Homemade bread kvass is one of the healthiest drinks. Many people try to make kvass on their own, because, in any case, it is much healthier and tastier than the purchased one. There is nothing difficult in making bread kvass at home, you just have to familiarize yourself with recipes proven for centuries and choose to your liking.
Very famous and widespread is bread kvass made from rye flour and malt. However, it should not be confused with synthetic surrogates of kvass, kvass drinks, which contain a solution of carbon dioxide and all kinds of flavors. Real bread kvass has a pleasant and refreshing taste. It is endowed with high energy value, good thirst quencher due to the content of acids (lactic and acetic). And the carbon dioxide contained in kvass helps the digestion of food, its absorption and raises the appetite. People who suffer from gastritis with low acidity, those who have a weakened immune system and heart is useful to drink bread kvass before meals.

The kvass recipe is varied: the drink can be prepared with currants, rhubarb, coffee drink. But it is bread kvass that turns out to be quite soft in taste, not very vigorous.

The benefits of homemade kvass

1. Everyone can choose the optimal ratio of ingredients based on personal preference. You can make kvass with a soft taste, or with bitterness, sweetish or sour.

2. If you wish, you can provide yourself with a delicious drink for the whole summer, if you systematically put a new portion of kvass, separating the leaven.

Useful properties of bread kvass

The fact that bread kvass is a healthy drink is known to everyone, but not everyone knows what exactly. Therefore, before starting to prepare a drink, it is worth reading some information.

Homemade bread kvass promotes digestion, inhibits pathogenic microflora and helps improve metabolism. Therefore, homemade bread kvass is a preventive dietary drink that increases performance. For a long time, the beneficial properties of kvass have been used by the people for the prevention of vitamin deficiency, since it contains many vitamins (E, group B) and trace elements (lactic acid, magnesium, phosphorus, calcium), as well as amino acids.

• 1. It is recommended to cook kvass in spring, thawed or cooled boiled water.
• 2. You can make kvass from any kind of bread, but drinks are tastier if you use black rye (preferably without caraway seeds, dill, seeds, etc.). Suhari for kvass should be cooked without spices and oil.
• 3. For the preparation of bread kvass, it is better to use glass or enamel dishes. For example, champagne bottles.
• 4. When fermenting in tightly closed containers, you must carefully monitor the level of carbon dioxide, as high pressure can rupture bottles.
• 5. Ready kvass is best consumed within 2-3 days (otherwise it becomes sour and loses its taste).
• 6. It is recommended to store kvass in a cool place. A chilled drink tastes better, too.
• 7. For the preparation of berry kvass, only ripe, selected undamaged berries should be used.

Kvass itself is a finished product and can be used as a refreshing and cooling drink with added sugar or honey. But there are a great many types of preparation of kvass itself. The drink is made from fruits, berries, vegetables and various herbs. Homemade kvass is considered a classic option; the benefits from such a product are much higher than from purchased kvass. Therefore, take a little time and prepare this delicious, healing drink for your family. Let's take a closer look at the most common recipes for making a drink at home.

1. Kvass without yeast... To prepare a leaven for kvass without yeast, you need to take 2 cups of boiled water cooled to room temperature, half a slice of rye bread and 1 tsp. granulated sugar. Place all ingredients in a 0.5 liter jar. Grind the bread at the same time. Cover the jar with sourdough with a cloth and leave in a warm place to ferment. Without yeast, fermentation of the sourdough takes a little longer (a day or two).

2. Crack kvass recipe. To make homemade kvass from breadcrumbs, you first need to fry rye breadcrumbs (1 kg) in the oven until golden brown. After that, they must be folded into a saucepan, filled with warm water and left in a warm place for a couple of hours, stirring occasionally. Drain the infusion. Pour the remaining crackers with water again, leave for 1-2 hours and drain into the infusion that was obtained earlier. Cool the resulting wort to 20 degrees. Add sugar (for 3 liters of water - 1.5 cups of sugar) and yeast (40 g), diluted with the same wort. Leave warm for 12 hours. Pour ready-made kvass into jars or bottles and store in a cool place.

3. For making young rye kvass rye bread should be cut into slices and dried in the oven so that they are slightly browned. Pour crackers with boiling water, cover and leave for 3-4 hours. Strain the resulting infusion, which is called wort, put yeast, sugar, mint diluted in warm water, cover with a napkin and leave to ferment for 10-12 hours. After the foam appears, strain and bottle again, put five washed raisins in each half-liter bottle. The bottles must be tightly sealed with corks soaked in boiling water and kept for several hours at room temperature, and then put in a cold place. In three days the young kvass will be ready. For 500-700 g of rye crackers, you will need 4-5 liters of water, 10-15 g of yeast, 100-150 g of granulated sugar, 10 g of mint and 25 g of raisins.

4. Beet kvass recipe at home. Required 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.
To prepare beet kvass, you must, first, peel and coarsely grate the beets. Put all the ingredients in a 3-liter jar and cover with water, add a piece 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 finished drink. Beet kvass is ready.

5. Vigorous kvass with horseradish. Making kvass with horseradish, raisins and honey at home is easy. To do this, you will need: 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. First you need to pour boiling water over the 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.

6.Berry kvass. It is better to start with the preparation of berries: raspberries, black currants, blackberries, lingonberries, blueberries or other berries - rinse, mash and place in an enamel bowl. Pour in warm sugar syrup at the rate of: for 4 liters of water - 1 kg of berries and 500-600 g of sugar. The resulting mixture must be thoroughly stirred, covered with gauze, kept for 24 hours at room temperature. Then strain twice and pour into bottles with the addition of several raisins to each. Keep in a cold place for 1-2 weeks.

7.Kvass with lemon is a wonderful way to improve metabolism... Such kvass is good for rheumatism, acne in adolescence, obesity, and also lowers blood cholesterol levels. Pour 250 g of dry black bread with 4 liters of boiling water and leave for a couple of hours. Then strain, add 200–250 g of sugar, 5 g of dissolved yeast and the juice of one lemon. Leave this mixture for a day, then pour into bottles and place in a cool dark place for 3 days. You can add a little raisins or chopped hazelnuts to kvass.

8.For making apple kvass it is necessary to cut the apples and pour them with water, bring to a boil, leave for 2-3 hours. Then strain, add yeast, sugar and citric acid diluted in warm water, then leave for 3-4 days to ferment. For 1 kg of apples - 500 g of granulated sugar, 50 g of yeast, 3 g of citric acid and 5 liters of water.

9.Lemon honey kvass. A noble drink of emperors. Pour the juice squeezed from one lemon into 1.5 liters of boiled water at room temperature. Add 4 tablespoons of honey and 6 teaspoons of sugar, then stir, cover with gauze and let it brew for one day. After that strain the kvass through triple gauze and pour into bottles, adding 4–5 raisins to each. Close the bottles tightly and put in a cold place for aging and maturation for a week or two.

10. Rice kvass is used to treat osteochondrosis... To prepare a drink, you need to take 40 grams of rice (any), three tablespoons of sugar and five black raisins and pour all this into one liter of boiled, settled water, stir and let it brew in a warm place for four days. After that, strain the finished kvass and leave to be stored in the refrigerator. Should be taken 100 grams, three times a day after meals.

11. To cleanse the liver, it will be very useful to use beet kvass., the benefits of which are also very great. For its preparation, it is necessary to peel and rub 500 grams of beets on a coarse grater. Then put the grated beets in a three-liter jar, add two tablespoons of flour and one glass of granulated sugar there. Pour it all with filtered, boiled, chilled water until the neck bends and put the resulting drink in a warm place, infuse. After 7-9 days, the kvass must be filtered, the remaining beets must also be saved. Beet kvass should be taken 30 grams three times a day before meals, drink a drink every day. After drinking three liters of kvass, it is necessary to take a break for three months, after which the application can be repeated.

Refreshing kvass is also used to prepare valuable and nutritious cold first courses: okroshka and beetroot.

The healing properties of bread kvass

Since ancient times, bread kvass is not only a very tasty refreshing drink, but also a real natural healer. Due to its many beneficial properties, the drink has earned the love of many people. For centuries, our Slavic ancestors drank bread kvass, the benefits of which were salutary in times of famine, and during a long fast, the drink is the main source of nutrients. Numerous studies by scientists have shown that the benefits of kvass depend on the composition, which includes substances such as yeast, proteins, carbohydrates, vitamins, minerals, organic acids, etc. (that is, almost everything that the human body needs for a full existence).

The effect of kvass on the human body

Thanks to such a successful selection of substances in the composition, kvass is endowed with a number of unique properties and is very useful: it perfectly refreshes, invigorates and quenches thirst in the hot summer, improves metabolism, reduces fatigue, increases human performance, and also has a beneficial effect on the stomach and the cardiovascular system. Kvass prevents the development of unwanted, harmful microflora and strengthens the body's fight against diseases.

The benefits of bread kvass

Bread kvass is widely used in folk medicine in the treatment of many diseases. This drink is considered the most valuable if it is prepared at home. This kvass does not contain preservatives, dyes, flavor enhancers and other additives. It is completely natural, which is an important factor today.

The benefits of bread kvass are concentrated in its chemical composition, which is enriched with vitamins, amino acids, trace elements and enzymes. In the process of fermentation of the drink, lactic acid and some other acids are formed, therefore kvass, like yogurt or kefir, kills harmful flora in the intestines and maintains healthy ones. The use of kvass is a good prevention of various intestinal disorders.

Kvass well quenches thirst and saturates in the heat, stimulates vital activity, helps the digestion of fatty and meat dishes, normalizes the balance of fluid and salts in the human body.

Bread kvass is useful for treating the nervous system, hypertension, heart and blood vessels, and also helps to improve mood, since rye kvass contains amino acids, magnesium, calcium, lactic acid, trace elements and B vitamins.

This drink increases potency, heals the eyes, liver, strengthens teeth, and drunk on an empty stomach helps the secretion of gastric juice, thanks to which it is used in diets for weight loss (stabilization of metabolism in the body). Moreover, this applies not only to diets, the purpose of which is to lose weight, but also therapeutic diets.

For people suffering from gastritis with low acidity, it is useful to drink kvass before meals.

Kvass contains a sufficient amount of vitamin C, thanks to which it is used as a cure for scurvy and depletion of the body.

Beet kvass, in turn, restores liver cells and is endowed with a choleretic effect; it is also used for arrhythmias.

Surprisingly, it is a fact that the yeast contained in bread kvass can help in the treatment of diabetes mellitus and pancreas, relieve pustular skin diseases. Also, these qualities can eliminate heartburn, heaviness in the stomach and gas formation.

People with sore joints are advised to regularly consume bread kvass inside and regularly apply compresses to problem areas. If you set a goal and be persistent, you can get rid of swelling, pain and stiffness in the joints.

The use of kvass also consists in a beneficial effect on the appearance of a person.... Cosmetologists recommend using it to improve the color of the skin, the quality of teeth, hair and nails, since it contains calcium, which is known to have an excellent strengthening effect. To get rid of skin diseases such as acne, dermatitis, furunculosis, long-term non-healing wounds, and other skin diseases, you just need to constantly drink bread kvass and apply lotions to problem areas. Freckles can also be removed by rubbing them twice a day with this drink.

Chilled bread kvass has a special taste. It is excellent at quenching thirst, energizing for the whole day and improving physical and mental performance.

The benefits of kvass are really huge, and besides all of the above-mentioned merits, I would like to note one more, no less significant reason for respecting this drink. Bread kvass helps people fight alcohol addiction. It quenches thirst well and to some extent replaces alcoholic beverages, discouraging the desire to drink them. At the same time, the share of ethyl alcohol in the kvass itself is 1.2%, which is significantly lower than the same indicator in low-alcohol beer.

Real bread kvass is an excellent alternative to artificial vitamins and food additives.

Obviously, the beneficial properties of bread are undeniable, but you should not abuse sour kvass for chronic ulcers and gastritis, high acidity, colitis, gout and liver diseases. Practical advice: to reduce the acidity of kvass, add honey to taste. The usefulness of bread kvass lies in the combination of cereals, yeast and natural ingredients (herbs or berries).

The harm of bread kvass

Of course, kvass is a more useful product and you need to eat it, however, despite the enormous benefits of the drink, there are also contraindications to its use.

It should be emphasized that homemade kvass is of the greatest value, there is more benefit from it, and there are much fewer contraindications for use.

This homemade and fresh kvass does not contain any harmful substances. There will be no harm from kvass made using the correct technology. But since kvass is a fermentation product, after a while it tends to turn sour. In industrial production, bread kvass is pasteurized or canned, as a result of which the drink loses its useful properties. During pasteurization, bread kvass loses half of its beneficial qualities, and when preserved, it also acquires harmful ones. It is in this case that harm to the body is possible. Kvass contains a small amount of alcohol, so you should use it carefully. After drinking kvass, it is not recommended to immediately get behind the wheel, it is better to wait an hour. It is not recommended to use homemade kvass for pregnant women, nursing mothers and children under three years old. The harm of kvass in this case is also associated with the presence of fermenting elements that can cause slight intoxication.

Kvass has potential harm when this drink is consumed by persons with diseases such as cirrhosis of the liver, gastritis, and hypertension.

Having analyzed the positive and negative properties of kvass, we can conclude that fresh homemade kvass can be drunk with great pleasure. In addition to the fact that it is tasty, the body receives tangible, but not harmful, from kvass. Excessive use of any product, as everyone knows, does not bring any benefit. Therefore, with unlimited use, the harm from kvass is obvious.

The fermentation process of malt and bread croutons gives us an amazing drink called "kvass". It is traditional among the Slavic peoples, but over time it spread throughout the world and gained popularity, and this is due to its unique ability to quench not only thirst, but also hunger.
In Russia, honey and fragrant herbs were often added to kvass; there was no better soft drink. Numerous cold stews were also prepared on its basis. And for a very long time, strong kvass was the main intoxicating drink at weddings and holidays. Hence the expression, when someone drinks a lot of alcohol, they say about him - kvass.
Homemade kvass is much healthier than any store drinks. Even modern medicine confirms that he is able to recuperate after an illness and cope with many ailments. A unique drink can be prepared at home without using absolutely any chemical additives.
Previously, only wooden barrels were used to prepare this drink, now you can make good bread kvass at home in glass jars or enamel pots. Do not take plastic and aluminum dishes, they can change the color, taste and useful properties of the drink.
To get a real tasty kvass, you need a properly prepared sourdough, with its help fermentation starts. It has a unique ability to ferment grain products without converting water and sugar into alcohol. If your ferment is not correct, you risk getting either plain sweet water or sour mash instead of kvass.
So let's take a closer look at the recipe for kvass from bread at home.

Taste Info Drinks

Ingredients

• rye bread - 250 g;
• pressed yeast - 15 g;
• bottled water - 2.5 l;
• sugar - 60 g.

How to make bread kvass at home

Cut the bread into small cubes (3x4 cm, no more).


Place the bread cubes on a baking sheet and place in the preheated oven. We need rye crackers, which we get when we take out the baking sheet after 15 minutes.


Pour sugar into a clean three-liter jar.


Transfer the croutons there.


Bring the required amount of water to a boil and immediately pour boiling water into a jar with sugar and breadcrumbs. Leave to cool.

Dissolve a portion of yeast in 100 ml of warm water.


When the contents of the jar have cooled to room temperature, pour the warm yeast mixture into it. To make the future kvass breathe, cover it on top with a piece of gauze. You need to infuse the drink for 36 hours.


Strain the finished kvass through a sieve or cheesecloth and take a sample.

Teaser network

Homemade kvass from rye bread without yeast

Yeast-free kvass has one small advantage, it lacks the specific flavor of yeast. The technology is not much different from the previous recipe. So let's try to make bread kvass, but now without yeast.
The classic recipe uses rye bread crusts, but if you like the taste of caraway seeds, you can use Borodino bread (only it is either not fried at all in the oven, or just a little).

Ingredients:

• rye bread - 300 g;
• bottled water - 2.0 l;
• sugar - 100 g;
• raisins - 25 g.

Preparation:

1. Cut the bread slices and fry in the oven, as in the previous recipe.
2. Transfer the crackers to a saucepan. Bring the water to a boil and immediately pour it into the same container, add sugar and stir.
3. Let the kvass wort cool to room temperature.
4. Put the raisins in the cooled mass. On its surface there are microorganisms necessary for fermentation, because raisins, in fact, are natural wild yeast. Therefore, do not wash it before use.
5. Pour all the resulting mass into a clean jar, cover with gauze and put in a dark place to ferment. After 10-20 hours, you can observe the first signs of fermentation, a hissing will be heard from the jar, foam will begin to collect on the surface.
6. From this moment on, it is necessary to insist kvass for another 2-3 days and strain through several layers of gauze. Try it to your liking, add more sugar if necessary.

Useful tips for making kvass

• Like jelly. When preparing kvass, it is very important to take high-quality bread, with the minimum addition of any chemicals. The more chemical additives there are in the bread, the more likely it is that the kvass will not ferment and will turn out to be tasteless. Especially often, incorrect crackers are the reason that the drink turned out to be viscous, like jelly. A thick state of kvass can still be obtained if the dishes with the drink were in direct sunlight during fermentation. Do not neglect the advice to put the kvass in a dark place during the fermentation period.
• Bitter. Sometimes kvass is obtained with a bitter aftertaste, which means that you have overexposed bread crumbs in the ovens. They should only slightly brown, but in no case burn.
• I want sharp. If you want to get a sharper and more carbonated drink, then pour the strained kvass into clean plastic bottles, leaving 3-5 cm to the neck, close it tightly. Leave them in a dark place at room temperature for 5-7 hours. As soon as the bottles become hard under the influence of carbon dioxide, move them to the cellar or refrigerator. The fermentation process will stop and the flavor will stabilize. Wait another 4 hours and you can drink a carbonated soft drink.
• Doesn't wander. Sometimes it happens that everything was done correctly, but for some reason the kvass does not ferment. So you used stale yeast. There is an easy way to test the freshness of the yeast. Dissolve a small amount in warm water, and then add a little sugar. If the hissing soon appears, it means that the yeast is good, you can safely put kvass with it. Be sure to keep track of the proportions of sugar and yeast, make no mistake, if you put less, kvass will ferment poorly.
• How to understand that kvass is already ready?You can taste or smell a little. Kvass, which is still in the fermentation process, will be odorless. The finished drink smells slightly sour. While the kvass ferments, pieces of bread run up and down. In the finished drink, they will settle to the bottom of the can.
• For okroshka and summer cold soups, white kvass is prepared, it is made on the basis of rye flour.
• Diversify. Ordinary kvass can be varied with whatever tastes you like, and not to list everything that is added to it. Fruit and berry kvass is prepared from whole berries and fruits, or from their juices and fruit drinks. To make the taste even more piquant, you can add aromatic spices - oregano and cardamom, cinnamon and ginger, cloves and mint. You cannot imagine until you try how delicious mountain ash, currant, gooseberry or strawberry kvass turns out. And in such fruit drinks it is good to marinate boiled pork, meat for kebabs, fish and vegetables for grilling.
• Hop cones? And if, along with the crackers, you also put hops, or rather its cones, into the jar, you will end up with an "adult" drink. A handful of dry hop inflorescences are added to 300 g of rye croutons.
• Do not use utensils in which milk was previously stored for making kvass.

Earlier we told how to cook

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

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.

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

Let's consider how to make kvass at home.

Cooking rules

1. Use only natural bread. No various additives.
2. Use clean water. It is best to buy bottled water 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 glass, plastic or enamelled steel pans.
5. Be sure to test the yeast for freshness.

Secrets

• Add zest, they help the liquid ferment and fill it with bubbles.
• Black currant or mint leaves will help to brighten the taste.
• If you are a lover of a sharp taste, leave the drink a little longer.
• You can add your favorite berries, fruits or vegetables to it (the main thing is that they are combined). Experiment.
• Don't wash the raisins.
• Dry rusks without spices and oil.
• Sugar gives off carbon dioxide, which creates a 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 you originally planned. Remember to remove the leaven 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 will list the main positive properties:

1. treats dysbiosis;
2. improves bowel function;
3. strengthens the immune system and 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 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 is also not harmful to health. After all, no one will argue that yeast is not the most useful ingredient, and it is better if it is not present in this proven liquid. Let's 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 you do not need to wash raisins. 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 start fermentation. They should not be washed off.

Step by step cooking:

1. cut the bread into small cubes;
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 with bitterness);
3. pour boiling water over the prepared crackers;
4. add sugar and mix thoroughly;
5. wait for the product to cool down and add the raisins;
6. pour into a fermentation jar, protect the neck with gauze so that insects do not get in there (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 onset of fermentation, strain the liquid through four layers of gauze and squeeze out the pulp;
10. try the drink, and if it was not sweet enough, add more sugar (the liquid should be slightly sweet in taste);
11. pour the liquid into bottles and leave a few centimeters of free space in front of the cap;
12. send it to a warm, dark place for six hours;
13. then transfer to the cool (refrigerator, cellar);
14. after five hours, the drink can be consumed.

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

You can use the remaining leaven 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". Has a fairly simple cooking method.

Ingredients for rye flour kvass at home:

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

Sourdough preparation

Kvass from rye flour saturates the body with vitamins and minerals

1. Pour the table into 250 g of flour. a spoonful of granulated sugar
2. gently 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 a twist
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. take out the raisins a day later
8. when there is a sour smell, foam and sizzle, the leaven 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 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 mix. Add the remaining water, and then mix everything well again.

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

Send to a dark and warm room for six hours. Wait for bubbles and foam to appear.

Carbon dioxide saturation and aging

• Strain the drink through four layers of cheesecloth and bottle. Leave a few inches to the cap. Close containers tightly.
• Transfer liquids to a cool place for several hours to gasify. 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:

1. we prepare the necessary products
2. dilute yeast in a small amount of water and add sugar;
3. cut the bread into small cubes (take a few pieces for sourdough, dry the rest in the oven);
4. put two handfuls of bread in a sourdough jar and pour in the diluted yeast there, fill it with water;
5. we send the leaven for a couple of days to a warm place;
6. dry the bread in the oven until golden brown, stir occasionally;

   a) the required ingredients; b) breeding yeast; c) slicing bread; d) adding bread and yeast to the leaven; e) adding water to the leaven; f) making crackers

7. pour croutons into a three-liter jar;
8. fill the jar with boiling water until the middle;
9. add raisins and sugar;
10. let it cool to room temperature, then pour in the leaven;

    a) sending crackers to the bank; b) pouring boiling water; c) adding raisins; d) adding sugar; e) cooling; f) adding sourdough

11. fill the remaining space with clean water;
12. we send our liquid to ferment for a day in a warm, bright place;
13. filter through cheesecloth (we can reuse the remaining leaven);
14. pour kvass into a bottle and send it to the refrigerator for five hours;
15. try it!

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

Oat kvass at home: a recipe

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

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

• soak oats for two hours;
• then fill it with a liter of water with 30 g of sugar and drain after four days;
• fill it 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, leave for two or three days in a warm place;
• put in the refrigerator for 6 hours;
• try it!
  The honey treat is great for treating a sore throat, only in this case you should drink it warm.

Beet kvass at home

Surprisingly, there is also beet kvass, and we will tell you how to make it at home.

Recipe:

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

Far in the past remained 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.

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 who are experts in their field.

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

Homemade kvass made with your own hands has a beneficial effect on our health. It regulates the metabolism in the body, improves the activity of the gastrointestinal tract, saturates us with enzymes, minerals and vitamins, helps to remove toxins from the body. I suggest you make a great drink - according to the traditional recipe from rye rusks, 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 bread crumbs in the oven over high heat. They should turn out golden brown, and I always make sure that they do not burn. Homemade rye bread kvass is pleasant with its sweet and sour taste of rye bread. It quenches thirst well, tones up and gives strength. It was him that our ancestors took with them to hay.
• 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 their liquid state and pour everything into the base. For this, it is better to take fresh pressed yeast. 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 animals do not covet it, and I set it aside for fermentation for a day or a half.
• If you like kvass with a slightly sharper taste, you can let it sit longer. I start drinking my drink after a day, but since I prepare a large amount of it at once, it becomes harsh over time, 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 flavor. Raisins give the drink a special aroma, and also contribute 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 it from the sediment, I filter it completely. I wash the raisins and put them back into the finished kvass.
• I put the drink in a cool cellar. In your case, this could be a pantry or 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 prepare kvass as in the previous recipe, adding 300 grams of crackers and 40 grams of yeast. The second time the drink tastes better, acquiring a pleasant sour taste.

Recipe for kvass from rye bread with yeast

• Cut black rye bread into small pieces, put on a baking sheet and put in the oven to dry. Make sure that the bread is not overcooked or burnt. Otherwise, the finished kvass will taste bitter.
• To boil water. Pour crackers into a jar (preferably a 3 liter). Crafts for such a jar need about half a loaf. The layer is approximately 8-10 cm thick.
• Add sugar (3-4 tablespoons) and cover with hot water. Pour water up to the shoulders.
• When the water cools down to a temperature of 35-37 degrees, add diluted yeast (half a bag of dry or a small piece of fresh). To dilute the yeast from a jar, pour a little infusion into a cup and dilute the yeast in it. You can just use warm water.
• Stir 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, pour into bottles. Add a few raisins to each and refrigerate for 6-8 hours. I leave it overnight.

The next portion of kvass can be prepared without yeast. Add a little fresh breadcrumbs, 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, the taste and smell of yeast is first felt. 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 the crackers into a 3 quart jar (almost half the jar).
• Boil water and dissolve sugar in it (10-15 tablespoons), cool and pour in crackers. For a more intense fermentation, add a handful of raisins.
• Cover the jar with cheesecloth and let it ferment. Fermentation will begin in a day or two. The crackers in the jar will begin to mix 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. You do not 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 the kvass does not sour. If there are no raisins, then you can add more sugar. Next time, sugar can be added to kvass from bread to taste, 3-4 tablespoons.

A few small useful tips for making homemade kvass from rye bread.

• You need to cook kvass in dishes that do not oxidize. If you are preparing kvass in a saucepan, it is better to take an enamel or stainless steel pan.
• Add sugar to taste. If you like sour, then put less sugar. Sweeter - add sugar. Add a little more sugar to the first portion of kvass.
• The color saturation of kvass depends not only on the type of bread, but on the degree of roasting of the crackers. But it is still not worth overcooking the crackers, in the kvass you will feel both the taste and the smell of burnt bread.
• The intensity of fermentation, which means that the readiness of the bread kvass depends on the temperature in the room. Higher temperature - fermentation will start faster. Therefore, this point must be taken into account so that kvass does not peroxide.
• Raisins cause not only the fermentation process, but also give kvass some sparkling, saturates the 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 bread homemade kvass

1. The yeast must be the freshest, and the bread for the wort must be rye.
2. Kvass is prepared in 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 its taste and becomes sour.
5. The dishes in which the wort is infused must be glass or enameled; it is impossible to cook kvass in an aluminum dish, as it is oxidized.
6. For the preparation of berry kvass, only ripe selected undamaged berries are used.

For those who want to get a healthy and tasty drink, we advise you to prepare homemade bread kvass according to the following recipes. We will first publish a recipe for kvass without yeast.

Kvass without yeast

Starter culture 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. At the same time, grind the bread. Cover the jar with sourdough with a cloth and leave in a warm place to ferment. Without yeast, fermentation of the sourdough takes a little longer: a day or two.

How to make bread kvass without yeast at home from sourdough

1 tbsp. a spoonful of granulated sugar
1 - 2 wedges of rye bread
0.5l of prepared starter culture
1.5 liters of chilled boiled water

And so a day or two passed, you tasted the sourdough and made sure it was ready. The liquid should be cloudy and harsh 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 stand for a day. You can also put in a jar dried in the oven until golden brown, croutons. 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. Add the sourdough 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.

Homemade bread kvass recipes

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

Crack kvass recipe

How to make homemade kvass from breadcrumbs:
Rye crackers (1 kg) are fried in the oven until golden brown. Put it in a saucepan, fill it with warm water and leave in a warm place for a couple of hours, stirring occasionally. The infusion is drained. The remaining crackers are poured 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: 1 kg of stale rye bread, 5 l of water, 1.3 sugar, 60 g of yeast, 1 tbsp of wheat flour, mint to taste.
Prepare the starter culture. To do this, dilute the yeast with a glass of warm water and put in a warm place. Pour boiling water over dried mint and leave to infuse. Cut the bread into slices, pour boiling water over and cool to 30-40 degrees. Add ferment, 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.

Borodinsky kvass recipe

Making kvass Borodinsky 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 make Borodino kvass. Cut the bread into slices and dry slightly in the oven. Pour boiling water over, let the wort brew for 3 hours. Dissolve the yeast with flour, add to the wort. Leave for a day. Strain. Pour into bottles, add a raisin to each. Keep warm for 3 hours, then put the bottles in the refrigerator. After 3-4 days, you can drink kvass. Borodinsky kvass is ready.

Vigorous kvass with horseradish

Homemade kvass with horseradish, raisins and honey
Ingredients: 4 l of water, 800 g of rye bread crumbs, 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, 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 make beet kvass at home
Ingredients: 1 kg of beets, 2 l of water, 20 g of sugar, 1 piece of black bread, a clove of garlic, salt to taste
How to make beet kvass. Peel the beets, grate on a coarse grater. Place in a 3-liter jar and fill with water. Add a slice of black 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 almost finished kvass. Beet kvass is ready.

In this article I want to offer simple recipes for 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 you have prepared will be incomparably tastier than store counterparts. Therefore, feel free to take one of the recipes and delight your home-made delicious kvass, which our ancestors have glorified for a long time.

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, a bread drink was drunk to maintain health during Lent, it replenished strength and the lack of nutrients during food restrictions.

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

The classic recipe for kvass from rye bread with yeast

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

You will need:

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

Cooking method:

Trying not to disturb the cloudy sediment at the bottom, it is carefully poured into clean bottles, sealing 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 make 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 great bright taste!

You will need:

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

Cooking method:

1. Dry the bread pieces well in the oven at 100-110 degrees until golden brown barrels
2. Pour crackers with hot water (about 80 degrees) water, add sugar
3. Cover the neck with a clean cloth, then put the glass jar on a 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, seal them tightly
5. You can, if desired, put 4-5 pcs in each bottle. raisins - this will add sharpness and carbonation
6. Keep kvass in the cold

Bon Appetit!

Kvass from Borodino bread with raisins

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

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

You will need:

• 200 g borodinsky 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 breadcrumbs
2. Pour boiling water over the crackers and wait 3 hours
3. Mix yeast, flour and 5 tbsp. l. water, let the yeast activate
4. Add sourdough to the breadcrumbs, cover and leave in a warm room for one day
5. Strain the product into a convenient container and toss in a handful of dry raisins
6. Then keep the bread kvass warm for another 6 hours
7. Next, the kvass should stand in the cold for 2-3 days.
8. Now the kvass is ready for use!

Bon Appetit!

Recipe for kvass from wheat bread at home

Kvass from wheat bread is no less tasty. Be sure to try making your favorite drink according to this recipe - rich, beautiful and invigorating. Roast crackers well in the oven until golden brown so that your kvass takes on a beautiful color. 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 tbsp. l. flour

Cooking method:

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

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

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

Pour yeast starter into the bread wort, cover with gauze, leave in a warm place until it ferments - it is easy to identify 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 completely stop

Bon Appetit!

Video recipe for making kvass from three types of bread

Kvass from rye bread 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 tbsp. l. flour
• 300 g sugar
• 3 tbsp. l. dry mint

Cooking method:

1. The bread is cut into slices and browned in the oven at 100-110 degrees until golden brown
2. Pour 200 ml of boiling water over dry mint, let it brew for several hours
3. Next, pour the crackers with 3 liters of 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, add mint broth with the wort, having previously filtered it
7. Further, 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 make bread kvass with honey and horseradish

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

You will need:

• 800 g rye crackers
• 4 l water
• 25 g yeast
• 1 tbsp. 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 brown
2. Next, boil water
3. Fill the dried crackers with boiling water and insist in a warm place for a day
4. We filter the resulting wort from the bread, pour it into a glass dish
5. We take a little of the wort obtained, heat it until warm and dilute the yeast in it with the addition of flour and sugar
6. Once the yeast has activated, add the starter to the bulk of the liquid.
7. 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 bottle it without refilling it to the top
10. We seal the bottles tightly and put them in a cold place for 3 days

Video recipe for homemade bread kvass