Proper preparation of kvass. Making kvass at home, step-by-step recipes from starter to finished drink

Instructions

Cut the bread into small flat pieces. Place the bread in a single row on a baking sheet and place in the oven. You need to dry the bread on low heat until a golden brown crust forms. The crust should not be overcooked, otherwise the kvass will acquire a taste.

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

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

note

During the fermentation process, sugar turns into alcohol, which means that kvass will contain 1-2% alcohol. Motorists and parents of small children need to remember this.
Yeast cannot be diluted in hot water, otherwise the fermentation process will be incomplete.
While the fermentation process is in progress, the jar of kvass should not be closed with a tight lid.

Helpful advice

You can use any bread to make homemade kvass, but rye bread will give the kvass a rich brown color. Stale bread is also perfect for making kvass. If the bread is stale, there is no need to dry it in the oven.

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• 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. Once you have mastered the basic recipe, be sure to try cooking kvass various flavor nuances. At your summer party, serve your guests a few homemade drinks to choose from - they're sure to appreciate the selection.

You will need

• Homemade rusk kvass: - 500 g rye crackers; - 5 liters of water; - 300 g sugar; - 30 g of yeast. Currant kvass: - 500 g of crackers; - 5 liters of water; - 15 g yeast; - 200 g 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 sugar; - 30 g yeast; - 100 g honey; - 100 g horseradish.

Instructions

Prepare the basic raw materials for kvass a – crackers from rye or Borodino bread. Cut the loaf into slices, and then into narrow ribbons or cubes. Toast the crackers in the oven until a thin crust forms, being careful not to burn them. To make the drink, you can crush the crackers in a mortar or grind them in a meat grinder, turning them into fine crumbs.

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

Kvass is prepared in bulk containers - glass or enamel. Pour the crackers into it, pour boiling water over them and leave the mixture for 10 hours. In a separate bowl, boil 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 occurs.

Remove the foam from the finished drink, strain kvass put it through cheesecloth into the refrigerator for aging, pouring it into glass jars or bottles. Add a few twists to each one. In 2 hours young kvass he'll be ready. The longer it sits, the richer the taste will be. However, it is not recommended to keep it for more than two days; it is better to drain the remains and fresh kvass.

Leftovers from the first batch kvass The new wort can be used. Add breadcrumbs and yeast to part of the mixture. Instead of sugar, add half a glass of homemade sugar to the mixture. In a separate bowl, brew a handful of fresh currant leaves and a few sprigs of fresh mint. Pour hot boiled water over the wort, add a decoction of herbs and leave the mixture for 6 hours at room temperature. Then strain, pour into clean glass jars and put in the refrigerator.

Try another unusual option - kvass with and horseradish. Pour boiling water over the crackers and leave to steep for 4 hours. Strain the infusion through cheesecloth, add yeast and sugar. Put kvass for fermentation for 4-6 hours. Grate the 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.

Related article

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• homemade kvass from crackers

Kvass is a cool and refreshing drink that can quench your thirst and be used as a base for making okroshka. Homemade kvass is quite 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 place the bread pieces on a dry baking sheet and place in the oven at maximum temperature. We are waiting for the bread slices to become dark in color. Care must be taken to ensure that the bread does not burn. Transfer the crackers into a suitable container and pour in 5 liters of boiling water. Cover with a lid and leave to steep for 5 hours. Strain the wort through cheesecloth, add a tablespoon of yeast, half a glass of sugar and a tablespoon of raisins. Stir, cover with a lid and leave overnight. Pour the finished kvass into bottles, seal it and put it in the refrigerator to cool.

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 decoction of dried fruits and the wort and combine them together. Add sugar, yeast and place in a warm place for fermentation. Pour the fermented kvass into bottles and put 3 raisins in each. Place in a cool place. Instead of sugar, you can use honey boiled with water. After 3 days, the kvass is ready.

Kvass with mint or oregano

Prepare exactly the same as, only add a little honey and flavor with fresh or dried mint or oregano, dipping a gauze bag in kvass for 10 hours. Mint gives a refreshing taste, and oregano improves digestion.

Kvass with calamus

Calamus roots have a beneficial effect on the digestive system, improve the condition of the gums, and lower blood pressure. Add calamus infusion to bread kvass prepared in the usual way. To a 3-liter jar of kvass, add 1 glass of calamus root infusion or soak dry calamus roots (80 grams) in a gauze bag for 5 hours.

Fresh carrot kvass

Wash and peel the carrots. 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, strain the liquid (wort) and add yeast diluted in warm water, with a small amount of flour and leave to ferment overnight. After this, you can add citric acid at the tip of a knife. The result will be 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 Ekaterininsky kvass, 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 pan of water and wait for the water to boil. Then you need to cool the water and sugar. Grate the lemon zest, squeeze the juice out of the lemons, mash the yeast and add everything to the pan. Mix everything, throw in a handful of raisins and put in a cool place for 3 days.

Over 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 Rus' 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 produced by fermentation and infusion of bread, water, sugar, malt and yeast. To taste, you can add raisins, lemon, herbs, cranberries, lingonberries, rowan. Don’t forget that kvass can be used to make okroshka or, for example, tyurya or botvinya.

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note

If, when adding horseradish or ginger, the kvass turns out to be very spicy, the volume of these additives recommended in the recipe can be halved.

Helpful advice

Blackcurrant, cherry or lemon balm leaves, dried fruits and berries are also suitable as flavoring additives for homemade kvass.

Kvass is cool and invigorating, just what you need in the sultry heat. This drink has been drunk for several thousand years and the Slavs were the first to make it. There are many varieties of kvass: strawberry, raspberry, beetroot, apple, pear and even spiced. We will learn in more detail about the benefits of our usual bread kvass.

Instructions

Kvass is the perfect summer drink. It quenches thirst well, adds strength after exhausting heat and fills the body with useful substances. Kvass contains vitamins B, C, PP and E, calcium, magnesium, phosphorus and various amino acids, proteins, carbohydrates and organic acids.

A good property is that kvass stimulates the gastrointestinal tract, improves metabolism, and acts on the stomach, like kefir, supporting healthy microflora. It helps get rid of heaviness in the stomach after overeating and has a mild laxative effect.

It has been noticed that with frequent, but not excessive, consumption of kvass, tooth enamel is strengthened, hair falls out less, and brittle nails disappear. And, thanks to the yeast content in kvass, acne and pustules on the skin disappear. To improve the condition of hair and skin, kvass is used externally, rinsing hair and applying lotions to the face.

Drinking kvass during pregnancy will also bring a lot of benefits to you and your baby, if there are no contraindications. It helps improve immunity and replenish vitamins. Of course, you shouldn’t get too carried away with this drink because of the risk of gaining extra pounds. There are 21 kcal per 100 ml of drink.

Even useful things have contraindications. For example, kvass is not recommended for people with urolithiasis, high blood pressure, kidney disease, gastrointestinal disorders (colitis, increased flatulence, diarrhea), as well as people with gastritis and stomach ulcers. Pregnant women should not drink the drink if there is a threat of pregnancy and increased uterine tone.

Unfortunately, store-bought drinks with “Kvass” are far from the real drink in their composition and origin. They contain a lot of chemicals and preservatives, so such a product will not benefit the body. It’s better if you don’t be lazy and prepare a soft drink yourself in. Moreover, there are so many different recipes on the Internet.

Video on the topic

When no one wants to eat dried bread, they have to throw it away or give it to the birds. Because it is no longer possible to return it to its original taste, which induces appetite. But for an experienced housewife, everything goes well. And if bread really cannot be given its original state, then let’s go a different way - use ingenuity!

You will need

• Old bread, starting to go stale (the main condition: not moldy).

Instructions

We dry the crackers.
To do this, take bread (you can also use fresh bread here; the variety is not important). Turn on the oven at 180 degrees. We cut our bread into small cubes. Place on a baking sheet. Place the baking sheet in the oven. Keep the crackers covered for about 10 minutes, waiting for them to brown. Then turn off the oven and leave to cool without removing the crackers from it. The main thing is to maintain the golden mean: do not let the breadcrumbs burn and become under-dried. Burnt crackers are inedible, and half-dried crackers spoil quickly.

Fry the croutons.
Cut the bread into medium-sized pieces. Various croutons: , garlic, .
To prepare croutons with, ingredients: 3 eggs, 1 glass of milk. Mix milk and eggs, beating until smooth all the time in one direction (so that the white does not curl back). If we want to get toast for tea, then add 2 tbsp. spoons of sugar. Dip the pieces of bread into the resulting mixture and place them in a heated frying pan. And then, while frying on all sides, be sure to carefully ensure that they do not burn!
There are two ways to prepare garlic croutons. First, the already obtained croutons are rubbed with salted garlic mass; second, first fry the garlic in a frying pan, and only then add croutons. But be warned: garlic burns very quickly!

We are preparing kvass.
We will need: 3 l. water, 200 g sugar, 20 g, crushed to powder

Homemade bread kvass is perhaps the only drink that can not only quench thirst, but also satiate a person. The first black bread appeared several centuries ago. The refreshing drink, unique in taste, gained incredible popularity among ordinary Russian people and the nobility.

The value of homemade kvass

Homemade kvass made from black bread crackers is not just a refreshing drink. Even our distant ancestors knew about its beneficial properties. He was credited with the ability to heal abdominal pain and eliminate constipation, relieve muscle pain and restore strength after a protracted illness. Modern nutritionists and doctors confirm this. The drink contains many nutrients and vitamins.

It helps strengthen the immune system, especially if the recipe for homemade black bread kvass includes various components: either mint, viburnum or birch sap, honey, cinnamon or even horseradish. Real bread kvass, prepared at home without all kinds of chemical additives, is the best remedy for headaches that occur after heavy libations.

Both children and adults can drink this refreshing drink. It is also used to prepare the well-known and beloved okroshka. For this dish, experienced chefs advise using black kvass, then its taste will be mild, and unpleasant consequences in the form of mild intoxication will not occur. By the way, among the many types of bread kvass, there are those that are comparable in many characteristics to beer, since they contain alcohol. It goes without saying that children should not drink kvass prepared according to such recipes. But many adults may like it.

It's time to take a closer look at how to make kvass from black bread. The first thing worth mentioning is the choice of cookware. Once upon a time, this refreshing drink was prepared exclusively in hardwood barrels. Now, in the age of modern technology, when plastic, metal and glass reign in kitchens, the best containers for creating a refreshing drink are glass jars with a volume of 3 liters or more, as well as enameled metal pans. Aluminum cookware should absolutely not be used, just like most types of plastic. The fact is that they can release various substances into kvass, changing its characteristics: taste, color and aroma, content of nutrients. Before preparing the drink, it is better to sterilize the container or rinse it well with soda.

Almost every recipe for homemade kvass made from black bread contains instructions to cover the dishes with a cloth. Calico or linen napkins are best suited for these purposes. Before use, they must be boiled in salted water and dried without rinsing. During fermentation of kvass, it is not recommended to move, shake the container or stir the drink being prepared, as the fermentation processes in it may stop and it will turn out tasteless.

These are, perhaps, the main tips on how to make kvass from black bread without mistakes. Next, we offer you several recipes for a foamy, refreshing drink that every housewife can master.

Classic kvass made from rye bread

This drink option is the basis for others. Almost all recipes for kvass from black bread are based on these proportions of components. So, to prepare 3 liters of drink you will need 1 kg of stale rye bread, 300 g of granulated sugar and 20 g of yeast. The bread should be cut into small slices and dried in the oven, browning until golden brown. The crackers are poured with three liters of hot water and stirred periodically for 2-3 hours. As a result, about 3 liters of wort will be obtained - the basis of kvass. To prepare classic black kvass, add sugar and yeast diluted in a small amount of the same bread infusion to the wort cooled to 20 degrees. Next, leave the container with the drink in a warm place for at least 12 hours, covering it with a clean cloth.

After this time, the kvass is carefully poured into clean bottles, so as not to raise any turbidity from the bottom of the container, sealed tightly and transferred to a cool room for 2-3 days. After this, the drink is considered ready for consumption.

Homemade kvass with raisins

Many recipes for kvass made from black bread involve the use of raisins. At the same time, dried grapes cannot be washed before preparing the drink, since the substances on their surface are necessary to initiate chemical processes in the drink being prepared. Thanks to this, kvass made from black bread with raisins acquires a completely new, bright taste.

The basis of this drink is the classic bread kvass mentioned above. The only difference is that when bottling the drink, you need to add 4-5 raisins to each bottle. The kvass prepared in this way is left for about a day, after which it is tightly sealed and placed in the refrigerator for at least 4 days.

Golden kvass

Like other recipes for kvass from black bread, this one contains a method for preparing kvass wort, which includes rye crackers (1 kg), water (5-6 l), sugar (5 tbsp), 2 tbsp. l. dry baker's yeast and a handful of raisins. Preparation of the base for this type of kvass is the same as in previous recipes. Its peculiarity is that raisins are added to the wort at the same time as half the sugar and yeast. The drink is infused in a warm place for 3-4 days, after which it must be carefully poured into another container, where the remaining sugar is also added. Next, you should pour the kvass into dark bottles. You need to add 2-3 raisins to each and seal tightly. Kvass should ripen for at least 2 days in a cold place.

Bread kvass without yeast

If you want to make kvass from black bread at home for the whole family, including children, you will definitely like this recipe, because the drink is guaranteed to be non-alcoholic. So, to prepare it you will need rye or regular black bread, 10 liters of water and a glass of sugar. Sliced ​​bread should be toasted over an open fire until a noticeable crust appears. If it gets a little charred in places, that's okay. Next, you need to fill it with boiled water, add sugar and leave in a warm sunny place to ferment for at least 2 days. After this, the drink can be poured into bottles and refrigerated. This kvass is especially tasty when cold; it is great for making okroshka.

Kvass with mint

This type of drink is prepared in the same way as classic kvass, with the only difference being that a glass of mint infusion is added to the wort. This will require 2-3 tbsp. l. dried mint for 5 liters of wort. The greens should be poured with boiling water and left to infuse for several hours, after which the resulting infusion is poured into the finished wort. Kvass with mint has a very delicate aroma and a refreshing effect on the body. It is especially good to drink on hot days, when other drinks are not able to quench your thirst.

Another version of bread kvass with mint is prepared as follows: a handful of rye flour is brewed with boiling water and left for a couple of hours. Meanwhile, a classic wort is prepared from black bread toasted in the oven. Sugar (1 cup per 5 liters of wort), a bunch of fresh mint and rye flour starter are added to the finished base. The drink infuses for only a day, after which it can be bottled and cooled.

Bread kvass with hemp grains

Any housewife should know unusual recipes for bread kvass made from black bread, which includes hemp kvass. They will help diversify the taste of homemade soft drinks. In addition, kvass with hemp grains has a relaxing and calming effect. To prepare it you will need about a kilogram of hemp seeds, 300 g of hop cones, 150 g of caraway seeds, 700 g of 1300 g of honey and 5 liters of water. All ingredients, except bread, are placed in a saucepan with water and heated slowly, without bringing to a boil. Then bread is added to the broth and quickly cooled. After this, the kvass is heated again to 40 degrees and immediately bottled. The drink is infused for at least 5 days, after which it can be drunk.

Bread kvass with currant leaf

Homemade currant kvass has an exquisite aroma and piquant taste. It should not be used to prepare okroshka - it is good on its own. To prepare it you will need 4 liters of wort made from 500 g of rye crackers and 200 g of sugar, 40 g of yeast and 7-10 blackcurrant leaves. The drink is infused in an apartment day or night, after which it is filtered into bottles. You need to put some zest into each one. Tightly sealed bottles are placed in a cold place for 3 days.

Bread kvass with birch sap

Unlike the classic version of this drink, birch sap is used instead of water. It is impossible to heat it while preparing the wort, as this will cause the destruction of beneficial substances. This was carried out mainly in the spring; the reserves of kvass from it were a real treasure. It was customary to serve such drinks on the festive table; they were used to drink seriously ill people and women during the postpartum period. It tastes not much different from classic kvass. It can be prepared in different variations: with mint, currants and raisins.

Whatever kvass you prepare, remember that you need to do it with soul. Only in this case the drink will turn out tasty and truly healthy. Please note that almost all types of homemade bread kvass contain yeast and are fermented. This is why it is not recommended to drink a soft drink before you get behind the wheel. Kvass most likely will not affect your condition, but there will be alcohol in your blood, albeit in small quantities.

Kvass - a native Slavic drink. In ancient times, it constituted the main diet of the peasant (together with black bread and onions). They did not disdain kvass in the royal chambers either. This is not surprising - the drink is healing, increasing immunity .

So how to cook homemade kvass (recipe for 3 liters) quickly ?

Homemade kvass

Intoxicating drinking does not lose popularity in our time. You can see it on store shelves (packaged in bottles) and buy a glass at a kiosk for bottling. Grandmothers also sell it at the market, but many housewives prefer to make kvass themselves.

Therefore it is not surprising that There are so many different recipes for making a tonic drink . It can be prepared with or without yeast, with beets or apples – there are countless ways to do it. But the one prepared at home always turns out to be the best.

Traditionally in Rus', tonic drinks were infused with grain, so preparing the drink was a long process. Now homemade kvass (recipes for 3 liters below) is quickly won due to its composition - within a day you can already drink the drink .

Cooking recipes

If you need to make homemade kvass (recipe for 3 liters) quickly, then it should be made only with yeast . This is the main catalyst for fermentation. Many housewives are accustomed to insisting on Borodino bread, but the process will take about 3 days. You can speed it up by using the following recipes:

• On breadcrumbs. Having bought a kilo rye crackers , they should be further fried until a golden crust appears. Then the crackers are poured warm water (you need 2 liters) and leave for 1.5-2 hours. Next, the infusion is poured into a 3-liter glass jar, and the crackers should be poured again with a liter of boiled water and left for 1 hour.

This infusion is poured into a jar to the previous one and added granulated sugar – 1.5 glasses. 40 g kvass yeast dilute with a small amount of wort and pour into the infusion. After allowing the kvass to mature in a warm place for 12 hours, it is packaged and sent into the cold.

• Boyarsky. This recipe has been passed down from one generation to another for centuries. The drink is infused on rye bread, but it is quite stale. Previously, kvass was infused without yeast, but today’s housewives use this ingredient to speed up the reaction.

50 g hop yeast poured warm water (1 glass) and let it ferment. Mint steam with boiling water to taste and also infuse. Slices stale bread pour boiling water (3 liters) and let stand until the water cools to 30 degrees.

Yeast starter and steamed mint are added to the infusion. After 12 hours, all this is filtered, and 1 kg is dissolved in the filtered composition Sahara . Once the drink has been played enough, you can already drink it, but by giving it the opportunity to brew in the cold, you will get a stronger kvass.

• With horseradish. A homemade drink prepared quickly enough will be even more vigorous due to the presence of horseradish in it. And the cooking speed is much higher compared to the previously described methods.

Rye crackers (600 g) need to be poured boiling water and leave for 3 hours, then strain and add yeast (15 g), leaving to infuse for another 5 hours. Now you can add honey and grated horseradish root (75 g each). Having mixed well, the kvass is packaged in bottles, adding highlight . After 2 hours you can enjoy the crappy drink.

• Apple. This recipe will seem unusual to you, because... prepared unconventionally. IN boiled slightly cooled water fall asleep Sahara (full glass), add yeast (take dry ) – tsp. And instant coffee – two tsp.

Afterword

Homemade kvass (recipe for 3 liters) can be quickly prepared using the above technologies. The process can be slightly accelerated if you don’t just infuse the drink in a warm place, but preheat it. This will speed up the fermentation process.

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

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

The drink you prepare will be incomparably tastier than store-bought analogues. Therefore, feel free to take one of the recipes and delight your family with delicious kvass, which our ancestors have glorified since ancient times.

It is a real treasure trove of minerals, amino acids and vitamins for our body. This drink is obtained as a result of fermentation, and therefore its main benefits come from microorganisms formed as a result of this process.

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

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

Classic recipe for kvass made from rye bread with yeast

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

You will need:

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

Cooking method:

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

Place the container of kvass in the cold for 3 days, after which time it will be completely ready for use.

Bon appetit!

How to make homemade kvass without adding yeast

How to make kvass without yeast and starter culture? It's not difficult at all. All you need is rye bread, water, sugar and time. Kvass according to this recipe sounds very good in okroshka or as a cool non-alcoholic drink for the whole family. Try to cook - enjoy the excellent bright taste!

You will need:

• 120 g granulated sugar
• 500 g rye bread
• 3 l water
• 1 handful raisins (unwashed)

Cooking method:

1. Dry the bread pieces well in the oven at 100-110 degrees until golden brown.
2. Pour hot water (about 80 degrees) over the crackers, add sugar
3. Cover the neck with a clean cloth, then place the glass jar on a wooden board and place it in a dark and warm place for 2.5-3 days
4. As soon as fermentation stops, strain the liquid into bottles and cap them tightly.
5. You can, if desired, put 4-5 pieces in each bottle. raisins - this will add sharpness and carbonation
6. Store kvass in the cold

Bon appetit!

Kvass from Borodino bread with raisins

Many people add raisins to kvass for the sharpness and pleasant taste of kvass. But in this case, it is not necessary to wash dried grapes, since on its surface there are substances that trigger fermentation processes.

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

You will need:

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

Cooking method:

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

Bon appetit!

Recipe for kvass from wheat bread at home

Kvass made from wheat bread is no less tasty. Be sure to try making your favorite drink using this recipe - rich, beautiful and invigorating. Fry the crackers well in the oven until golden brown so that your kvass acquires a beautiful color. Happy cooking!

You will need:

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

Cooking method:

Cut the bread, preheat the oven to 110 degrees and dry the bread until crispy crackers

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

Place the crackers in a 3-liter jar and pour boiling water over them, wait until the water cools to about 20 degrees.

Pour yeast starter into the bread wort, cover with gauze, leave in a warm place until it ferments - this can be easily determined by the smell, about 10-12 hours

Let it sit with the raisins in a warm place for at least 6 hours.

Pour the kvass into bottles, cap them tightly, refrigerate for 2-3 days, fermentation should stop completely

Bon appetit!

Video recipe for making kvass from three types of bread

Kvass from rye bread with mint

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

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

You will need:

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

Cooking method:

1. The bread is cut into slices and browned in the oven at 100-110 degrees until golden brown.
2. Pour 200 ml of boiling water over dry mint and let it brew for several hours.
3. Next, pour 3 liters of hot water over the crackers and leave in a warm place for 3 hours.
4. In a separate bowl, mix yeast, sifted flour, 2 tbsp. l. sugar and 100 ml warm water
5. Cool the wort (water and crackers) to 20 degrees, add yeast starter and the rest of the sugar.
6. Also add mint decoction with the wort, after straining it
7. Next, the glassware with the drink must be kept in a warm room under a napkin (clean cloth) for 12-14 hours.
8. Afterwards it is carefully poured into clean bottles, trying not to disturb the cloudy sediment at the bottom
9. Place the bottles in the cold for 3 days, after this time the kvass will be completely ready for use.

Bon appetit!

How to make bread kvass with honey and horseradish

Bread kvass with horseradish and honey can surprise you with its unusual taste and aroma. Be sure to try making kvass at home using this wonderful recipe! Good luck to you!

You will need:

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

Cooking method:

1. Dry the bread in the oven at 100-110 degrees until golden crackers
2. Next, boil the water
3. Pour boiling water over dried crackers and leave in a warm place for 24 hours
4. Strain the resulting wort from the bread, pour it into a glass container
5. We take a little of the resulting wort, heat it until warm and dilute yeast in it with the addition of flour and sugar.
6. As soon as the yeast is activated, add the starter to the bulk of the liquid
7. Cover the dishes with a cloth and let the kvass ferment for 5-6 hours
8. After 5-6 hours, add grated horseradish and honey, diluted in a small amount of wort, to the drink
9. Stir and pour it into bottles without filling them to the top
10. We seal the bottles tightly and put them in a cold place for 3 days.

Video recipe for homemade bread kvass

Kvass is not only the most famous and beloved drink of many Slavic peoples.

In the past, it knew no class restrictions and was used with equal pleasure by both the nobility and the common people.

About the benefits of an ancient drink

Much has been written about the benefits of this drink; it is not for nothing that our ancestors respected it so much, and even today good kvass, especially home-made, is valued.

• It contains lactic acids, live yeast, potassium, calcium, phosphorus, potassium and other substances needed by our body;
• Vitamin C contained in kvass is important for improving performance;
• This ancient drink has a beneficial effect on the digestive system and helps digest fatty foods;
• The high yeast content in kvass gives it antibacterial properties;
• In ancient times they were sure that it was capable of increasing male potency;
• Kvass has a good effect on the nervous system, as it contains vitamin B;
• This drink helps with hangovers and reduces cravings for alcohol due to its refreshing and sour taste and its low alcohol content (about 1%);
• The calorie content of 100 grams of kvass is only 27 calories. This allows you to use it for weight loss.

However, in some cases it is not worth drinking this drink. For example, children and women expecting a child, as well as those with high acidity. Kidney diseases are also a contraindication for excessive consumption of kvass.

Let's look into history

The history of kvass in Rus' goes back more than a thousand years. Even the ancient Romans knew how to prepare barley and fruit drinks using the sourdough method, but only the Slavic peoples learned to make kvass from malt and rye flour.

This fact is largely due to the fact that only the Slavs cultivated rye, which was considered a weed among more southern peoples.

Two centuries ago in Russia there were more than 150 types of kvass, and even now every housewife who makes it at home has more than one unique recipe. But the basis of this drink and the technology for its preparation are the same in all cases.

What and how can you make kvass at home?

This ancient drink is very simple in composition, because its preparation can be done with only three ingredients:

• Bread made from rye flour;
• Water;
• Sugar or honey.

The fermentation process of the drink occurs due to the yeast contained in the grain. Moreover, there are more of them in sprouted grains, so in the past, to make kvass, they used malt - previously sprouted, and then dried and roasted grains of barley or rye.

But now they make do with just rye bread. And the technological chain has not changed for hundreds of years and consists of four main stages:

1. Preparation of sourdough, which is obtained after fermenting malt or rye bread;
2. The process of fermentation of sourdough diluted with water. Sugar and rye crackers are also added to the sourdough;
3. Filtration;
4. Fermentation (standing) of the drink.

Although kvass is now made without sourdough, it is needed for a real, classic recipe.

Without it, you won’t get a good, sharp, foaming drink.

True, you only have to prepare the starter once.

In the future, you can use the one that remains after the first portion of the drink.

For yeast-free sourdough you will need:

• 200–300 grams of rye bread;
• 1 liter of water;
• 100 grams of sugar.

Dry the rye crackers in the oven until brown. Pour warm boiled water over them in glass, ceramic or enamel containers and add sugar.

Then cover with gauze, since carbon dioxide released during fermentation will accumulate under the lid. For the starter to be successful, the container with it must be kept warm for 2-3 days.

Its readiness can be determined by air bubbles accumulating on the surface. A whitish, cloudy film may also form on top. Don't worry, it's not mold, it's yeast, you don't need to remove it.

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Malt wort

To make kvass according to the traditional recipe, you will need a malt starter. To do this you need:

• Soak and then germinate barley or wheat grains;
• To make malt, for which the sprouted grain must be dried and roasted in the oven, and then crushed;
• Mix malt and sugar with water - you should get a mixture similar in thickness to sour cream;
• After 2-3 days in a warm place, the wort will be ready.

Wort not only makes it easier to prepare kvass, but also gives it a special aroma and taste. This drink has a darker, brown color, in contrast to the light (white) bread color.

Delicious kvass: step-by-step cooking recipes

Bread

There are many different recipes for this drink. Therefore, there is no exact recipe, verified down to the gram.

Each housewife has her own, different from others. And at home, bread kvass is often made “by eye.”

For a five-liter pan you need:

• 0.5 liters of starter;
• 200–300 grams of dried or fried rye bread;
• Half a glass of granulated sugar.

Preparation:

Of course, you can drink kvass immediately after spilling. But after standing in the cold in a closed container, the drink acquires sharpness and the effect of tongue-tingling bubbles.

And the remaining starter can be filled with water again, add bread and make another portion.

Kvass prepared according to this recipe was called “white” in the old days because of its light yellow, cloudy color. It is different from the one made with malted barley and has a darker, amber-brown color.

Let's watch the video and you will clearly understand how to make bread kvass yourself:

Yeast (alcoholic)

Any kvass contains 3–4% alcohol, because it is a fermentation product. But the strength of the drink can be increased; in the old days they knew how to prepare drunken kvass, which was often stronger than beer.

The process of preparing alcoholic kvass is no different from ordinary bread kvass. But there are differences in composition.

1. It contains yeast. For 5 liters of water, 5 grams of dry yeast is enough;
2. You need more sugar - 2-3 glasses. Moreover, the strength of the drink will depend on its quantity. But here you need to not overdo it. If there is too much sugar, the water will turn into syrup and will not ferment at all.

It should be remembered that the strength of such a drink will never be higher than 11–12 degrees.

That's all! Kvass is ready!

You can take a little break and watch a video recipe for a drunken drink:

Beetroot

This is a special drink. It differs from bread bread in that it can be made without sourdough and even without bread, using only beets and water.

It's also easy to prepare:

1. Cut large beets, preferably dark burgundy in color, into slices;
2. Fill a three-liter jar with chopped beets halfway and pour boiled water into it;
3. You can add just a little sugar (100 grams), but this is not necessary;
4. Leave for 5-6 days at room temperature.

That's it, beet kvass is ready at home, you can drink a tasty and very healthy drink.

Another special feature of beet kvass is that as you consume it, you can add water to the jar until the drink completely loses its taste.

Sometimes, along with beets, a piece of dried rye bread is added to it. This speeds up the fermentation process and gives the beetroot drink a more familiar “leavened” taste.

You can watch 2 more versions of beet kvass in the video:

Oat

Like other varieties of kvass, this drink is easy to prepare.

For three liters of water you will need:

• An incomplete half-liter jar of oats;
• 100 grams of sugar.

Boil water, cool slightly and pour the oats into a saucepan or three-liter jar, add sugar and place the container in a dark place at room temperature for 3-4 days.

The first portion should be poured out, it is tasteless, and the swollen oats should be poured again and the same amount of sugar should be added. After 4–5 days, oat kvass prepared at home can be drunk. It should be remembered that the strength and acidity of the drink depends on the fermentation time, so kvass that has stood for a week will be more sour and stronger.

For information on how to make oat kvass at home on your own, see below:

Let's sum it up

To make the taste of the drink more varied, various additives are added to it during preparation: mint, currant leaves, horseradish, cloves.

Bread kvass can be prepared not with plain water, but with a brew or decoction of berries and fruits. Blackcurrant kvass is especially good, as well as apple and pear kvass.

To make the drink ferment better and be sharper, you should add raisins to it.

Instead of sugar, you can put honey in kvass; this will give the drink additional taste, aroma, and healing properties.

If you can’t wait to try kvass as soon as possible, then a video has been prepared for you, which shows the process of preparing this drink, which will be ready for use in just 6 hours. Time flies by quickly!