Once again I went to the supermarket.
And for what time has this happened today, I wonder?
No, the supermarket across the road is still evil. And if you’re not sober and across the road, it’s doubly evil.
Perhaps even squared, I don’t know.
In general, I suddenly wanted to quench my thirst.
At first I wanted to take Pepsi.
But no.
The first thing to appear along the way was kvass. Yes, exactly “live fermentation”. It stands on its shelf, the label shines in my face. It’s not for nothing that they put it first; in supermarkets everything is calculated.
It seems to be even useful - “alive” is written after all.
Because imported Pepsi or, say, Coca-Cola is a lifeless liquid space, in fact.
On the other hand, this kvass tastes strange... either completely sour, or slightly sour, I don’t know. You won’t understand it right away, even if you’re not used to it.
But taste qualities leave much to be desired, that's 100%.
And then they write “alive”. That is, it turns out that some microbes there are still alive and multiplying. And now, that means, they will bloom and smell not only in this plastic bottle, but also in my stomach...
And my right side immediately started to hurt.
The consolation is that Pepsi is probably still worse.
A living microbe is better than a dead one, no matter what.
So life-affirming.
And what do I care about this kvass if there’s a whole liter of spring water on the shelf?
No, the supermarket across the road is still evil.
And for drunken fools - evil in a cube.

Reviews

Pepsi removes rust.
What is removed in the stomach is unknown.
It's time to switch to our own production.
Kvass, juice, yogurt, kefir - you can make it at home.
Grow vegetables and fruits at the dacha.
Get a cow, pigs, chickens. Everything is yours.
Good luck and inspiration to you!
Sincerely

As one of my friends rightly noted, “property is burdensome and requires a lot of investment.”)
Thank you, Katerina Krupka!
Sincerely
:-)

However))). Your friend contradicts herself:
then don’t start a property, then start one!
Don't understand these women!
You are very attentive and have humor!
Thank you!
With a smile

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“Russian kvass saved a lot of people” - this proverb fully reflects the importance of this drink for Slavic peoples. Unfortunately, today's drink, standing on store shelves and called kvass, can hardly be called the savior of the Russian people - it is often a mixture of preservatives and acids that are not very beneficial for the body. Fortunately, making bread kvass at home is very easy.

Kvass – unique drink. It never gets boring, quenches thirst well thanks to the acids it contains, and tones. About him healing properties legends are made. It is reliably known that kvass has a calming effect and has a beneficial effect on cardiovascular system, improves metabolism and digestion. As a product of fermented milk fermentation, it is similar in its effect on the body to kefir, yogurt and kumiss - it regulates the work gastrointestinal tract, prevents the formation of pathogenic microflora, etc.

But all this can only be said about traditional kvass double fermentation. The fact is that now kvass is often prepared using “beer” technology - most manufacturers carry out only incomplete alcoholic fermentation. The lack of lactic and other acids in such a drink is compensated for by chemically synthesized acids. Real kvass- This is a product of double fermentation - fermented milk and alcohol. In such kvass necessary for the body acids are formed naturally, during the life of yeast and lactic acid bacteria.

Recipe for homemade bread kvass with yeast

There are a lot of similar recipes on the Internet. You can’t call it bad, but you can’t call it traditional either. It is simple and this is perhaps its biggest advantage. However, this bread kvass is not much different from the one that ends up on store shelves. However, it is real, homemade, does not contain preservatives, still quenches thirst and carries some nutritional value for the body. In the old days, such a drink could save lives.

Preparation:

1. Good Rye bread from wholemeal flour(in extreme cases, you can cook from black bread) cut into cubes approximately 3x3 cm, and then brown it in the oven for 10-15 minutes at a temperature of about 180 o C. You need to achieve a pleasant golden brown color, do not overcook it in any case, otherwise kvass will be excessively bitter.
2. Now you need to boil 5 liters clean water and pour it over the browned crackers. Wait 3 to 5 hours for it to cool, and then filter the kvass wort through a couple of layers of gauze and squeeze lightly. Before this, you need to ferment the yeast: in a small bowl, mix a tablespoon of sugar and a glass of warm water, stir until the sugar is completely dissolved and add the yeast. After 10-15 minutes, when foam appears, the yeast is ready to use.

Zest (from one fruit) and lemon juice (from half), raisins (50-60 g) and other similar additives can be added directly to the wort after filtration. It is better to pre-brew spices and herbs in a glass of boiling water, filter and add the prepared decoction to the wort. Bread kvass goes well with cumin, coriander, rosemary - 1 tsp each, as well as herbs such as lemon balm and mint - 1 tbsp.

1. Dissolve the desired amount of sugar in the filtered wort. To begin with, I recommend not taking a large number of sugar and sweeten ready-made kvass from bread. Over time you can pick it up optimal quantity to your taste. After this, you need to add yeast to the sweetened wort, cover the container in which the drink is being prepared with gauze and leave it in a warm place for 12-15 hours.
2. The bread kvass is almost ready. The slightly fermented wort must be strained again through cheesecloth and poured into plastic bottles. Before this, you can add 3 tbsp to the kvass. sugar or divide this amount of sugar between bottles - it will be needed to carbonate kvass, this is done with, for example. Close the bottles tightly and wait 5 to 10 hours.

Bottles should be filled no more than ¾ of their capacity. You need to choose containers made of thick plastic with well-fitting stoppers - during the carbonization process, a large amount of carbon dioxide accumulates, which can easily rupture the bottle. That is why it is not recommended to use glass containers for these purposes.

1. Then the kvass needs to be cooled to 10 o C (optional) so that fermentation stops, and it can be safely drunk for at least 3-4 days. Also, the bottles can be left in a cool place, for example, in the basement, for up to 3-4 days, and then drunk. This bread kvass is suitable for consumption for up to four weeks. Enjoy it exceptionally chilled on a hot summer day!

Recipe for kvass from bread without yeast (sourdough)

This recipe is a completely different story. It may not be 100% traditional, but a drink obtained in this way can be called kvass with complete confidence. It contains everything: lactic acid, which is formed as a result of fermented milk fermentation - it is provided by rye sourdough, a small amount acetic acid– it is formed as a result of alcoholic fermentation. No yeast is added here, which greatly affects the taste and smell of kvass. However wild yeast is present always and everywhere, and bread wort is a very nutritious medium for them.

So, preparation bread kvass double fermentation:

I won’t tell you how to make rye sourdough, unfortunately, or maybe fortunately, I have absolutely no knowledge of baking. I only know that such leaven can be bought in finished form in some supermarkets, but it would be better to ask a housewife you know who bakes bread herself - in almost 100% of cases there will be some in her refrigerator required quantity starter. In the end, yeast-free recipes rye sourdough there is more than enough on the Internet (Don Pomazan described the process of making rye sourdough in an article with).

In general, the process of making bread kvass at home without yeast is not much different from the first recipe. We also cut the bread into cubes and brown it. Pour boiling water over it, and then wait until the wort cools to 30 o C (at more than high temperature lactic acid bacteria in the starter may die). Add the starter to the cooled wort, mix well and tie the neck of the container with gauze or thick cloth. Leave the wort in a warm place for 2 days, and then filter it through several layers of gauze. Add 40 g of sugar and pour into plastic bottles.

The Slavs have known kvass for more than a thousand years. It is known that the Eastern Slavs owned recipes for making them long before the formation Kievan Rus. The first mention of kvass in Russian written sources dates back to 996: after baptism, Prince Vladimir I Svyatoslavich ordered “food, honey and kvass” to be distributed to the people. They also knew how to make kvass in Poland and Lithuania. Nestor reports that the holy Apostle Andrew the First-Called saw the Slavs dousing themselves with kvass in their baths.

The bottles should be sent to a warm place for a day for carbonation, and then put in the refrigerator or taken to the cellar. At this time, you can drink kvass, enjoy life and improve your health. By the way, the sediment remaining at the bottom of the bottles is a kind of starter for that very rye sourdough, so it can be used to prepare another batch of kvass.

Let me remind you that such kvass contains almost no alcohol (no more than 0.5%), sometimes it contains no alcohol. bad smell baker's yeast, and he himself is as authentic and useful as possible. More traditional kvass made from barley and/or rye malt, but that, as they say, is a completely different story.

As if it were bread and kvass, that’s all we have!

The sour taste of kvass, familiar to many from childhood, is one of the features of national taste that distinguishes Russian cuisine from other cuisines of the world.

“After the Russian-French wars, kvass became a symbol of national patriotism, when in noble salons French champagne was replaced by a glass of kvass,” said culinary historian and author of books on gastronomy Pavel Syutkin during a round table within the framework of the “Arguments and Facts” project “Food Security”.

Since 2012, the publishing house has been holding a series of events, the purpose of which is to tell consumers the most important criteria for choosing quality products using the example of goods of a certain class. This time, representatives of the medical and scientific community discussed kvass.

How to choose kvass?

Real Russian kvass is prepared using double fermentation technology (lactic acid and alcohol) using lactic acid bacteria. Double fermentation technology was used in pre-revolutionary Russia, as well as in the USSR. Kvass produced using this technology has unique properties and is as useful as possible.

“Kvass is a product of unfinished lactic acid and alcoholic fermentation. This is what it says in all textbooks, and this is how it really is. In production conditions and on a large scale, it is quite difficult to make a combined starter. Therefore, most enterprises began to produce kvass, and this is allowed, using both baker’s yeast and brewer’s yeast, but then the taste of the drink is a little different from what we would like. And the acid has to be added with acids (lactic acid, citric acid),” she shared the features technological process modern production kvass Galina Ermolaeva, Doctor of Technical Sciences, Department of Food Product Design, MSUPP.

Photo: Shutterstock.com

I agree with her and Vice President for Production and Quality of Ochakovo MPBK CJSC Sergey Rumyantsev.

"Kvass - unique product, produced only using double fermentation technology. Single fermentation gives a flat, unexpressed taste with insufficient acidity. Kvass produced using simplified technology without lactic acid fermentation require the addition of chemical acids from outside. In our opinion, such drinks should not be called traditional and national. And they are not kvass,” Rumyantsev shared his opinion.

The expert advised consumers to pay attention to the label when choosing a drink. The composition of traditional Russian kvass should not include following components: citric acid, lactic acid, acetic acid, maltose syrup, sweet food mixture, sweetener, aspartame, preservatives (for example, sodium benzoate and others).

A natural product, experts are sure, contains only natural ingredients. It always includes lactic acid bacteria (combined starter) and concentrate kvass wort (rye malt, rye flour and other cereals). And sometimes natural juices, herbal infusions and extracts. If lactic acid bacteria are not listed, then most likely this product contains artificial additives, such as synthesized lactic acid.

Is kvass better than soda?

Doctors and nutritionists believe that modern children and teenagers have little understanding of what they drink. In their opinion, kvass could be an excellent alternative to sweet fizzy drinks, which contain a lot of sugar and additives. But for this we need to strengthen control over production.

“I would like consumers to clearly understand the difference between what real kvass is, which is better for children to drink, and what is what we are often offered under the label “kvass”,” commented Ekaterina Belova, nutritionist and TV presenter of the Domashny TV channel.

Protect conscientious producers and consumers could change the current technical regulations for kvass, experts noted. To do this, it is necessary to fix the definition of kvass as “a drink obtained by lactic acid and incomplete alcoholic fermentation”, and kvass produced not using traditional technology should be called a “fermentation drink” or “kvass drink”.

"In any state national product is part of the national culture and historical heritage. Therefore, the position should be this: kvass is a national product, it is produced according to strictly defined national traditional technologies, there must be mandatory standards,” summed up Vladimir Bessonov, Doctor of Biological Sciences, head of the chemistry laboratory food products Federal State Budgetary Institution of Nutrition Research Institute.

How often do you crave a cold okrosheka in the summer! Yes, with delicious kvass, like in childhood! Unfortunately, now you can’t buy it anywhere - manufacturers offer something between tea and lemonade, trying to pass it off as a refreshing drink. And many have already become accustomed to this taste, and children generally believe that this is exactly what kvass should be.

To dispel this misconception, it is worth treating them with homemade kvass, prepared with your own hands. There are several recipes for making a drink using chicory, but the ingredients are almost the same. All the ingredients are very accessible, and it will take very little time.

Chicory kvass with lemon

• granulated sugar – 300 g,
• pressed yeast – 50 g,
• half a lemon,
• instant or ground chicory – 1.5 tbsp.,
• citric acid - to taste,
• Boiled or artesian water – 5 l.

1. Prepare containers for kvass - wash several plastic bottles well.
2. Pour water into a container of suitable size;
3. Add yeast, sugar and chicory there and mix;
4. Wash the lemon and grind it into a pulp along with the peel. To do this, you can use a meat grinder or blender.
5. Place the lemon juice in cheesecloth, tie it and place it in water with sugar, yeast and chicory.
6. Mix the resulting mixture thoroughly with a clean hand, while squeezing the gauze and lemon.
7. Take out the bag of lemon pulp and taste the mixture - it should be sour. If there is no such taste, you can add the remaining half of the fruit or citric acid powder. Half a teaspoon without a slide will be enough.
8. Pour the resulting composition into previously prepared containers - plastic bottles. In this case, there is no need to top up to the very edges - you need to leave 5-6 cm for the accumulation of gases. If this is not done, the resulting gas will rupture the container.
9. Place closed bottles in the sun for 2-3 hours.
10. After 2 hours, you can check the readiness of the drink by pressing on the container - if it is dense and does not bend, the drink can be put in a cold place. A refrigerator or cellar is perfect for this purpose.
11. You need to open the finished kvass carefully, otherwise it may “shoot” like champagne.

The main thing is not to overexpose the composition to the sun, otherwise it will begin to ferment. In this case, there is a high risk of getting mash rather than an invigorating drink.

Chicory kvass with citric acid

There is another recipe for making chicory kvass at home. For it you will need:

• 50 g pressed yeast,
• half a kilo of granulated sugar;
• 50 g instant chicory;
• 10 g citric acid;
• 5 liters of artesian or boiled water.

1. Pour 1 liter of water into the pan;
2. Pour sugar and chicory powder into it;
3. Mix everything and cook the syrup;
4. Cool and pour the syrup into the remaining 4 liters of water;
5. Add citric acid and stir;
6. In a separate container, dilute the yeast in small quantity water and add them to the water with syrup;
7. Cover everything with a tight lid and leave to infuse for 2 hours. room temperature;
8. After the time has passed, pour the kvass into previously prepared bottles and put it in the refrigerator until the next morning. Ready!

If you want to make a larger volume of the drink, you should take 10 liters of water and also double the amount of other ingredients from the recipe.

Chicory kvass with mint

• 4-5 liters of warm drinking water;
• 400 g granulated sugar;
• tincture peppermint(can be bought at any pharmacy for no more than 20 rubles). If you want to drink kvass at the dacha, then the recipe allows you to use a fresh plant - a small bunch;
• 3-5 tbsp soluble chicory;
• 1.5 tsp dry yeast (or half a bag);
• 1 tsp citric acid.

1. Boil water and dissolve chicory, sugar, citric acid and mint tincture in it;
2. Leave to cool;
3. Mix the yeast with a teaspoon of sugar in a small amount of water and leave to rise;
4. When the main composition has cooled to approximately 30 o C, pour in the yeast;
5. Mix everything thoroughly and leave for several hours for further fermentation - about 3 hours;
6. A couple of hours after the start of fermentation, you can taste the composition - perhaps someone likes it to be more sour. In this case, you can add another pinch of citric acid;
7. After the time has passed, pour into previously prepared bottles and leave in the room for a few more hours (can be overnight);
8. In the morning, put the mixture in the refrigerator and leave for another couple of hours. Healthy kvass is ready!

Warning

Whatever chicory kvass recipe you choose, you should remember that it has all the pros and cons of this plant. From positive qualities you can note:

• improving the functioning of the gastrointestinal tract and cardiovascular and neural systems;
• eliminating constipation;
• normalization of the functioning of the kidneys and pancreas;
• decrease in blood sugar.

But there are also disadvantages that should not be neglected in any case:

• due to its minimal alcohol content, pregnant and lactating women, as well as children under 5 years of age, should drink chicory kvass with extreme caution;
• patients with liver diseases and digestive system, especially during exacerbations;
• People suffering from varicose veins, hemorrhoids, and respiratory diseases should not enjoy this drink;
• because of high content Vitamin C in chicory kvass is not recommended for people with individual intolerance to this component.

But even if there are no medical contraindications for drinking this refreshing drink, you should not get too carried away with it and drink several liters a day. It should be remembered that everything is good in moderation. Only then is it pleasant and delicious kvass prepared according to the recipe at home will also be useful!

Interesting articles

Before summer has had time to bestow its warmth on us, we are already reaching out to different drinks. For me, there is nothing better than kvass, tasty and perfectly quenches thirst, especially if it’s real homemade kvass. And if you are interested in the question - how to make kvass at home, then you are at the right time, in the right place.

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

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

Kvass was made in ancient times and is still made today. And it gained such popularity not only as a drink that quenches thirst, but also as a drink that is beneficial for our body. In Rus', everyone drank kvass, both poor people and rich people, they believed that it added strength and energy, and was good for digestion.

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

Secrets of making homemade kvass

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

Kvass without yeast at home

Kvass without yeast, also called double fermentation kvass, is one of the most the right recipes, the one that our grandmothers and great-grandmothers prepared. In it, fermented milk fermentation predominates over alcoholic fermentation, and accordingly, a balance is maintained useful substances and vitamins, which makes it beneficial for our body.

Ingredients:

• rye bread crackers
• sugar

How to make yeast-free kvass:

It is important to know that if you don’t really like the taste of the first kvass, this does not mean that bad recipe, This is fine. Real taste appears during subsequent fermentations and the older the kvass, the tastier it is.

Watch the video for another recipe for kvass without yeast; it is made without leaven and therefore the process is a little faster.

Bread kvass with yeast

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

Ingredients:

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

How to make homemade kvass with yeast:

We leave half of the swollen crackers as a starter and make the next kvass using it, yeast starter There is no need to do this anymore, but otherwise we cook the same way.

Homemade kvass from wort

Kvass from store-bought kvass wort is a simpler option for preparing delicious summer drink. To make kvass that tastes good, you need to buy a good concentrate, for example, prepared according to GOST 28538-90. If there is no such marking, pay attention to the composition of the wort so that it is natural without unnecessary additives. It’s good when the wort contains different types malt, such as barley and rye, then the kvass has a richer taste.

Ingredients:

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

How to make kvass yourself from store-bought wort:

Flour kvass - a real Russian recipe

Flour kvass is a real Russian drink, it is also called rustic. This recipe is also popular for its ease of preparation and also because this drink perfectly quenches thirst, is excellent as small kvass, and is superior in health to all types of kvass.

Ingredients:

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

Method for preparing flour kvass:

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

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

The grounds that have settled to the bottom will serve as leaven. But she needs to be revived. After decanting the kvass, add a little flour, sugar, warm water and leave for a couple of days. In the refrigerator, kvass grounds made from rye flour retain their qualities for quite a long time.

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

If you have the opportunity to collect Birch juice, then you can prepare kvass based on it.

How to make birch kvass - video recipe

This is where I will probably finish the conversation about how to make kvass at home, choose the recipe you like and enjoy the tasty and healthy drink.

As it turned out, there are a lot of recipes for kvass; they make such a drink from berries, chicory, ginger, rice, cleansing beet kvass, healthy kvass from celandine. So the topic is inexhaustible and maybe we will return to it with new experiments.

Elena Kasatova. See you by the fireplace.