“Kvass is not a wise thing, drink at least half a bucket,” our ancestors said in the old days, who learned to prepare this wonderful, healthy and tasty drink a thousand years ago. There was no home in Rus' where they did not know how to make kvass. Kvass was prepared from almost any product: from oats, rye and barley malt, fruit (from apples, pears, plums), berry (from raspberries, lingonberries, cloudberries, bird cherry), vegetables (from carrots and beets), from birch sap and even from whey, each with its own taste and secret. There was also the famous honey kvass, which was served at the royal table. They drank kvass in unlimited quantities, maybe that’s why Russian heroes were famous for their excellent health. After all, kvass, which is completely simple in composition, has many useful properties.

Homemade kvass can not only quench thirst, but also invigorate the body and improve digestion. And in the old days they said that those who drink kvass have no cravings for alcoholic beverages. And it’s true, what’s the point of alcoholic drinks when you have half a bucket of excellent, real homemade kvass.

These days, homemade kvass is no less loved and popular, and today we will talk about how to prepare kvass at home. To really enjoy the unforgettable taste of original Russian homemade kvass. You will get unforgettable pleasure, and you will spend very little time and effort.

Homemade kvass does not take long to prepare, two days, and then ripens for the next two. Ready kvass can be stored for no more than 5 days. Afterwards the drink loses its taste and becomes sour. And a few more tips on how to make kvass at home. Everything in homemade kvass should be natural, then the drink will delight you and improve your health at the same time.

Homemade kvass recipes

Real bread kvass with raisins

Ingredients:
1 kg rye bread,
10 liters of water,
800 g sugar,
20-30 g yeast,
30 g raisins.

Preparation:
Cut the rye bread into slices and dry it in the oven, slightly browning it. Break the finished crackers into small pieces, place them in a large pan (it is better for this case to take an enameled one with a capacity of 10 liters) and pour boiling water over it and leave for 3-4 hours. Then strain, add sugar and yeast ground with sugar. Cover the pan and leave for 12 hours. Then pour the kvass into jars or bottles, putting 2-3 raisins in each, and seal tightly. For the first day, keep the kvass in a warm place, and then move it to a cold place. In 4 days you will receive excellent bread kvass!

The famous “Petrovsky” kvass

Ingredients:
800 g rye crackers,
4 liters of water,
20 g yeast,
100 g grated horseradish,
100 g honey,
50 g millet,
50 g raisins.

Preparation:
Soak the crackers in boiling water for 3-4 hours, then strain, add the yeast and leave to ferment for 5-6 hours, covered with gauze. When the time is up, put the container on the fire and heat it up, add honey, grated horseradish, mix well and distribute into jars or bottles, adding a little millet and raisins to each. Seal containers with kvass and place in a cool place for 2 days.

Bread and honey kvass

Ingredients:
1.2 kg rye crackers,
12 liters of hot water,
600 g honey,
30 g citric acid,
10-20 g yeast,
raisin.

Preparation:
Pour hot water over the rye crackers, stir and leave for 6-8 hours to infuse. Carefully drain the clarified liquid (wort), add honey, citric acid and diluted yeast, mix everything well and leave for 20 hours. Pour the finished kvass into bottles, put a few raisins in each. Keep bottles of kvass at room temperature until bubbles appear, then seal the bottles and take them to a cool place.

Bread kvass with prunes

Ingredients (per 10 liters of water):
1 kg of crackers,
1 stack Sahara,
50 g yeast,
150 g prunes.

Preparation:
Pour the crackers into a large enamel pan with a capacity of 10 liters, pour boiling water over them, stir and add 100 g of prunes. Cover the pan with a lid and leave for 5 hours. After this, add sugar, yeast and the remaining prunes, mix everything again and leave for 12 hours. Then strain through cheesecloth and keep in a cool place for another 2 days.

Fragrant honey-spicy kvass

Ingredients:
5 liters of water,
600 g honey,
20-25 g citric acid,
2-3 tbsp. baker's yeast diluted in water,
50 g raisins,
spices: hops, cinnamon, ginger, cardamom, cloves - a little bit of everything.

Preparation:
Pour water into the pan and place a gauze bag with spices in it, the quantity of which you determine yourself to your taste. Just keep in mind that the aroma of spices should not drown out the aroma of honey. Boil water with spices for 5 minutes over low heat, then remove the bag and cool the water to 40°C. Add honey and citric acid to taste to chilled water, stir and cool to 25°C. Add 2-3 tbsp to the liquid. baker's yeast and raisins diluted in water. The next day, when the first signs of fermentation appear, pour the young wort into liter bottles, first putting 2-3 raisins into them. Seal the bottles and leave at a temperature of 12-15°C to slightly slow down the fermentation process and allow the resulting carbon dioxide to dissolve and saturate the kvass. In 3-5 days the kvass will be ready.

Light ginger kvass

Ingredients:
6 liters of water,
400 g molasses or sugar syrup,
3 roots of chopped ginger,
1 lemon, cut, seedless,
4 g yeast.

Preparation:
Add molasses or sugar syrup, ginger, lemon to the water and boil it all 5 times, then cool to a temperature of 45-50°C and add yeast. Keep the mixture warm until the lemon slices rise, remove them with a slotted spoon, and pour the liquid into bottles, cap tightly and leave for 5 days at room temperature, then transfer the bottles with kvass to a cold place.

Birch kvass or birch kvass

Ingredients:
10 liters of birch sap,
300 g barley grains or 400 g rye crackers.

Preparation:
Filter the collected birch sap, pour it into a container and place it in a cool, dark place. After 2-3 days, when the juice has slightly acidified, add barley grains or rye crackers toasted on a baking sheet. Then let it sit for another day and strain. Birch kvass is ready for use.

Milk kvass

Ingredients:
4 stacks curd whey,
4 tbsp. Sahara,
20 g yeast,
2 tbsp. lemon juice,
5 g burnt sugar.

Preparation:
Strain the curd whey through cheesecloth, heat to a boil and keep at this temperature for 30-40 minutes. Then cool the mixture to 25-30°C and strain again. Add sugar and yeast to the strained whey, mix everything thoroughly and leave for 15-20 hours at room temperature for fermentation. To prevent the taste of whey from being felt in the kvass, and also to give it color, add lemon juice and a little burnt sugar to it. Pour the finished kvass into bottles, seal and cool to 6-8 degrees.

Rosehip kvass

Ingredients:
1 kg rose hips,
800-1000 g sugar,
20-30 g yeast,
1 slice of rye bread,
10 liters of water.

Preparation:
Wash the rose hips, remove the seeds and finely chop them, then grind them with sugar and add water. Add yeast, ground with sugar, and a slice of bread to this warm liquid. Place in a warm place and when the first signs of souring appear, strain through cheesecloth, pour into bottles, seal tightly and place in a warm place for 24 hours, then transfer to a cool place.

Bird cherry kvass

Ingredients (for 10 liters of kvass):
1.5 kg of bird cherry berries,
1 kg sugar,
10 liters of boiled water,
1 packet of vanilla sugar,
citric acid - to taste.

Preparation:
Wash the bird cherry berries, mash them, add sugar and mix. Then pour in warm boiled water, add vanilla sugar, citric acid to taste, mix again and place in a warm place to ferment. When foam forms, strain the drink through cheesecloth, bottle it and place it in a cool place for further fermentation. In 2-3 days the kvass will be ready.

Blackcurrant kvass

Ingredients:
1 kg black currant berries,
2.5 liters of cold water,
1.5 stack. Sahara,
10 g yeast,
raisin.

Preparation:
Wash the blackcurrants, rub through a sieve and squeeze out the juice. Dissolve sugar in water, pour in berry juice, add yeast dissolved in warm water and leave overnight under a closed lid. The next day, pour all the liquid into bottles, putting 2-3 raisins in each, and seal them tightly. Tasty and healthy kvass will be ready the next day. It can be stored in a cool place for 3-4 days.

Raspberry kvass

Ingredients:
1 kg raspberries,
10 liters of water,
800 g sugar,
30 g yeast,
a pinch of citric acid.

Preparation:
Mash the raspberries, pour boiling water over them and leave for 12 hours. Then strain, add sugar, yeast and citric acid. Mix thoroughly, cover with gauze and leave for another 12 hours. When the time is up, pour the kvass into bottles and send it out into the cold. You can also make strawberry kvass using the same recipe.

Sea buckthorn kvass

Ingredients:
5 stacks sea ​​buckthorn,
4-4.5 liters of cold boiled water,
1.5-2 cups. Sahara,
1 tbsp. yeast,
raisin.

Preparation:
Mash the sea buckthorn berries with a wooden pestle, pour in cold boiled water, bring to a boil and simmer for 5 minutes over low heat. Then strain, add sugar, cool to 25-30°C and add yeast ground with sugar. Mix thoroughly and let stand, uncovered, for 3-4 hours. Then pour into bottles, in which you first put 4-5 raisins, and put in a cold place, the kvass will be ready in 2 days.

Apple kvass with honey

Ingredients:
1 kg sour apples,
4 liters of water,
1 stack Sahara,
1 tbsp. yeast,
1 tbsp. honey,
1 tsp ground cinnamon.

Preparation:
Cut the apples into thin slices, place them in an enamel pan and, pour cold boiled water, bring to a boil. Then remove from heat, let the broth stand for 3-4 hours and strain. Add sugar, honey, yeast, ground cinnamon to the strained broth and place in a warm place for 2-3 days. Then strain the kvass, bottle it and put it in a cool place. In 3-4 days the kvass will be ready.

Carrot kvass

Ingredients (for 5 liters of drink):
2 kg carrots,
500 g sugar,
4 liters of warm boiled water,
50 g yeast,
1 slice of black bread,
citric acid, cinnamon, cloves - to taste.

Preparation:
Wash, peel and grate the carrots, pour boiled water over them, add sugar, cinnamon, cloves, citric acid to taste, yeast ground with sugar, a slice of bread, mix everything thoroughly and put in a warm place overnight. In the morning, strain the kvass through cheesecloth, pour into bottles and leave at room temperature. Kvass will be ready the next day.

An old recipe for beet kvass

Ingredients:
1 kg sweet beets,
4 liters of hot water.

Preparation:
Grate the beets, pour hot water over them and leave at room temperature for 3 days. Then strain the kvass and let it sit for another 10 hours. Then pour into bottles with screw caps and place in a warm place.
Ready-made kvass can be used to prepare beetroot soup, as well as as a drink, adding salt, spices and sugar to taste.

Now, knowing how to make kvass at home, and once you are convinced that it is not at all difficult, you will certainly be happy to prepare your own real homemade kvass and delight your loved ones with its variety.

Good luck to you and good mood!

Larisa Shuftaykina

Russian kvass saved a lot of people.
Folk saying

It’s hot... I don’t want to drink... I don’t want regular water, but sweet lemonades make me sick, and they don’t help with thirst, but I just want to drink more... Shouldn’t we drink kvass?

It is very easy to prepare kvass at home; you can see this for yourself by trying to prepare kvass according to our recipes. Moreover, wort for kvass can be bought at any grocery store.

Kvass at home can be different: on kvass wort, on rye bread, honey, fruit, berry... You can simply drink it in the heat, without fear for your figure and without thinking about the consequences, and it is also used to prepare okroshka, which is so beloved by many in the summer.

The fastest and easiest way to prepare 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 from dry sourdough

Ingredients:
3 liters of water,
125 g dry kvass,
100 g sugar,
20 g raisins,
6 g dry yeast.

Preparation:
Boil water in a saucepan. Pour one and a half liters of hot kvass into dry kvass, close tightly and leave to steep for 3 hours. Then strain. Pour the remaining water into the infusion. In a small amount of warm water in a separate bowl, dilute the yeast, pour it into the kvass, add sugar, add raisins, cover the pan with gauze and place in a cool place for fermentation. After three days, strain the kvass again and bottle it. Store in the cold for no more than three days.

from dry sourdough and dry malt

To make kvass tasty, like in childhood, you can buy a bag of dry malt for dry kvass and prepare it like this: pour 3-4 tbsp into a three-liter jar. l. dry kvass and 2 tbsp. l. dry malt, ½ tbsp. sugar, half a pack of dry yeast and pour it all with a glass of warm water. Leave in a warm place for fermentation, and when the mass rises a little and rises, add warm water. For better fermentation, add a crust of rye bread and a handful of raisins. When the kvass is ready, strain it, do not throw away the grounds. It can be used to prepare the next portion of the drink. Store the finished kvass in the refrigerator.

Kvass from concentrate (basic recipe)

Ingredients:
3 liters of boiled water,
2 tbsp. kvass concentrate,
150 g sugar,
½ tsp. dry yeast (or pressed, they work faster),
1-2 tsp. raisins (black).

Preparation:
Pour the kvass concentrate into a 3-liter jar, add sugar and 500 ml of water and stir thoroughly. Add the yeast, cover with a napkin and leave to ferment in a warm place for a couple of days. Taste the kvass, and when you are completely satisfied with it, pour it into plastic bottles, put 5-6 raisins in each, screw on the lids and leave again in a warm place to continue fermentation. When the bottles become hard, which indicates that the kvass is well carbonated, put them in the refrigerator. Open with caution!
You can diversify the basic recipe by adding various products to improve the taste and aroma of kvass: mint leaves, currants, berry and fruit juice, grated horseradish (the kvass turns out spicy, invigorating!) - everything is limited only by your gastronomic preferences.

Homebreadkvassby leaps and bounds

Ingredients:
2.5 liters of water,
250 g rye bread,
150 g sugar,
10 g fresh yeast,
a handful of raisins.

Preparation:
Dry the bread, cut into small cubes, in the oven on a baking sheet until golden brown. Boil water and cool to room temperature. Pour crackers into the prepared jar, fill them with water, cover the neck of the jar with gauze and place in a dark place to ferment for two days. Strain the finished wort through cheesecloth, squeeze out the crackers. Dissolve the yeast in a small amount of water. Then pour the filtered wort into a jar, add yeast, 100 g of sugar and stir. Loosely cover the jar with a lid and leave for 16 hours in a dark place at room temperature. Pour the finished kvass into bottles, add a little remaining sugar and raisins to each, close the bottles tightly and again leave them in a dark place at room temperature for fermentation and carbonation. Then put the kvass in the refrigerator for 3-4 hours and then consume it within three days.

Bread kvass without yeast

Ingredients:
3 liters of water,
250 g rye bread,
50 g sugar,
a handful of raisins.

Preparation:
As in the previous recipe, dry the diced bread in the oven. Moreover, the darker your crackers turn out, the more saturated dark color your kvass will turn out. Dissolve sugar in boiling water and cool. Place the crackers in an enamel or glass container prepared for fermentation, add raisins and fill everything with water with sugar dissolved in it. Infuse the kvass for 3-4 days, then strain, bottle and store in a cool place. Open bottles of ready-made kvass carefully, trying not to shake them.

By the way, you can use the remaining soaked crackers, in other words, the starter, several more times, replacing half with fresh crackers and adding sugar or honey.

And here is another option for making homemade kvass, used by our housewives for many years - with the addition of mint and blackcurrant leaves, very aromatic and refreshing.

Kvass "Babushkin"

Ingredients:
2.5 liters of water,
200 g rye crackers,
100 g sugar,
30 g raisins,
20 g yeast,
10 g mint,
8 black currant leaves.

Preparation:
Dissolve the yeast in a glass of warm water. Pour boiling water over rye crackers and leave for 3 hours. Strain the wort obtained in this way through several layers of gauze, add sugar, yeast, mint and black currant leaves. Leave for 10-12 hours, covered with a clean napkin. When your wort has fermented, strain it, bottle it, putting a few raisins in each bottle, seal it and put it in a cool place. In just three days you can enjoy delicious kvass.

The following several recipes contain yeast starter, which can be prepared as follows.

Yeast starter

Ingredients (per 1 liter jar):
black bread, cut into small cubes and dried in the oven,
60 g sugar,
15 g dry yeast,
water.

Preparation:
Place the crackers in a jar, fill it halfway, and pour boiling water over the contents. The crackers will swell, which means the amount of water needs to be calculated so that you get a thick paste. Pour less water at first, then add more if necessary. Don’t despair if the starter is too runny, just add more breadcrumbs. Add sugar, stir until completely dissolved, then cover the jar with a clean napkin and let it cool to a temperature of 37-40°C. Add the yeast to the jar, mix well and leave the starter to ferment. Important fact: cover the jar with a napkin, not a plastic lid, as carbon dioxide is produced during the fermentation process. This starter is enough for you to make 10 liters of kvass.

Kvass rusks with horseradish root and honey

Ingredients:
2 liters of water,
300 g rye crackers,
50 g honey,
40 g horseradish root,
30 g sugar,
10 g yeast.

Preparation:
Pour hot water over the crackers and leave for 2 hours. Then rub them through a sieve, add yeast and sugar to the infusion and put them in a warm place for 10 hours. Add honey and chopped horseradish root to the finished kvass, leave for 2 hours, then strain and treat yourself to your health!

By the way, instead of crackers, you can use wheat bran or various types of flour to make kvass. Try it!

Kvass made from oatmeal

Ingredients:
3 liters of water,
750 g oat flour mixed with bran,
40 ml yeast starter.

Preparation:
Pour 2 liters of hot water into the flour mixed with bran and place in a warm place for 12 hours, then, as usual, strain and add the yeast starter and the rest of the water. Keep the infusion for 24 hours. Store the finished kvass in a cool place for no more than three days, although it will probably go away much sooner.

Homemade kvass made from wheat bran

Ingredients:
3 liters of water,
800 g wheat bran,
300 ml lemon juice,
70 g sugar,
25 g dry yeast.

Preparation:
Pour boiling water over the bran and keep on low heat for an hour. Then strain the broth, cool it and add yeast and sugar. Infuse in a warm place for 10-12 hours, then pour lemon juice into the infusion and stir.

Kvass made from rye flour with burnt sugar

Ingredients:
3 liters of water,
100 g rye flour,
35 g wheat flour,
100 g sugar,
15 g yeast,
15 g burnt sugar.

Preparation:
Pour rye flour with 50-70 ml of hot water and stir quickly until a homogeneous mass is formed, without lumps. In a separate bowl, boil the rest of the water, cool it a little and add the brewed flour into it. Dissolve the yeast in warm water, add wheat flour and stir. When the yeast begins to ferment, pour it into the rye infusion and add sugar. Leave it like this for 1 day, then add burnt sugar to the drink.

It’s easy to prepare the sugar: just burn the sugar in a dry frying pan until it melts and a dark color and caramel smell appear. The blacker the burnt sugar, the richer the color of your kvass. To prevent the burnt sugar from turning into coal candy, carefully pour hot water into the melted burnt sugar, literally drop by drop, to form a thick syrup. It can be poured into a bottle and stored in the refrigerator.

Red kvass

Ingredients:
3 liters of water,
250 g sugar,
3 tbsp. l. instant chicory,
a bunch of mint,
½ pack of dry yeast,
1 tsp. Sahara,
2 tbsp. l. water,
lemon acid.

Preparation:
Pour water into a deep container, add sugar, chicory and mint. Boil and leave to cool. Add sugar and water to the yeast, stir and leave to cool. When the liquid with chicory has cooled to a temperature of 37-39°C, pour in the yeast mixture, stir and leave for 3 hours at room temperature. Some people like kvass with a mild taste, while others like it with a pronounced sharp taste, so after 2 hours, taste the drink. Maybe two hours will be enough for you. Add citric acid to the already aged drink to taste and refrigerate.

Apple-coffee kvass

Ingredients:
3 liters of warm boiled water,
1 liter clarified apple juice,
200 g sugar,
1 tsp. dry yeast,
2 tsp. instant coffee.

Preparation:
In a large saucepan, combine sugar and coffee, add yeast and stir. Then pour in warm water and juice. Wait until all the ingredients have dissolved and, loosely covering the pan with a lid, leave the mixture to ferment for 12 hours. When the appointed time is up, strain the kvass, bottle it and refrigerate.

Kvass "Invigorating"

Ingredients:
3 liters of warm boiled water,
200 g sugar,
35 g pressed yeast,
1 tbsp. l. chicory,
1 lemon with zest.

Preparation:
Grind the lemon or pass it through a meat grinder, wrap it in gauze, tie it and place it in a pan or bucket of water. Add yeast and sugar there and stir. While stirring, squeeze the bag of lemon several times and remove. When the ingredients have dispersed in the liquid, pour the resulting solution into bottles, screw on the caps tightly and leave in a warm place, for example, in the sun, for 2 hours. You can check if the drink is ready by pressing on the walls of the plastic bottles. The bottle is hard and it is no longer possible to press on the walls - which means the drink is ready. Remember that if you leave the drink in the sun, you will no longer get kvass, but mash. Place the bottles of finished kvass in the refrigerator, and take a sample the next day.

White kvass from whey

Ingredients:
1 liter of whey,
2 tbsp. l. Sahara,
10 g dry yeast,
orange peels and raisins - to taste.

Preparation:
The whey that remains after making homemade cottage cheese is a valuable nutritious dietary product. White kvass with whey is one of the ways to turn a healthy product into a tasty one. Mix the yeast with sugar, pour in the whey and place in a warm place for 12 hours. Then pour the drink into bottles, after throwing a few orange peels and some washed and dried raisins into the bottom of each bottle. Close the bottles tightly and leave for 2 days for the drink to fully mature.

Many may be alarmed by the cloudiness of kvass, but for a homemade natural product this is a normal phenomenon. Sediment, by the way, is also an indicator of the natural origin of kvass.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Good day everyone!

Today we will talk about preparing such a very tasty and invigorating drink as kvass. There is probably no person who would not like to drink this drink, especially in the hot summer. However, kvass is always good and always comes in handy.

In addition, this bread drink can not only be drunk, but also added to a cold dish such as okroshka. Of course, you can pour kefir, mineral water, and even water into it. But okroshka is still better with kvass.

In this article we will look at several recipes for making Bread Kvass. This is relevant because summer is approaching, and therefore the heat. Kvass during this period will become simply priceless.

Homemade kvass from rye bread - recipe for 3 liters without yeast

So, we are preparing kvass that is quite simple in recipe and method. The only thing is we make it without yeast.

For three liters of water you will need:

• Rusks (from dark bread) – 0.2 kg.
• Sugar – 10 tbsp. spoons

We cut the rye bread into pieces, which we dry, but do not fry. Boil water and cool.

For better fermentation, you can add some raisins. We close the jar with gauze and leave it to ferment in a warm place for three days.

If foam appears on the surface on the first day, it means the fermentation process has begun.

After three days, we take out the jar and strain the contents through several layers of gauze. Add a little sugar again and bottle.

The drink should not reach the end of the neck. Close the lids tightly and place in a dark place for 6 hours. It is advisable to unscrew the cap every hour and release the gas.

After this time, put the bottles in the refrigerator.

As for the remaining starter, it can be reused for a new batch of kvass. To do this, the pulp is poured with boiled water, sugar and a small piece of fresh bread are added.

Homemade kvass without yeast on breadcrumbs

The process is similar to that described above, only instead of drying the bread, you can use purchased crackers. They should be regular, without additives. Sometimes bread crackers are sold in the form of cubes. You can use both rye and mixed.

The amount of sugar and crackers for a 3 liter jar is the same (10 tablespoons and 200 gr.)

Take a three-liter jar, pour in crackers, sugar and fill with boiled water. For fermentation, add raisins. The jar covered with gauze should be placed in a dark place.

After three days, when the fermentation process has decreased, we filter the drink and bottle it. We also leave the bottles to ferment a little more for three days. Don't forget to add a little sugar.

After this, we put the bottles in the refrigerator.

Homemade bread kvass - grandma's recipe with yeast

Surely in childhood, everyone who had grandmothers always drank only homemade kvass. Grandma’s recipe is practically a recipe for individual homemade kvass.

Basically it is dark kvass with a rich taste.

To prepare such kvass, you need to fry the crackers very hard. Even if they were a little burnt.

Well, then we take a jar and put these crackers in it. Separately, dilute either 3 g of dry or 10 g of live yeast in warm water. Pour prepared water into a jar of breadcrumbs, then diluted yeast and 3 tbsp. l. Sahara.

After this, put the jar covered with gauze in a warm place. After two days, fermentation will stop - the bread will float, there will be no bubbles.

We take out the softened bread - it can be used to prepare the next portion of kvass. Strain the liquid well, bottle it and put it in the refrigerator.

How to make kvass for okroshka

This recipe describes the process of preparing kvass for okroshka. It may seem at first glance that kvass is kvass, you drink it, and you pour it into okroshka. However, for okroshka you make your own drink.

The main thing in it is that it should not be very sweet, which is good for drinking. One more thing. For okroshka, the best kvass is light, not dark.

Below is a recipe for classic white okroshka kvass.

Ingredients:

• Barley malt – 500 g.
• Rye flour – 4 kg.
• Yeast – 50 g.
• Cumin – 100 g.

We make kvass as follows. Add barley malt to warm water, then add flour and mix. After this, put the mixture in a warm place for 6 hours. After the time has passed, add cumin, add boiling water, and stir.

Separately dilute the yeast, add to the mixture when it is warm.

We put everything in a cold place for 2 days. Then we filter the Drink through double gauze, bottle it and put it in the refrigerator. You can cut the vegetables into okroshka yourself.

Homemade bread kvass for a 3 liter jar of dry kvass

If it is not possible to prepare the starter yourself, you can use ready-made or dry starter or leaven wort.

In this recipe we will look at the process of making kvass from dry kvass, and in the next one - from kvass wort.

To prepare, take:

• dry kvass – 3 tbsp. spoons
• sugar – 1/3 cup
• dry yeast – 1 teaspoon

Take a three-liter jar, pour dry kvass into it, then sugar and yeast. Pour boiled water, cover with gauze and place on the windowsill for two days.

At the end of this period, filter the drink, bottle it and put it in the refrigerator. The remaining starter can be used further. For better fermentation and a sharp taste, you can add raisins.

In principle, it’s even better to add raisins whenever you add kvass.

Homemade bread kvass for 3 liters from wort

Kvass wort is practically concentrated kvass that just needs to be diluted.

We take:

• 2 tbsp. l. kvass wort
• water - 3 l
• sugar - 150 g
• dry yeast - ½ tsp.

Dissolve the wort and sugar in half a liter of warm water. Pour everything into a prepared three-liter jar, add water and yeast. No need to stir.

Cover the jar with a lid and let it ferment for 2 days. Periodically check the taste of the drink, adding sugar if necessary. When the kvass is ready, pour it into bottles and put it in the refrigerator. At the same time, you can add a few raisins to the bottles to make the drink carbonated.

Homemade kvass for a 3 liter jar with bread with sourdough

In this recipe we prepare the sourdough starter ourselves. To do this, take 250 g of black bread, active rye sourdough and sugar for 3 liters of water. You can also add raisins.

Cut the bread into slices and dry in the oven. No need to fry. Add sugar to hot boiled water. Stir until dissolved and set to cool.

Then we pour out some water and dilute the active starter in it. And pour the finished crackers into the main bowl with water. Then we pour the diluted starter there and cover the dishes with gauze and leave to ferment for 10-12 hours.

After this time, foam will appear on the surface. We express the drink through cheesecloth and pour it into bottles. Add raisins and put in the refrigerator. After 12 hours, the kvass is completely ready and can be consumed.

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

A quick and easy way to make kvass

Ingredients:

• Rusks (from dark bread) – 0.2 kg;
• Sugar – 7-10 tbsp. spoon;
• Yeast (dry) – 1 tbsp. spoon;
• Drinking water – 3 liters.

Preparation:

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

Homemade bread kvass with yeast

Ingredients:

• Bread (rye) – 500 g;
• Sugar – 0.25-0.3 kg;
• Water – 5 l;
• Yeast (dry) – 5 g (you can also use compressed yeast, but you will need 20 g).

Preparation:

1. Turn on the oven to 200 degrees.
2. Cut the bread into small cubes. Bread must be taken without additives (sesame seeds, raisins, etc.), otherwise it will affect the taste of the drink, because unnecessary elements are not needed here.
3. Place the bread on a baking sheet. There is no need to lubricate it with anything, otherwise our kvass will taste like oil. Don't be afraid, the bread won't burn in a short time.
4. Place the pan with the cubes in the preheated oven for 5 minutes. You can bake the crackers longer, then the kvass will be darker and the taste will become sharper.
5. Pour 5 liters of drinking water into a large bowl and boil it.
6. Wait until the water has cooled down and is at room temperature.
7. Prepare two 3-liter jars. Pour the prepared water into jars. Add crackers to the jars (divide them into two parts and throw them into the jars).
8. Wrap the tops of the jars with gauze (because you cannot cover kvass with a lid during fermentation) and send them to a dark place. Jars of kvass should be infused at room temperature for 48 hours.
9. Dissolve the yeast in a small bowl (follow the instructions on the package).
10. Strain all the kvass through cheesecloth. The crackers that remain in the gauze will need to be squeezed out thoroughly, then they can be thrown away; we won’t need them anymore.
11. Pour the strained kvass back into the jars.
12. Add diluted yeast and sugar to the jars (at this stage, 0.1 kg in each jar will be enough). Mix everything very well using a long spoon.
13. Now cover the jars with lids, but do not close them. Carbon dioxide must escape quietly, otherwise the cans may burst.
14. Kvass should ferment for 16 hours at a temperature of 18-25 degrees, and it should be in a dark place.
15. Take out both jars and add sugar to them. Be guided by your taste preferences.
16. Pour the finished kvass into bottles. Twist them.
17. Let the bottles brew for the last time - place them in a dark place at room temperature for 4 hours.
18. Now our kvass is ready! It must be refrigerated before use. As soon as you put bottles of kvass in a cold place, the fermentation process will stop.

Read more on the site: White Russian cocktail - 3 recipes for making at home

Be careful! This kvass can be stored for no more than 3 days.

Without yeast - with raisins

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

Ingredients:

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

Preparation:

1. Cut the bread into small pieces (do not cut off the crust).
2. Preheat the oven to 180 degrees.
3. Place bread on a baking sheet in one layer. The mold must not be greased!
4. Place the pan in the oven for 3-4 minutes. The bread only needs to be dried and not fried, otherwise the finished drink will be bitter.
5. Boil 2 liters of water.
6. Place the crackers in a saucepan and pour boiling water over them. Add about 50 grams of sugar to them and mix everything. Wait until the water has cooled completely.
7. Add raisins to cold water. Now it’s better to pour the drink into a jar. The lid cannot be closed. Just cover the jar with gauze to prevent insects from getting inside.
8. Place the jar of kvass in a dark, dry place, but at room temperature.
9. Leave the drink to steep for three days. On the first day, foam forms on the kvass - this is an indicator that you did everything correctly, since the fermentation process has begun.
10. After the specified time has passed, the kvass must be strained. To do this, take gauze and fold it in several layers, pass the entire drink through it, collecting all the pulp in the gauze. Squeeze the pulp thoroughly and leave it in gauze. You can get kvass from it again several times (2-3).
11. Now you can add sugar to the kvass. It is required, at least in small quantities. After all, then carbon dioxide will be released and the kvass will turn out carbonated.
12. Pour the finished drink into bottles, but do not fill them completely, leave a few centimeters on top so that the bottle does not burst.
13. Place the bottles in a dark place for 6-8 hours. The cap must be tightly tightened, so constantly check the pressure. Ideally, come every hour and unscrew the lid to release the gas.
14. Kvass that has already been saturated with carbon dioxide can be placed in the refrigerator. In a cold environment, the fermentation process will stop and the kvass will be ready for use.
15. When the drink has cooled thoroughly, you can drink it. Rye bread kvass is ready! This drink can be stored for no more than 5 days.
16. To get another portion of kvass from the pulp, you need to do the following:

• Place the pulp in a jar.
• Boil 2 liters of water and add 100 g of sugar to it. Wait until the water cools down.
• Pour boiled water over the pulp and mix everything.
• Throw a small piece of bread (fresh) into the drink.
• Subsequent steps will be the same as in the main recipe.

Read more on the site: Coffee with ice cream - 8 recipes for making iced coffee at home

It is believed that this kvass turns out tastier than the first one. The cake from this kvass can also be used 1-2 times.

Be careful! The pulp must be reused within 24 hours.

Alcoholic bread kvass - homemade recipe

Ingredients:

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

Preparation:

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

Kvass has been famous in Rus' since ancient times: it quenches thirst, increases appetite, and has a tonic effect.
Homemade kvass with a sweet and sour taste and the aroma of fresh rye bread. A unique “bouquet” is given to it by fragrant herbs and spices - mint, cinnamon, honey, horseradish, rowan berries, a sprig of black currant...

We offer you 23 recipes for a wide variety of kvass - some will definitely suit your taste, and in the summer they will become a regular guest on your table!

Recipe for traditional rusk kvass

1. Rye crackers (1 kg) are fried in the oven until golden brown. Place in a saucepan, add warm water and leave in a warm place for a couple of hours, stirring occasionally.

2. The infusion is drained. The remaining crackers are poured again with water, left for 1-2 hours and poured into the infusion that was obtained earlier.

3. The resulting wort is cooled to 20 degrees.

4. Add sugar (per 3 liters of water - 1.5 cups of sugar) and yeast (40 g), diluted with the same wort.

5. Leave in a warm place for 12 hours.

6. Ready kvass is poured into jars or bottles and stored in a cool place.

Lemon-mint kvass

Ingredients:

Water - 3l

250 g rhubarb,

Sugar 3 tbsp.

Honey 7-8 tbsp.

Two lemons

Mint and currant leaves

Preparation:
You need to boil 3-4 liters of water, put 250 grams of rhubarb stems cut into pieces into it. Cool the infusion to a temperature of 60-70°C, add three tablespoons of sugar, 7-8 tablespoons of honey, chopped zest and juice of two lemons, add mint and currant leaves. This whole mixture must be stirred well to completely dissolve the sugar and honey, and left to infuse for 24 hours. After this, the drink must be strained through a thick cloth, poured into containers with tight-fitting lids and placed in a cool place. After one to a week and a half, the aromatic soft drink is ready.

Kvass "Boyarsky"

Ingredients:

1 kg stale rye bread,

1:18

1.3 sugars,

60g yeast,

1 tbsp wheat flour,

Mint to taste

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

Kvass "Vegetable"

Kvass can also be made from vegetables. I make beet and carrot kvass. To do this, grate carrots (beets) on a coarse grater, which I add to water with sugar and bread sourdough, or yeast (for the first time). For 6 liters of raw water - 0.5..1 kg of carrots, a glass of sugar, 6-10 g of yeast (a tenth of a small pack). Infuse, depending on the ambient temperature, for 1-3 days. Strain. Pour into bottles, add a few raisins, seal, place in the refrigerator... Be healthy!

Kvass "Bread"

On the 1st day - add half of the black bread, toasted until black in the oven, to 5 liters of warm, boiled water (preferably black bread crackers prepared in advance over the winter).

Add 3 cups of granulated sugar to warm water. Mix half a glass of warm water with granulated sugar and half a briquette of yeast.

1.5 - 2 days after fermentation, pour the kvass into bottles and put it in the refrigerator. A day later we drink KVAS!

Kvass "Russian"

Ingredients:

Bread-1000g.,

Sugar-200g.,

Yeast-50g.,

Water-6 liters (5 liters for soaking crackers and 1 liter for diluting yeast),

Raisins-50g.

Cut the bread into slices and dry in the oven. Crush the crackers into pieces and pour boiling water over them. After 6 - 8 hours, strain the liquid (it should be transparent, with a brown tint), add sugar and diluted yeast. Cover the dishes, after 12 hours pour the infusion into bottles, putting 2-3 raisins in each. Seal the bottles tightly. Keep the kvass in a warm place for the first day, and then put it in the cold. The most delicious kvass is 4-day aged.

Simple bread

Ingredients:

4 slices of black bread, Borodino,

5-6 raisins,

1.5 cups granulated sugar,

1 teaspoon of yeast.

Fry the bread in the oven, put it in a 3-liter container, add 1.5 cups of granulated sugar, raisins and yeast and pour in raw cold water, stir, cover loosely with a lid and let it brew for a day. Cool. Kvass is ready!

Kvass "Birch"

Ingredients: birch sap, raisins.

The Belarusian neighbors treated it and shared the recipe: Take fresh birch sap, pour it into a 1.5-liter plastic bottle, throw 5-10 raisins into it, screw it on tightly with a lid and put it in the cellar until summer. It turns out delicious.

P.S. Open very carefully!

Kvass "Apple"

Cook 4 liters of dried fruit compote (apples 200 grams), taste sugar, let cool to 30 degrees, then add 5 grams of yeast (diluted in a plate until foam appears), leave overnight, strain and bottle, add a couple of raisins, put in the refrigerator.

Ingredients:

malt extract, crackers, water, yeast, sugar.

3 loaves of crackers per 12 liters of clean cold water. After 6 hours, when the crackers have settled and given the taste of rye bread, the wort is ready. Pass through cheesecloth. Add dry yeast (for 12 liters - at the tip of a tablespoon) and sugar (for 12 liters 500 g). mixing ingredients after 0.5 hours

Mix 0.5 tablespoon of malt extract. Leave the mixture for a day or two to ferment. After 24 hours and passing through cheesecloth, pour 3 liters into jars and put in the refrigerator until cool, you will get dark medicinal kvass. Bon appetit!

Kvass "Bread Gold"

Ingredients:

Black bread 1 loaf,

Water 6 liters,

Sugar 5 tbsp. false.,

Dry yeast for baking 2 tbsp. spoons,

Raisins 50 gr.

1. Prepare the starter:

Cut the black bread into slices and fry in the oven until dark brown, after the crackers have cooled (you can do it the next day), take two 3-liter containers and add the crackers equally, you get half a loaf per container. Pour 1 tbsp there. spoons (not heaped) of yeast and 2 tbsp. spoons of sugar. Pour 15 pcs onto each balloon. unwashed black raisins and fill it all with water at room temperature (but not cold or boiling water). Place the cylinders (without covering them with a lid) in a dark, dry place and place a cloth or tray under them, as during fermentation water may spill on the floor. After three days, you can strain the kvass through a fine sieve (do not throw away the bread from the cans; it will go into sourdough) into a saucepan and add 6 tbsp. spoons of sugar or to taste. Stir the kvass and pour into dark one-and-a-half-barrels, into which add three raisins in advance. Close the lid, keep the half-and-half with kvass at room temperature for 3 hours, then put it in the refrigerator in a supine position. Kvass can be consumed immediately after it has cooled, but I recommend keeping it for another 2 days.

2. If you like the kvass, then a second time we do without yeast.

We do everything the same as the first time, but instead of yeast we put two tablespoons of starter per 3 liters. balon (the bread that was left over from the first time) and kept it for two days. Bon appetit!

1:9

Simple homemade bread kvass without yeast

Ingredients: Brown bread, sugar water

We take pieces of bread (one loaf), fry them on gas over an open fire, so that the bread burns a little, fill it with water (10 liters) and sugar (a little, to taste, I sprinkle a glass). We put it in a warm place (in the sun, in the kitchen...), after three days the first one is ready, then we drain it, add one more toasted bread to the planting, a little sugar, again water, and let it brew. This can be done several times. Each next time it turns out tastier, it really relieves thirst, especially cold.

Kvass "Russian"

Ingredients: Rye flour, rye bread, mint leaves, sugar and water.

Brew rye flour with boiling water and let rise for 3-4 hours. Boil water, add rye bread slices, mint leaves, sugar (to taste) into the water. Let it cool to room temperature and add the rye flour starter there.

Kvass is infused for 24 hours. This kvass perfectly quenches thirst in the summer, as an excellent drink; it can also be used to prepare okroshka in the summer heat. BON APPETIT!

Kvass from seaweed with eleuthero

Ingredients: Distilled or spring water, canned seaweed, Eleuthero tincture, sugar, hibiscus, lemon.

Add 1 tablespoon of hibiscus (dry) to spring water at room temperature (3 liters) and leave, shaking occasionally, for 2 hours. Add 1/2 can of canned seaweed (kelp) and 150 grams of sugar. Leave in a dark place at room temperature for 2 days. Strain. Pour into bottles (1.5 liter) In each bottle add 1 slice of lemon and 2 tablespoons of Eleutherococcus tincture with alcohol and a whisper of salt (preferably sea). Place in the refrigerator for a day. The taste will surprise you!

Kvass "Dark"

Ingredients: Sugar - 1 kg, citric acid - 10 g, yeast (preferably regular bread) - 20 g, water - 10 liters, vanillin to taste (a teaspoon or less), a tablespoon of rice.

Sugar 250 gr. it is overcooked in a frying pan (it would be better if it burns) and is poured along with the rest of the ingredients (750 grams of sugar, citric acid, yeast dissolved in warm water, vanillin, rice) with 10 liters of warm water. All this is fermented for 12 - 15 hours. Due to the caffeine content in the drink, it is WELL invigorating:).

"Mead"

Ingredients: honey, water, sugar, hops, kefir, raisins.

In 2 liters of warm water, put 10 - 20 tablespoons of honey, pour in a decoction of hop cones (unstrained) - half a glass, put half a glass of sugar and a teaspoon of kefir. Sprinkle in some washed raisins and leave. When the raisins float to the surface, they are filtered and the mead will be ready.

Kvass "Light"

Ingredients: Rye bread, dry yeast, sugar, water.

Pour rye crackers or rye bread crusts (1/5 of the container volume) with clean cold water. Add dry yeast (per 1 liter - on the tip of a knife) and sugar (5 pieces per 1 liter). Close the container and turn over several times, mixing the ingredients. Then, without closing the lid tightly, so as not to impede the access of air, leave the composition for a day or two to ferment.

Strain the fermented mixture and bottle it, adding 2 pieces of sugar for every 0.5 liter (or to taste). Place the bottles in the refrigerator to cool. All. Drink and enjoy.

Kvass "Petrovsky"

Ingredients:

1 liter of bread kvass,

25 g horseradish,

2h. spoons of honey,

4-5 cubes of edible ice.

Dissolve honey in bread kvass. In order for it to dissolve better, the kvass must be slightly heated. Then chop the pre-peeled and washed horseradish root into it into small shavings. Seal the kvass well and keep it in the cold for 10-12 hours. After this period has passed, strain it through cheesecloth. Serve kvass with edible ice cubes.

Kvass "Hemp"

Ingredients: Dry hemp, hop cones, hemp inflorescences, honey, caraway seeds. "Borodsky" bread.

Place dry hemp in a saucepan with water (1 kilogram of hemp per 5 liters of water), heat the water, add 1300 gr. honey 150 gr. caraway seeds, 300 grams of hop cones and hemp inflorescences. warm it all up, but do not boil, then remove from the heat, remove the hemp and add 700 grams of sliced ​​bread. cool in the cold, then heat again to about 45 - 50 degrees Celsius, remove from heat and bottle through cheesecloth, let steep for about 5 days. Kvass is ready.

Kvass "Banana"

Ingredients: bananas, yeast, water.

Stir 2-3 kg of very soft (overripe) bananas in 5 liters of warm water, add yeast and leave in a warm place for a day. Skim off the foam and strain carefully. Let it sit and strain again. (And if you have enough patience, then a third time.) Pour into bottles, seal well, put in a cold place, and after 1 - 2 days it is ready.

Kvass "Bread with beets"

Ingredients: bread crumbs, baked beets, sugar, yeast.

Dry bread crumbs (1 kg) until dark, bake beets (2 pieces) in the oven until they become crackers, a handful of raisins and pour boiling water (10 l) over everything, leave for 12 hours (you can do it for a day). Strain kvass through cheesecloth, add 5g. yeast, 2 cups sugar and leave in a warm place for 8 hours. Pour into bottles and refrigerate.

Homemade bread kvass

Ingredients:

Rye crackers 500g;

Yeast 40g;

Granulated sugar 200g;

Raisins 50 gr;

Fresh mint shoots 5-10;

Black currant 3-4 leaves;

Water 4 l.

Cut the bread into slices and dry in the oven until dark brown. Pour boiling water over the crackers and let sit warm for 3-4 hours. Strain the wort through several layers of gauze, add sugar, yeast diluted in a glass of wort, mint, currant leaves and, covering the dishes with a clean cloth, let the kvass brew in a warm place for 10-12 hours.

When the wort has fermented well, it should be strained again and bottled, with several raisins placed in each bottle. Seal the bottles well and put them in the refrigerator. After 3 days, the kvass is ready.

Fruit kvass from juices

Add 1 liter of any fruit juice and 1 kg of sugar to 10 liters of boiled hot water. When the water has cooled enough, sprinkle the yeast on top. Then put the kvass in a warm place to ferment. After active fermentation begins, pour the kvass into bottles and seal tightly. After 2-3 days, the kvass will be ready for use.

Kvass "Orange"

Cut 500 g of oranges into thin slices and lightly crush with 500 g of sugar, then pour them with 10 liters of boiled water, add the juice of one lemon (or 1 g of citric acid diluted in 100 ml of water and another 400 g of sugar. Pour in the yeast. After a few hours, strain through cheesecloth, pour into bottles and seal tightly. Leave for a day at room temperature, then place in a cool place. After 1 - 2 days, the kvass can be consumed.