How to make kvass from gray bread. How to cook kvass from rye bread at home according to a step-by-step recipe with a photo

18.10.2019 Egg dishes

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

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

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

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

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

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

Ingredients:

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

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

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

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

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

5. Stir and leave for one hour.

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

7. Pour it to the breadcrumbs in the water.

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

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

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

Recipe for kvass for okroshka from crackers

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

Ingredients:

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

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

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

3. Strain water with breadcrumbs through cheesecloth and squeeze.

4. Add dissolved yeast there.

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

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

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

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

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

Cooking method without yeast with raisins

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

Ingredients:

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

1. Put the water to boil.

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

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

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

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

6. Then add raisins there.

7. And fill in the cooled water.

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

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

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

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

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

12. And add sugar to our drink and mix.

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

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

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

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

Video on how to make bread kvass without yeast

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

Sourdough Ingredients:

Rye flour - 250 gr
Water - 2 glasses

Kvass Ingredients:

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

The fastest recipe with dry yeast

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

Ingredients:

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

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

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

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

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

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

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

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

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

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

This drink is especially in demand in summer, but this does not mean that it cannot be drunk at other times of the year. Today we will learn how to cook kvass at home from rye bread.

Ingredients:

Crackers (from dark bread) - 0.2 kg;
Sugar - 7-10 tbsp. spoons;
Yeast (dry) - 1 tbsp. the spoon;
Drinking water - 3 liters.

Cooking:

Take dry rye bread and break it into several pieces. If you have fresh bread, then dry it in the oven.
Boil water. Let it cool down a bit (5 minutes).
Take a 3-liter jar and pour croutons and sugar into it.
Fill the contents of the jar with hot water almost to the top (leave 5-8 centimeters on top). Mix everything and leave the jar to cool at room temperature.
Now add yeast and stir again.
Now the jar needs to be tightly closed with a lid and sent to infuse. Wrap kvass in an old blanket and leave it to ferment for 12 hours. Be careful, if there is not enough free space in the jar, then kvass can tear off the lid.
After 12 hours, you can get a jar of kvass. Now strain the drink through cheesecloth and you can already drink it. Homemade bread kvass is ready. Now you can enjoy this healthy drink, which has no harmful substances at all.

Homemade bread kvass with yeast

Ingredients:

Bread (rye) - 500 g;
Sugar - 0.25-0.3 kg;
Water - 5 l;
Yeast (dry) - 5 g (pressed yeast can also be used, only 20 g will be needed).

Cooking:

Turn on the oven to 200 degrees.
Cut the bread into small cubes. Bread must be taken without additives (sesame, seeds, raisins, etc.), otherwise it will affect the taste of the drink, because extra elements are not needed here.
Lay the bread out on a baking sheet. You don’t need to lubricate it with anything, otherwise our kvass will give off oil. Do not be afraid, the bread will not have time to burn in a short time.
Send the mold with cubes to the preheated oven for 5 minutes. You can bake croutons longer, then the kvass will be darker, and the taste will become sharper.
Pour 5 liters of drinking water into a large bowl and boil it.
Wait for the water to cool down and be at room temperature.
Prepare two 3-liter jars. Pour the prepared water into jars. Add crackers to jars (separate them into two parts and throw them into jars).
Wrap the tops of the jars with gauze (because kvass must not be covered during fermentation) and send them to a dark place. Banks with kvass should be infused at room temperature for 48 hours.
Dissolve the yeast in a small bowl (follow the instructions on the package).
Strain all kvass through cheesecloth. The crackers that remained in the gauze will need to be squeezed out well, then they can be thrown away, we will not need them anymore.
Strained kvass again pour into jars.
Add diluted yeast and sugar to the jars (0.1 kg per jar will suffice at this stage). Mix everything very well with a long spoon.
Now cover the jars with lids, but do not close them. Carbon dioxide must escape quietly, otherwise the cans may burst.
Kvass should ferment for 16 hours at a temperature of 18-25 degrees, while it should be in a dark place.
Remove both jars and add sugar to them. Be guided by your taste preferences.
Pour the finished kvass into bottles. Spin them up.
Send the bottles to infuse for the last time - send them to a dark place with room temperature for 4 hours.
Now our kvass is ready! It must be refrigerated before use. As soon as you put the bottles with kvass in a cold place, the fermentation process will stop.

Be careful! Such kvass is stored no more than 3 days.

Without yeast - with raisins

This recipe is good because the drink will not have an unpleasant yeasty aroma.

Ingredients:

Rye bread - 0.3 kg;
Raisins - 0.025 kg;
Drinking water - 2 l;
Sugar - 0.1-0.2 kg.

Cooking:

Cut the bread into small pieces (do not cut the crust).
Preheat oven to 180 degrees.
Lay the bread out on a baking sheet in a single layer. The form must not be lubricated!
Place the tray in the oven for 3-4 minutes. Bread needs only to be dried, and not fried, otherwise the finished drink will be bitter.
Boil 2 liters of water.
Put the croutons in a saucepan and pour boiling water over them. Pour about 50 grams of sugar to them, mix everything. Wait until the water has completely cooled down.
Pour raisins into cold water. Now it is better to pour the drink into a jar. The lid cannot be closed. Just cover the jar with cheesecloth to keep insects out.
Put the jar of kvass in a dark, dry place, but at room temperature.
Leave the drink to infuse for three days. On the first day, foam forms on kvass - this is an indicator that you did everything right, since the fermentation process has begun.
After the specified time - kvass must be filtered. To do this, take gauze and fold it in several layers, pass the entire drink through it, collecting all the pulp in gauze. Squeeze the pulp well and leave it in cheesecloth. From it you can again get kvass several times (2-3).
Now you can still add sugar to kvass. It is required, even if only in small quantities. After all, then carbon dioxide will be released and kvass will turn out carbonated.
Pour the finished drink into bottles, but do not fill them completely, leave a few centimeters on top so that the bottle does not burst.
Send the bottles to a dark place for 6-8 hours. The cap must be tight, so check the pressure constantly. Ideally, come every hour and unscrew the lid to release the gas.
Kvass, which has already been saturated with carbon dioxide, can be put in the refrigerator. In a cold environment, the fermentation process will stop and the kvass will be ready to drink.
When the drink is well cooled, it can be drunk. Kvass from rye bread is ready! Such a drink is stored for no more than 5 days.
To get another portion of kvass from the pulp, you need to do the following:

Put the pulp in a jar.
Boil 2 liters of water and add 100 g of sugar to them. Wait for the water to cool down.
Pour the pulp with boiled water, mix everything.
Throw a small piece of bread (fresh) to the drink.
Subsequent steps will be the same as in the main recipe.

It is believed that this kvass is tastier than the first. Cake from this kvass can still be used 1-2 times.

Be careful! The pulp must be reused during the day.

Alcoholic bread kvass - a recipe at home

Ingredients:

Bread crackers - 0.3 kg;
Dry yeast - 5 g;
Sugar - 0.5-1.5 kg;
Citric acid - 3 g;
Purified water - 5 liters.

Cooking:

It's easier to work with breadcrumbs right away, but if you don't have them, they're easy to make. In order to get 300 g of crackers, you need to use 450-500 grams of bread. It must be cut into small cubes and laid on a baking sheet. It is worth putting the form immediately into the oven preheated to 190-200 degrees, for a few minutes. If you want bitterness to be felt in kvass, then hold the bread in the oven a little longer.
Boil 3 liters of water.
Put the crackers on the bottom of the pan and pour them with boiling water. Let everything infuse under a closed lid for at least 3 hours.
Take a colander and put gauze on it, which is folded in layers. Strain the infused crackers through a colander. Do not throw away the pulp.
Boil the remaining 2 liters of water.
Put the used crackers in a saucepan, and fill them with boiled water. Leave everything to infuse for 1 hour.
After the allotted time, strain the water, squeeze the cake well, now it can already be thrown away.
Dilute yeast with water. We use dry yeast in the recipe, and before adding it to kvass, you need to transfer it to an active state. Detailed instructions will be on the package.
In a large container, mix all the kvass. Add citric acid, pre-soaked yeast and sugar. It must be added carefully, because the strength of our drink depends on it. Therefore, we will add sugar to kvass in stages. At first, 0.5 kg will be enough.
It is necessary to mix everything thoroughly, now send the kvass to infuse for 10 hours. It should be in a dry, dark place, but at room temperature. You can not close the kvass with a lid, just cover it with gauze.
After 2 hours, check the kvass, bubbles should form in it. If they appeared, you did everything right and you will get delicious kvass.
After the allotted time, take out the drink. Taste the kvass, if the strength is low, you need to add more sugar. At this stage, add 0.2-0.3 kg of sugar. Mix everything and send the kvass to infuse further.
After 5 hours, take out the kvass and taste it again. If the strength is low, add sugar again. This time, 200 grams will be enough. Mix everything again and hide.
After 5 hours, try kvass. You can also add sugar. The maximum is 1.5 kg of sugar, with this amount the fortress will be 12 degrees, you will not get more.
If the taste of kvass completely suits you, then close the container with a lid and send it to the refrigerator until completely cooled. If the fortress is acceptable for you, but there is not enough sweetness, then just add sugar to the container and hide it in the refrigerator. Cold neutralizes the fermentation process, so the strength of kvass in the refrigerator will not increase.
This kvass can be stored up to 7 days.

Homemade kvass from black bread is a universal drink, its recipe is simple, and there are no difficulties in cooking. It's just that you can't do it quickly. Yeast fermentation, straining, infusion - the procedure lasts several days. For a home craftsman, this exciting process is a true creative pleasure.

But kvass is not only a perfectly refreshing, healthy and tasty drink. If desired, it is used as a base for strong alcohol (home-brew) or as an ingredient in cocktails. Without it, it is impossible to make okroshka, and there is more than one recipe for cabbage soup and delicious borscht that can be made with kvass.

Classics of the genre

Anything is suitable for making a drink in the country or at home in the city - you can make it, Jerusalem artichoke, fruits and berries, whey, rice and millet. At the same time, the main component that determines the taste is not all these filling bases, but high-quality water.

But classic kvass is made from bread. This recipe is probably as old as the invention of baking itself. Until now, village housewives, who bake homemade bread with their own hands in the oven, make kvass from black bread, which did not quite work out, or simply lay for a long time and stale.

There are many recipes for the simple preparation of a sparkling drink that has been fermented with the addition of yeast. I wanted to write "non-alcoholic", but it's not. In the process of preparation, any fermented drink will pick up a little alcohol from the wort, because bacteria, the inhabitants of yeast, will certainly produce alcohol.

But in the southern regions where grapes grow, a recipe has long been invented without the use of bread yeast. It will turn out tastier if you make a drink not from fresh berries, but take sun-dried grapes for cooking - raisins.

On raisins without yeast

This is a simple, uncomplicated homemade recipe. For cooking, with the exception of water, you need only three components.

Would need:

A variety of rye bread (such as Borodinsky, Belorussky) for kvass according to this recipe is chosen without any sprinklings and flavorings (cumin, coriander, seeds, dill, nuts, etc.).

Bread cut into cubes, send to the oven to dry.

Advice: black bread is easy to burn, it is difficult to notice the burn on it. Put a few pieces of white (for example, a loaf) on a baking sheet with black bread. As soon as the loaf begins to blush, take out the baking sheet, croutons in the desired condition.

In the meantime, let's boil the water. The first portion of sugar (130 g) is not diluted in it immediately. Let the water cool slightly before making the syrup. Then cool the liquid to room temperature.

Watching crackers in the oven. When ready, take out the tray. Crackers also need to be cooled. These are important conditions.

We fall asleep raisins and chilled crackers in a fermentation tank. Shake, mix, pour sweet water.

Since we do not use boiling water, a large plastic water bottle of 5 liters will do. The necessary free space will also remain in it; during fermentation, nothing will spill out.

We cover the neck with a gauze "breathable" cloth, we take the bottle to a dark corner. Fermentation will soon begin, foam and the smell of sour bread will appear. From this moment we measure two days. After about two days, kvass from black bread will “win back” and calm down.

Now it can be poured through a double-triple gauze filter into another container and add the remaining sugar.

According to the indicated proportions, the drink will turn out sour. This recipe is for okroshka. Those who like sweeter kvass can increase the second portion of sugar to their taste. But keep in mind - sweet kvass will not quench your thirst.

Final stage

We pour kvass into small plastic bottles, dip in each pair of fresh raisins, screw on the lids, put in the same dark corner for the night. By morning, the drink will be saturated with carbon dioxide, the bottles will become solid. Now you can put them in the refrigerator. Keep no more than three days.

What to do with the fermented mass?

If you continue to cook kvass, soaked raisins and bread will serve as an excellent starter. Divide the mass into four parts, add fresh crackers, sugar, water to each of them. Here's a new no-waste recipe for you. Kvass will turn out four times more. No need to add raisins this time. And without it, fermentation will be more active, it will take less time.

Why does kvass ferment without yeast?

Yeast bacteria live on grapes. They successfully replace yeast in the process of winemaking, and will also serve us for the preparation of yeast-free kvass.

When the berries are dried in the sun and turn into raisins, the bacteria on it remain. It is important not to wash the raisins so as not to remove this live yeast. They will die in conditions of high temperature. That is why both syrup and crackers should be cooled.

Bacteria feed on sugar. When they "dine" and multiply rapidly, then fermentation occurs.

Thirty grams of raisins is enough for the chosen amount of kvass. If you want to do more, you need to increase the weight of the raisins.

Dachny on yeast

To complete our picture, we also give a recipe for kvass using a bag of yeast. Let's prepare more of it in the country to use the wonderful water from the well and load the cellar with a cold drink.

Here's what we need to prepare it:

We act with bread as described above - cut it, dry it, pour it into a large bucket, coarsely chopped lemon there, pour it with boiling water, close the lid. We cover the bucket with a lid, and - in the shade.

If you cook in the spring - add young leaves of currant (only black, red leaves do not smell) or cherries. In summer - a bunch of mint, lemon balm.

Meanwhile, dissolve flour and yeast in warm water in a bowl.

Six hours later, when the water has cooled down, and the crackers will give it a bread flavor, we filter the wort. Rusks turned into porridge, we throw them into the compost pit. We select two liters of wort, dissolve the sugar. Pour everything into a 12-liter tub. It is in a wooden barrel that an amazing drink is obtained. You can use a bucket or boiling water, but the oak flavor will be lost.

The risen yeast is added to the wort. It will wander for twelve hours. Pour into your chosen container. We put it in the cold. A day later, we try.

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Kvass can be used as an aperitif, antiseptic, energy drink and dietary component, and its properties are similar to those of lactic acid products.

In the summer heat, this invigorating drink becomes almost the only salvation for those who are thirsty. Invented over 1000 years ago, it still enjoys its former popularity. Today, it is the basis for many dishes of Russian cuisine, often cold stews such as okroshka.

From ancient times, craftsmen who make "nectar that plays like champagne" were worth their weight in gold. Kvass brewing was considered a worthy business, to which only those who had a sufficient resource of knowledge and secrets were allowed.

Sweet and sour, "hissing" kvass will easily quench your thirst, drive away melancholy and set you in a positive mood.

Initially, in Russia, only a slice of stale bread was required to create a drink, but then honey was added to the sourdough as a sweetener, mint for a spicy taste, raisins, berry leaves and, of course, malt.

With his "planting" and began the process of making kvass. The bags were soaked in spring water, after which the grains were dried in a dark place, waiting for the time when they would germinate. In this form, they were subjected to stone oppression and went through the process of "drying" in the oven. Dried grains of coarse grinding were poured with boiling water and left in clay vats so that the drink could slowly ferment.

Ripe kvass has a dark red color with a slight tint of yellowness, small tingling bubbles and a rich sour-sweet taste.

How to make bread kvass for 3 liters - recipes

Previously, there were many variations of the preparation of this drink. "Sour cabbage soup" was famous, which often saved people after a hearty meal and wild fun, boyar, monastic, soldier, white, okroshochny, raisin, "thick kvass", also fruit and berry brew (from lingonberries, raspberries, apples, pears, plums , cranberries, etc.).

And in our time, many people like to move away from the classics, having tried new ways of cooking. We offer you original Russian recipes.

with yeast

You will need:

Black bread (500 g).
Boiled water (3 l).
Yeast (15 g).
Crystalline sugar (200 g).
A pinch of raisins.

Attention! The amount of sugar can be increased or decreased depending on preference. Also, if desired, you can add a couple of tablespoons of honey, it will give the drink a special piquancy.

Cooking:

Cut the loaf of bread in half, then chop into small cubes. Carefully spread on a baking sheet in a thin layer so that there is space between the pieces, and they are well browned to a pleasant golden hue.

Reference.“The longer you keep bread in the oven, the more bitterness will be felt in kvass, and the color, accordingly, will be darker.”

Pour 3 liters of water into a saucepan and bring to a boil. Cool to room temperature, pour into a container designed for fermentation.
Pour the dried bread, cover with gauze and leave in a dark, warm place for 2 days. From above we can additionally cover with a lid and wrap with a towel.

The resulting infusion should be filtered through cheesecloth, squeezing the crackers well.
We breed yeast, as indicated on the package, then add them to the kvass wort.

Important!“To make the best kvass, you should use baker's or brewer's yeast. They contribute to the fermentation process, and add a bright aroma and taste to the drink.”

Add sugar, mix thoroughly until dissolved.
Cover loosely with a lid so that carbon dioxide can escape. Leave for 16 hours in a warm place (up to 25 ° C).
We filter after the “rest”, bottle it, adding a pinch of raisins to each, as well as sugar or honey (it is needed for the appearance of carbon dioxide). Leave for a short time (up to 6 hours) in a dark, warm place. After tightly close and put in the refrigerator to stop the fermentation process. After a couple of hours, you can start tasting.

The shelf life of an unpasteurized drink is 3 days. With longer storage, it becomes sour, loses its taste.

How to cook bread kvass with yeast at home, you will learn from this video:

Yeast free

You will need (ingredients for 0.5 l of sourdough):

Water (2 glasses).
Half a loaf of rye bread.
Sugar (1 tsp).

Other ingredients:

Sugar (1-3 tablespoons).
Rye bread (3-4 pieces).
Ready sourdough (1 l).
Water (3 l).

Cooking:

For sourdough, boil and cool water, add a teaspoon of granulated sugar until dissolved, and half a slice of bread. Pour crushed bread, water and sugar into a jar. Cover with a cloth and leave to ferment in a warm place. This process will take 2-3 days.

After the set time, we taste the starter. The liquid will be cloudy with a sharp, characteristic odor.
We take a 3 liter jar, put the sourdough, chopped bread, sugar, and cooled boiled water (to the brim). Close the lid tightly and leave for a day. After we drain 2/3 of the fermenting liquid, add 2-4 slices of fresh bread to the jar and insist until tender.

This video shows how to make yeast-free homemade bread kvass:

dry drink

You will need:

Water (3 l).
Dry kvass (100 gr.).
Sugar (2-3 tablespoons).
Yeast (50 gr.).

Cooking:

We take a 3 liter glass jar, add the dry mixture to it, pour 1 liter of boiling water on top. The resulting mixture is kept for about half an hour in a warm place, covered with a lid and wrapped in a cloth. After that, open the container, break the formed clods, and fill with the remaining boiled water.

We leave it on the switched off stove or in another warm place so that the liquid cools down to 35 degrees. Then we dilute the yeast and add it to the jar. The drink will ferment for about 4 hours. After waiting for some time, you should sweeten the kvass by adding sugar or honey, bottle it, after straining it, cork it tightly, but do not put it in the refrigerator, leave it to lie at room temperature.
After you notice signs of fermentation, transfer to the cold. In a day you can enjoy a delicious drink.

Watch a video that shows how to make dry bread kvass:

There are a few tricks that families pass down from generation to generation, today we will share them:

Kvass can be prepared literally from all products known to you (vegetables, fruits, bakery products), but the most delicious is obtained from a loaf of ordinary black bread without any additives in the form of spices.
During cooking, only glassware should be used, enameled and plastic containers are also suitable. If you decide to use aluminum cookware, be aware that it will oxidize.
Do not try to season crackers with oils and flavorings, as you will only spoil the taste of the drink and lose its naturalness.
From time to time check the contents of the container in which you store unfermented kvass, in a tightly closed jar or bottle, the level of carbon dioxide may exceed the norm, and, due to high pressure, your container will explode.
Fruit kvass can be used as a savory marinade for vegetables, meat or fish.
By adding flour to yeast-free kvass (it thickens the liquid), you delay the fermentation process for a while.

Benefit and harm

Perhaps the only drawback of kvass is the low percentage of alcohol content - from 2.3% to 2.6%. Thus, this drink has contraindications. Kvass is not recommended for pregnant women, nursing mothers and children.

Contraindicated in people with diseases:

Gastritis.
Cirrhosis.
Hypertension.

In this case, we are talking about home-made kvass, as for a surrogate drink sold in stores, it will certainly not be useful. Made with flavors, sweeteners, and colors, it can be harmful to your health.

Among other things, this soft drink has a number of useful features:

Promotes digestion, improves metabolism.
Strengthens teeth.
Helps to lose weight.
Cleans blood vessels, helps in the treatment of the nervous system.

Reference.“Kvass is considered a dietary drink. It is used to prevent many common diseases."

This drink is full of vitamins, minerals, lactic acid and enzymes. It perfectly copes with thirst, reduces fatigue, and has a beneficial effect on the work of the stomach. It also helps to fight alcohol addiction, to some extent replacing drinks with a high alcohol content.

It is believed that this invigorating drink helps men increase their "strength".

It also includes:

Starch.
Ash.
Squirrels.
Mono- and disaccharides.
organic acids.

To all of us, the familiar caramel-colored drink was previously considered nothing more than a sign of luxury and wealth. During Lent, it was used to improve health, but we just love kvass for its pleasant cheerfulness and intoxicating effect.

Choose a recipe to your liking to please your family and friends. You can turn to the secrets of old Russian customs, or be adherents of modernity.

It does not matter, because the desire for excellence and helps to open up new perspectives.

Don't be afraid to experiment. You, too, can bring some of your inspiration and create a new invigorating masterpiece. The main thing is to do everything with love!

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

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

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

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

Homemade rye kvass

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

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

Recipe for kvass from rye bread with yeast

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

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

Bread kvass without yeast

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

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

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

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

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

Rules for making homemade bread kvass

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

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

Kvass without yeast

Sourdough for kvass without yeast:

2 cups boiled water cooled to room temperature.
0.5 slices of rye bread.
1 tsp granulated sugar.

Recipe:

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

How to make bread kvass without yeast at home from sourdough

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

Recipe:

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

Recipes for homemade bread kvass

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

Recipe for kvass from crackers

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

Boyarsky kvass recipe

Ingredients:

1 kg stale rye bread,
5 liters of water
1.3 sugars
60g yeast
1 tbsp wheat flour
mint to taste.

Recipe:

Prepare starter. To do this, dilute the yeast with a glass of warm water and put in a warm place.
Dried mint pour boiling water and leave to infuse.
Bread cut into slices, pour boiling water and cool to 30-40 degrees.
Add sourdough, mint infusion and leave for a day, then strain, add sugar, stir until it is completely dissolved.
Pour kvass into bottles, cork them well and store in the cold.

Borodinsky kvass recipe

Ingredients:

3 liters of water
2 pieces of Borodino bread,
15 g yeast
1 teaspoon flour
a handful of raisins

Recipe:

Cut the bread into slices and lightly dry in the oven.
Pour boiling water, let the wort brew for 3 hours.
Dilute the yeast with flour, add to the wort. Leave for a day. Strain. Pour into bottles, add a twist to each.
Keep warm for 3 hours, then put the bottles in the refrigerator. After 3-4 days, kvass can be drunk. Borodino kvass is ready.