Bread kvass. How to make delicious kvass at home

02.09.2019 Restaurant notes

Thanks to its special composition, homemade kvass perfectly quenches thirst, increases efficiency and gives the body energy. The drink improves the digestion process and increases appetite. The drink helps to better digest meat and fatty foods, and also restores the balance of salts and fluid in the body.

Homemade kvass contains many vitamins and minerals. Most of all, the drink contains B vitamins. During the fermentation process, organic acids are formed, therefore, the drink has a particularly favorable 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 depletion 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 harmful microflora and maintaining useful. 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. This drink was given to men on their wedding day in order to produce healthy offspring. Unfortunately, the recipe for the drink has not survived to this day, but any homemade kvass (provided that it is properly prepared) endows the body with 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 acne and boils. Kvass also helps in the treatment of atherosclerosis and purulent bronchitis.

Calorie content of 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 and can be included in various weight loss and diet programs. 100 g of ordinary bread kvass contains only about 27 kcal. Kvass contains about 0.2 g of proteins (about 1 kcal), 0 g of fat and 5.2 g of carbohydrates (about 21 kcal). The absence of fat in the drink has a very beneficial effect on the process of parting with extra pounds. The low calorie content of kvass makes the drink indispensable for weight loss. The low calorie content allows you to lose weight when drinking the drink for 14 days. After such a course, not only extra pounds will go away, but digestion will also normalize. The drink should be taken 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 quantity. Beetroot drink reduces appetite and promotes the breakdown of fats. According to nutritionists, calories from kvass are not capable of harming the figure. On beet kvass, you can arrange full fasting days.

Sourdough for kvass

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

Required Ingredients:

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

Cooking method:

Cut black bread into cubes and dry on a baking sheet in the oven (or in a frying pan). We boil water in a kettle. We spread the dried crackers in a liter jar and pour boiling water over it. Crackers will swell in the process of infusion, 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 could add more. If there is too much water, you can add 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, yeast can be added. Yeast is spread only in warm water. Mix everything well and leave the leaven to ferment. We cover the jar with a napkin, not a plastic lid, since carbon dioxide is formed during the fermentation process. The finished sourdough is enough for 10 liters of homemade black bread kvass.

Sourdough for kvass from hops

It is very easy to prepare a hop starter culture for homemade kvass. Hop cones can be purchased at any pharmacy.

Required Ingredients:

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 low heat and simmer for about 15 minutes. After that we filter the broth of hops and cool to 38-40 degrees. Add a tablespoon of sugar or honey, mix thoroughly. Then add flour so that you get a creamy mass. Cover the container with a napkin and remove it for 1-1.5 days. The prepared starter culture can be stored in the refrigerator.

The best kvass recipes at home:

Recipe 1: Bread kvass

Homemade kvass from bread is very useful, the drink is especially beneficial before meals. Making 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.

Required Ingredients:

For starter culture:

2 cups boiled water at room temperature;
Rye bread - 1 piece;
Granulated sugar - 1 tsp

For the kvass itself:

Sugar - 1 tbsp. l .;
2 pieces of rye bread;
0.5 liters of starter culture;
One and a half liters of boiled water.

Cooking method:

For sourdough: put a piece of bread, sugar and a glass of boiled water in a half-liter jar. The bread must be sliced. Cover the jar with a cloth and leave to infuse. Fermentation will take 24-48 hours.

Kvass preparation: When the leaven is ready, you can start making kvass. A cloudy and pungent liquid indicates the readiness of the sourdough. We take a 2 liter jar and pour out the leaven. Add 2 chopped pieces of rye bread and a spoonful of sugar. Add cold boiled water to the brim. We close the jar with a lid and leave to infuse for 1 day. You can also put dried croutons in the jar. In this case, kvass should be infused for a longer time. After a day, two people pour the kvass into another container (about 2/3 of the liquid), and fill the remaining leaven over again. Don't forget to add 2 slices of bread. We cover the jar with a lid and insist again.

Recipe 2: Bread kvass from Borodinsky bread

This recipe uses Borodino bread. Also included in the recipe are yeast and raisins.

Required Ingredients:

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

Cooking method:

Cut the bread into pieces and dry in the oven. Fill with boiling water and leave for 3 hours. We dilute the yeast with flour and add to the bread. We leave the mixture for one day. We filter, pour into bottles, throw 1-2 raisins into each. We keep the kvass warm for 3 hours, then put it in the refrigerator for 4 hours. Homemade kvass "Borodinsky" is ready.

Recipe 3: Bread kvass with horseradish

This homemade kvass turns out to be very vigorous and rich. A drink is prepared from crackers, water, honey, horseradish and raisins.

Required Ingredients:

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

Cooking method:

We put the crackers in a jar and pour boiling water. We insist 3-4 hours. After that, we filter. We spread the yeast and leave to ferment for 5-6 hours. Add honey and grated horseradish. We mix everything thoroughly and bottle it. Add raisins to each bottle. We 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.

Required Ingredients:

A kilogram of rye flour;
Water - 10 liters.

Cooking method:

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

Recipe 5: Sourdough rye kvass

This homemade kvass from rye flour is prepared with sourdough. The sourdough from the bottom of the bucket will do after the kvass has been drunk. The drink can be made without sourdough by using rye flour, water and instant yeast.

Required Ingredients:

Rye flour;
0.5 liters of starter culture;
Water;
A glass of sugar.

Cooking method:

Take 2 handfuls of flour and 1 cup of sugar and place in a bucket. 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. We wrap the bucket and leave it for a couple of days. After the fermentation process, the contents can be poured into smaller containers and put into the refrigerator. Pour the sourdough remaining at the bottom of the bucket into a jar. The starter culture can also be stored in the freezer. You can make kvass from the new leaven by defrosting it and mixing it with sugar and flour.

Recipe 6: Kvass from rye flour with yeast

Kvass made from rye flour is one of the most common ways of everyone's favorite drink. Such kvass is prepared with yeast; sugar and water are also used in the recipe.

Required Ingredients:

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

Cooking method:

We dilute the 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 with the consistency of thick sour cream. Let the dough cool to 35 degrees. Then add more warm boiled water and sugar. Add the risen yeast. Mix everything and leave to ferment for one day. Then we filter and put it in the refrigerator for 2 days.

Recipe 7: Kvass without yeast

A very simple homemade kvass recipe that uses only bread, water and sugar. It is very tasty to cook okroshka on such kvass.

Required Ingredients:

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

Cooking method:

Crumble the bread into a one and a half liter jar. Add sugar and pour warm water over the shoulders of the jar. Cover the vessel with a glass lid or saucer. Leave to ferment in a warm place. After 2-3 days, kvass can be used. Drain the kvass and add some more sugar and bread to the thick, and pour over again.

Recipe 8: Kvass without yeast with wheat and honey

This homemade kvass turns out to be very rich, tasty and healthy. The drink contains a lot of nutrients, enzymes and bifidobacteria. The drink can be served with a festive table instead of soda. Some time after drinking kvass, the digestive system improves significantly.

Required Ingredients:

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

Cooking method:

We wash the wheat and fill it with 10 cold water. Then we drain the water and rinse again. Cover the bowl in a wheat towel 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 needs to be periodically washed and water renewed so that the grains do not turn sour. The readiness of wheat is indicated by the appearance of small sprouts (about 2-3 mm) on the grains. Grind sprouted wheat grains in a meat grinder. Pour warm water into a five-liter jar (not completely). We spread the rolled wheat into the jar. Pour in sugar and add kvass wort. Mix everything thoroughly and add water (if there is room left). We cover the jar with a napkin and leave it for two days by the battery or in a basin 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 prepared from rusks, barley malt, rye flour, stale rye bread and molasses.

Required Ingredients:

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

Cooking method:

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

Recipe 10: Kvass from wort

Homemade kvass from wort is very easy to prepare. The drink perfectly quenches thirst in the heat and gives the body energy. A drink is being prepared on kvass wort. You can purchase the ingredient at a bakery or grocery store. The wort should be thick and almost black in color. Kvass will not work from liquid wort.

Required Ingredients:

1 tsp raisins;
Half a teaspoon of dry yeast;
150 g 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 rest of the water. Then we spread the yeast, mix, cover with a lid and leave for 48 hours. Kvass should be tried periodically. When the drink has reached the desired state, it can be bottled and added to each 1-2 raisins. Bottles are sealed with a cap and left to carbonate. Once the bottles are hard, you can put them in the refrigerator. After a day, homemade kvass from the wort can be consumed.

Recipe 11: Beet 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.

Required Ingredients:

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

Cooking method:

My beets, peel 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 ferment for 3 days. Then we filter the kvass, bottle it and seal it tightly. We put the drink in the refrigerator.

Recipe 12: Kvass from birch sap

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.

Required Ingredients:

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

Cooking method:

For the preparation of a drink, it is better to use glass or enamel dishes. The 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. The bottles are sealed and stored in a dark, cold place. You can store kvass for a long time (until autumn).

Recipe 13: Bolotov's kvass from celandine

Bolotov's kvass from celandine has a number of miraculous properties. It cleanses the body of papillomas, tumors and genital warts. You need to take a drink for at least a month. Such kvass is useful for patients with cholecystitis, pancreatitis, gastritis and heart disease. Correctly prepared kvass has the aroma of fresh apples. The taste is pleasant, with a slight bitterness.

Required Ingredients:

3 liters of spring or well water;
1 tsp sour cream (no more than 15% fat);
A glass of sugar;
Half a glass of pure celandine herb (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 herb in a clean gauze bag and drown it to the bottom of the jar with the help of a sinker. Wrap the neck of the jar with gauze in three layers. Stir the contents of the jar every day and remove mold from the surface. On the fifth day, a precipitate should appear. Pour the kvass into another jar, discard the sediment. We add water to the previous level. on the 14th day, the kvass will begin to foam a little. It should be so. On the 14th day, the kvass will be ready. We pour out 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 poured kvass. After 3 days, the drink will be ready. You can pour and add kvass 4 times. After that, you need to use a new herb. Reception of kvass from celandine: start taking kvass with 1 tbsp. l. three times a day (half an hour before meals). In the absence of discomfort, the dose is increased to half a glass for 1 dose. The course is 2 weeks, after which kvass is taken for another month 1 time a day - to consolidate the effect.

Is kvass possible for pregnant women

Kvass can be attributed to the category of low-alcohol drinks, so the question of its safety always arises before pregnant women. The opinions of doctors here are strongly divided. Some believe that it is categorically impossible for women in position to use kvass, however, most experts believe that small amounts of a drink are not capable of harming an expectant mother and baby. A little kvass is even beneficial, since it has many vitamins, trace elements and other useful substances. Besides, kvass perfectly quenches thirst and has a pleasant refreshing taste. Undoubtedly, it is better to give preference to kvass than carbonated drinks, which contain a large amount of dyes and preservatives.

Nevertheless, kvass kvass is different. It is highly undesirable for pregnant women to drink purchased kvass. This is not only about store-bought kvass, in which the fermentation process is achieved chemically (which means that it contains many unnatural components), but also about a draft drink too. The quality of keg kvass is often questioned. In addition, hygiene and sanitary standards are often violated during its production. The most dangerous is kvass, which is sold in small barrels on the market. Pumps and faucets 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 tap, and what could be better than such an environment for the growth of bacteria? With each glass of such kvass, the risk of these bacteria getting into your own body significantly increases. It is especially dangerous to buy kvass in bottles, which are provided by sellers - little is known about the storage conditions of containers. If you really want a cold refreshing drink, it is better to buy it at a stationary point, and not in the market or along a dusty road. In such places, expired or spoiled drinks are often sold.

The characteristic taste of an unusable drink is pronounced sour, giving off bitterness. Ideal for pregnant women (and for any other person) - homemade fresh kvass made with your own hands.

Sugar - 0.5 cups;

Dry yeast - 30 g;

Raisins - 50 g;

Instructions

Cut the bread into small, flat slices. Arrange the bread in one row on a baking sheet and place in the oven. You need to dry the bread at a small, until golden brown crust forms. The crust should not be overcooked, otherwise the kvass will taste.

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

Pour the kvass into bottles and close the lids very tightly. Put the kvass in the refrigerator for a day. After a day, you can drink kvass.

note

During fermentation, sugar turns into alcohol, which means that kvass will contain 1-2% alcohol. Car enthusiasts and parents of small children need to remember this.
Yeast should not be diluted in hot water, otherwise the fermentation process will turn out to be incomplete.
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 kvass will acquire a rich brown color from rye bread. Stale bread is also perfect 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 rusk is 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 flavor nuances. For a summer party, serve a selection of homemade drinks to your guests - an assortment they will surely appreciate.

You will need

Homemade rusk kvass: - 500 g of rye bread crumbs; - 5 liters of water; - 300 g of sugar; - 30 g of yeast. Currant kvass: - 500 g of crackers; - 5 liters 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 of crackers; - 4 liters of water; - 300 g of sugar; - 30 g of yeast; - 100 g of honey; - 100 g horseradish.

Instructions

Prepare the main raw materials for kvass a - 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 they form a thin crust, making sure they do not burn. For a drink, crackers can be crushed in a mortar or rolled in a meat grinder, turning them into small crumbs.

Try several cooking options kvass a and choose the one that seems more suitable to you. Raw materials can be poured with boiling or warm water, sugar or pre-prepared sugar syrup can be added, added to kvass decoction of mint, currant leaves, raisins, honey, cumin, horseradish or jam - and as a result, get more and more new variations of this drink. However, the base of rusk kvass but remains unchanged - these are rye crackers, yeast and water.

Kvass is prepared in bulky dishes - all glass or enameled. Pour crackers into it, pour boiling water over them and leave the mixture for 10 hours. In a separate bowl, boil the sugar mixed with a glass of water. Pour the rusk 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 send through cheesecloth to the refrigerator for exposure, 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 sits, the richer the flavor will be. However, it is not recommended to stand it for more than two days, it is better to drain the remnants and fresh kvass.

Remaining from the preparation of the first portion kvass nee wort can be used. Add crackers and yeast to part of the mixture. Instead of sugar, add half a cup of homemade tea to the mixture. In a separate bowl, brew a handful of fresh currant leaves and a few sprigs of fresh mint. Pour the wort with hot boiled water, add the herbal decoction and leave the mixture for 6 hours at room temperature. Then strain, pour into clean glass jars and refrigerate.

Try another unusual option - kvass with and horseradish. Pour boiling water over the crackers and leave for 4 hours to infuse. 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 the young kvass, mix thoroughly, pour into jars or bottles and refrigerate.

Sources:

homemade kvass from rusks

Kvass is a soft and refreshing drink with which you can quench your thirst and use it as a base for making okroshka. Homemade kvass is easy to prepare. 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. Care must be taken to ensure that the bread does not burn. We transfer the crackers to 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 cheesecloth, add a tablespoon of yeast, half a glass of sugar and a tablespoon of raisins. Stir, close the lid and leave overnight. Pour the finished kvass into bottles, cork it and put it to cool in the refrigerator.

Bread kvass with dried fruits

Pour the dried fruit mixture with water and cook for 10-15 minutes. Pour boiling water over dried rye bread and leave in a sealed container for 3 hours. Strain the broth of dried fruit and wort and combine together. Add sugar, yeast and place in a warm place to ferment. Pour the fermented kvass into bottles and put 3 raisins in each. We put it in a cold place. Instead of sugar, you can use honey boiled with water. After 3 days, the kvass is ready.

Kvass with mint or oregano

Cook in the same way as before, only add a little honey and flavor it with fresh or dried herb of mint or oregano, dipping a gauze bag into kvass for 10 hours. Mint provides a refreshing taste, while 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. Add calamus infusion to the bread kvass prepared in the usual way. Add 1 glass of calamus roots infusion to a 3 liter jar of kvass or lower dry calamus roots (80 grams) in a gauze bag for 5 hours.

Kvass from fresh carrots

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

Lemon kvass "Ekaterininsky"

To prepare kvass "Ekaterininsky" we will prepare 700 grams of lemons, a handful of raisins, 500 grams of sugar, 50 grams of yeast and 10 liters of water. Add granulated sugar to a pot of water and wait for the water to boil. Then you need to cool the water with sugar. Grate the lemon zest, squeeze the juice from the lemons, knead the yeast and add everything to the saucepan. Mix everything, throw in a handful of raisins and put in a cool place for 3 days.

For more than 1000 years of its history, it has acquired the status of not only a national, but also the most healthy drink. Even in Russia they knew: kvass not only quenches thirst well on a hot summer day, it is also useful for vitamin deficiency, increased 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, herbs, cranberries, lingonberries, mountain ash. Do not forget that on the basis of kvass it is possible both okroshka and, for example, tyuryu or botvinya.

You will need

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

Instructions

The benefits of drinking kvass

A good selection of ingredients guarantees your body a large portion of nutrients.

Slavic drinking will perfectly quench your thirst and increase human activity. It will help to digest heavy fatty and meat dishes, normalize the balance of salts and fluids in the human body.
Vitamins and trace elements contained in the delicacy quickly enter the body. Stomach acidity is stimulated by organic acids, which contain homemade kvass from bread. This property is very valuable in atrophic gastritis.
Vitamin C actively fights scurvy and depletion of the body.
Bread kvass contains lactic acid. It is formed during fermentation. Once in the human body, lactic acid kills all the harmful intestinal microflora, and maintains the beneficial environment.
Homemade bread kvass heals pustules and strengthens tooth enamel.
Homemade bread kvass without yeast is used as a diet drink, it promotes weight loss without depriving the body of energy.

Are there any contraindications to the use of bread kvass?

No matter how useful the tasty invention of the ancient Slavs was, there are a number of contraindications. Fermented foods are contraindicated:

If the body is weakened by peptic ulcer and gastritis.
People who have liver disease and gout.
It is better to avoid consumption by pregnant and lactating mothers.

Black bread recipe "Grandma's Secrets"

Homemade kvass from black bread turns out to be sweet and sharp. You can adjust the degree of sweetness and richness yourself. The recipe for homemade kvass from bread assumes the presence of the following components for 3 liters:

the crust of "Borodinsky" - half a loaf;
granulated sugar - 3 tablespoons;
yeast in a briquette - a teaspoon;
a handful of raisins;
a handful of millet;
drinking water.

The preparation of bread kvass consists of the following stages:

The crusts can be toasted a little in the oven. This will give the drink a beautiful rich color.
All components are sent to a 3 liter jar. Pour cooled boiled water to the top. It is necessary to place the bottle in a bowl or plate deeper so that the yeast does not spill onto the table during fermentation.
Cover the jar and leave in a warm place for 3 days. At the end of the term, strain the resulting drink. You can gently pass it through a strainer or cheesecloth.
Leave half a liter of liquid with the remaining leaven in the same container. The second time for cooking from the same sourdough you need to add: 3 tablespoons of sugar, raisins, a little black crusts.

Thus, bread kvass at home can be made all summer with one leaven. The main thing in the instructions is, do not forget to drain the drink every 3 days.

Rye bread drink "Healthy Generation"

"Healthy Generation" is a 100% natural product. It's easy to cook, but it's healthy to consume. Homemade rye bread kvass is made from:

rye loaf;
sugar - 6 tablespoons;
dry yeast - a pinch;
raisins (the more, the sharper the drink).

Homemade bread kvass for 3 liters is prepared as follows:

Cut the rye loaf into sticks or cubes and fry in the oven.
On a 3-liter jar: fill it up to half with crackers, throw in a couple of tablespoons of sugar and pour half a liter of boiling water. Set aside until the croutons are swollen. Cool the bread gruel until warm.
Throw yeast into it, cover with a cloth or bandage and leave for 3 days to make the sourdough.
In a clean 3 liter jar, throw three handfuls of crackers, add 4 tablespoons of granulated sugar and pour boiling water up to the shoulders of the jar.
As soon as it cools down, add the leaven obtained earlier. Leave the container for a couple of days in a warm place. Kvass from rye bread should ferment.
After two days, strain the drink through cheesecloth so that all excess pieces of bread remain on the cheesecloth.
Add raisins and sugar to taste in a clean liquid (if the drink comes out sour). Cover and wait another day.

The drink is ready. Strain it into a bottle or jar with a lid and put it in a cool place.

Homemade kvass with mint recipe

How to make bread kvass that would quench your thirst after two sips? It is possible to refresh yourself using such a recipe for homemade kvass from bread. Components:

water - 3 liters;
"Borodinsky" - a third of a loaf;
sugar - 3 tablespoons;
fresh mint - a bunch;
dry yeast - 10 gr.

Step-by-step recipe for bread kvass:

Break "Borodinsky" and pour boiling water over it. Leave to cool completely.
Strain, add mint, granulated sugar and yeast.
Leave in a warm place for a couple of days to wander.

Homemade black bread kvass will benefit from the addition of mint. The fresh taste and incredible aroma will make a great impression on you.

Kvass version without yeast

You will find out how to make homemade kvass without using yeast right now. Take on a one and a half liter jar:

water (about a liter);
sugar - 2 tablespoons;
rye bun - 300 gr.;
lemon (optional).

Even a young housewife can master the preparation of homemade kvass from bread:

Chop a rye loaf into a 5-7 cm jar. Add sugar, toss in the sliced lemon and pour warm water over the shoulders. You need to cover with a glass lid or tie with gauze. Leave alone for 3 days, always in a warm place.
Strain the finished product, and add a piece of rye loaf, lemon and sugar to the thick. Fill with water and leave. Determine the number of times a new portion of the summer drink is poured to your taste.
The first portion of the drink is not very tasty, so don't despair. Starting from the second pour, the taste will noticeably improve.

Video: Refreshing rye bread leaven - a universal recipe for summer

The unique taste drink called kvass has long been known for its taste. It was served instead of carbonated drinks for the festive table in the Soviet years. No wonder the recipe for how to make kvass at home from bread without yeast is popular in our times. It is very useful for digestion, has a beneficial effect on the entire body, saturates it with vitamins, enzymes and microelements.

Step by step execution

Some people do not digest the smell of yeast mass, which is well felt in the first portion of the finished consistency. Therefore, as an alternative, you can prepare a drink from rye black bread or hop sourdough.

Cut the crusty bread into small pieces and dry a little in the oven.
Pour into a three-liter jar (for the very first portion, fill the container up to half).
Add 12-15 tbsp. To boiled water. l. sugar (so that the drink does not turn sour).
When the liquid has cooled, the crackers should be poured.
To make fermentation more intense, you can pour a handful of raisins into the future kvass.
Cover the container with a towel or gauze and send it to a warm corner (preferably in the sun).
Depending on the temperature, after a day or two, the fermentation process will begin. Every day crackers will move down (up) more and more intensively.
After 3-4 days, the first portion of the drink is ready. This can be determined by the recognizable color, smell and sourness.
The finished elixir must be drained from the jar into a plastic container by filtering through cheesecloth.
If desired, you can add 1 tbsp. l. honey or 2 tbsp. l. Sahara.
Let the drink stand at room temperature to release carbon dioxide.
When the bottle becomes hard, send the drink to the refrigerator.
After cooling, it is ready to eat.

After preparing the first portion, you do not need to throw away all the crackers, but only half. Add to them a handful of dried fresh crackers, a few raisins and 3-4 tbsp. l. Sahara. Cover again and transfer to a warm fermentation room. A portion prepared in the evening will be ready by morning.
It is recommended to keep the drink in a cool place for no more than 3 days. Otherwise, it will lose its taste and become sour.

Cooking features

There are several nuances that will be interesting to learn both for novice cooks and experienced housewives.

The drink is prepared only in boiled cooled water;
Glassware or enamel dishes are used. Aluminum containers are oxidized.
The color of the drink is influenced by the type of bread, as well as the level of roasting of the rusks. You should not overcook them so that the kvass does not have the taste and smell of burnt bread.
Raisins feeds kvass with carbon dioxide, makes the drink sparkling and causes fermentation.
The most popular variety "Borodinsky" - has good taste. Fermentation is carried out by lactic bacteria, not yeast.

The remaining soaked crackers (after preparing the drink) can be folded into a jar and placed in the cold. Use as a starter for subsequent portions, which must be warmed up at room temperature before cooking.

How is the sourdough prepared?

Place in a half-liter jar 0.5 slices of black bread (crushed), a glass of cooled water and 1 tablespoon sugar. Cover the container with a towel and place in a warm, sunny place (for a day or two). The finished sourdough has a pungent taste. It is cloudy in color.

Pour the sourdough into a two-liter jar, add a spoonful of sugar and 2 slices of chopped rye bread. Pour cooled boiled water to the edge of the container. Leave for a day, covered with a lid.
If you add dried crackers to the jar, the kvass will immediately acquire a golden hue, but in this case, the cooking time should be increased.

After a day (two), pour 2/3 of the liquid into a separate container. And add to the remaining chilled water. Add a couple of slices of fresh rye bread. Cover with a lid and again put in the warmth to infuse.

Benefits of bread malt

Refreshing cold drink quenches thirst well, and also has special healing properties. This applies to homemade fresh drink that does not lend itself to pasteurization and preservation. In the first case, useful qualities are lost, in the second, harmful ones are acquired.

Drinking fluids has a beneficial effect on the digestive tract. Kills harmful microflora and maintains optimal for life. A life-giving drink improves appetite, activates the processes of the digestive tract.
In ancient times, kvass was used as a medicine for general depletion of the body, as well as a medicine for vitamin deficiency and scurvy.
Strengthens tooth enamel. Contains a high amount of calcium.
It has a positive effect on the cardiovascular system.
Stabilizes metabolism in the body - useful for obesity, used as a therapeutic diet. Saturates well, but low in calories.
Before making kvass from yeast without bread at home, one should take into account chronic human diseases. The use of the drink is contraindicated for people with diseases of the gallbladder and liver, with gastritis, hypertension and oncology.

Homemade fresh kvass is one of the healthiest and most nutritious drinks, which is actively used for the prevention and treatment of many ailments.

Feb-27-2017

What is bread kvass

Bread kvass is the most widespread, and the most favorite of the kvass. This thick, full-bodied drink is made from cereals or bread. This kvass variety owes its useful qualities, first of all, to the leavened wort, which is made from barley, wheat germinated grain, rye, oats or bread crusts.

During the fermentation process, a large number of beneficial microorganisms are formed in the drink, which, entering our gastrointestinal tract, suppress the growth of pathogenic microflora, curing dysbiosis. In addition, it was bread kvass that saved in the old days from vitamin deficiency, anemia and scurvy.

Bread kvass is simply irreplaceable in the menu of people suffering from gastritis with low acidity, neuroses, depression, insomnia, hypertension, coronary heart disease, atherosclerosis. Since kvass contains yeast, it normalizes the condition of people with diabetes. The rich vitamin and enzyme composition of this drink helps in getting rid of such eye diseases as myopia, optic nerve atrophy, retinal detachment, glaucoma.

In addition, this kvass enhances immunity, is a means of preventing infectious and viral diseases, since its amino acids and proteins destroy the cells of pathogens of many similar diseases.

Real Russian bread kvass cannot be prepared without components such as malt or yeast. Kvass with malt and kvass made with yeast differ from each other in their taste and healing qualities. Let's consider these two types of drink in more detail.

Bread kvass with malt

The difficulty of making real bread kvass at home is that you have to make malt yourself, since it is not on sale now. The manufacturing process of this component in the old days took quite a long time. That is why modern housewives use bread crumbs instead of malt. Kvass ripens in this case too, but its taste is far from the real kvass of our ancestors, especially since the salt from bread has an even more unfavorable effect on the drink.

It is believed that kvass is becoming a dietary and preventive product with healing properties, including thanks to malt. It should be noted that malt itself is not a narrowly targeted remedy for any symptom, but if it is regularly eaten, then the human body is healed, and many ailments are cured.

The sprouted grain contained in malt strengthens the immune system, activates hematopoiesis and metabolism, eliminates vitamin and mineral deficiencies, normalizes the acid-base balance, promotes the elimination of toxins from the body, increases potency and prevents premature aging.

In sprouted grains, and, accordingly, in malt, contains a huge amount of proteins, easily digestible carbohydrates, fiber with dietary fiber, minerals, vitamins, plant enzymes, hormones, pigments and polyphenolic compounds. Such a sharp increase in the amount of vitamins is characteristic only for germinating grains, which have to overcome many obstacles on the way to sunlight. When the root system begins to work in the plant, seedlings appear, the content of vitamins is significantly reduced.

In addition, malt contains a large amount of antioxidant substances that not only protect against disease, but also prolong life.

Bread kvass with yeast

Often, instead of malt, yeast and crackers are used to make kvass. Yeasts are unicellular organisms - fungi that do not contain chlorophyll. They multiply by budding daughter cells and cause a fermentation process, as a result of which they receive energy from nutrients.

We already talked about the usefulness of yeast in the previous section. The beneficial effect of yeast on the body is simply enormous, for the most part, due to the presence in them of enzymes that destroy microbial cells of pathogens of many diseases.

The healing properties of fungi are also due to the presence in them of nucleic acids, phosphatides, mineral elements, vitamins and proteins, saturated with essential amino acids.

Yeast fungi are very moody. So, before the invention of the thermometer, fermenters had to dip their finger into the prepared wort in order to calculate the temperature for adding yeast. If it is cold, the yeast will not work; if it is hot, it will die.

Kvass prepared with the addition of yeast increases the body's resistance to unfavorable environmental factors, helps to cope with stress and recover from hard physical labor. Such drinks increase appetite and improve the absorption of food by improving motility and absorption properties of the intestines, beneficially affecting the secretion of gastric juice from the pancreas.

In addition, yeast kvass normalizes the intestinal microflora, and also strengthens hair and nails. These kvass help the body to recover faster after severe illnesses, as well as with prolonged exposure to radiation.

Kvass, for the manufacture of which yeast was used, is useful for people suffering from:

metabolic disorders, in particular with diabetes mellitus, obesity, as well as with the adverse effects of extreme diets;
diseases of the digestive system, including dysfunctions of the pancreas and liver, enterocolitis, stomach and intestinal disorders;
diseases of the cardiovascular system, in particular with atherosclerosis, hypertension, with obliterating endarteritis;
diseases of the peripheral nervous system, for example, with radiculitis;
acute infectious diseases, in particular with osteomyelitis;
suppurative processes in the lungs, pustular rash, eczema, psoriasis, furunculosis;
vitamin deficiencies, anemia;
eye diseases, including atrophy of the optic nerve, retinitis pigmentosa.

Important! Contraindications to the use of yeast kvass: chronic renal failure and gout.

How to make bread kvass at home, recipes:

In order to make bread kvass, you need yeast, sugar, crackers or kvass wort. The general principle: rusks or wort need to be poured with water, add yeast (this is our leaven) and sugar and leave to ferment.

Everything else is details and nuances: various additives, different water temperatures, etc. These are the nuances that differ in the various recipes for making bread kvass.

This section contains some interesting and common recipes. Read on about old recipes for kvass and medicinal ones. Although, as we already know, all kvass is curative.

Classic base kvass from rye bread

In fact, you can take any bread, you can take a mixture of breads, but rye will give us a wonderful color of kvass.

1/2 liter jar of crackers - for sourdough
2 tbsp. l. Sahara
0.5 l boiling water
a pinch of yeast
200-300 g crackers - for kvass
4 tbsp. l. Sahara
2.5 l of water
a handful of raisins

Before you start making kvass, you need to cut the bread and dry it, preferably in the oven, to saturate the kvass with the desired color. Next, you need to prepare a leavened leaven: fill a liter jar halfway with dried crackers, add boiling water and sugar and leave the crackers to swell.

After 5 minutes, you will get not thick, but not liquid bread slurry. If it is thick, add a little water. Add yeast to the gruel that has cooled down to a warm state (be sure to cool it, because it will simply cook in hot!), Stir everything, cover the jar with gauze and leave for 2-3 days in a warm place for fermentation. During fermentation, gas bubbles will be released and a characteristic pleasant kvass smell will appear. The leaven is ready - you can prepare the kvass itself.

Pour 3 full handfuls of crackers into a three-liter jar, add sugar and fill the jar with water "up to the shoulders". For dark kvass, boiling water is needed to draw out the color from the crackers, for light kvass, warm boiled water is suitable.

If boiling water is poured, you need to let the bread mixture cool to a warm state. Then add the sourdough and leave the jar with the future kvass in a warm place for 1-2 days to ferment. After the kvass picks up the necessary pungency and acidity during fermentation, it should be filtered through a double layer of cheesecloth to separate the bread crumbs.

As a result, about 2 liters of kvass is obtained and there is still a liter jar of bread gruel, which can later be used as a leaven. It is better to store it in the refrigerator for no more than a week.

If you wish, you can add sugar to almost finished kvass to taste by dissolving it in a small amount of warm water, raisins and place the drink in the refrigerator for a day. Kvass is completely ready!

It is better to add live yeast, but you can also take dry yeast. If live yeast is added, you can crumble a small piece about the size of a fingernail, if dry, then just add a pinch.
Bread gruel, as a sourdough, is used as follows: put crackers in a jar, half of the gruel (no longer needed), leave to ferment - everything is like the first time. The second kvass is always tastier than the first, since it lacks yeast, which somewhat coarsens the taste of kvass.

Advice. If you want to make dark kvass, then dry the sliced bread in the oven until it is intensely colored and even slightly burnt. For the preparation of dark kvass, you can take dried-fried bread crumbs, for light - slightly dried bread or not dry it at all. To make the color of kvass more saturated and deep, you can tint it with a burnt: heat a tablespoon of sugar in a saucepan until it melts and acquires a thick dark color, then add about half a glass of hot water to burnt sugar in small portions and leave until its complete dissolution. After that, add the resulting burnt solution to the finished kvass.

Classic basic kvass from wheat bread

The homemade technology of making kvass from wheat bread is about the same as from rye bread. Wheat kvass itself is different: it is lighter, its aroma and taste are somewhat weaker. This kvass can be given a darker color by adding caramelized sugar or other food additives (juice of red beet, black currant, chokeberry) to it. It can be prepared with or without malt (both technologies are described in the recipe).

You can add an interesting aroma to the drink by adding honey, jam or fruit to the wort during fermentation instead of part of the sugar. In winter, jam from black currant or cherry, chokeberry, raspberry, strawberry is suitable, and in the fruit season - apples or pears, apricots or grapes, currants or cherries, etc. You can add any fruit, like any jam. There is a wide field for experiments with taste.

To make the kvass "sour", you can take lemon or citric acid, whey, rhubarb stalks, sorrel leaves, sour berries and fruits.

If desired, vegetables can be added to kvass. And herbs too. One of the options is wheat kvass with white beans, horseradish, herbs and spices - cocoa, vanillin, cinnamon, ginger, mint, thyme, oregano, chamomile. You can add black currant leaves, strawberries, raspberries. And much more. Try it! Experiment!

300 g wheat bread or 200 g wheat rusks
3 l of water
1 cup of sugar
5 g yeast
0.5 tbsp. l. dry ground or 1 tbsp. l. wet green malt

Cut the bread into thin pieces, add hot water and leave for half an hour. Then add green malt and leave at room temperature for another hour, then pour boiled water cooled to room temperature. The mixture is infused for 3-4 hours.

After that, the young kvass should be filtered through cheesecloth, poured into bottles, while putting a little jam or fruit of your choice in each one, the bottles should be tightly corked. It is advisable to reinforce the plugs with wire. Kvass ripens in 1-2 days. Such kvass looks like an opaque light liquid with a pleasant sour-sweet taste. Wheat kvass is effervescent and perfectly quenches thirst.

To make kvass from wheat bread without malt, bread rusks must be poured with all the boiling water at once. Stir the pressed yeast with a little warm wort at the same time, add 1 tsp. sugar and - optional - 1 tsp. wheat flour. The yeast must be left in a warm place for a couple of hours before fermentation begins. Pour fermented yeast and sugar solution boiled in water for half an hour into the wort cooled to about 30 ° C. Leave the wort with yeast and sugar for a day to ferment at room temperature. Pour young kvass into bottles in the same way as kvass with malt.

Making green malt from rye or barley

In order to make malt yourself, you can take any cereal, but best of all - barley or rye, they were most often used in the old days to make a drink. It is known that the quality of malt directly depends on the source material, that is, the grain, which must be "full and weighty".

The age of the barley must not exceed three years, and it must be uniform, that is, from one crop. This cereal compares favorably with other cereals in that during its germination, a greater amount of diastase substance is formed, which converts starch into sugar.

Important! It is not recommended to brew malt with steep boiling water, otherwise the enzymes responsible for fermentation of the drink are destroyed in it. For better fermentation, you can add beer, hops, fermented milk products to malt.

Malt is best made in a wooden or enamel bowl. The grain must be washed first. Next, you need to fill it with water at room temperature so that all the grains are covered with liquid. The mixture is left for 5-6 days, stirring the mass from time to time. Every 2–3 days, the grains need to be washed and the water changed. When the grain germinates and the sprouts become 2-3 times longer than the grain itself, you need to drain the water, dry it in the oven and grind it in a coffee grinder.

Ground malt stores well in woven bags in a cool place. In the future, wort can be obtained from malt by diluting it with hot water and leaving it for several hours. The resulting mixture can be used as an independent drink, or you can make kvass from it.

Often the so-called mash is made from malt - a dough from a mixture of flour and malt and a small amount of water. If this dough is fermented immediately, without any further preparation, then white kvass is obtained, which has a sharper taste and is used, as a rule, for cold first courses. However, most often, kvass bread or croutons are first baked from the mash, from which dark kvass is later obtained.

Sometimes sprouted grains of rye, barley, peas, wheat, oats are mixed together, but in this case the opportunity to combine different types of malt in different proportions is lost, getting a new taste of kvass all the time. This is why malt from individual cereals is best stored in separate bags.

Simple dark bread kvass with yeast:

250 g brown bread
2.5 l of water
a handful of raisins
1.5 cups sugar
1 tsp yeast

Fry the bread in the oven, put in a three-liter jar, add sugar, raisins, yeast, pour in raw cold water, stir, cover loosely.

In a day, the kvass is ready.

Dark homemade kvass from bread without yeast:

350 g black bread
2.5 l of water
1 cup of sugar

Fry the bread in the oven so that it burns a little, put in a three-liter jar, add sugar, pour water over it. After 3 days (it should not ferment in the cold!) Drain the first kvass, add a little toasted bread, a little sugar and wait again for three days. While the second kvass is infused, we drink the first with pleasure!

Hearty kvass for okroshka

3 l of water
350 g wheat rusks
50-100 g rye crumbs
50 g sugar
15-20 g yeast
30 g rye flour

The bread should be cut into slices or cubes and dried until browned. Put in an enamel saucepan, pour boiling water over, close the lid and leave to infuse for 3-5 hours.

Separately, knead the dough in warm water made from rye bread crumbs, rye flour and a little yeast. Place the dough in a warm place to ripen for 1–2 hours.

After that, make small cakes from the dough (50-100 g each) and bake them in a frying pan in the oven. Put the finished tortillas, cut into halves, in a saucepan with kneaded breadcrumbs and mix thoroughly. Add sugar, yeast and stir again. Leave for 10-12 hours in a cool place.

In summer, this kvass can be used to cook okroshka, as well as add it to vegetable soups. If you wish, you can experiment with the taste of kvass by adding different spices or honey.

According to the book by Maria Ostanina “Kvass heals! 100 recipes against 100 diseases. "