Kvass. Probably the best drink for the hot summer season. And summer has almost come and soon there will be traditional yellow barrels on wheels at all crossroads of the city.

I confess that I do not really trust such street draft, as well as store-bought carbonated drinks, and I prefer to make kvass at home. It is not difficult and only requires patience.

How much patience you need depends on how you will cook it.

There are 2 main types of recipes: with and without yeast. The version with yeast is a little faster and takes 1 to 3 days on average from the moment of cooking to the moment of first pouring into glasses.

Today we will talk about such yeast recipes.

By the way, for the most impatient at the end there will be a video clip about cooking in just 6 hours. It can no longer be called bread, since there is no bread in it, but the taste is the same barrel. Not a bad express option.

Homemade kvass with live yeast and sugar

The first recipe is one of the simplest and does not require the preparation of sourdough. Instead, dough is used, as in the manufacture. In addition, it is one of the fastest - it takes only 1.5 days.

It is designed to prepare a drink in the amount of two 3 liter cans. This is exactly the amount that will be enough until the next batch is ready. And you will definitely make the next batch as soon as you taste this wonderful taste.

Ingredients:

• Borodino bread - 1 loaf
• Boiled water - 6 l
• Live yeast (wet) - 100 g
• Sugar - 100 g
• 1 cup (250 ml) warm (about 35 degrees) water
• Wheat flour - 1 cup (250 ml)

Preparation:

1. Cut the bread into plates, put it on a baking sheet and send it to the oven, preheated to 160-180 degrees, so that it dries. This is an important stage, the process must be constantly monitored so that the bread does not burn, but only browns. Some pieces may burn a little, that's okay. The main thing is that most of the pieces become dry and ruddy.

This can take 15 to 20 minutes.

There is no need to turn the bread over during drying. Cooking on one side is sufficient.

2. Put the resulting crackers in a container with 6 liters of boiled water at room temperature. As such a container, you can use a plastic bucket, an enamel pot or a bowl. The material is not important, what is important is sufficient capacity and convenience for subsequent pouring.

3. While the crackers are soaked, prepare the dough. To do this, knead live yeast in a separate deep saucepan, add sugar to them, a glass of warm water and mix a little, letting the yeast "break up". Then put a glass of flour in a bowl and mix everything.

Do not be confused by the lumps, we do not cook the dough, so do not try to stir everything to perfect uniformity.

4. Cover the pan with a clean dry towel and leave it in a warm place for 1 hour. During this time, the yeast will begin to work and the dough will rise 2-3 times.

If the dough has not risen, then the yeast has already deteriorated and cannot be cooked from it. Fresh yeast is needed.

5. Pour the dough into a container with bread and mix well. Next, cover the container with a dry clean towel and leave for 10 hours.

I understand perfectly well that at this stage the appearance of the drink is extremely unpresentable. But be patient, the final look is much nicer.

6. After 10 hours, we squeeze the crackers and throw them away, and leave the future kvass to ferment for another day in the same way under a towel (so that dust and debris do not fall).

After a day, the bread drink can be poured over the cans. To get rid of all impurities, you need to do this by pulling 3-4 layers of gauze over the necks.

The sweetness is adjusted after cooking. If the kvass was prepared for, then sugar can not be added and it will be more vigorous. And if it was made for drinking, then you need to dissolve in a glass of water from 3 to 5 tablespoons of sugar, pour it into a jar and mix.

Highly carbonated drink made from rye bread with raisins

But this cooking option involves the preliminary preparation of the sourdough. Not to say that it is more difficult, just longer. Only the sourdough itself is defended for 3 days.

Ingredients:

• Rye bread - 1 loaf
• Dry yeast - 1/3 teaspoon
• Sourdough sugar - 1 tablespoon and 3 tablespoons for kvass
• Raisins yellow or black - 10-15 pieces

Preparation:

1. Cut a loaf of rye bread into small pieces 2-3 centimeters in size. We take a 0.5 liter jar and put some of the pieces into it, filling it up to the waist.

The remaining slices are sent to dry in the oven at a temperature of 150-170 degrees. Just as in the first recipe, we achieve ruddy, not burnt.

Put the finished croutons in a bag and move on to the next stage.

How to make a 3 liter jar starter culture at home

Now let's prepare the leaven. To do this, pour 1 tablespoon of sugar into a jar with breadcrumbs and carefully, so that the jar does not crack, pour boiling water at the level of the belt. Now we wait until the contents have cooled to room temperature, and only then add dry yeast and stir with a spoon.

It is imperative to wait for cooling, the yeast dies at high temperatures. Don't make this common mistake.

The contents of the jar are the sourdough. Cover it loosely with a lid or clean towel and leave to ferment for 3 days. Not necessarily in a warm place, room temperature is sufficient.

It is advisable to stir the leaven once a day. The fact that she is ready will be clear by smell. At first, it will be a specific mash smell, which will eventually turn into a characteristic bread smell. This will mean complete readiness.

2. Let's continue. When the sourdough is ready, take a 3 liter jar and fill it 1/3 with the previously prepared breadcrumbs. Add 3 tablespoons of sugar.

Lovers of a sweet drink can add up to 5-6 spoons.

3. Now for a very important point: adding color. The darker color does not depend on how much fried rye bread you use, but on the temperature of the water in which you soak it.

If you pour the crackers with cold water, then the kvass will turn out to be light. And if you pour boiling water over them, the color will be dark.

When pouring boiling water into a jar, it is not necessary to pour it to the brim, so you will have to wait a long time for it to cool. It is enough to cover the croutons with water.

4. Put half of the prepared starter in a cooled jar, add boiled (not hot, remember yeast) water without adding 3 centimeters to the neck, mix and leave for a day, covered with gauze.

You need to put a plate under the jar, since during fermentation, part of the liquid can overflow

5. The secret of a carbonated drink is to add raisins to the can. Throw 8-10 pieces into it before removing the ferment and 5 more pieces into the finished kvass and it will be carbonated.

6. After a day, filter the resulting drink first through a sieve, and then through cheesecloth.

We use the used crackers and the remaining sourdough to prepare another can of a bread drink.

Photo recipe with dry yeast and malt

Using this option, you get a real self-assembled tablecloth. After drinking or filtering the ready-made kvass from the can, you can refill it with water and, after waiting 10 hours, get another 3 liters of a delicious refreshing drink. And you can do this up to 5 times without losing taste. Isn't it great?

Ingredients:

• Dry yeast - 1 tsp
• Wheat flour - 3 tablespoons
• Sugar - 3 tablespoons
• Water - 500 ml
• Rye bread - 1/4 loaf
• Rye malt - 1 tablespoon

Preparation:

1. Combine flour, yeast and sugar in a deep bowl. Stir slightly, add 0.5 liters of warm (30-35 degrees) water and now mix thoroughly with a whisk. Cover the resulting mixture with a film or towel and leave for 15 minutes.

2. When the yeast comes up (this will be clear by the air bubbles that appear in the mixture), add the malt to it and beat it again with a whisk.

3. Pour the resulting mixture into a 3 liter jar and put pieces of rye bread there. We cut them so that they can crawl into the neck.

Please note that in this recipe, you do not need to keep bread in the oven beforehand. You can take not fresh, but stale. Not moldy, of course.

4. Now add to the jar of warm water at a temperature of 30-35 degrees, not reaching a couple of centimeters to the neck. Cover the neck with a clean towel and leave the jar in a warm place for a period from 15 hours to a day.

5. Kvass is ready. We filter it through cheesecloth into a suitable container and put it in the refrigerator to cool down to make it tastier.

And the ready wort remains in the jar for the next portion. Once again, pour warm water into this jar almost to the brim and leave for 10 hours. As I said, this way you can cook up to 5 servings.

Video of a quick method of cooking without sourdough with citric acid

But if one day is too long for you, then here is a video on how to make kvass in 6 hours. True, it is made without bread at all, therefore it is bread not in content, but in taste.

To be honest, I don't know which of these recipes tastes better. They all have their own nuances that make each one special. If I were you, I would try everything and only then decide which is more important: the speed of cooking or the final taste.

And I have everything for today, thank you for your attention.

Greetings, our dear readers. Today we will learn how to make homemade kvass - a miracle drink from ancient times. Many people think that it is difficult to prepare it. But after reading our recipes, you will find out that it is quite simple. Some recipes are generally quick to make and will allow you to quench your thirst quickly.

I didn’t dig deep into history, but I know where the Russian expression “ferment” came from. We associate it with drinking - alcohol. The fact is that kvass used to be an alcoholic drink. And now it can be done as such. It turned out to be a kind of beer analogue. More precisely, beer is an analogue of kvass, more precisely.

Well, over time, it was made non-alcoholic, and thus it became much more useful. The best thing about it is that it perfectly removes thirst. All these sugary carbonated drinks, on the contrary, make you want to drink, drink and drink more. But there is no kvass - especially when it is cool.

And also, okroshka is made on it in the summer - another favorite summer dish and another topic for our blog.

Kvass at home can be different: on kvass wort, on rye bread, honey, fruit, berry ...

The fastest and easiest way to make kvass is with ready-made wort. It usually consists of sugar, rye malt, yeast, and ground crackers. It is desirable that the kvass concentrate contains no preservatives.

Homemade kvass recipe for a 3-liter jar.

I offer you a simple, urban version of making kvass in a three-liter jar. The process will not take long - in just a day you will already have a refreshing, sparkling, cool drink.

Save the bread leaven from the first batch so you don't need yeast for the next cooking. Bread kvass at home recipe is designed for a 3 liter jar.

Ingredients:

• Borodino bread - 5 slices;
• Raisins - 1 handful;
• Sugar - 3 tablespoons;
• Dry yeast - 0.5 teaspoon;
• Purified water - 3 liters.

Cut Borodino or other rye bread into small pieces, cubes or rectangles.

Dry the bread in the oven until lightly burning - this will give the kvass a beautiful color and taste. After browning, pour the breadcrumbs into a jar or saucepan.

Add sugar and washed raisins to the jar. Raisins add sharpness to kvass.

Pour the crackers with boiled, but cooled to 70 ° C (approximately) water. Leave the future kvass to infuse for a couple of hours in a warm place.

In a separate bowl, dilute dry yeast with sugar in half a glass of warm water. When the yeast comes to life, you can add it to the jar and stir.

Cover the jar with gauze to protect the drink from dust or insects, put it in a very warm place, you can on a windowsill in the sun. Let the kvass ferment for about 1 day, but not less than 12 hours.

Then strain the kvass through two layers of cheesecloth, pour into bottles and seal well. Refrigerate for another day or less to ripen. To add even more sharpness, you can throw two or three more raisins into the bottles.

For a new portion of kvass, you can use all the ingredients described above, or you can take away part of the sourdough (fermented bread) and no longer add yeast to the new portion, but otherwise follow the recipe.

Such kvass quenches thirst very well and is very tasty to eat in okroshka. Enjoy your meal.

Kvass from rye bread without yeast.

Homemade kvass is famous not only for its invigorating taste, but also for the proud name of one of the national dishes. It also has medicinal and beneficial properties for the body. Even children can drink it, especially at home. It is very easy to prepare it at home.

On a yeast-free basis, it is made from bread wort. You can buy it in the store, or you can make it yourself. For cooking we need such ingredients:

• Black bread - 2 crusts;
• Granulated sugar - 1 teaspoon (with a hill);
• Water - 2 cups (warm).

Pre-cut the bread into small cubes and dry in the oven. You should get crispy browned croutons.

Pour them into a small jar (0.5-1 liter), add sugar and water. Stir with a spoon, cover and put in a warm corner.

The mixture will ferment in a day or two. The finished starter culture has a sour odor and a dull appearance.

Prepare a 3-liter jar and pour all the resulting starter into it. You can sprinkle a couple more bread crumbs and add sugar. Adjust the amount of sand yourself - someone likes it sweeter, but someone does not like it.

Top up with boiled warm water and cover with a lid. We put it in a warm and dark place. In a day, the liquid will "sparkle", a typical smell will appear.

Then we pour the resulting volume into plastic bottles, adding a small handful of raisins to each.

We tighten the lid well. Soon the bottles will start to harden. It started to ferment. This means that kvass will be ready very soon. As soon as this happens, put it in the refrigerator for a couple of hours.

After cooling down, you can safely drink and enjoy.

Homemade kvass with mint and currant leaves.

This kvass has been made for a very long time, even by our grandfathers and grandmothers. The taste of mint and currant perfectly quenches thirst in the sultry heat.

We need:

• Water - 2.5 liters;
• Rye crackers - 200 g;
• Sugar - 100 g;
• Raisins - 30 g;
• Yeast - 20 g;
• Mint - 10 g;
• Black currant leaves - 8 pcs.

Dissolve yeast in a glass of warm water. Pour rye crackers over with boiling water and leave for 3 hours.

Strain the wort obtained in this way through a cheesecloth folded in several layers, add sugar to it, pour in yeast, add mint and black currant leaves. Insist 10-12 hours, covering with a clean napkin.

When your wort is fermented, strain it, bottle it with a few raisins in each bottle, seal and store in a cool place. After three days you can enjoy delicious kvass.

Kvass recipe with sourdough and rye flour.

I never thought, but it turns out that you can make kvass with rye flour. Nothing complicated, try it, very tasty.

Ingredients:

• Rye flour - 450 g;
• Sugar - 180 g;
• Dry yeast - pack;
• Water - 3 liters (slightly less);
• Raisins - 10-12 pcs (not washed).

Of course, let's prepare the sourdough first.

To do this, combine a glass of flour and 1 teaspoon with top sugar. Pour boiling water over all this, stirring occasionally, until the mass acquires the consistency of sour cream. We will also send raisins there. We will send the mixture to a warm place, after covering it with a towel.

As soon as the mixture starts "stirring", foaming and emitting a sour smell, it is ready. It takes at least a day.

Now you can move on to the next step. Add the remaining flour, sugar, yeast to the resulting mass and pour in water. Mix everything thoroughly. Cover with a towel and leave warm overnight.

In the morning, pour the kvass into bottles or jugs and put it in the refrigerator. After a couple of hours, the cold drink is ready to drink.

It's so fast and simple!

Homemade kvass according to grandmother's recipe.

This drink was prepared for a very, very long time. It is noteworthy that it is prepared without yeast. At the same time, the taste is amazing. Although for an amateur who does not like beets, he may not like the taste. But we advise everyone to try it, at least once. After all, it is not only tasty, but also healthy.

We need:

• Fresh beets - 500 g;
• Rye bread - 50 g (crust);
• Sugar - 1 tablespoon;
• Water - 3 liters.

Wash the beets, peel and cut into small pieces. We place them in a three-liter jar and fill with water so that about 5 centimeters remain to the neck. Add chopped bread and sugar there.

Mix thoroughly and cover with a cheesecloth lid. It is better not to use regular lids, as they will swell during fermentation and interfere with this action.

We put the jar in a warm dark corner for 5 days. Every day, several times you need to remove the foam that will form on the surface.

As soon as the process of foam formation subsides, the kvass must be poured into bottles and removed to a cold place for cooling.

If you plan to consume it as a drink, you can add more sugar. For soups, it will be great if you add a little minced garlic to it.

Homemade kvass (video recipe), bonus.

Well, as a bonus, they decided to show another good recipe. It is easier for someone to perceive information in video format.

Well, that's all for us, leave your comments below, join us on Odnoklassniki and support us on our channel in Yandex.Zen.

Kvass is a unique drink inherited from our ancestors. It is not only tasty, but also healthy. And thirst quenches very well, in contrast to sweet soda, in which there are many incomprehensible ingredients. Making kvass at home is not so difficult, but your health will not suffer. Bon appetit and goodbye to everyone.

Homemade kvass - 5 simple recipes for making bread kvass. updated: May 31, 2018 by the author: Pavel Subbotin

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.

Kvass kills disease-causing bacteria and improves bowel function

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

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

Let's consider how to make kvass at home.

Cooking rules

1. Use only natural bread. No various additives.
2. Use clean water. It is best to buy bottled water or draw from a well.
3. Make sure that the croutons do not burn (they should be baked until golden brown), otherwise bitterness will be present.
4. For cooking, use glass, plastic or enamelled steel pans.
5. Be sure to test the yeast for freshness.

Secrets

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

Storage

After several days of fermentation (no more than four), be sure to place the drink in the refrigerator. Otherwise, the fermentation process will continue, and you will get full-fledged alcohol, and not what you originally planned. Remember to remove the leaven on time.

Store the liquid for no more than a week; after this period, it is not recommended to use it.

Useful properties of bread kvass

You can talk about the benefits of homemade bread kvass for a very long time. We will list the main positive properties:

1. treats dysbiosis;
2. improves bowel function;
3. strengthens the immune system and the cardiovascular system;
4. improves metabolism in the body;
5. removes unhealthy cells from the body;
6. kills pathogenic bacteria;
7. eliminates bad cholesterol;
8. helps to treat glaucoma, optic atrophy, cataracts;
9. fights gas and heartburn.

Kvass without yeast at home

This type of drink has its undeniable advantages. It does not have a specific taste, and it is also not harmful to health. After all, no one will argue that yeast is not the most useful ingredient, and it is better if it is not present in this proven liquid. Let's consider how kvass is made without yeast at home.

Ingredients:

• black rye bread - half a loaf
• 30 g unwashed raisins
• 70 g granulated sugar
• two liters of purified water

Probably, someone will be surprised to read that you do not need to wash raisins. Therefore, it is worth leaving an explanation here: the so-called wild yeast is preserved on the surface of the raisins. They will help our product start fermentation. They should not be washed off.

Step by step cooking:

1. cut the bread into small cubes;
2. put them on an unlubricated baking sheet and dry at a temperature of 170 degrees for 3-4 minutes, until a pleasant smell appears (do not fry, otherwise the liquid will turn out with bitterness);
3. pour boiling water over the prepared crackers;
4. add sugar and mix thoroughly;
5. wait for the product to cool down and add the raisins;
6. pour into a fermentation jar, protect the neck with gauze so that insects do not get in there (do not cover with a lid);
7. send the drink to a dark, warm place;
8. the appearance of foam is a sign of fermentation;
9. three days after the onset of fermentation, strain the liquid through four layers of gauze and squeeze out the pulp;
10. try the drink, and if it was not sweet enough, add more sugar (the liquid should be slightly sweet in taste);
11. pour the liquid into bottles and leave a few centimeters of free space in front of the cap;
12. send it to a warm, dark place for six hours;
13. then transfer to the cool (refrigerator, cellar);
14. after five hours, the drink can be consumed.

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

You can use the remaining leaven three more times. It should be stored in the refrigerator for no more than a day.

Choose good bread! The quality and taste of the resulting drink depends on it.

Kvass from rye flour at home

Sometimes it is also called "village". Has a fairly simple cooking method.

Ingredients for rye flour kvass at home:

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

Sourdough preparation

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

Preparation and fermentation of kvass wort

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

To mix everything. Put in a warm place.

Bring 2.5 liters of water to a boil. Pour two hundred grams of flour and one hundred grams of granulated sugar into a container.

Add hot water gradually (until the consistency of liquid sour cream). Then add some more water and mix. Add the remaining water, and then mix everything well again.

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

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

Carbon dioxide saturation and aging

• Strain the drink through four layers of cheesecloth and bottle. Leave a few inches to the cap. Close containers tightly.
• Transfer liquids to a cool place for several hours to gasify. Check bottle pressure periodically. If necessary, bleed the gas so that they do not burst.

Bread kvass at home

Leaven:

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

Kvass for a three-liter jar:

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

Steps:

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!

The summer did not have time to bestow its warmth on us, we are already reaching for different drinks. For me, there is nothing better than kvass, delicious and excellent thirst quencher, especially if it is a real homemade kvass. And if you are interested in the question - how to make kvass at home, then you are at the right time, in the right place.

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

This is not always a quick process, but in any case, making homemade kvass is not difficult - there are a minimum of ingredients, labor costs are small. And then the kvass is made by itself, without our intervention, we just have to wait for the tasty result.

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

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

Secrets of making homemade kvass

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

Kvass without yeast at home

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

Ingredients:

• rye bread crumbs
• sugar

How to make yeast-free kvass:

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

See another recipe for kvass without yeast in the video, it is made without sourdough and therefore the process is a little faster.

Bread kvass with yeast

This recipe is very popular in home cooking - yeast accelerates the ripening of the drink and the kvass turns out to be very tasty. If anyone is confused by the smell of yeast, then it will be felt only in young kvass. And we will use the yeast only once, then we will add the leaven and the yeast smell will go away.

Ingredients:

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

How you can make homemade kvass with yeast:

We leave half of the swollen rusks as a sourdough and make the next kvass using it, you no longer need to make yeast sourdough, but for the rest we prepare the same way.

Homemade kvass from wort

Kvass from store-bought kvass wort is an easier way to prepare a delicious summer drink. To make the kvass taste good, you need to buy a good concentrate, for example, prepared in accordance with GOST 28538-90. If there is no such labeling, pay attention to the composition of the wort so that it is natural without unnecessary additives. It is good when the wort contains different types of malt, for example barley and rye, then the kvass gets a richer taste.

Ingredients:

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

How to make kvass from store wort yourself:

Flour kvass - a real Russian recipe

Flour kvass is a real Russian drink, it is also called a village drink. This recipe is also popular for its simplicity of preparation and also for the fact that this drink perfectly quenches thirst, perfectly suits as okroshche kvass, and outperforms all types of kvass in terms of usefulness.

Ingredients:

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

Method for making flour kvass:

1. Here, sourdough is also needed, it is called thick - take 150 ml. warm water, add 1 tbsp. l. sugar, stir until it is completely dissolved and add rye flour until thick sour cream, put 5 - 6 raisins. The thick must stand for a day at room temperature. The presence of bubbles on the surface and a sour smell indicates the readiness of the leaven. Remove the raisins from the ready-made sourdough.
2. Let's start making kvass. It can only be made from rye flour, but wheat flour makes the drink more delicate and more pleasant to the taste. For 5 liters of water, we need 0.5 kg of flour. Mix rye with wheat in a 2: 1 ratio, where two parts are rye, and one part is wheat.
3. Pour flour into a container and gradually pour water (40 - 50 0), you should get a homogeneous mass without lumps, similar in consistency to sour cream. The remaining water must be brought to a boil and pour over the flour mixture, mix everything thoroughly, add sugar to taste and, if desired, a small bunch of mint.
4. As soon as the base for flour kvass has cooled to 40 0, add the leaven and mix thoroughly. Cover the container, wrap it up with a blanket and leave it for 4 days. The appearance of foam, bubbles and the smell of freshly baked bread indicates that the kvass is ready. Strain it through 4 layers of gauze, bottle and refrigerate. Sugar to adjust the taste.

If you replace sugar with honey, then such kvass will be both healthier and tastier.

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

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

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

How to make birch kvass - video recipe

On this I, perhaps, will end the conversation about how to make kvass at home, choose the recipe you like and enjoy a tasty and healthy drink.

As it turned out, there are a lot of kvass recipes, such a drink is made from berries, from chicory, from ginger, rice, cleansing beet kvass, healthy kvass from celandine. So the topic is inexhaustible and maybe we'll come back to it with new experiments.

Elena Kasatova. See you by the fireplace.

Hello friends!

Spring has just begun to recede, but I want summer already. Warm days would come as soon as possible, and with them long evenings, greenery everywhere. I would like to have trips to nature, okroshka and frothy, cold, effervescent kvass ...

Judging by the weather, the weekend at the dacha is postponed, but nothing will stop us from preparing a delicious foamy drink. After all, this is our primordially Russian dish, which is more than 1000 years old! And let Coca-Cola lovers argue with me which is tastier - Russian kvass or their strongly carbonated drinks. As you know, there is no dispute about tastes, but there is much more benefit in the former.

Still would! Our sour product invigorates, cheers, quenches thirst and invigorates. And how many varieties. There are beetroot, fruit, berry, honey, malt, bread. Today we will talk about the latter.

It is the most common and easy to prepare. A traditional set of products is required, and this is usually pure water, rye bread, sugar, yeast. The only thing is that the process itself takes several days. It can be from two days to five. But it won't stop us from making the tastiest kvass in the world?

Cooking kvass with fresh yeast at home

Consider a simple option for making a homemade drink. He fusses in the nose, foams and for this we love our dear Russian kvass so much!

I will say that it takes just over 2 days to cook it. But then you will get 6 liters of delicious and excellent liquid. Want more? Take ingredients twice as much. After all, as you know: there is never a lot of kvass!

We need:

• Boiled water - 6 liters;
• Loaf of brown bread "Borodinsky";
• Wheat flour - 1 glass;
• Sugar - 0.5 cups + 4 dessert spoons;
• Fresh yeast - 100 gr.;
• Raisins - 2 dessert spoons.

Preparation:

1. Cut a loaf of Borodinsky into slices. We take a baking sheet and put it on it. We need to dry them to the state of crackers and even with a burnt crust.

2. Put the baking sheet in the oven. When one side of the slices is browned, turn over to dry.

3. Dip the croutons in warm water. And for this amount, it is better to take either a large saucepan, or you can use a clean plastic bucket.

4. Voditsa should be thirty degrees, not colder or hotter. Let them get wet, and we will prepare the yeast leaven.

5. Break 100 grams of pressed yeast into a saucepan. We fill them with half a glass of granulated sugar.

6. Fill with about 1 glass of lukewarm water. Stir slightly with a spoon.

7. Add wheat flour. Stir with a spoon and set aside for about 30-40 minutes.

8. Remove the dough in a warm place without drafts and then it will suit you even faster. During this time, the mass is activated, the yeast will jump.

9. This is how everything foams! Pour the dough into a container with breadcrumbs.

10. Add some more warm water. Shake everything well with a large spoon and put it in a warm place for fermentation for ten hours. Do not forget to cover the top with gauze so that the mass breathes and not a single speck gets inside.

11. Then squeeze the crackers and throw them away.

By the way, they can be used for fertilization in the garden, if you have one.

12. We remove another bucket for a day under the gauze. Now you can strain and pour into three-liter jars.

13. Put 1 dessert spoon of raisins in each jar. We dilute 4 tablespoons of sugar in a glass and pour half into each container.

14. Close the jars with lids and remove the ferment for another 10 hours at room temperature.

All right, you can drink our kvass. Just put it in the refrigerator first to cool.

Sweeter lovers can add honey or sugar to taste. And we move on to the next interesting recipe for a delicious drink in the heat.

How to make a bread drink in a 3 liter jar?

The option for a three-liter can is especially popular. Probably, mostly because of the convenience and the presence of such dishes in all homes. Well, this is my personal opinion.

I agree that it is really convenient when kvass ferments in the jar. But then it can be filtered and poured into a bottle or decanter. I also recommend this recipe because it is long-lasting. You can make a product, and then cook it again with the resulting sourdough. Moreover, the subsequent drink turns out to be even tastier and richer.

We need:

• Boiled water - 3-3.5 liters;
• Ground rye crackers - 100 gr.;
• Sugar - 200 gr.;
• Fresh yeast - 10 gr.

Preparation:

1. In a 300 ml mug, somewhere, scald a crumb of rye bread crumbs. We mix everything well and set it aside so that they swell.

2. To wake up our fresh yeast, fill it with a little warm water and add a tablespoon of sugar. Shake the mixture and also leave it aside.

3. We take a clean 3 liter jar and dump the swollen crumbs into it. Add warm water to the mug to collect any crumbs from the sides of the mug. And we pour all this into the jar too.

4. Fill with sugar on top and add yeast foamy mass.

Lovers of unsweetened drink can put 2 times less sugar instead of 200 grams.

5. Fill everything with warm water almost to the very neck of the jar.

6. Cover the neck of the jar with a plastic lid, but do not close it. Because our kvass must ferment when air is available.

7. Set aside the jar in a dark and warm place for 2 days. We prepare a decanter with gauze and filter the kvass.

8. It is convenient to use a cover with holes. It will not let the breadcrumbs merge, and the gauze will stop the unnecessary mixture even better.

It turns out double filtration)

We cool the liquid and use it for its intended purpose. I mean, we drink with pleasure!

Finally, I will say that again pour the remaining sourdough with warm water, add sugar to taste and a little steamed crackers. Again, we remove the "walk" for two days.

Video about how to cook a dish without yeast

Do you want a drink with yeast, friends? Then here's a gorgeous recipe for you without them. In the recipe, we use malt and rye flour, sugar plus raisins. We also add coriander and caraway seeds. Well, it turns out yummy!

I suggest watching the whole recipe and process in a good video.

Cooking delicious kvass for okroshka

It's no secret that the most delicious okroshka is made with homemade kvass. The drink is richer, without preservatives and dyes, it goes well with vegetables and meat. Oh, and I already wanted okroshechki. But let's get the drink ready first! After all, it takes several days to cook it.

We need:

• Boiled water - 6 liters;
• Loaf of rye bread;
• Sugar - 24 tbsp. spoons .;
• Dry yeast - 0.5 tsp.

Preparation:

1. Preheat the oven to 180 degrees.

2. Cut the bread from rye flour into cubes and send them to the oven to dry and roast.

For a richer taste, it will even be good if the croutons burn a little.

3. The croutons are divided into 2 parts. We will prepare a sourdough from one, and set aside the second for kvass.

4. So, we take out a liter jar and fill it up to half with crackers. Boil water and fill it up to half with boiling water. Add sugar and stir. Cool everything to room temperature and add 0.5 teaspoon of dry yeast.

5. Cover the leaven with gauze and put it in a dark and warm secluded place for 3 days.

6. After 3 days, the remaining crackers are distributed over 2 three-liter jars. Fill them up to half with boiling water. Pour 4 tablespoons of sugar into each container.

7. Cool the mixture in jars. We add the starter culture equally to each vessel and stir. Cover with lids and set aside for 2 days, so that the kvass ferments and walks.

8. After the allotted time, filter the drink through cheesecloth. Throw out the entire bread mass, and pour the liquid back into the jars.

9. In two glasses we dilute 7 tablespoons of sugar with water and add to the jars. We leave at room temperature for 1 day.

10.After that we send it to the refrigerator for a day.

Now, after such manipulations, the delicious nectar is ready! Cook okroshka with soul and pleasure!

And I'm telling you bye-bye!