No sooner had the summer endowed us with our warmth, we are already reaching for different drinks. For me, there is nothing better than kvass, it is delicious and perfectly quenches thirst, especially if it is a real homemade kvass. And if you are interested in the question - how to make kvass at home, then you are at the right time, in the right place.

I decided to offer you a selection of interesting recipes for this delicious drink, choose the one that you liked.

This is not always a quick process, but in any case it is not difficult to make homemade kvass - a minimum of ingredients, labor costs are small. And then the kvass is done by itself, without our intervention, we can only wait for a tasty result.

Kvass was made in ancient times and is still being made. And he won such popularity not only as a drink quenching thirst, but also as a drink that is useful for our body. In Russia, everyone drank kvass, and poor people and rich people believed that it added strength and energy, useful for digestion.

But for it to be really useful, you need to know the intricacies of making kvass at home.

Secrets of making homemade kvass

• If you are making bread kvass, it is important to know that bread must be natural (flour, yeast, water). New-fashioned additives that are put so that, for example, it is stored longer, can spoil the fermentation process.
• As a rule, crackers are made from bread, and kvass is made from them. The color of the resulting drink will depend on the degree of ruddy crackers. But in an effort to get a dark saturated color, remember that burnt crackers will give not only color, but also bitterness.
• If you make kvass with yeast, then check them for freshness.
• For fermentation of kvass, use glass or metal utensils (enameled without chips, stainless steel). Ready kvass can be poured into plastic bottles.
• Raisins are also an important ingredient in the preparation of an invigorating drink; it enhances fermentation and makes it vigorous. The main thing is not to wash the raisins before laying, as you wash away the so-called wild yeast that is on the surface of the berries.
• Sugar in kvass emits carbon dioxide and makes the drink carbonated. But here, too, do not have to go too far. Indeed, one of the advantages of kvass is its low calorie content, sugar, respectively, increases this calorie content. Therefore, everything should be in moderation, if we want to benefit from the drink, and the thirst to quench with a very sweet kvass is unlikely to succeed.
• If we want to get exactly kvass, and not mash, then the fermentation process must be stopped in time. Therefore, the fermentation period should not be more than 4 days, the ferment must be removed, and strained kvass should be refrigerated.
• It is recommended to store the finished kvass in the refrigerator for no more than 7 days.
• Although why keep it, not for this we did it. Drink this wonderful homemade drink, it will not only quench your thirst, but will also benefit your body. But first, it still needs to be done.

Kvass without yeast at home

Kvass without yeast, it is also called double fermentation kvass, one of the most correct recipes, one prepared by our grandmothers and great-grandmothers. In it, fermented milk fermentation prevails over alcohol, respectively, the balance of nutrients and vitamins is maintained, which makes it useful for our body.

Ingredients:

• rye bread crumbs
• sugar

How to make yeast-free kvass:

It is important to know that if you don’t really like the first kvass, it doesn’t mean that a bad recipe is normal. The real taste appears already at subsequent fermentations and the older the kvass, the tastier it is.

Another recipe for kvass without yeast, see the video, it is made without leaven and so the process is a little faster.

Yeast bread kvass

This recipe is very popular in home cooking - yeast accelerates the maturation of the drink and the kvass is very tasty. If anyone is confused by the smell of yeast, then he will be felt only in young kvass. Yes, and we will use the yeast only once, then we will add the yeast and the smell of the yeast will go away.

Ingredients:

• crackers from different bread - 300 gr
• sugar - 5 tbsp. l
• yeast - 10 g fresh or 1 tsp. dry
• raisins - 1 tbsp. l

How to make homemade kvass with yeast:

We leave half the swollen crackers as a sourdough and make the next kvass using it, we don’t need to make yeast sourdough, but the rest we cook in the same way.

Homemade Wort Kvass

Kvass from the store kvass wort is an easier way to make a delicious summer drink. To make kvass pleasant to taste, you need to buy a good concentrate, for example, prepared according to GOST 28538-90. If there is no such marking, pay attention to the composition of the wort, so that it is natural without unnecessary additives. Well, when the composition of the wort includes different types of malt, such as barley and rye, then kvass produces a richer taste.

Ingredients:

• water - 4 liters
• leavened wort - 160 gr.
• sugar - 235 gr.
• dry yeast - 10 gr.
• raisins - 10 gr.

How to make kvass from the store must yourself:

Flour kvass - a real Russian recipe

Flour kvass is a real Russian drink, it is also called rustic. This recipe is also popular for the simplicity of preparation and the fact that this drink perfectly quenches thirst, is excellent as an okroshny kvass, and outperforms all types of kvass in usefulness.

Ingredients:

• rye flour (preferably coarse grinding);
• wheat flour;
• water;
• sugar;
• dry yeast or raisins
• mint (optional)

The method of preparation of flour kvass:

1. Ferment is also needed here, it is called thick - take 150 ml. warm water, add 1 tbsp. l sugar, stir until it is completely dissolved and add rye flour to the density of sour cream, put 5 - 6 raisins. Ground should stand for a day at room temperature. The presence of bubbles on the surface and an acidic smell indicates the readiness of the starter culture. Raisins from the finished yeast should be removed.
2. We start cooking kvass. It can be made only from rye flour, but wheat makes the drink more delicate and tastes good. For 5 liters of water we need 0.5 kg of flour. Mix rye with wheat in a 2: 1 ratio, where two parts are rye and one part is wheat.
3. Pour the flour into the bowl and gradually pour water (40 - 50 0), you should get a homogeneous mass without lumps, similar in texture to sour cream. The remaining water should be brought to a boil and pour the flour mixture with it, mix everything thoroughly, add sugar to taste and, if desired, a small bunch of mint.
4. Once the basis for flour kvass has cooled to 40 0, add the yeast and mix thoroughly. Cover the container, you can wrap it with a blanket and leave it for 4 days. The appearance of foam, bubbles and the smell of freshly baked bread suggests that the kvass is ready. It must be filtered through 4 layers of gauze, bottled and refrigerated. Sugar to adjust the taste.

If sugar is replaced with honey, then such kvass will be both healthier and tastier.

The thick, which has settled to the bottom will serve as leaven. But it must be revived. After decanting kvass, add a little flour, sugar, warm water and leave for a couple of days. In the fridge, the thick rye flour kvass retains its qualities for quite some time.

  These were recipes for bread kvass, but there are many other interesting recipes, for example. I already talked about its useful properties, as well as about the method of preparation, we really like such kvass.

If you have the opportunity to collect birch sap, then you can prepare kvass based on it.

How to make birch kvass - video recipe

  This, perhaps, will end the conversation on how to make kvass at home, choose your favorite recipe and enjoy a tasty and healthy drink.

As it turned out, there are a lot of recipes for kvass; they make such a drink from berries, from chicory, from ginger, rice, peeling beet kvass, and useful kvass from celandine. So the topic is inexhaustible and maybe we will return to it with new experiments.

Elena Kasatova. See you by the fireplace.

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

Kvass homemade, bread 3 liters: "classic"

• filtered water - 3 l.
• granulated sugar - 250 gr.
• dry yeast - 10 gr.
• brown bread crackers - 200 gr.

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

1. Break crackers into large pieces. If you have fresh bread at hand, you must first dry and crush it.

2. Boil the amount of water according to the recipe, leave for 7 minutes for partial cooling.

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

4. When the solution reaches room temperature, add yeast. Close the container with a nylon cap. Wrap the bottle with an old sweatshirt or blanket. Track 12 hours (fermentation).

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

Now you know how to make kvass from bread, in which there are no harmful substances. Agree, at home everything is as easy as shelling pears!

Alcoholic kvass from bread for 5 liters

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

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

3. Prepare a strainer or colander, lining it with 3-4 layers of gauze. Pass the mixture with breadcrumbs through the filter, do not dispose of the cake. According to the recipe, you still have 2 liters left. water, they need to be boiled.

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

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

6. We tell further how to make kvass from bread. Now combine all the water (3 + 2 l.), Inject activated yeast, lemon and granulated sugar in an amount of 500 g. Mix the components, insist 10-12 hours at home at room temperature. Do not close the drink, just put a few layers of gauze on the container.

7. After a couple of hours, check the drink, bubbles should form on its surface. This suggests that everything is done correctly. Next, wait for the final insistence, remove the sample. If the fortress is not enough, pour another 300 g. sugar and wait 6 hours.

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

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

Kvass from bread without yeast

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

Since making kvass from bread is quite simple, consider another home-made recipe.

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

2. After this, bring the water to a boil, add 250 gr. granulated sugar and crackers. Stir. Ready wort needs to be cooled to 23-25 \u200b\u200bdegrees. Pour the mixture into a fermentation tank.

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

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

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

6. After this, the drink should be stored in the cold. After cooling, taste bread kvass. Keep in mind that at home, the shelf life of a drink without yeast is only 4 days.

Yeast bread kvass

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

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

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

2. Add crackers to the container, cover with gauze and leave for 2 days in a dark place. In the cup, dilute the yeast according to the instructions on the package. Pass the wort through cheesecloth and wring out the crackers.

3. Pour prepared wort into fermentation containers. Pour 200 gr. granulated sugar and yeast. Mix well. Cover the container with a loose cap. Gas should gradually come out.

4. Leave the workpiece in a dark room for a day. After that, kvass can be bottled. Spread the remaining sugar evenly. Seal containers tightly and hold them for several hours in the dark.

5. Cool the drink to 10 degrees. After a few hours you can try. The recipe for homemade kvass is quite simple. The brown bread drink has standard cooking technology.

In the preparation of such a drink there is nothing complicated. Now you can easily quench your thirst on hot days. Since making kvass from bread is simple, it is worth experimenting with various recipes at home.

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

Kvass kills pathogenic bacteria and improves bowel function

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

To do this is not as difficult as it might seem at first glance. The process, of course, is delayed for several days, but most of 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 type in a well.
3. Make sure that the crackers are not burnt (they should be baked until golden brown), otherwise there will be bitterness.
4. Use glass, plastic or enamelled steel for cooking.
5. Be sure to check the yeast for freshness.

Secrets

• Add zest, they help the fluid 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 pungent taste, leave the drink longer.
• You can add your favorite berries, fruits or vegetables to it (the main thing is that they combine). Do experiments.
• Do not wash raisins.
• Dry crackers without spices and butter.
• Sugar emits carbon dioxide, which creates the effect of soda.

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 receive full-fledged alcohol, and not what was originally planned. Do not forget to remove the sourdough on time.

Store 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 dysbiosis;
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 treat glaucoma, optic atrophy, cataracts;
9. struggles with gas and heartburn.

Kvass without yeast at home

This type of drink has its undeniable advantages. It lacks a specific taste, and also 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 produced 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 raisins. They will help our product begin fermentation. They should not be washed off.

Step by step cooking:

1. cut into small cubes of bread;
2. put them on an unlubricated 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 bitterly);
3. pour the cooked crackers with boiling water;
4. add sugar and mix thoroughly;
5. wait until the product has cooled and pour raisins;
6. pour into a jar for fermentation, protect the neck with gauze so that insects do not climb into it (do not cover with a lid);
7. send the drink to a dark, warm place;
8. the appearance of foam is a sign of fermentation;
9. three days after the appearance of fermentation, strain the liquid through four layers of gauze and squeeze the pulp;
10. try a drink, and if it is not sweet enough, add sugar (the liquid should be slightly sweet in taste);
11. pour the liquid into the bottles and leave a few centimeters of free space in front of the lid;
12. send for six hours to a warm, dark place;
13. then transfer to cool (refrigerator, cellar);
14. after five hours, the drink can be consumed.

You get a wonderful homemade bread kvass without yeast. Keep it cool for no more than five days.

You can use the remaining yeast 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 fairly simple cooking method.

Ingredients for kvass from rye flour at home:

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

Sourdough cooking

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

Preparation and fermentation of kvass wort

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

To mix everything. Put in a warm place.

Bring 2.5 L 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 pour in some more water and mix. Add the remaining water, and then once again mix everything well.

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

Send to a dark and warm room for six hours. Wait for the appearance of bubbles and foam.

Carbon Saturation and Exposure

• Strain the drink through four layers of cheesecloth and bottle. Leave a few loose centimeters to the cap. Close containers tightly.
• Transfer liquids to a cold place for several hours so that they are saturated with gas. Periodically check the pressure in the bottles. If necessary, vent gas to prevent them from bursting.

Kvass bread at home

Leaven:

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

Kvass on a three-liter jar:

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

Steps:

a) infusion of water; b) insisting in heat; c) filtering; d) leaven wort for reuse; d) pouring into a bottle and sending to the cold; e) finished drink

Oat kvass at home: recipe

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

We will provide you 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 1⁄2 cup honey;
• add 7 raisins;
• fill it with warm boiled water, leaving a little free space;
• knead the resulting mixture;
• cover with gauze so that insects do not get inside, insist for two or three days in the heat;
• put in the refrigerator for 6 hours;
• try it!
  A honey treat 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 bowl;
• pour 2 liters of water;
• dissolve 4 tbsp. Sahara;
• add a crust of rye stale bread;
• cover the neck with gauze and place the fermented drink in a warm place for several days;
• then filter, bottle and ship to the cellar or refrigerator.
    The drink can be made from other vegetables. Experiment!

Hello again. Today we will talk about a very interesting, tasty and healthy drink, about kvass. After all, as soon as summer comes, in all cities you can see barrels with this draft liquid. And people fleeing from the heat buy a sharp and refreshing kvass.

But no purchase option can be compared with home. Moreover, it is not difficult to make intoxicated juice, and there are few products required. But how nice it is to drink! And if you also crumble, then in general beauty, and the soul rejoices. 😉

Such a drink is made from top-class bread and sourdough, either already prepared or made independently. Moreover, the wort is both yeast and not.

Someone likes a darker and stronger drink, while someone, on the contrary, prefers white and not very sour. Here you need to determine the method of cooking and adjust the time allotted for fermentation.

In addition to its amazing taste, bread juice is also very healthy. Previously, in the old days, it was used in hospitals, using as a liquid to quench the thirst of the sick and for the speedy recovery of the wounded, because it was considered a healing drink.

Before introducing you to recipes for cooking homemade kvass, I want to talk a little more in detail about it benefit and harm.

The composition contains the following important vitamins: PP, E, B1, B2. Thirst quenching occurs due to the content of lactic and acetic acids. And the present carbon dioxide helps a good digestion of food, its absorption and raises the appetite.

Also, bread juice relieves pustular skin diseases due to yeast; strengthens tooth enamel and enhances potency; beneficial effect on the cardiovascular system.

There are no harmful substances in kvass, but there are still contraindications for people who suffer from liver cirrhosis, gastritis and hypertension.

Well, now to the main thing. If you yourself are preparing a sourdough, then do not throw it away, but put it in another jar and set it again to roam.

Ingredients:

• Brown bread - 1/2 rolls;
• White bread - 1/2 rolls;
• Fresh yeast is a small slice;
• Sugar - 2 tbsp. l .;
• Water - about 3 liters.

Cooking method:

1. First you need to cut the bread. Make the pieces so that they freely pass into the neck of a 3 liter can.

Fill 1/3 of the prepared jar with the prepared slices.

2. Now break the yeast into small pieces and place in a deep bowl, pour a little warm water and pour sugar.

3. Stir the yeast so that there are no lumps left and fill them with bread in a jar. Add room temperature water to the jar so that you have 2-3 cm of empty space on top. Mix everything well and leave for three days in a warm place.

Once a day, mix the liquid with a spoon.

4. Do not forget that at this time our drink will actively roam, so it’s best to immediately place it on a pallet, and cover the jar itself with gauze or a clean cloth. Do not close the lid, otherwise it will be torn off.

The exposure time of course depends on your taste preferences, if you like acidic, then keep it longer, and if on the contrary, then less. At the end of time, strain the drink through gauze or a fine sieve, cool and drink to your health.

  Recipe for making kvass without yeast

The next option can also be attributed to the recipes of our grandmothers. After all, the drink is obtained as from a barrel, with excellent taste, aroma and color.

Ingredients:

• Warm boiled water - 1.5 l;
• Brown bread - 150 gr.;
• Sugar - 2 tbsp. l .;

For sourdough:

• Black bread - 75 gr.;
• Sugar - 1 tsp.

Cooking method:

1. First prepare the sourdough. Take a 0.5 liter jar, place finely chopped pieces of bread in it. Then add sugar and pour everything with warm boiled water. Mix everything well and put in a warm place for fermentation for 24 hours, covering the jar with gauze.

Readiness of the starter culture is determined by the muddy color and sharp taste.

2. Pour the finished sourdough into a 3-liter jar. Now add chopped bread and sugar, pour water, but leave a little space. Stir everything with a spoon. Cover with gauze and place on a plate. Store the contents in a warm place, such as on the windowsill, where the bright sun shines. Insist a drink during the day.

3. At the end of the day, try the juice to taste. If everything suits you, then 2/3 of the total volume needs to be drained and filtered. You can add raisins to your taste and put in the refrigerator for cooling.

The remaining 1/3 of the fermented bread can be left in a jar and pour again with water, adding sugar and fresh crackers. Then again put on fermentation for a day and get a new portion of the drink.

  Making a 3 liter can of rye bread

In the preparation of kvass, I certainly recommend using black grades of bread, it is thanks to him that you can get sharp juice. Well, do not forget to add raisins for better fermentation.

Ingredients:

• Rye bread - 400-500 gr.;
• Fresh pressed yeast -10-12 gr.;
• Sugar - 0.5 tbsp .;
• Raisins - 5-10 pcs.;
• Lemon - 1/4 pcs.

Cooking method:

1. Dried bread should be put in a 3-liter glass jar and pour boiling water. Leave the bread in this condition for 8 hours.

2. After 8 hours, strain our liquid through cheesecloth, while squeezing the bread.

3. You have a strained wort. Crush fresh yeast into it.

4. Pour sugar.

5. And add slices of lemon with zest, but pitted. Stir the consistency, place on a plate and cover the neck with gauze. Store in a warm fermentation area for 8 hours.

Advice! Strain the lemon in advance with boiling water for 5 minutes so that the kvass does not bite later.

6. At the end of time, strain the liquid through cheesecloth.

7. Then add the raisins.

8. Pour the drink into a clean can and close it tightly. When bubbles appear, that is, with new liquid fermentation, remove the jar in a cool place for 3-4 hours or more. Then pour into glasses and quench your thirst.

  Homemade kvass without yeast on breadcrumbs

I want to note that most often the sourdough is made from dried bread or crackers. Moreover, crackers do not have to be bought, you can collect pieces from lunch, even crusts will go. Then simply fry them in the oven or in a pan.

I offer you an excellent recipe with the addition of crackers and dry kvass.

  A recipe for bread kvass with yeast that can be drunk after 6 hours

But I found an interesting way of cooking with coffee. Honestly, I have not tried it myself. But it was intriguing that such a drink can already be drunk after 6 hours. So you will need to try this summer.

Ingredients:

• Water - 2 L;
• Sugar - 1 tbsp .;
• Ground coffee - 2 tsp;
• Citric acid - 1 tsp;
• Yeast - 1 tsp.

Cooking method:

Take a container of 250 ml and pour boiling water into it. Add sugar, coffee and citric acid. Stir until the dry products are completely dissolved. Then pour this mixture into a bottle or jar, add cool boiled water. Pour yeast into the container, mix. Close the bottle or jar with a lid and leave for 6 hours in a warm place. All is ready. It remains to cool the juice.

Video on how to make dry kvass wort

If we are talking about ready-made sourdough, then the preparation time of the liquid is certainly reduced. But remember that a dry product must be bought quality. And here is another variant of this cooking method.

  White bread yeast recipe

The next recipe also has a place to be, because white bread is used. And the drink is transparent and sharp, as if from a barrel.

Ingredients:

• Water - 1500 ml;
• Ready sourdough - 0.5 l;
• Bread - 200 gr.;
• Raisins - 1 tbsp. l .;
• Sugar - 3 tbsp. l ..

Cooking method:

1. Cut the bread into cubes and dry in the oven, put in a jar. You can fry the bread until black, so your drink will be more saturated in color and taste.

Choose bread carefully, with additives and “rubber” will not work. The best option is homemade bread.

2. Add sugar, sourdough and raisins to bread crumbs. Pour in boiled water at room temperature. Cover the jar with gauze or a napkin and leave for a day or two in a warm place for fermentation.

You will see the readiness of the drink by separating the bread into two parts: the upper and the lower.

3. Remove the upper part and transfer to another jar. Strain everything else into a clean container, throw out the thick. Refrigerate and cool.

From the deferred bread mass, you can prepare a new portion of kvass. Only his readiness will be much faster.

  Making kvass at home from rye flour

In addition to bread and sourdough, you can use rye flour. The benefits of such kvass will only increase. True, this liquid takes much longer to prepare, but the result is worth it.

Ingredients:

• Rye flour - 8 tbsp. l .;
• Sugar - 3 tbsp. l .;
• Water - 2 tbsp .;
• Unwashed raisins - 30 pcs.

Cooking method:

1. Dilute the flour in water to a consistency like thick sour cream. Pour sugar and stir.

2. Put the raisins.

Do not wash raisins!

3. Cover the resulting mixture with a clean towel and leave it in a warm place for several days. As soon as the leaven has a sour taste, then it is ready.

4. Remove the raisins from our wort and transfer them to a jar. Pour cold water and add another 2-3 tablespoons of rye flour and sugar. Cover the jar and leave at room temperature.

5. After two to three days, the drink will be ready. Strain it into another container and refrigerate.

It turns out here is such a beautiful white kvass.

  Cooking bread kvass for okroshka

Well, in conclusion, another simple recipe that can be used for drinking and pouring okroshka.

Ingredients:

• Rye bread croutons - 300 gr.;
• Water - 3 L;
• Sugar - 100 gr.;
• Yeast - 30 gr.

Cooking method:

1. Boil water and cool. Dissolve yeast in warm boiled water. Pour yeast water into a jar, put crackers and pour sugar. Fill everything with prepared water.

2. Cover the jar with gauze or a lid. Leave to warm in a warm place for 4 days. Then strain the drink and refrigerate.

Kvass is certainly an amazing drink. You can drink it both sweet and sour, the main thing is that it be cold and preferably sharp. Store options can not be compared with home, so do not be lazy, but make yourself a healing bread kvass.

All recipes are simple, the main thing is to stock up on time and patience, and everything will work out.

Bread kvass is a traditional Russian drink. Kvass was drunk in Russia all year round both in peasant huts, and in monasteries, and in noble estates, and in the royal chambers. The people noted that bread kvass easily quenches thirst, relieves fatigue and quickly regains strength, therefore, in fasting for ordinary people, kvass became the main source of vitamins, along with onions and brown bread. Useful properties of kvass were also noted by doctors, in hospitals and hospitals bread kvass was equated with medicines. Already two centuries ago, doctors knew that kvass improves digestion and expels germs. Modern scientists confirm: bread kvass regulates the activity of the gastrointestinal tract, prevents the growth of harmful microorganisms, raises the general tone of the body, strengthens the cardiovascular system.

Useful properties of bread kvass

Why kvass is useful, not everyone knows. Therefore, we will talk about the beneficial properties of bread kvass in more detail. Homemade bread kvass helps digestion, inhibits pathogenic microflora and promotes better metabolism. Thus, homemade bread kvass is a preventive dietary drink and improves performance. Since ancient times, the useful properties of bread kvass have been used by people to prevent vitamin deficiency, because it contains many vitamins (E, group B) and trace elements (lactic acid, magnesium, phosphorus, calcium), as well as amino acids.

Bread kvass is useful:

• for the treatment of the nervous system, hypertension, heart and vascular cleansing, as well as to improve mood - due to the presence of lactic acid, amino acids, magnesium, calcium, trace elements and B vitamins in the composition of rye kvass;
• bread kvass increases potency, treats eyes, liver, strengthens teeth, and drunk on an empty stomach helps the secretion of gastric juice, is used in diets for weight loss;
• with gastritis with low acidity - it is useful to drink kvass before meals;
• beet kvass restores liver cells and is endowed with a choleretic effect, it is also used for arrhythmias.

So, useful properties of bread kvass  obvious, but do not abuse sour kvass for chronic ulcers and gastritis, high acidity, colitis, gout and liver diseases. Practical advice: to reduce the acidity of kvass, it is worth adding honey to taste. Bread kvass gains useful properties through a combination of cereals, yeast and natural ingredients (herbs or berries). There are many types of bread kvass: sour or sweet kvass, bread kvass with mint, rye kvass with horseradish, baby kvass, kvass with fruits and berries, kvass without yeast.

In pre-revolutionary Russia there was a hierarchy of kvass:

• kvasswas considered the most arrogant, and the best honey from all over the country went to Petersburg for the kvass of the throne;
• monastery kvass  - the same famous kvass, it was insisted on kalach instead of yeast and made in monasteries, where its bees were raised;
• barley and rye malt  prepared landlord and peasant houses.
• berry kvass, insisted on all kinds of wild strawberries, lingonberries, cranberries and bird cherry, was considered penny.

Home-made kvass, photo by I. Bykov

How to cook homemade kvass

It is quite difficult to prepare real bread kvass, as it was made in Russia. For the preparation of bread kvass, grain (rye or barley) is first soaked, germinated, steamed, dried, ground, and wort is made from it. It is filled with water, wanders for several days, insists. This whole procedure takes a lot of time ... However, you and I can prepare homemade bread kvass from the extract of this drink or kvass wort.

Rules for making homemade bread kvass

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

For those who want to get a healing and tasty drink advizum to make homemade bread kvass according to the following recipes. The first we will publish the recipe for kvass without yeast.

Kvass without yeast

Sourdough for kvass without yeast

2 cups boiled, cooled to room temperature, water.
  0.5 slices of rye bread.
  1 tsp granulated sugar.
  For leaven, take a glass of slightly warm boiled water, 1 teaspoon of granulated sugar, and half a slice of rye bread. Place all the ingredients in a 0.5 liter jar. At the same time, crush the bread. Cover the jar with sourdough with a cloth and leave in a warm place to ferment. Without yeast, the fermentation of the sourdough takes a little longer: a day or two.

  How to cook yeast-free kvass at home from sourdough

1 tbsp. a spoon of granulated sugar
  1 - 2 slices of rye bread
  0,5l cooked sourdough
  1,5l chilled boiled water

And so a day passed - two, you tasted the starter and tasted of its readiness. The liquid should be cloudy and sharp in taste. First, take a 2 liter jar, pour the leaven into it, add 2 slices of rye bread (chop), 1 tbsp. spoonful of granulated sugar and add cold boiled water to the edges of the jar. Close the lid and let stand for a day. You can also put in a jar, dried in the oven until golden brown, crackers. In this case, kvass will be infused for much longer, but acquire a golden color almost immediately. After a day or two, after tasting the first kvass, we pour out 2/3 of the liquid into a separate container. Add the remaining yeast 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.

Homemade Kvass Recipes

Since kvass from the store can hardly be called useful, many people want to learn how to cook 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.

Crackers Kvass Recipe

How to cook homemade kvass from crackers:
  Rye crackers (1 kg) are fried in the oven until golden brown. Stack in a pan, 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 once more with water, insisted for 1-2 hours and poured into the infusion, which was obtained earlier. The resulting wort is cooled to 20 degrees. Add sugar (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 cans or bottles and stored in a cool place.

Recipe for Kvass Boyarsky

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

Kvass Borodinsky recipe

Cooking kvass Borodinsky at home
Ingredients: 3 l of water, 2 slices of Borodino bread, 15 g of yeast, 1 tsp 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 zest to each. Soak for 3 hours in the heat, then put the bottles in the refrigerator. After 3-4 days, kvass can be drunk. Borodino kvass is ready.

Spicy kvass with horseradish

Home-made kvass with horseradish, raisins and honey
  Ingredients: 4 l 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 crackers with boiling water and let stand for 3-4 hours. Strain. Add yeast and leave to ferment for 5-6 hours. Add grated horseradish and honey. Stir, bottle, adding a twist to each. Let it brew for 2 hours. Spicy kvass with horseradish is ready.

Beetroot Kvass Recipe

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

Recipe Kvass razhny

How to cook rye kvass at home
The ingredients: 1 loaf of rye bread, 2 cups of sugar, 1 bag of dried yeast, a few sprigs of mint, a handful of blackcurrant leaves
How to cook rye kvass: Cut the bread into slices and leave to dry for a day. Then brown the biscuits in the oven. Pour crackers with boiling water and leave for 12 hours. Brew mint and currants: pour boiling water and let it brew for 15 minutes. Strain the crackers through cheesecloth or sieve, add to the resulting infusion a decoction of mint with currants, sugar and yeast. Stir and leave to roam for 5 hours. When the kvass begins to foam, remove the foam, strain and bottle.