How to start kvass at home. Homemade bread kvass with yeast

06.09.2019 Egg dishes

Homemade bread kvass is one of the healthiest drinks. Many 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 with weakened immunity 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 useful 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 l 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 a few 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 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, you need 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 time, 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 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 helping to improve 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.

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

Use only natural bread. No various additives.
Use clean water. It is best to buy bottled water or draw from a well.
Make sure that the croutons are not burnt (they should be baked until golden brown), otherwise bitterness will be present.
Use glass, plastic or enamelled steel pans for cooking.
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 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:

treats dysbiosis;
improves bowel function;
strengthens the immune system and cardiovascular system;
improves metabolism in the body;
removes unhealthy cells from the body;
kills pathogenic bacteria;
eliminates bad cholesterol;
helps to treat glaucoma, optic atrophy, cataracts;
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:

cut the bread into small cubes;
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);
pour boiling water over the prepared crackers;
add sugar and mix thoroughly;
wait for the product to cool down and add the raisins;
pour into a fermentation jar, protect the neck with gauze so that insects do not get in there (do not cover with a lid);
send the drink to a dark, warm place;
the appearance of foam is a sign of fermentation;
three days after the onset of fermentation, strain the liquid through four layers of gauze and squeeze out the pulp;
try the drink, and if it was not sweet enough, add more sugar (the liquid should be slightly sweet in taste);
pour the liquid into bottles and leave a few centimeters of free space in front of the cap;
send it to a warm, dark place for six hours;
then transfer to the cool (refrigerator, cellar);
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

Pour the table into 250 g of flour. a spoonful of granulated sugar
gently pour in a small amount of hot water, stirring constantly
bring to a uniform consistency (should look like thick sour cream)
throw in a twist
pour into a jar, then bandage with a gauze bandage
leave for two to three days in a dark and warm place
take out the raisins a day later
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:

we prepare the necessary products
dilute yeast in a small amount of water and add sugar;
cut the bread into small cubes (take a few pieces for sourdough, dry the rest in the oven);
put two handfuls of bread in a sourdough jar and pour in the diluted yeast there, fill it with water;
we send the leaven for a couple of days to a warm place;
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 starter culture; f) making crackers
pour croutons into a three-liter jar;
fill the jar with boiling water until the middle;
add raisins and sugar;
let 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
fill the remaining space with clean water;
we send our liquid to ferment for a day in a warm, bright place;
filter through cheesecloth (we can reuse the remaining leaven);
pour kvass into a bottle and send it to the refrigerator for five hours;
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 tbsp. 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!

With the onset of summer, the consumption of kvass increases. Today there are many varieties. You can buy it at the store or in barrels on the street. But the most delicious is the one that is prepared with your own hands at home.

This drink has been prepared since ancient times. It rejuvenates and copes well with thirst. This is due to the content. The kvass contains the necessary microelements and almost all vitamins. In addition, it prevents the development of various diseases.

There are many recipes. The drink can be prepared with berries, honey and herbs. But most often they use bread. This article provides an overview of several options for making a bread drink.

Making kvass from black bread without yeast

Dry yeast gives the drink a specific smell, so not everyone likes this kind of kvass. But you can do without them if you use a different recipe. It is important to note that success is more dependent on bread. If it contains a large amount of chemical components, then the fermentation process may not occur.

Ingredients:

400 gr of black bread.
3 liters of water.
120 grams of granulated sugar.
30 grams of raisins.

Step by step cooking

As in the first recipe, the pieces of rye bread must be dried. The main thing is that they do not get burnt, otherwise the kvass will taste bitter.

The glass jar must be washed well, and it is better to pour over boiling water. If fermented milk products were stored in it, then it is not recommended to use it, since many microbes remain in the container. Add 0.5 cups of granulated sugar to a clean jar, pour boiling water (80 degrees). Then stir thoroughly to completely dissolve the sugar in the water.

Then pour out the dried pieces of bread and add a little more water. To leave room for fermentation, the jar should be filled up to the shoulders.

When the liquid becomes warm, about 40 degrees, then you need to add washed raisins. In this case, the fermentation process will depend on the quality of the dried grapes.

Cover the container with a thick towel and put in a warm place for 72 hours. After this time, the drink must be filtered through clean cheesecloth.

The invigorating drink can then be poured into bottles or decanters. It is recommended to add 2-3 more raisins. Close the container and refrigerate. Now the summer heat is not terrible for you.

After you strain the kvass, the leaven will remain. You can use it to make another drink. To do this, you need to dry the bread, send it to a jar along with sugar, raisins and sourdough. In this case, kvass will do after about 48 hours.

How to put kvass at home

If for some reason you do not like the purchased invigorating drink, then you can make it yourself. The recipe is quite simple, but you need to know some of the nuances. It does not take much time to prepare, so you can do this process at any time.

Ingredients:

200 grams of rye or Borodino bread.
2.5 liters of filtered water.
1 tsp dry yeast.
1 handful of raisins
5 tablespoons granulated sugar.

Step-by-step cooking process

The bread can be broken into small pieces or cut into neat cubes, no more than 4 cm thick. Put the pieces on a dry baking sheet and place in a heated oven. When it is browned and crusty (about 15 minutes), you can take it out.

Prepare a 3 liter glass jar without chips or defects, otherwise it may crack. Send cooked crackers to it. It will be enough if they fill the bottom of the container.

Add the specified amount of granulated sugar to a glass jar.

Place a pot of water on the stove. When it boils, pour the crackers. It is important to leave some space as the liquid will rise over time as a result of fermentation. The jar may burst, so it is recommended to put an iron spoon or a knife into it while pouring into it. Set the container aside to cool the water a little.

Dissolve dry yeast in a glass with 100 ml of warm water. Then add a small amount of sugar and wait for the fermentation process. You can find detailed instructions on the pack with dry yeast. When the liquid in the jar has cooled to room temperature, then add the yeast mixture to it.

After that, the jar can be closed with a lid and placed in a warm and sunny place for 24 hours. However, some people cover the container with gauze to breathe kvass and insist it for 36 hours. This will be enough for the drink to turn brown and the crackers to rise to the top. After this time, the invigorating drink must be filtered through cheesecloth.

Prepare a clean jar, send the specified amount of raisins to it, which must be pre-washed. If you like a sweet drink, you can add some more granulated sugar. Close the jar and send it to the refrigerator. After 30-60 minutes you can have a tasting.

If necessary, the starter can be used one more time. To do this, you need to fry the rye bread again, fill the bottom of a 3-liter jar with it, add 1 glass of the remaining sourdough and pour boiling water.

Malt kvass recipe

Malt is used not only for making beer and homemade bread, but also for brewing kvass. Such a drink will resemble a store version. The drink is aromatic and invigorating.

Ingredients:

110 grams of rye malt.
3 tsp dry yeast.
5 liters of filtered water.
400 grams of granulated sugar.

Cooking process

Fill an enamel pot with water, bring it to a boil, then add the malt immediately. The liquid must be thoroughly stirred to eliminate the formed lumps.

At the next stage, gently pour part of the prepared solution into a glass. Wait a little for it to cool down to room temperature. After that, you need to add dry yeast. Cover the glass and put it in a warm and sunny place for 15 minutes.

In the meantime, let the solution cool completely in the saucepan. Now you need to add granulated sugar and mix everything thoroughly so that it completely dissolves in the liquid.

After 15 minutes, the fermentation process in the glass should begin, so the liquid must be added to the pan. Leave the solution for 12 hours.

When the time comes, the summer drink must be filtered and poured into cans, and then sent to the refrigerator for another 48 hours. After that, the kvass will be ready for use.

How to make kvass from leaven of leavened wort

The use of a concentrate for making kvass greatly simplifies the whole process. Even a child can make a drink. But there is one caveat - you need to decide on the temperature. If it is too hot, the quality of the drink leaves much to be desired, and with a cool setting, the kvass will ferment for a long time.

Ingredients:

10 tablespoons of concentrated wort.
5 liters of water.
1.5 cups granulated sugar.
1 tbsp dry yeast.
Raisins by preference.

Cooking process

First, you need to bring the water to a boil, but only once, otherwise it will be too heavy. The liquid should cool slightly. Add kvass concentrate and stir.

Gradually add granulated sugar, while constantly stirring the liquid.

At the next stage, pour dry yeast into an enamel bowl. The solution must be thoroughly mixed so that the yeast and granulated sugar are completely dissolved. There should be no precipitation at the bottom.

Cover the dishes with a lid and put them in a warm place for 24 hours. It is desirable that the sun's rays fall on the pan, so the fermentation process will be more active.

After this time, you need to prepare glass jars, add a few raisins to each. Pour the kvass into a container, seal it with plastic lids and send it to the refrigerator for 5-6 hours.

According to this recipe, the drink turns out to be vigorous, so it is not recommended to use it for people with chronic pancreatitis and gastritis.

Homemade kvass from rye flour recipe

A summer drink can be prepared with a rustic recipe. In this case, you will have to spend more time, but kvass will be very useful. It will provide the body with plenty of vitamins and some essential amino acids. Plus, a drink prepared according to this recipe can act as a base for okroshka.

Ingredients:

7 tablespoons rye flour.
2.5 liters of filtered water.
4 tablespoons granulated sugar.
Raisins by preference.

Cooking process

First of all, you need to make the leaven. To do this, you need to prepare a clean jar, fill it with warm water and add rye flour. Mix everything thoroughly until a creamy mass is formed. Try not to form lumps. After that, close the container tightly with a plastic lid and put it in a warm place for 72 hours. If the rye flour is of high quality, then the sourdough can ferment in 48 hours.
When the sourdough is ready, you need to add a little more rye flour and granulated sugar to it. Add warm boiled water if necessary. Mix everything thoroughly. Cover the neck with gauze and put in a warm place. This time, you need to wait at least 5 days.
After this time, the drink must be well filtered through cheesecloth and sent to the refrigerator.
Leaven will remain at the bottom of the jar. It can be reused. It is enough just to add sugar and rye flour, as well as warm water. In this case, the kvass will stand for no more than 48 hours.

Despite the fact that the cooking process takes a long time, the recipe is quite simple. You can quench your thirst at any time or make a great okroshka.

The article provides an overview of the most common recipes for making an invigorating drink at home. However, there are many more options. Therefore, you can try using several methods and choose the most optimal recipe for yourself.

How do you make the leaven? Write your unique recipe in the comments below this article ...

Bread kvass is a favorite delicacy of the Russian people. He met at the tables of ordinary peasant families and nobility, monks and kings. Every hostess who wants to feed her family and protect against diseases of the digestive tract and cardiovascular system tried to learn how to make high-quality kvass. Despite the simplicity of preparation, this drink really has healing power. Let's figure out what else is useful for kvass from bread and how to prepare it yourself at home.

What is good about bread kvass

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

How useful is bread kvass, judge for yourself:

Useful qualities of the product are recruited from yeast, cereals and phyto ingredients. It can be prepared in any variety - sour and sweet, rye with horseradish and bread with mint, fruit and berry, yeast-free and okroshny.

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

It will not work to drink real kvask, since the old Russian recipe is difficult to execute. At first, the Russians processed grain: they soaked it, germinated it, steamed it, dried it and grinded it. Flour was used for wort. It was filled with water and allowed to ferment for several days. In such conditions, the drink had to wait a long time, so the kvass recipe was constantly being improved.

Today, experienced "kvassniki" give housewives different recommendations, the observance of which makes it possible to prepare high-quality bread kvass:

It is better to use rye bread for wort, yeast is the freshest.
Any dish for infusing the wort can be, but not aluminum (the substance can be oxidized).
Water for the future drink should be boiled and cooled.
Kvass will taste better when stored in a cool room.
You need to drink it in 3 days, otherwise it will turn sour.
If the kvass is berry, the fruits should be selected only whole and without a wormhole.

Kvass from bread according to the simplest recipe

Classical

This kvass recipe is basic. A drink is prepared with yeast (20 g), stale rye bread (1 kg) and sugar (300 g of sand). The loaf is cut into slices and browned in the oven until golden brown. Next, the crackers are poured over with hot water (3 l) and the ingredients are periodically stirred. The wort will be ready in 2 - 3 hours.

To prepare the classic version of kvass from black bread at home, it is necessary to cool the wort to 20 ° C, introduce the yeast and sugar diluted with it. The dishes with the drink should be kept in a warm room under a clean cloth for at least 12 hours. The drink is poured into clean bottles carefully, trying not to stir up the cloudy sediment. The container is tightly corked and refrigerated for 72 hours. The drink is now completely drinkable.

Yeast-free

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

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

How to make yeast-free kvass? Toast the bread slices so that they are slightly charred. Pour the crackers with water and add sugar. Expose the mixture to the sun for 48 hours to ferment. As soon as the bubbling stops, pour the liquid into bottles and put it in the refrigerator. Use the product as a soft drink and for okroshka.

With raisins

Many housewives include raisins in the recipe for kvass sharpness. But it is not supposed to wash the grape drying, since there are substances on its surface that trigger fermentation processes. With raisins, bread kvass acquires a specific taste and bubbles, like champagne. How to make a sharp kvass at home?

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

Golden kvass

You can make delicious homemade kvass from dry rye bread according to the previous recipe with the only difference that the raisins will go into the wort along with half the amount of sugar and yeast. In a warm place, the workpiece should stand for 3 - 4 days, then the golden liquid is poured into a separate bowl and the rest of the sugar is added. Kvass is poured into dark bottles and 3 raisins are added to each. Tightly sealed containers are taken out to a cold place for at least 2 days.

Ingredients:

Sugar - 5 tablespoons
Raisins are a handful.
Water - 5 - 6 liters.
Rye rusks - 1 kg.
Yeast - 2 tablespoons

Refreshing mint

Bread kvass with mint can be made following the technology of the classic recipe. The difference lies in the addition of mint infusion to the wort (1 glass). If you have 5 liters of wort, use 3 tablespoons. dry phyto raw materials. Pour boiling water over the herbs and let it infuse for several hours. Pour the infusion into the wort and appreciate the delicate aroma of the drink. It is best consumed in the debilitating heat, when thirst is not quenched with other drinks.

With currant leaves

Kvass from rusks with currant leaves has a pleasant taste and aroma. It is not used for okroshka. It is a drink on its own. What can be used to make aromatic kvass on bread and currant leaves? To prepare 4 liters of wort, housewives will need:

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

The drink is insisted for 12 hours, filtered and bottled, not forgetting to put a few raisins. When sealed tightly, the dishes should stand for 3 days.

With hemp seeds

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

All ingredients (without bread) are poured into a saucepan with water and heated, not allowing the mixture to boil violently. Bread is added to the broth and immediately cooled. The cool liquid is reheated. As soon as the temperature reaches 40 ° C, kvass is bottled and infused for 5 days.

With horseradish

Vigorous homemade bread kvass is obtained by adding horseradish. Let's list all the ingredients of his recipe:

You need to make this kvass in stages:

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

For okroshka

Kvass on bread, water and sugar is ideal for okroshka. It will not be difficult to make it if you follow this recipe.

With wheat and honey

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

What to do with kvass products? Rinse the wheat and cover with cold water for 9-11 hours. Drain and rinse the grains one more time. Cover the bowl, leaving the material to germinate for a day or two. If the room is warm, the embryos will appear quickly. If the process is delayed, the grains must be periodically washed and the old water drained.

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

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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 went, when someone drinks a lot of alcohol, then 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 by taking 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.

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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:

Cut the bread slices and fry in the oven, as in the previous recipe.
Transfer the crackers to a saucepan. Bring the water to a boil and immediately pour it into the same container, add sugar and stir.
Let the kvass wort cool to room temperature.
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.
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.
From this moment 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 become 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 comes out 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 up to the neck, close 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 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.