Kvass bread recipe for cooking at home. Homemade kvass: recipes for a healthy rye bread drink

02.09.2019 The drinks

In this article I want to offer simple recipes for a truly Russian drink, namely bread kvass. This is a very tasty, healthy and refreshing drink that everyone loves - adults and children.

In general, kvass can be prepared from many products using a variety of additives. In this article you will find recipes for bread kvass.

The drink you prepared will be incomparably tastier than the store counterparts. Therefore, feel free to take one of the recipes and please your home with delicious kvass, which our ancestors have glorified since ancient times.

It is a real piggy bank of minerals, amino acids and vitamins for our body. This drink is obtained as a result of fermentation, and therefore its main benefit comes from microorganisms formed as a result of this process.

In the old days, they drank a bread drink to maintain health during Lent; it replenished strength and lack of nutrients during food restrictions.

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

The classic recipe for kvass from rye bread with yeast

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

You will need:

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

Cooking method:

Trying not to disturb the muddy sediment at the bottom, it is carefully poured into clean bottles, clogging them tightly

Put the container with kvass in the cold for 3 days, after this time it will be completely ready for use

Enjoy your meal!

How to make homemade kvass without yeast

How to cook kvass without yeast and sourdough? This is not at all difficult. All you need is rye bread, water, sugar and time. Kvass according to this recipe sounds very profitable in okroshka or as a soft non-alcoholic drink for the whole family. Try cooking - enjoy a great vibrant taste!

You will need:

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

Cooking method:

Dry the bread slices well in the oven at 100-110 degrees to rosy barrels
Pour crackers with hot water (about 80 degrees) with water, add sugar
Cover the neck with a clean cloth, then put the glass jar on a wooden board and place it in a dark and warm place for 2.5-3 days
As soon as the fermentation stops, strain the liquid into the bottles, seal them tightly
You can, if desired, put 4-5 pieces in each bottle. raisins - it will give sharpness and soda
Keep kvass in the cold

Enjoy your meal!

Borodino bread kvass with raisins

Many, for harshness and pleasant taste of kvass, add raisins to kvass. But washing the grape dryer in this case is not allowed, since on its surface there are substances that start fermentation processes.

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

You will need:

200 g Borodino bread
15 g dry yeast
1 tsp flour
boiled water
handful of dark raisins

Cooking method:

Cut bread into cubes and dry in the oven at 100-110 degrees until crispy crackers
Pour boiling water over crackers and wait 3 hours
Mix yeast, flour and 5 tbsp. l water, let yeast activate
Add the leaven to breadcrumbs, cover and leave in a warm room for one day
Strain the product in a convenient container and throw a handful of dry raisins
After that, keep the bread kvass warm for another 6 hours
Next, kvass should stand in the cold for 2-3 days
Now kvass is ready to eat!

Enjoy your meal!

Homemade wheat bread kvass recipe

No less delicious is kvass made from wheat bread. Be sure to try to make your favorite drink according to this recipe - rich, beautiful and invigorating. Fry crackers well in the oven until golden brown, so that your kvass acquires a beautiful color. Good luck cooking!

You will need:

1 kg wheat bread
20 g pressed yeast
2 tbsp. l sugar
2 tbsp. l dark raisins
1 tbsp. l flour

Cooking method:

Cut bread, preheat oven to 110 degrees and dry bread to crisp crackers

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

Place the crackers in a 3-liter jar and pour boiling water, wait until the water has cooled to about 20 degrees

Pour yeast into the bread must, cover with gauze, leave in a warm place until it ferments - it is easy to determine by smell about 10-12 hours

Allow him to stand with raisins in a warm place for at least 6 hours

Pour kvass into bottles, seal them tightly, put in cold for 2-3 days, fermentation should stop completely

Enjoy your meal!

Video recipe for making kvass from three types of bread

Kvass from rye bread with mint

Mint when added to a classic bread kvass will give it a pleasant hint of taste and a delicate aroma. Appreciate the unique properties of this plant in a noble drink.

When cool, it will easily quench your thirst on a hot summer day. Enjoy your taste experience!

You will need:

1 kg rye bread
20 g yeast
1 tbsp. l flour
300 g sugar
3 tbsp. l dry mint

Cooking method:

The bread is cut into slices and browned in the oven at 100-110 degrees until golden brown
Pour dry mint with 200 ml of boiling water, let it brew for several hours
Then pour crackers with 3 liters of hot water and leave in a warm place for 3 hours
In a separate bowl, mix yeast, sifted flour, 2 tbsp. l sugar and 100 ml of warm water
Cool the wort (water and crackers) to 20 degrees, introduce yeast and other sugar into it
Also, with a must, introduce a mint broth, having previously filtered it
Next, the dishes with the drink must be kept in a warm room under a napkin (clean cloth) for 12-14 hours
After it is carefully poured into clean bottles, trying not to disturb the muddy sediment at the bottom
Put the bottles in the cold for 3 days, after which time the kvass will be completely ready for use

Enjoy your meal!

How to make bread kvass with honey and horseradish

Bread kvass with horseradish and honey is able to surprise with its unusual taste and aroma. Be sure to try making homemade kvass according to this wonderful recipe! Good luck to you!

You will need:

800 g rye crackers
4 l water
25 g yeast
1 tbsp. l wheat flour
100 g sugar
100 g honey
100 g fresh horseradish

Cooking method:

Dry the bread in the oven at 100-110 degrees to golden crackers
Next, boil water
Pour dried crackers with boiling water and insist in a warm place for a day
We filter the resulting wort from bread, pour it into a glass dish
We take a little of the obtained wort, heat it up to warm and breed yeast in it with the addition of flour and sugar
Once the yeast has activated, add the leaven to the bulk of the liquid
Cover the dishes with a cloth and let the kvass roam for 5-6 hours
After 5-6 hours, add grated horseradish and honey diluted in a small amount of wort to the drink
Stir and bottle it, not topping them to the top
We firmly seal the bottles and put them in a cold place for 3 days

Homemade bread kvass recipe video

Sugar - 0.5 cups;

Dry yeast - 30 g;

Raisins - 50 g;

Instruction manual

Cut the bread into small flat slices. Place the bread on a baking sheet in one row and put it in the oven. You need to dry the bread with a small, until golden brown. The crust should not be overcooked, otherwise the kvass will get a taste.

After 2 days, strain the kvass through cheesecloth or sieve, so as to completely separate all the thick. Put the thicken in the refrigerator. Pour the remaining sugar and raisins into the jar. Raisins must first be washed thoroughly. Mix the contents well and leave for 12 hours in a warm place.

Pour the kvass into the bottles and close the lids very tightly. Remove the kvass for a day in the refrigerator. After a day, kvass can be drunk.

note

In the process of fermentation, sugar turns into alcohol, which means that kvass will contain 1-2% alcohol. This should be remembered by motorists and parents of young children.
Yeast cannot be bred in hot water, otherwise the fermentation process will turn out to be inferior.
While the fermentation process is in progress, the jar with kvass cannot be closed with a tight lid.

Helpful advice

You can take any bread for making homemade kvass, but from rye bread, kvass will acquire a rich brown color. Stale bread is also great for making kvass. If the bread is stale, there is no need to dry it in the oven.

Sources:

how to make kvass from bread

Homemade crackers - a drink that perfectly quenches thirst and is suitable for making your favorite summer dish - okroshka. Having mastered the basic recipe, be sure to try to cook kvass various flavoring nuances. At the summer party, give your guests some home-made drinks to choose from - they will surely appreciate this assortment.

You will need

Homemade bread kvass: - 500 g of rye crackers; - 5 l of water; - 300 g of sugar; - 30 g of yeast. Currant kvass: - 500 g crackers; - 5 l of water; - 15 g of yeast; - 200 g of sugar; - 0.5 cups of currant jam; - currant leaves and fresh mint. Kvass with horseradish and honey: - 600 g crackers; - 4 l of water; - 300 g of sugar; - 30 g of yeast; - 100 g of honey; - 100 g of horseradish.

Instruction manual

Prepare the main raw materials for kvassand - crackers from rye or Borodino bread. Cut the loaf into slices and then into narrow ribbons or cubes. Dry the crackers in the oven until a thin crust is formed, making sure that they do not burn. For a drink, crackers can be crushed in a mortar or scrolled in a meat grinder, turning them into small crumbs.

Try several cooking options. kvassand choose the one that seems more suitable to you. Raw materials can be poured with boiling or warm water, add sugar or pre-cooked sugar syrup, add to kvass decoction of mint, currant leaf, raisins, honey, caraway seeds, horseradish or jam - and as a result get more and more variations of this drink. However, the rusk base kvassbut it remains unchanged - it is rye crackers, yeast and water.

Kvass is prepared in bulk dishes - total glass or enameled. Pour crackers into it, pour boiling water over them and infuse the mixture for 10 hours. In a separate bowl, boil the sugar mixed with a glass of water. Pour the cracked infusion into another container, add sugar syrup and yeast to it. Stir the mixture and leave for 4 hours - during this time the fermentation process takes place.

Remove the foam from the finished drink, strain kvass through cheesecloth, send to the refrigerator for aging, pouring it into glass jars or bottles. For each add a few highlights. 2 hours later young kvass he'll be ready. The longer it stays, the richer the taste. However, it is not recommended to stand for more than two days, it is better to drain the residues and fresh kvass.

Leftover cooking first serving kvassa new wort can be used. Add crackers and yeast to a portion of the mixture. Instead of sugar, put in a mixture of half a glass of home made. In a separate bowl, brew a handful of fresh currant leaves and a few sprigs of fresh mint. Pour the boiled water with hot boiled water, add a decoction of herbs and infuse the mixture for 6 hours at room temperature. Then strain, pour into clean glass jars and put in the refrigerator.

Try another unusual option - kvass with and to hell. Pour the crackers with boiling water and leave for 4 hours to insist. Strain the infusion through cheesecloth, add yeast and sugar to it. Put kvass for fermentation for 4-6 hours. Grate horseradish root and mix it with liquid honey. Add the resulting mixture to a young kvass, mix thoroughly, pour into jars or bottles and refrigerate.

Sources:

homemade cracker kvass

Kvass is a refreshing and refreshing drink that can quench your thirst and use as a basis for making okroshka. Homemade kvass is prepared quite easily. There are many original recipes for making kvass at home, which not only make this drink tasty, but also healthy.

Classic rye kvass

Cut a loaf of rye bread into slices. Then put the bread slices on a dry baking sheet and put in the oven at maximum temperature. We are waiting for the bread slices to turn dark. It is necessary to ensure that the bread does not burn. We shift the crackers into a suitable dish and pour 5 liters of boiling water. Cover with a lid and leave to infuse for 5 hours. Filter the wort through gauze, add a tablespoon of yeast, half a glass of sugar and a tablespoon of raisins. Mix, close the lid and leave overnight. Ready kvass is bottled, corked and set to cool in the refrigerator.

Kvass bread with dried fruits

Pour the mixture of dried fruits with water and cook for 10-15 minutes. Pour dried rye bread with boiling water and leave it in a sealed container for 3 hours. A decoction of dried fruits and wort filtered and put together. Add sugar, yeast and put in a warm place for fermentation. Fermented kvass is poured into bottles and put in each 3 raisins. We put in a cold place. Instead of sugar, you can use honey boiled with water. After 3 days, kvass is ready.

Kvass with mint or oregano

Cook in exactly the same way as, just add a little honey and flavor with fresh or dried mint or oregano grass, dropping a gauze bag in kvass for 10 hours. Peppermint gives a refreshing taste, and oregano improves digestion.

Kvass with calamus

Calamus roots have a beneficial effect on the digestive organs, improve the condition of the gums, and lower blood pressure. In the bread kvass prepared in the usual way, add calamus infusion. On a 3 liter jar of kvass, add 1 cup of infusion of calamus roots or lower dry calamus roots (80 grams) in a gauze bag for 5 hours.

Fresh carrot kvass

Wash the carrots and peel them. Grate on a coarse grater and put in a 3-liter glass jar, add dried brown bread crusts, pour warm boiled water and insist 10 hours, covering the jar with gauze. After insisting, we filter the liquid (wort) and add the yeast diluted in warm water with a small amount of flour and set it for fermentation overnight. After that, you can add citric acid on the tip of the knife. It will turn out not only refreshing, but also a drink enriched with vitamins and minerals. For 3 liters of kvass, you need 150 grams of carrot, a glass of sugar, 20 grams of yeast, 500 grams of rye bread, citric acid, a tablespoon of flour.

Kvass lemon "Catherine"

To prepare the Catherine’s kvass, we’ll prepare 700 grams of lemons, a handful of raisins, 500 grams of sugar, 50 grams of yeast and 10 liters of water. Sugar is added to the pot with water and wait for the water to boil. Then you need to cool the water with sugar. Grate lemon zest, squeeze juice from lemons, knead yeast and add everything to the pan. Mix everything, throw a handful of raisins and put in a cool place for 3 days.

Over more than 1000 years of its history, it acquired the status of not only national, but also the most healthy drink. Even in Russia they knew: kvass not only quenches thirst on a hot summer day, it is also useful for vitamin deficiency, fatigue, and has bactericidal power. And most importantly - it can be prepared at home. You just need to know that kvass is obtained by fermentation and infusion of bread, water, sugar, malt and yeast. To taste, you can add raisins, lemon, spicy herbs, cranberries, lingonberries, mountain ash. Do not forget that on the basis of kvass it is possible both okroshka, and, for example, jail or botvini.

You will need

- 25 g yeast
3 l of water
1 kg rye crackers
100 g raisins
100 g sugar
100 g honey
200 g of ginger root or 100 g of horseradish

Instruction manual

Ingredients:

Water - 3 liters;
Rye crackers - 300 gr.;
Sugar - 200 gr.

Cooking method:

1. Boil three liters of water.

2. Take a three-liter jar and pour sugar.

3. To prevent the jar from breaking, put a spoon and pour boiling water to half, in the meantime, you need to mix the sugar so that it dissolves.

4. We send the rye bread, which we dried, and add the rest of the water, not adding to the end of the jar about 2/3, so that there is where to play kvask. Mix well.

5. We cover and tie with gauze, and now we clean it in a dark but warm place.

6. After two days, we take it out and set it in the sun, give it the opportunity to ferment it, so that it is carbonated (optional).

7. Remove the cheesecloth, take the dishes where we will pour, through a sieve or cheesecloth express the drink.

8. We take a clean bottle, pour it and put it in the refrigerator so that it cools down.

9. The main thing is not to overdo it, so as not to ferment.

Dry Kvass Recipe

This recipe is gaining its special popularity mainly in the summer. After all, on a hot day, we really want to remove thirst and replenish the balance with something tasty and sweet.

We will need:

Sugar - 8-10 st. spoons;
Pure water - 3 liters;
Granular yeast - 5-7 peas;
Dry kvass - 3 tablespoons.

Cooking method:

1. Boil three liters of water.

2. Pour dry powder into a container (three-liter jar), fill it with 1.5 liters of water, add sugar and mix thoroughly.

3. In a separate bowl, we dilute the yeast with a small amount of warm water. Pour into the resulting concentrate.

4. We will tie a bandage of gauze on the neck of the jar and send it to a cool, dark place to roam.

5. After three days, filter the drink and bottle. Put in the refrigerator to cool.

From bread crusts for okroshka

A true traditional Russian okroshka is always seasoned with such a delicious drink.

The drink can be easily prepared at home. After all, not every variety is suitable for the preparation of this dish. We will share a good recipe for this okroshka drink, which will be saturated, sharp and not sour.

Ingredients:

Water - 3 liters;
Bread crusts - 400 gr.;
Sugar - 50 gr.;
Dry yeast - 1 tsp.

Cooking method:

1. First you need to dry and brown the bread in the oven. Make sure that it does not burn out.

2. At this time, boil the water and pour sugar into it. Mix everything and leave to cool to room temperature.

3. Rusks are ready - also let them cool.

4. Go back to the sweetened water, pour a glass of water, add yeast there.

5. Stir thoroughly so that the yeast is completely dissolved.

6. Now put the flavored crackers in water with sugar.

7. Add the diluted yeast to the rest of the products. Mix gently so that the main product does not fall apart.

8. Tighten the pan (three liter jar) with gauze and leave to wander at room temperature for 10-12 hours.

9. After the allotted time, the fermentation process should be completed when the surface of the contents of the pan (three-liter jar) is covered with foam.

10. Now you need to thoroughly strain the liquid through a sieve or 2-3 layers of gauze.

11. Pour the drink into bottles and set it to ripen in the refrigerator. Now you can add 10-12 raisins, if you like it, very saturated with gases. After another 12-16 hours in the refrigerator, he will be completely ready for okroshka.

Delicious kvass with raisins

Ingredients:

Black bread (rye) - 250 g;
Sugar - 180 g (5-6 full tablespoons);
Water - 3 liters.
Raisins - 30 gr.

Cooking method:

How to cook from rye bread with raisins:

1. Cut into small rye pieces, set in the oven and dry well, we should get crackers, but in no case do not allow them to burn, otherwise our drink will be bitter. In no case crackers do not add oil.

Pour crackers in a three liter jar halfway.

2. In boiled sugar add 5-6 tablespoons (you can add to taste), mix thoroughly, cool to 30 degrees.

3. Here we pour 30 g. not washed raisins. Pour everything with the resulting sweet water to the very top, leaving room for carbon dioxide. add raisins if desired (it is needed in order for the drink to be saturated with carbon dioxide).

4. Leave the jar in a dark place at room temperature, covering it tightly with a thin cloth or gauze in two layers.

5. After 2-3 days, depending on the temperature in the room, the fermentation process will begin. It will be ready in 3-4 days, you need to try so as not to peroxide.

6. The liquid must be drained by filtering through layers of gauze, placed in the refrigerator.

7. Rusks can not be thrown away, half to leave for the next sourdough. Then add a handful of fresh, raisins, 3-4 tbsp. l Sahara. Pour with water, cover with gauze, in the morning it will be ready!

How to cook from wort

As a rule, the wort drink is made by the part of people who like the dark color of the liquid and the special aroma.

Ingredients:

Leaven wort - 2 tbsp. l .;
The cooled boiled water - 3 l;
Sugar - 150 g;
Dry yeast - enough ½ tsp;
Raisins - a pinch.

Cooking method:

1. Take a can of three liters. Dissolve the wort and sugar in 0.5 liters of warm water at temperatures up to 35 degrees. Sugar can be used to taste.

2. The resulting liquid is poured into a jar, add the rest of the water, then - yeast, do not mix.

3. Cover with a lid, for 1-2 days, after the fermentation process. Once or twice a day we check the taste of the drink, if the result is satisfactory, we pour it into plastic bottles, in each of which add a few zest. Next, carbonation will occur.

4. Then we put it in the refrigerator for cooling and you can use it when it becomes foamy, the bottle is hard.

Video on how to cook with sourdough

Drink to health !!!

Thanks to its special composition, homemade kvass perfectly quenches thirst, increases working capacity and gives the body energy. The drink improves digestion and increases appetite. The drink helps to better digest meat and fatty dishes, as well as restore the balance of salts and liquids in the body.

Homemade kvass contains many vitamins and minerals. Most of all, the drink contains B vitamins. During fermentation, organic acids are formed, which is why the drink has a particularly beneficial effect on the body of patients with gastritis with reduced gastric secretion. Kvass is also rich in vitamin C. In Russia, the drink was famous as an excellent cure for scurvy and exhaustion of the body.

The fermentation process contributes to the production of lactic acid and a number of other equally important acids. Once in the intestines, kvass acts like kefir or yogurt, neutralizing the harmful microflora and supporting the beneficial. It turns out that kvass is a great way to get rid of dysbiosis and intestinal disorders.

Some ancient sources claim that homemade kvass has a beneficial effect on male potency. For this, a special recipe for kvass was used. Such a drink was given to men on their wedding day in order to get healthy offspring. Unfortunately, the recipe for the drink has not reached our days, but any home-made kvass (provided that it is properly prepared) already gives the body vitamins, minerals, trace elements and additional energy.

Recent studies by scientists have proven that kvass contains a high calcium content, which means that the drink is able to strengthen bones and tooth enamel. The yeast included in the composition improves hair growth and helps to eliminate blackheads and boils. Kvass also helps in the treatment of atherosclerosis and purulent bronchitis.

Calorie kvass

The calorie content of kvass depends on its nutritional value, namely, on the content of proteins, fats and carbohydrates. Kvass is considered a low-calorie drink, it can be included in various weight loss programs and diets. 100 g of ordinary bread kvass contains only about 27 kcal. Kvass contains about 0.2 g of protein (about 1 kcal), 0 g of fat and 5.2 g of carbohydrates (about 21 kcal). The lack of fat in the drink is very beneficial for the process of parting with extra pounds. Low calorie kvass makes the drink indispensable for weight loss. Low calorie content allows you to lose weight when drinking for 14 days. After such a course, not only extra pounds will go away, but digestion will also normalize. Take a drink twice a day - in the morning and in the evening. The effect will be even better if you drink beetroot instead of bread kvass. The calorie content of beet kvass is about the same, but the benefits of such a drink are much greater. You can drink beet kvass in any quantities. A beetroot drink reduces appetite and helps break down fats. According to nutritionists, calories from kvass are not able to harm the figure. On beet kvass, you can arrange full fasting days.

Sourdough for kvass

Good leaven is the guarantee of success for delicious homemade kvass. Without preliminary preparation of this base, the preparation of the drink is impossible. This yeast recipe uses yeast, sugar, water and bread.

Ingredients Required:

Black bread - half a liter jar;
60-70 g of sugar;
15-20 g of dry baker's yeast;
Water.

Cooking method:

We cut the brown bread into cubes and dry it on a baking sheet in the oven (or in a pan). We boil water in a kettle. We spread the dried crackers in a liter jar and pour boiling water. Rusks in the process of infusion will swell, so you need to calculate the amount of water so that you get a creamy gruel. It is better to pour less water first, so that later you can still add. If there is too much water, you can pour more crackers. Add sugar and mix thoroughly until it is completely dissolved. Cover the jar with clean gauze and leave to cool. When the water reaches a temperature of about 35 degrees, you can add yeast. Yeast is spread only in warm water. Mix everything properly and leave the ferment to ferment. We cover the jar with a napkin, not a plastic lid, since carbon dioxide is formed during the fermentation process. Ready fermentation is enough for 10 liters of homemade kvass from brown bread.

Hop kvass yeast

It’s very simple to make a hoppy sourdough for homemade kvass. Hop cones can be bought at any pharmacy.

Ingredients Required:

Hops - 3 tbsp. l .;
Water - 0.5 L;
Sugar or honey - 1 tbsp. l .;
Flour - by consistency.

Cooking method:

Pour 3 tablespoons of hops with half a liter of boiling water. We put the pan on a slow fire and simmer for about 15 minutes. After which the broth of hops is filtered and cooled to 38-40 degrees. Add a tablespoon of sugar or honey, mix thoroughly. Then pour the flour so that a creamy mass is obtained. We cover the container with a napkin and remove for 1-1.5 days. Ready sourdough can be stored in the refrigerator.

The best recipes for kvass at home:

Recipe 1: Bread Kvass

Homemade kvass from bread is very useful, the drink is especially beneficial before meals. Cooking homemade kvass is not difficult if you adhere to a special recipe. Below is one of the most popular options for making homemade bread kvass.

Ingredients Required:

For sourdough:

2 cups boiled water at room temperature;
Rye bread - 1 piece;
Sugar - 1 tsp.

For kvass itself:

Sugar - 1 tbsp. l .;
2 slices of rye bread;
0.5 liter of sourdough;
One and a half liters of boiled water.

Cooking method:

For starter culture: put in a half-liter jar a piece of bread, sugar and a glass of boiled water. Bread should be sliced. Covers the jar with a cloth and leave to insist. Fermentation will occur 24-48 hours.

Cooking kvass: When the leaven is ready, you can start cooking kvass. Turbid and sharp-tasting liquid indicates the readiness of the starter culture. We take a can of 2 liters and pour the leaven. Add 2 chopped pieces of rye bread and a spoonful of sugar. Add cold boiled water to the brim. Close the jar with a lid and leave to insist for 1 day. You can also put dried crackers in a jar. In this case, kvass should be infused for a longer time. After a day, two pour the kvass into another container (about 2/3 of the liquid), and fill the remaining yeast with a new one. Do not forget to add 2 slices of bread. Cover the jar with a lid and insist again.

Recipe 2: Borodinsky bread kvass from bread

This recipe uses Borodino bread. Yeast and raisins are also included in the recipe.

Ingredients Required:

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

Cooking method:

Cut the bread into slices and dry in the oven. Pour boiling water and insist 3 hours. We grow yeast with flour and add to the bread. Leave the mixture for one day. We filter, bottle, throw in each 1-2 zest. We stand kvass for 3 hours in the heat, then remove for 4 hours in the refrigerator. Homemade Borodinsky kvass is ready.

Recipe 3: Horseradish Kvass

Such homemade kvass is very vigorous and intense. Preparing a drink of crackers, water, honey, horseradish and raisins.

Ingredients Required:

Water - 4 liters;
Rye crackers - 800 g;
Yeast - 20 g;
Honey - 100 g;
Grated horseradish - 100 g;
Raisins - 50 g.

Cooking method:

We put crackers in a jar and pour boiling water. We insist 3-4 hours. After that we filter. Spread the yeast and leave to roam for 5-6 hours. Add honey and grated horseradish. Mix everything thoroughly and bottle it. Add raisins to each bottle. Leave to tune for 2 hours. Vigorous homemade kvass is ready.

Recipe 4: Rye Kvass

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

Ingredients Required:

A kilogram of rye flour;
Water - 10 liters.

Cooking method:

From flour, knead the batter without salt. For this, a kilogram of rye flour is taken per 1 liter of water. Stir until smooth. We cover the container with gauze dough and wrap it several times with a cloth. We stand in a warm place for 2-3 days. We dilute the fermented dough with boiled water and leave at room temperature. Filter through cheesecloth. As you use kvass, you can add boiled water to it, adding the appropriate amount of rye flour.

Recipe 5: Fermented Rye Kvass

Such homemade rye flour kvass is prepared with sourdough. Ferment is suitable from the bottom of the bucket, after the kvass has been drunk. You can make a drink without sourdough, if you use rye flour, water and instant yeast.

Ingredients Required:

Rye flour;
0.5 liter of sourdough;
Water;
A glass of sugar.

Cooking method:

Take 2 handfuls of flour and 1 glass of sugar and put in a bucket. We dilute with warm water until the lumps dissolve. Then pour boiling water to the brim, stirring continuously. Leave to cool to the temperature of fresh milk. Then add the leaven. Wrap a bucket and leave for a couple of days. After the fermentation process, the contents can be poured into smaller containers and put into the refrigerator. The remaining leaven at the bottom of the bucket is poured into a jar. Sourdough can also be stored in the freezer. Kvass can be made from a new starter culture, having previously thawed it and mixed with sugar and flour.

Recipe 6: Kvass from rye flour with yeast

Kvass from rye flour is one of the most common ways for everyone to drink. This kvass is prepared using yeast, and sugar and water are also used in the recipe.

Ingredients Required:

Half a glass of sugar;
A pound of rye flour;
Water - 8 liters;
Fresh yeast - 15 g.

Cooking method:

We cultivate yeast in warm water and leave it for a while until it increases in volume.

Mix rye flour with boiling water and knead the dough of thick sour cream. Let the dough cool to 35 degrees. Then add still warm boiled water and sugar. Add the raised yeast. Mix everything and leave to roam for one day. After filtering and remove for 2 days in the refrigerator.

Recipe 7: Kvass without Yeast

A very simple recipe for homemade kvass, which uses only bread, water and sugar. On such kvass it is very tasty to cook okroshka.

Ingredients Required:

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

Cooking method:

Crush the bread in a one and a half liter jar. Add sugar and pour jar over the shoulders with warm water. Cover the vessel with a glass lid or saucer. Leave to roam in a warm place. After 2-3 days, kvass can be used. Drain the kvass and add a little more sugar and bread to the loaf and pour over the new one.

Recipe 8: Kvass without yeast with wheat and honey

Such homemade kvass is very rich, tasty and healthy. The drink contains a lot of useful substances, enzymes and bifidobacteria. The drink can be served at the festive table instead of soda. Some time after consuming kvass, the digestive system improves significantly.

Ingredients Required:

Wheat - 3 cups;
Boiled water - 4 liters;
Leaven wort - 8 tablespoons;
Sugar or honey - one and a half glasses.

Cooking method:

We wash the wheat and pour 10 cold water. Then drain the water and rinse again. Cover the bowl with a towel in wheat and leave to germinate for 24-48 hours. The time and speed of germination will depend on the temperature in the room and on the grains themselves. If wheat germinates for a long time, it must be washed periodically and updated with water so that the grains do not sour. The readiness of wheat is indicated by the appearance of small sprouts on the grains (about 2-3 mm). Grinded wheat grains in a meat grinder. Pour warm water into a five-liter jar (not completely). Put the rolled wheat into the jar. Add sugar and add leavened wort. Mix everything thoroughly and add water (if space is left). We cover the jar with a napkin and leave it for two days at the battery or in a bowl of hot water. Homemade kvass will be ready when a cap of bubbles forms on the surface and the drink tastes carbonated.

Recipe 9: Russian Kvass

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

Ingredients Required:

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

Cooking method:

Mix malt and flour with three liters of hot water. Knead the dough from the mixture, mix thoroughly so that all the lumps are dispersed. Cover the dishes with the dough with a cloth and leave for one hour. Then we shift the dough into refractory cast-iron dishes, cover with a lid and put in the oven to evaporate. Stirred dough, scrape off the walls of the dishes and add boiling water. After a day, we transfer the dough to a large vat, where kvass will be infused. Pour 16 liters of hot water, add crackers and bread. Mix everything thoroughly and leave for 10 hours to insist and lighten. When the thick settles, we pour the fermented wort into a clean steamed barrel. Pour 15 liters of hot water into the remaining thick. After 3 hours, pour the wort into a barrel, mix with mint infusion and leave to ferment for 1 day. The barrel is then cleared into the glacier. When the fermentation becomes not so strong, add molasses (1 kilogram per 30 liters of kvass). We clog the barrel. After 3-4 days, kvass will be ready. You can store such kvass for several months in a cold place.

Recipe 10: Wort Kvass

Homemade kvass from the wort is very easy to prepare. The drink perfectly quenches thirst in the heat and gives the body energy. Preparing a drink in kvass wort. You can buy the ingredient in a bread or grocery store. The wort should be thick and almost black light. Kvass will not succeed from the liquid wort.

Ingredients Required:

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

Cooking method:

Dissolve wort and sugar in half a liter of water. Pour into a three-liter jar and add the remaining water. Then we spread the yeast, mix, pluck the lid and leave for 48 hours. Kvass should be tried periodically. When the drink reaches its desired state, it can be bottled and added to every 1-2 raisins. The bottles are screwed on the lid and left until carbonated. When the bottles are hard, they can be put in the refrigerator. After a day, homemade kvass from the wort can be consumed.

Recipe 11: Beetroot Kvass

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

Ingredients Required:

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

Cooking method:

My beets, clean and rub on a coarse grater. Put the beets in a glass jar, add the crust of bread and sugar. Fill everything with boiled water. Cover the jar with gauze and leave the contents to roam for 3 days. Then filter the kvass, bottle it and seal it tightly. Put the drink in the fridge.

Recipe 12: Birch Juice Kvass

Kvass from birch sap is a very tasty and healthy drink that nature itself gives. Such kvass has a beneficial effect on the body and has a lot of useful properties.

Ingredients Required:

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

Cooking method:

To prepare a drink, it is better to use glass or enameled dishes. Birch sap is carefully filtered through several layers of gauze. Then raisins and sugar are added to the juice and left to ferment for 3-4 days. Ready homemade kvass from birch sap is again filtered and bottled. Bottles are corked and cleaned in a dark, cold place. Kvass can be stored for a long time (until the fall).

Recipe 13: Kvass Bolotova from celandine

Kvass Bolotova from celandine has a number of miraculous properties. It cleanses the body of papillomas, tumors and genital warts. Take a drink for at least a month. Such kvass is useful for patients with cholecystitis, pancreatitis, gastritis and heart disease. Properly cooked kvass has the aroma of fresh apples. The taste is pleasant, with a slight bitterness.

Ingredients Required:

3 liters of spring or well water;
1 tsp sour cream (not more than 15% fat content);
A glass of sugar;
Half a glass of pure celandine grass (dry or fresh).

Cooking method:

Boil and cool water. Dissolve sour cream and sugar in water, stir until completely dissolved. Pour the solution into a three-liter jar. We tie the celandine grass in a clean gauze bag and drown it on the bottom of the can with the help of a small weight. The neck of the jar is wrapped with gauze in three layers. Every day, the contents of the jar must be mixed and mold removed from the surface. On the fifth day, a precipitate should appear. Pour kvass into another jar, throw out the sediment. Add water to the previous level. on day 14, kvass will start to foam a little. It should be so. On day 14, kvass will be ready. We pour a liter of kvass for consumption. Enough drink for 3 days. You can store it on the bottom shelf in the refrigerator. Add the same amount of water to the jar instead of the cast kvass. After 3 days, the drink will be ready. You can cast and add kvass 4 times. After that, you need to use new grass. Reception of kvass from celandine: begin to take kvass from 1 tbsp. l three times a day (half an hour before meals). In the absence of unpleasant sensations, the dose is increased to half a glass by 1 dose. The course is 2 weeks, after which kvass is taken another month 1 time per day - to consolidate the effect.

Can kvass be pregnant

Kvass can be attributed to the category of low-alcohol drinks, so pregnant women are always urgently asked about its safety. The opinions of doctors here are very divided. Some believe that women should not use kvass in a position categorically, but most experts believe that small amounts of a drink are not able to harm a future mother and baby. A little kvass is even beneficial, as it has many vitamins, minerals and other beneficial substances. In addition, kvass perfectly quenches thirst and has a pleasant refreshing taste. Undoubtedly, it is better to give preference to kvass than carbonated drinks containing a large number of dyes and preservatives.

However, kvass kvass is different. Drinking purchased kvass for pregnant women is highly undesirable. This is not only about store brew, in which the fermentation process is achieved chemically (which means it contains many unnatural components), but also about a draft drink. The quality of barrel kvass is often called into question. In addition, during its production, hygiene and sanitary standards are often violated. The greatest danger is kvass, which is sold in small barrels on the market. Pumps and taps are rarely washed, these items are usually stored in dirty, dusty boxes and boxes, where harmful microorganisms actively multiply. A few drops of kvass always remain in the faucet, but what could be better than such an environment for the reproduction of bacteria? With each glass of such kvass, the risk of getting these bacteria into your own body is significantly increased. It is especially dangerous to buy kvass in bottles that sellers provide - little is known about the storage conditions of containers. If you really wanted a cold refreshing drink, it is better to get it at a stationary point, and not at the market or on a dusty road. In such places, expired or spoiled drinks are often sold.

The characteristic taste of an unsuitable drink is a pronounced sour, giving off bitterness. Ideal for pregnant women (and for any other person) - home-made, freshly cooked fresh kvass.

In the heat, real kvass perfectly quenches thirst, relieves fatigue and quickly regains strength. This delicious natural drink is also easy to make at home, following the technology proven by centuries. I bring to your attention two recipes of kvass from bread: one with yeast, the other without.

General tips:

you can make kvass from any kind of bread, but the best drinks are obtained from black rye loaves without the addition of caraway seeds, dill, etc .;
use only glass, plastic or enameled containers;
prepare kvass crackers without oil and spices;
when fermenting in tightly closed containers, be sure to monitor the level of carbon dioxide so that high pressure does not break the bottle.

Yeast bread kvass

A simple classic option.

Ingredients:

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

Fans of sugary drinks can increase the amount of sugar added in the eighth stage by 2-3 times.

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

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

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

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

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

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

7. Loosely cover the container with a lid so that carbon dioxide freely exits, then put it for 14-16 hours in a dark place with a temperature of 18-25 ° C.

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

9. Seal containers tightly and place for 4-5 hours in a dark place with room temperature.

10. Cool homemade bread kvass to a temperature of 8-11 ° C by transferring the bottles to the refrigerator or cellar. This is necessary to stop the fermentation process. After 3-4 hours, you can start tasting. Shelf life - up to 3 days.

Kvass on dry yeast

Yeast-free kvass

Natural odorless and yeast-flavored natural drink. Raisins are used as starter culture.

Ingredients:

brown bread - 0.5 kg;
sugar - 300 grams;
water - 5 liters;
unwashed raisins - 50 grams.

1. Cut the bread into slices and dry in the oven, the main thing is that the crackers do not burn, otherwise the kvass will turn out to be bitter.

2. Boil water, add crackers and 250 grams of sugar, mix.

3. Cool the resulting wort to 22-25 ° C, then transfer to a fermentation tank, filling a maximum of 90% of the volume.

4. Add raisins, then mix again, cover the neck with gauze and transfer the jar to a dark place with a temperature of 18-25 ° C.

5. If the raisins are of high quality, fermentation will begin in 1-2 days, the crackers in the jar will move, then foam, hiss and a slight sour smell will appear on the surface.

6. Two days after the start of fermentation, filter the home-made kvass through cheesecloth, pour 50 grams of sugar, mix, pour into bottles for storage, add 2-3 raisins to each and close tightly with lids.

7. Soak the drink for 8-12 hours in a dark, warm place to collect gas, and then transfer it to the refrigerator or basement. After cooling the bread kvass to 8-11 ° C, you can proceed to the tasting. Shelf life up to 4 days.