort is prepared from 0.5 kg of rye bread without impurities, 0.3 kg of sugar; 5 liters of water; 50 g raisins. The recipe for making kvass without yeast is identical to the recipe for a yeast-based drink, only raisins are added according to the technology. Otherwise, all steps for preparing the drink are repeated.

The drink preserves taste qualities up to 4 days.

Pine kvass for the treatment of diseases

Pine needles contain many useful substances and vitamins. It has been established that pine needles become most useful in winter (maybe this is why it is recommended to collect needles from a New Year's pine or Christmas tree, and then take a bath with their decoction). There is a recipe for healing pine kvass, which is prepared from young pine or spruce branches. The drink is guaranteed to boost immunity and help the body cleanse itself of toxins.

The washed raw materials are placed in a clean 3-piece liter jar which is filled with water at room temperature. Add a glass of granulated sugar and 1 tsp to the container. good sour cream, after which the liquid should be thoroughly mixed, leaving to infuse in a dark place for up to 2 weeks.

Then you should strain the kvass from the pine needles through cheesecloth, pour it into clean jars or bottles and keep it in the cold. Take 100 g 3 times a day 30 minutes before meals. Treatment is carried out for 3 weeks once a year; in particularly advanced cases, the use of the drink can be extended to 2 months.

Kvass on pine needles should not be drunk in too large quantities

Kvass with celandine - how to prepare it correctly

Celandine is an amazing herb with healing qualities. There is a recipe for kvass made with celandine - the drink helps fight many diseases and disorders of the body.

To prepare the drink, granulated sugar (300 g) and a tablespoon of sour cream, with a fat content of no more than 15%, are dissolved in 3 liters of water (boiled, cooled). A gauze bag with dry celandine herb (1/2 cup) is placed at the bottom of the jar.

The jar is covered with gauze and kept for 2 days. Foam and mold are removed from the surface of the liquid. If sediment appears in the jar, carefully pour the liquid into a clean container, adding to the full volume. clean water. It is necessary to infuse kvass for up to 2 weeks, monitoring the condition of the liquid.

Properly prepared product has a smell Antonov apples and slightly bitter taste. Take a tablespoon of kvass half an hour before meals. Kvass cures colitis and diseases gastrointestinal tract, supports immunity, has a rejuvenating effect.

Making kvass at home: video

Homemade kvass: photo

Kvass has always been considered one of the most common drinks during a truly Russian feast. The Slavs mastered the production of this drink, unique in its properties, more than a thousand years ago, even before the formation Kievan Rus. It was considered the most honorable drink in Rus'.

Currently, they prefer to cook it at home according to ancient recipes, and all thanks to its amazing properties: it perfectly copes with thirst, relieves fatigue, it is recommended traditional medicine as a wonderful remedy for restoring strength. Although in the old days they prepared fruit, honey and berry, but bread was rightfully considered the most popular.

Another significance of kvass is its low calorie content (only 25-27 kcal), which helps in the fight against excess weight.

Homemade bread kvass with yeast

Without a properly made starter, it is impossible to prepare real kvass. The main ingredients for making sourdough are bread, water, sugar and yeast. Black bread (rye) is better; the yeast can be either pressed or dry. When using only rye bread, it turns out dark, and when using wheat and rye bread, it turns out light.

Prepare cubed crackers from half a loaf of bread. It’s better and faster to do this on a baking sheet in the oven, bringing them to a yellow crust.

Place the crackers in a liter glass jar and pour boiling water into it, remembering that they increase in volume when wet. Usually you need to put in a little more than half a jar. With experience the correct amount of placing them in the container will come.

The end result should be a bread slurry with a consistency similar to sour cream. Then add 60-70 g of sugar to this slurry and mix everything thoroughly until completely dissolved.

Cover the container with gauze and leave to cool at a temperature of 20-27 °C. The contents should cool to approximately 35° C. When the composition reaches the required temperature, add 20 g of dry or 30 g of regular yeast. After thorough mixing, cover the vessel with a cloth and leave to ferment. After 50-70 hours, the starter is ready for use.

The process of preparing dark kvass begins as soon as the starter is ready. Fill a 3-liter glass container with 3-4 handfuls of crackers fried until golden brown (preferably in the oven).

Make syrup from sugar and add it to a container with breadcrumbs. Fill about ¾ of the jar with warm water. We fill the rest with sourdough. Cover with a thick cloth and place in a cool, dark place. After 3 days, strain the contents and the drink is ready. We put it in the refrigerator to cool, and the grounds will be useful as a starter for next time.

Yeast-free kvass

Consider a recipe for bread kvass without yeast at home. Making such a drink is not much different from making a traditional one. But it has one undeniable advantage - there is no specific yeast taste.

As in the first recipe, for kvass, starter (wort) is prepared at the beginning.

Ingredients:

• rye or wheat-rye bread;
• spring or bottled water;
• sugar;
• unwashed raisins.

We prepare crackers from half a loaf, as for the traditional one. The main thing is not to overcook, otherwise the kvass will taste bitter. Place the prepared crackers in an approved container and pour in 2 liters of boiling water.

Add the prepared syrup from 75 g of sugar to them and mix everything thoroughly. Cover with gauze and let cool to room temperature. Add 25 g of unwashed raisins to the cooled mixture. It is better to pour the contents into a glass container, cover with a cloth and put in a dark place. warm place

The duration of fermentation varies depending on the quality of bread, raisins and water and can last from 8 hours to a day. The initial signs of fermentation will be the appearance of foam, a sour smell and possibly hissing. 3 days after the start of fermentation, strain the contents through 5-7 layers of gauze.

If you want a carbonated drink, it should have a slightly sweet taste. Now pour into bottles, leaving a little space, and let sit in a warm, dark place for another 5 hours. As soon as the bottles become “hard,” put them in the refrigerator to stop fermentation and allow the flavor to stabilize.

Grandma's recipe

In general, “cooking” any type of kvass does not differ much from the traditional recipe. Some differences in the ingredients and small changes in the preparation process give this universal drink a special taste.

The “grandmother’s” method is no exception. How to make homemade kvass from rye bread according to your grandmother’s method?

Required composition:

• bread - 1 kg;
• spring water - 10 l;
• 200 g granulated sugar;
• yeast - 25 g;
• unwashed raisins - 50 g.

We also prepare crackers. Place them in an enamel bucket and fill it with boiling water. Let stand for 4 hours. Then filter thoroughly, add sugar and yeast. Mix the resulting composition thoroughly. Cover the pan with a thick cloth and place in a warm, cool place to ferment for 5 hours.

As soon as the foam appears, you need to strain and pour into bottles, add 3 raisins to them and close tightly. Place in a cool place to ripen for three days.

Recipe for Borodino bread

The name of this type of drink comes from the name of the bread used to make crackers.

Required composition:

• 100 g of Borodino bread;
• 3 liters of spring or bottled water;
• 1 tsp. flour;
• 15 g yeast;
• 50 g unwashed raisins.

How to prepare Borodinsky bread kvass at home? We cut the bread into pieces and dry (note, do not fry) in the oven. Place the crackers in an enamel bowl, fill with boiling water and leave for three hours. Add yeast mixed with flour. Cover the container with a thick cloth and put it in a warm place for a day. After a day, filter through multi-layer cheesecloth and pour into bottles, adding two raisins to each. Let it brew for three hours and put the bottles in a cool place. In five hours everything is ready.

Delicious and natural drink Made only from quality ingredients.

1. Bread should be natural, without any additives. Natural dries within two days.
2. It is better to use spring, well or bottled water.
3. Rusks for cooking are prepared without oil and spices.
4. Raisins should not be washed, as yeast fungi remain on their skins, promoting fermentation.
5. Sugar not only adds flavor, but also releases carbon dioxide, which gives it a carbonated effect.
6. The container for preparation and use should only be enamel, glass or plastic.

There are many different ways to prepare bread kvass. And each of these recipes becomes an excellent helper for our body, especially in hot weather. summer days or after illness.

Kvass is an original Slavic drink, which is prepared by fermentation from flour and malt or on the basis of rye bread. Kvass at home is distinguished by its original taste and ease of preparation.

A drink resembling kvass in composition was already known in ancient times, as evidenced by records ancient Greek sages. By the 15th century, several hundred recipes for this wonderful drink were already known in Rus'. Many proverbs related to kvass have reached us. The most relevant of them:

“Shchi with meat, but if not, it’s bread with kvass,”

“If it’s just bread and kvass, that’s all we have.”

The benefits of kvass

Homemade kvass has a unique taste, perfectly quenches thirst and is easy to prepare at home! This drink is based on natural ingredients that can always be found on hand. The variety of taste sensations allows you to use dried fruits, honey, bread, milk, and berries for cooking.

He speaks about the benefits of kvass rich story. In addition to its pleasant, invigorating taste, kvass improves well-being and improves the health of the cardiovascular system. Due to the carbon dioxide content, kvass has a beneficial effect on digestive system. Kvass contains B vitamins, ascorbic acid, and beneficial enzymes.

A characteristic feature of kvass is the zero fat content in the drink. 100 g of homemade kvass contains approximately 27 kcal, so it is recommended for people prone to obesity as part of various diets.

Homemade kvass recipes

Not everyone knows how to make kvass at home so that it is truly delicious drink. After all, there are many recipes, but not all of them are accurate. We advise you to try our proven recipe for making this healing drink.

To prepare kvass at home you will need to take the following products:

• yeast,
• bread crumbs,
• sugar.

To add refinement to the taste, the following are used:

1. raisin,
2. dried or natural fruits,
3. hop.

You can use a clean one as a fill. drinking water, birch, maple sap. There are known recipes for beetroot and radish kvass, which makes the drink truly unique. The entire preparation process takes no more than three days.

The most famous recipes for kvass at home:

• bread kvass,
• kvass from wort,
• beet kvass,
• kvass with honey,
• Russian kvass,
• rye kvass,
• apple kvass

Bread kvass

Homemade kvass made from bread is very healthy; the drink is especially beneficial before meals. Making homemade kvass is not difficult if you follow a special recipe. Below is one of the most popular options for making homemade bread kvass.

Required ingredients:

For sourdough:

• 2 cups boiled water at room temperature;
• Rye bread - 1 piece;
• Granulated sugar - 1 tsp.

For the kvass itself:

• Sugar - 1 tbsp. l.;
• 2 pieces of rye bread;
• 0.5 liters of starter;
• One and a half liters of boiled water.

Cooking method:

For the starter: place a piece of bread, sugar and a glass of boiled water in a half-liter jar. The bread must be sliced. Cover the jar with a cloth and leave to infuse. Fermentation will occur for 24-48 hours.

Preparing kvass: When the starter is ready, you can start preparing kvass. A cloudy and sharp-tasting liquid indicates the readiness of the starter.

Take a 2 liter jar and pour out the starter. Add 2 crushed pieces of rye bread and a spoonful of sugar. Add cold boiled water to the brim. Close the jar with a lid and leave to infuse for 1 day. You can also put dried crackers in a jar. In this case, kvass should be infused for a longer time.

After a day or two, pour the kvass into another container (about 2/3 of the liquid), and pour the remaining starter into a new one. Don't forget to add 2 slices of bread. Cover the jar with a lid and insist again.

Bread kvass from Borodinsky bread

This recipe uses Borodino bread. The recipe also includes yeast and raisins.

Required ingredients:

• Borodino bread - 2 pieces;
• Water - 3 liters;
• 1 tsp. flour;
• Yeast - 15 g;
• Raisins - 1 handful.

Cooking method:

Cut the bread into pieces and dry it in the oven. Pour boiling water and leave for 3 hours. We dilute the yeast with flour and add it to the bread. Leave the mixture for one day. We strain, bottle, and add 1-2 raisins into each bottle. Keep the kvass warm for 3 hours, then put it in the refrigerator for 4 hours. Homemade kvass “Borodinsky” is ready.

Rye kvass

Homemade kvass made from rye flour perfectly quenches thirst and is suitable for making okroshka.

Required ingredients:

• A kilogram of rye flour;
• Water - 10 liters.

Cooking method:

Mix the flour into a batter without salt. To do this, take a kilogram of rye flour per 1 liter of water. Stir until smooth. Cover the container with the dough with gauze and wrap it with cloth several times. Keep in a warm place for 2-3 days. We dilute the fermented dough boiled water and leave at room temperature. Strain through cheesecloth. As you use kvass, you can add boiled water to it, adding the appropriate amount of rye flour.

This homemade kvass is made from rye flour using sourdough. The starter from the bottom of the bucket, after drinking the kvass, will do. The drink can be made without sourdough if you use rye flour, water and instant yeast.

Required ingredients:

• Rye flour;
• 0.5 liters of starter;
• Water;
• A glass of sugar.

Cooking method:

Take 2 handfuls of flour and 1 glass of sugar and put them in a bucket. Dilute with warm water until the lumps dissolve. Then pour boiling water to the brim, stirring continuously. Leave to cool to the temperature of fresh milk. Then add the starter. We wrap the bucket and leave it for a couple of days. After the fermentation process, the contents can be poured into smaller containers and stored in the refrigerator. Pour the leaven remaining at the bottom of the bucket into a jar. The starter can also be stored in the freezer. You can make kvass from the new starter by first defrosting it and mixing it with sugar and flour.

Kvass without yeast

A very simple homemade kvass recipe that uses only bread, water and sugar. It’s very tasty to cook okroshka with this kvass.

Required ingredients:

• 300 g of rye or wheat bread (or 50 to 50);
• Warm water - one and a half liters;
• 1 tbsp. l. Sahara.

Cooking method:

Crumble the bread into a one and a half liter jar. Add sugar and fill the jars with warm water up to the shoulders. Cover the vessel with a glass lid or saucer. Leave to ferment in a warm place. After 2-3 days, the kvass can be used. Drain the kvass and add a little more sugar and bread to the mixture and refill it.

Russian kvass

An old recipe for homemade Russian kvass. The drink is prepared from crackers, barley malt, rye flour, stale rye bread and molasses.

Required ingredients:

• A kilogram of crushed rye malt;
• Crushed barley malt - 300 g;
• Rye flour - 600 g;
• Rye crackers - 130 g;
• Stale rye bread - 80 g;
• Molasses - 1 kilogram;
• Mint - 30 g.

Cooking method:

Mix malt and flour with three liters hot water. Knead the mixture into a dough, mix thoroughly until all lumps are separated. Cover the bowl with the dough with a cloth and leave for one hour.

Then we transfer the dough into a refractory cast iron bowl, cover with a lid and put in the oven to evaporate. Mix the reduced dough, scrape off the sides of the dish and add boiling water.

After a day, transfer the dough to a large vat, where the kvass will infuse. Pour in 16 liters of hot water, add crackers and bread. Mix everything thoroughly and leave to infuse and lighten for 10 hours.

When the grounds have settled, pour the fermented wort into a clean, steamed barrel. Pour 15 liters of hot water into the remaining grounds.

After 3 hours, pour the wort into a barrel, mix with mint infusion and leave to ferment for 1 day. The barrel is then put into the glacier.

When fermentation becomes less strong, add molasses (1 kilogram per 30 liters of kvass). We seal the barrel. In 3-4 days the kvass will be ready. This kvass can be stored for several months in a cold place.

Kvass from wort

Homemade kvass from wort is very easy to prepare. The drink perfectly quenches thirst in the heat and gives the body energy. The drink is prepared using kvass wort. You can purchase the ingredient at a bakery or grocery store. The wort should be thick and almost black. You won't be able to make kvass from liquid wort.

Required ingredients:

• 1 tsp. raisins;
• Half a teaspoon of dry yeast;
• 150 g sugar;
• 2 tbsp. l. kvass wort;
• Three liters of water.

Cooking method:

Dissolve the wort and sugar in half a liter of water. Pour into three liter jar and add the remaining water. Then add the yeast, mix, cover with a lid and leave for 48 hours. Kvass needs to be tasted periodically. When the drink reaches the desired state, it can be bottled and add 1-2 zests to each. The bottles are capped and left until carbonated. When the bottles become hard, they can be stored in the refrigerator. After a day, homemade kvass from the wort can be consumed.

Beet kvass

Beet kvass is a real healing balm. The drink is especially useful for hypertensive patients. Beet kvass cleanses the body of waste and toxins.

Required ingredients:

• 1 large beet;
• Boiled, cooled water - 2 liters;
• 4 tbsp. l. Sahara;
• 1 stale crust of bread.

Cooking method:

Wash the beets, peel them and grate them on a coarse grater. Place the beets in a glass jar, add bread crust and sugar. Fill everything with boiled water. Cover the jar with gauze and leave the contents to ferment for 3 days. Then we filter the kvass, bottle it and seal it tightly. We put the drink in the refrigerator.

Kvass from birch sap

Kvass made from birch sap is a very tasty and healthy drink that nature itself gives. This kvass has a beneficial effect on the body and has many beneficial properties.

Required ingredients:

• Sugar - 400 g;
• Birch sap - 10 liters;
• Raisins - 50 pieces.

Cooking method:

To prepare the drink, it is better to use glass or enamel containers. Birch sap is carefully filtered through several layers of gauze. Then raisins and sugar are added to the juice and left to ferment for 3-4 days. Ready homemade kvass from birch sap is filtered again and bottled. The bottles are corked and stored in a dark, cool place. You can store kvass for a long time (until autumn).

• To speed up fermentation, add a little sugar. Repotting should be avoided as fermentation may become excessive.
• Care should be taken to ensure that the fermentation liquid does not flow onto the floor.
• It is better to strain the prepared kvass through several layers of cheesecloth.
• Sugar is added to taste. If you wish, you can skip the malt at all.
• Kvass should be stored for no more than five days to prevent it from turning sour.
• It is not recommended to shake a sealed bottle of kvass so that the kvass does not escape.
• The zest gives the kvass a divine taste.
• Homemade kvass may not turn out right the first time. It's not scary, try new recipes and everything will work out!

Video: How to make homemade kvass

In the article How to make kvass at home, partial use of materials

In hot weather, real kvass perfectly quenches thirst, relieves fatigue and quickly restores strength. This delicious natural drink can also be easily prepared 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 most best drinks are obtained from black rye loaves without the addition of caraway seeds, dill, etc.;
• use only glass, plastic or enamel containers;
• prepare breadcrumbs for kvass without oil and spices;
• During fermentation in tightly closed containers, do not forget to monitor the level of carbon dioxide to high pressure the bottles didn't break.

Kvass from bread with yeast

A simple classic option.

Ingredients:

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

Lovers of sweet drinks can increase the amount of sugar added at the eighth stage by 2-3 times.

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

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

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

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

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

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

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

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

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

10. Cool homemade bread kvass to a temperature of 8-11°C, transferring the bottles to the refrigerator or basement. 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

A natural drink without the smell or taste of yeast. Raisins are used as a starter.

Ingredients:

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

1. Cut the bread into pieces and dry it 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, stir.

3. Cool the resulting wort to 22-25°C, then pour into a fermentation container, 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 homemade kvass through cheesecloth, 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 gain gas, then transfer it to the refrigerator or basement. After cooling the bread kvass to 8-11°C, you can proceed to tasting. Shelf life up to 4 days.