Bread kvass is a traditional Russian drink. In Rus', kvass was drunk all year round in peasant huts, monasteries, noble estates, and royal chambers. People noted that bread kvass easily quenches thirst, relieves fatigue and quickly restores strength, so during Lent, kvass became the main source of vitamins for ordinary people, along with onions and black bread. Doctors also noted the beneficial properties of kvass; in infirmaries and hospitals, bread kvass was equated to medicine. Already two centuries ago, doctors knew that kvass improves digestion and expels microbes. Modern scientists confirm: bread kvass regulates the activity of the gastrointestinal tract, prevents the proliferation of harmful microorganisms, raises the overall tone of the body, and strengthens the cardiovascular system.

Useful properties of bread kvass

Not everyone knows the benefits of kvass. Therefore, we will tell you in more detail about the beneficial properties of bread kvass. Homemade bread kvass helps digestion, inhibits pathogenic microflora and promotes better metabolism. Thus, homemade bread kvass is a preventative dietary drink and increases performance. Since ancient times, the beneficial properties of bread kvass have been used by people to prevent vitamin deficiency, because it contains many vitamins (E, group B) and microelements (lactic acid, magnesium, phosphorus, calcium), as well as amino acids.

Bread kvass is useful:

• for the treatment of the nervous system, hypertension, heart and cleansing of blood vessels, as well as for improving mood - due to the presence of lactic acid, amino acids, magnesium, calcium, trace elements and B vitamins in rye kvass;
• bread kvass increases potency, treats the eyes, liver, strengthens teeth, and when drunk on an empty stomach it helps the secretion of gastric juice, and is used in diets for weight loss;
• for gastritis with low acidity, it is useful to drink kvass before meals;
• beet kvass restores liver cells and has a choleretic effect; it is also used for arrhythmias.

So, beneficial properties of bread kvass obvious, but you should not abuse sour kvass for chronic ulcers and gastritis, hyperacidity, colitis, gout and liver diseases. Practical advice: to reduce the acidity of kvass, add honey to taste. Bread kvass acquires beneficial properties thanks to a combination of cereals, yeast and natural ingredients (herbs or berries). There are many types of bread kvass: sour or sweet kvass, bread kvass with mint, rye kvass with horseradish, okroshka kvass, kvass with fruits and berries, kvass without yeast.

Pre-revolutionary Russia had its own hierarchy of kvass:

• honey kvass was considered the most high-born, and the best honey from all over the country went to St. Petersburg for the throne's kvass;
• monastic kvass- the same famous kvass, it was infused with kalach instead of yeast and made in monasteries where they raised their own bees;
• Zhitny kvass from barley and rye malt prepared in landowners' and peasants' houses.
• berry kvass, infused with all kinds of strawberries, lingonberries, cranberries and bird cherries, was considered cheap.

Homemade bread kvass, photo by I. Bykov

How to make homemade kvass

It is quite difficult to prepare real bread kvass, as it was made in Rus'. To prepare bread kvass, grain (rye or barley) is first soaked, germinated, steamed, dried, ground, and wort is prepared from it. It is filled with water, fermented for several days, and infused. This whole procedure takes a lot of time... However, you and I can prepare homemade bread kvass from the extract of this drink or kvass wort.

Rules for preparing homemade bread kvass

1. The yeast must be the freshest, and the bread for the wort must be rye.
2. Kvass is prepared in cooled boiled water.
3. It is recommended to store kvass in a cool place.
4. Ready kvass should be consumed within 2-3 days. If stored for a longer period of time, it loses its taste and becomes sour.
5. The container in which the wort is infused must be glass or enamel; kvass cannot be prepared in aluminum containers, as it oxidizes.
6. To prepare berry kvass, only ripe, selected, undamaged berries are used.

For those who want to get a healing and tasty drink, we advise you to prepare homemade bread kvass using the following recipes. We will be the first to publish a recipe for kvass without yeast.

Kvass without yeast

Sourdough for kvass without yeast

2 cups boiled water cooled to room temperature.
0.5 slices of rye bread.
1 tsp granulated sugar.
For the starter, take a glass of lukewarm boiled water, 1 teaspoon of granulated sugar, and half a slice of rye bread. Place all ingredients in a 0.5 liter jar. At the same time, crush the bread. Cover the jar with the starter with a cloth and leave it to ferment in a warm place. Without yeast, sourdough fermentation takes a little longer: a day or two.

How to make bread kvass without yeast at home from sourdough starter

1 tbsp. spoon of granulated sugar
1 - 2 slices rye bread
0.5 liters of prepared sourdough
1.5 liters of chilled boiled water

And so a day or two passed, you tasted the sourdough and made sure it was ready. The liquid should be cloudy and taste sharp. First, take a 2 liter jar, pour the starter into it, add 2 pieces of rye bread (crushed), 1 tbsp. spoon of granulated sugar and add cold boiled water to the edges of the jar. Close the lid and let it sit for a day. You can also put crackers, dried in the oven until golden brown, in a jar. In this case, the kvass will steep for much longer, but will acquire a golden color almost immediately. A day or two later, after tasting the first kvass, pour 2/3 of the liquid into a separate container. Add the remaining starter in the jar with boiled water cooled to room temperature, add 1 - 2 chopped pieces of fresh rye bread, close the lid and leave again.

Homemade bread kvass recipes

Since store-bought kvass can hardly be called useful, many people want to know how to make kvass at home. After all, homemade bread kvass is much tastier and healthier. In addition, preparing kvass at home is not difficult for experienced housewives.

Recipe for kvass from crackers

How to make homemade kvass from crackers:
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. 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. The resulting wort is cooled to 20 degrees. Add sugar (per 3 liters of water - 1.5 cups of sugar) and yeast (40 g), diluted with the same wort. Leave in a warm place for 12 hours. The finished kvass is poured into jars or bottles and stored in a cool place.

Boyarsky kvass recipe

How to prepare Boyarsky kvass at home
Ingredients: 1 kg of stale rye bread, 5 liters of water, 1.3 sugar, 60 g of yeast, 1 tbsp of 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 dried mint and leave to infuse. 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.

Borodinsky kvass recipe

Making Borodinsky kvass at home
Ingredients: 3 liters of water, 2 pieces of Borodino bread, 15 g of yeast, 1 teaspoon of flour, a handful of raisins
How to prepare Borodino kvass. Cut the bread into slices and lightly dry in the oven. Pour boiling water over and let the wort steep for 3 hours. Dissolve yeast with flour and add to wort. Leave for a day. Strain. Pour into bottles, add a twist to each. Keep warm for 3 hours, then put the bottles in the refrigerator. After 3-4 days you can drink kvass. Borodino kvass is ready.

Vigorous kvass with horseradish

Making kvass with horseradish, raisins and honey at home
Ingredients: 4 l of water, 800 g of rye crackers, 20 g of yeast, 100 g of honey, 100 g of grated horseradish, 50 g of raisins
How to prepare vigorous kvass with horseradish. Pour boiling water over the crackers and let stand for 3-4 hours. Strain. Add yeast and leave to ferment for 5-6 hours. Add grated horseradish and honey. Mix, pour into bottles, adding zest to each. Let it brew for 2 hours. Vigorous kvass with horseradish is ready.

Beet kvass recipe

How to make beet kvass at home
Ingredients: 1 kg of beets, 2 liters of water, 20 g of sugar, 1 piece of black bread, a clove of garlic, salt to taste
How to prepare beet kvass. Peel the beets and grate them on a coarse grater. Place in a 3-liter jar and fill with water. Add a piece of black bread, sugar, a little salt. Cover the jar with gauze and place in a warm place for 3-4 days. You can add a clove of garlic to almost finished kvass. Beet kvass is ready.

Recipe Kvass razhnaya

How to make rye kvass at home
Ingredients: 1 loaf of rye bread, 2 cups of sugar, 1 packet of dry yeast, several sprigs of mint, a handful of blackcurrant leaves
How to prepare rye kvass: Cut the bread into slices and leave to dry for a day. Then brown the crackers in the oven. Pour boiling water over the crackers and leave for 12 hours. Brew mint and currants: pour boiling water and let steep for 15 minutes. Strain the crackers through cheesecloth or a sieve, add a decoction of mint and currants, sugar and yeast to the resulting infusion. Stir and leave to ferment for 5 hours. When the kvass starts to foam, remove the foam, strain and bottle.

Homemade kvass is a tonic, refreshing drink that was prepared by people in Ancient Egypt. The great thinkers Hippocrates and Herodotus wrote about the properties and virtues of this noble drink; it was sung in poetry and mentioned in various works. It was alum that Prince Vladimir once treated his associates and guests to.

Of course, since those times this product has undergone serious changes; it is no longer so thick and has no strength, it is considered non-alcoholic and is recommended for use by both adults and children.

Many people are used to buying kvass in the store and consider it delicious; oh, if only they could try the homemade drink. Right now I will share the simplest recipes for preparing different types of kvass at home and tell you how its preparation differs from the one offered to us in stores.

This is a drink that contains many valuable and useful elements, including vitamins of various groups, magnesium, phosphorus, calcium and others. In view of this, this product, if consumed frequently, can bring great benefits to the body.

Homemade kvass, according to traditional healers, is capable of:

— help cope with vitamin deficiency;

- get rid of scurvy;

— provide the body with everything necessary during diets and fasts;

— improve the functioning of the digestive system (kills harmful microorganisms, normalizes microflora);

- heal ulcers, relieve heartburn;

— eliminate gas formation;

- have a beneficial effect on the nervous system;

- have a positive effect on vision;

- relieve depression and nervousness;

- improve mood, give strength;

— strengthen tooth enamel, protect against caries;

- help improve conditions during bronchitis, tonsillitis, sinusitis, and other diseases of the nasopharynx and respiratory tract;

— normalize the functioning of the cardiovascular system;

- become a preventive measure for atherosclerosis and coronary heart disease;

- charge with additional energy and encourage;

— establish water-salt balance in the body.

How does homemade kvass differ from industrial kvass?

Homemade kvass does not contain any preservatives or harmful impurities. It is made from yeast, water, sugar, bread and/or some other ingredients. As for a drink produced on an industrial scale, this is not at all the same; it is a product that does not undergo a natural fermentation process; it is created on the basis of various wort extracts, flavorings and other chemical elements.

Homemade kvass without yeast, made from black bread

• Rye bread – 400 grams.
• Granulated sugar – 120 grams.
• Water – 2-2.3 liters.
• Raisins (no need to wash or soak first) – half a glass (25-30 gr.)

Good to know! There is no need to wash raisins for kvass; they will be used as a source of fermentation in this case, and therefore it is important that all the microorganisms necessary for this remain on its surface.

How to cook - step by step

Cut half of the loaf, including the crust, into small pieces (about 4 by 3 cm in size).

Place the resulting pieces on a baking sheet, no need to pour oil, and place in the oven for 4-5 minutes at 170-180 degrees. As soon as the characteristic aroma of crackers appears and a tender crust appears on the bread, everything is ready.

Do not overcook the bread, monitor the process, otherwise it may subsequently spoil the drink by introducing unnecessary bitterness into it.

Pour boiling water over the crackers.

Mix half of the prepared sugar into the water and bread.

Wait until the wort has cooled, add the raisins.

Pour the contents of the pan into a glass jar, cover it with gauze (under no circumstances close it with a tight lid), leave to ferment for three days in a warm place.

When foam appears on the surface and you hear a slight hiss, the fermentation process has begun, pour the remaining sugar into the product and let it brew further.

After three days, strain and squeeze out a little pulp.

Taste and sweeten if necessary.

Pour into bottles or jars, leaving about 4-5 cm from the top of the neck. Seal the containers hermetically, leave in the room overnight, for at least 6 hours. Next, you can put the containers in the refrigerator for storage, it will be ready!

The shelf life of a yeast-free homemade drink is 5 days in a cold place.

Required list of products:

• Malt (ground fermented rye) – 50 grams.
• Sugar – 120-150 gr.
• Dry baker's yeast – 5-7 g.
• Water - two liters.

Step-by-step cooking process:

Boil water, cool it to about 50-60 degrees.

Slowly, constantly stirring the ingredients, add malt to the water and leave the mixture in the room for three hours. If you do everything correctly, you will get a homogeneous mass without lumps, reminiscent of choux pastry in consistency.

When the kvass wort has almost cooled down, pour a little of it into a glass and dissolve your yeast in it. Remember, yeast dies at temperatures above 30 degrees, and therefore the wort should be about 20-25 degrees.

Mix the wort with sugar and diluted yeast, cover everything with a cloth and one layer of newspaper, leave in a dark place overnight.

Filter with gauze, taste, and add a little more sugar or honey to taste.

Pour the drink into containers, without topping up to the very neck, close the containers tightly and place in the refrigerator for 5-6 hours.

The cake remaining after straining can be used as a starter, replacing yeast in the next preparation, but remember that such sediment can only be stored in the refrigerator and for no more than two days.

Homemade kvass is a non-alcoholic drink that can be drunk by both adult family members and children.

How to make kvass from kvass wort tasty - with sodas

Ingredients for cooking:

• Dry kvass wort (you need to buy it in a store or bakery, liquid wort is not suitable) - 2 tablespoons.
• Water – 3 liters.
• 150 grams of sugar.
• Half a teaspoon of dry yeast.
• Raisins – 10-12 pcs.

How to make kvass at home from purchased wort

Boil water, let it cool completely, you can use the filtered version.

Stir the wort and granulated sugar in half a liter of water, pour everything into a pan or jar, add the remaining water, and stir.

Dissolve the yeast with 100 ml of warm water, pour it into your mixture, and cover loosely. There is no need to interfere.

After two days, you may need to hold it for three days, taste it, pour the finished homemade kvass into containers, add raisins to each bottle without first washing the product. Close the container, place in a warm place for 2 hours and then in the refrigerator for a day.

Yummy is ready!

You will need:

• Granulated sugar - a glass or one and a half to your taste (the more sugar, the worse the carbonation);
• 2 tablespoons of kvass wort concentrate (can be purchased at the supermarket);
• 6-7 grams of live yeast.
• Water - three liters.

Cooking method:

Pour the concentrate into a three-liter jar.

Boil about a liter of water, cool to 70-80 degrees, pour into kvass wort, stir, leave in the room for 3.5 hours.

Add the remaining water and sugar to the cooled products, stir until completely dissolved.

Pour in crushed yeast, cover with gauze, and leave in the room for four days.

Pour into bottles, cork, cool and drink. Should be stored in the refrigerator for no more than six days.

Super tasty, vigorous, homemade kvass with a bready aroma

This recipe is really very vigorous. In hot weather it quenches thirst perfectly.

The success of preparing a delicious tonic drink largely depends on your actions. To make your homemade kvass truly tasty and aromatic, here are a few tips for preparing it.

The bread itself plays an important role when preparing bread kvass. The more various chemical additives a bread product contains, the greater the likelihood that it will not be able to ferment. Choose the most aromatic bread, which does not become moldy after a couple of days, but simply begins to go stale.

It is best to take water for cooking not from the tap, but bottled or spring water. The ideal option is water from a well.

Before making homemade kvass, thoroughly wash the container where the kvass will ferment. It is best to treat it with steam or boiling water several times. It is best not to make wort in bottles and jars where fermented milk products were previously stored.

To prepare a homemade natural drink, it is best to use plastic bottles; they are easiest to control the pressure of carbon dioxide. If the bottle begins to harden, you can move on to the next stage of preparation or slightly release the gas from the finished drink if it has already been made and is simply stored in the refrigerator.

Good luck and all the best!

• 8 liters of water
• 60 grams of fresh yeast
• 1 cup of sugar
• 1 loaf of rye (Borodinsky) bread weighing 500-700 grams
• raisin

How to cook

Cut the bread into slices, dry in the oven at maximum temperature until brown, the darker the crackers, the darker the color of the kvass, but do not overcook the bread, otherwise the kvass will taste bitter.

Boil water in a large enamel pan, remove from heat, add sugar and add crackers, leave until it cools, I usually put the pan in a sink with cold water. The water should be lukewarm. When it cools, scoop up a little of this water in a bowl and dissolve well in it yeast, pour it back into the pan, you can stir a little with a spoon so that the yeast is distributed evenly.

We tie the pan with cloth or gauze, I usually put it on the table, where our kvass will ferment for a day and a half, that is, a whole day and another night.

After the expiration date, strain the kvass into another pan through cheesecloth, you can add more sugar to taste, but do not add too much otherwise the kvass will be too strong. Pour the strained sweetened kvass into 3-liter jars (you will get 2 of them, i.e. 6 liters), throw a pinch of raisins into each jar (it additionally carbonates the kvass, which makes it more pungent). Cover the jars with saucers, but not the lids, put the kvass in the refrigerator for another day, or overnight.

After this period, sediment will collect at the bottom of the jar, you will need to carefully pour the kvass through a sieve into other jars, trying not to stir the sediment, put the raisins back into the kvass, put the jars with kvass in the refrigerator and you can enjoy!

Step by step photos of the recipe

Additional recipe information

How to make kvass at home

Do not throw away the bread wort that remains after fermentation; the second kvass prepared from it turns out even tastier than the first, with a pleasant sour taste.
We will boil again this time 7 liters of water, add a little sugar to it (half a glass), add another 300 grams of dried Borodino bread, let it cool to a warm state, transfer the wort to lukewarm water, add another 40 grams of yeast (usually I take yeast briquette 100 grams, just enough for 2 batches).Tie again
pan with a cloth and leave for time as indicated above.A
the rest is according to the recipe. The okroshka made from homemade kvass is simply very tasty!

Ingredients:

• black bread crusts - 100 grams
• water - 3 liters
• raisins - 7 pieces
• sugar - 1.5 cups
• yeast - (dry) 1 teaspoon

Instructions:

1. Boil water and cool.
2. If you don’t have dry crusts of black bread, prepare them yourself.
3. Toast the bread slices in the oven until they slightly change color.
4. Place the peels in water.
5. Add sugar, yeast and raisins, stir and cover with a lid.
6. Leave for a day at room temperature.
7. After a day, strain the kvass and pour it into bottles, put 2 raisins in each bottle and put it in the refrigerator for a day.
8. Ingredient preparation time: 30 minutes.
9. Kvass ripening time is 2 days.

Recipe No. 3 Video recipe for making kvass

And many more interesting things about making kvass

How to make kvass at home correctly

Source:

How to make kvass at home? Kvass is considered an ancient Russian drink, which is loved by all Russian people. And that’s why many people think that kvass was invented in Rus'. But, in fact, the birthplace of kvass is Ancient Egypt. But we consider it our native and familiar drink to quench our thirst in the summer heat.

How to properly prepare homemade kvass

You don’t have to buy delicious kvass; you can easily prepare it yourself correctly. A drink prepared at home is stronger, more invigorating and tasty. To prepare it you will need products that any housewife almost always has. This is rye bread, preferably stale. If the bread is fresh, then it needs to be cut into cubes and dried in the oven. Then the dried crackers are placed in a three-liter jar and filled with water at room temperature, previously boiled and cooled. Add sugar (three tablespoons), yeast (one hundred grams) to the water where the crackers are and mix everything.

Fermentation process

Cover the jar with a lid, wrap it up and leave the mixture to ferment. To make kvass faster, you can add more sugar to speed up the process. Usually the drink is ready to drink after two days. Before use, kvass should be strained using gauze. You need to add another spoonful of sugar to the resulting liquid and let it brew for about six more hours without insulation. Homemade kvass is then bottled and cooled before use. The remaining grounds need to be transferred to another three-liter jar. It will serve as a starter for the next portions of delicious kvass. Three or four spoons of it are enough for sourdough, and you need to prepare it using the same technology as the first time. To prevent the starter from spoiling, it is better to store it in the refrigerator.

Cooking method

Homemade kvass made from rye bread, which is baked in modern bakeries, does not have a particular strength or aroma. This depends on the fact that when making bread, various additives are often used, the presence of which affects the taste of kvass. In order for the kvass to be especially similar to the one that was prepared in the distant past, it is advisable to make it with sourdough. There are a huge number of recipes for making sourdough. To prepare the simplest sourdough, you need to take dry yeast, mix it with a tablespoon of sugar and two tablespoons of flour.

Fermentation process

Everything is mixed, poured with half a glass of warm water, wrapped up and left for half an hour.

Another way is to make homemade sourdough using a longer technology. Crumble 500 grams of rye bread into an enamel bowl and add half a liter of water, the temperature of which is not higher than 75 degrees. After swelling, the bread should form a homogeneous mass. Then yeast, diluted with water, is added there, but there should not be much of it, and a teaspoon of salt and sugar. The resulting mass should be wrapped and left for half an hour. Without ceasing to stir the mass, half a liter of boiling water is poured into it and the starter is again left to ferment for two hours. If more time passes, the kvass may become cloudy. The resulting dough is placed in a preheated oven at low temperature for one hour. If during this time the baked goods are burnt, the kvass will be dark.

The prepared cake is broken into small pieces and placed in a five-liter pan. After this, pour boiling water over everything completely.

After two hours the wort will be ready and can be drained. Then the starter will settle at the bottom of the pan. If you make kvass from it one more time, it will be lighter.

In order for the fermentation process to begin, you need to add a little yeast and sugar to it. The container must be covered or left without a lid. The main thing is that the pan is not filled to the top. Because during fermentation the foam can come out over the edge. It will be better if the container with the wort is sealed. In this case, the drink will be stronger and richer. Usually two to three days are enough for fermentation, after which the kvass is filtered and placed in a cool place for about a week.

Cooking method

Currently, the industry produces a semi-finished product in the form of dry kvass, from which the drink is prepared. To prepare it, pour the contents of the package into a saucepan and pour a liter of boiling water, close the lid and leave for twenty minutes. If the powder is not well mixed, then the lumps should be crushed, add more boiling water (fifteen liters) and stir again. The drink is cooled to a temperature of 35 degrees. To make ready-made kvass, you need to add yeast to the dry kvass, which is diluted with water; you can also use a ready-made starter. Everything should be kneaded and left to ferment for three hours. After adding sugar, the drink is poured into bottles, closed tightly and wrapped.

Fermentation process

After the drink begins to ferment, the bottles are placed in a cold place. Typically, kvass made from dry powder is ready for use within a day.

Making delicious kvass without yeast yourself

To prepare such a drink, you need rye bread, or even just crusts from it, which are poured with cool boiled water on a one-to-one basis.

Fermentation process

The resulting mixture must be removed and infused in a warm place for a whole week. The finished kvass is drained. And stale rye crusts are added to the remaining wort and water is added, leaving again for fermentation.

Cooking method

To prepare homemade beet kvass, one fruit weighing about 200 grams is enough. The beets need to be grated on a coarse grater, placed in a glass jar and filled with 1.5 liters of boiled warm water. Add sugar (three tablespoons) and a little yeast to the jar.

Fermentation process

The jar should be placed in a warm place, periodically take and stir the mixture to improve the fermentation process. It should start in about a day. Sometimes raisins or a little more sugar are added to speed up the fermentation process. Kvass is ready in three days. In addition to the fact that beet kvass quenches thirst well, it has many beneficial properties for the body.

Cooking method

To prepare white kvass at home, you need to use rye flour (300 grams), pour it with three liters of boiling water. The mixture is kneaded until all lumps disappear. After obtaining a homogeneous mixture, sugar is poured into it and honey is added, approximately one hundred grams each. Add raisins and sourdough to the mixture, which has cooled to 35 degrees. If you don’t have sourdough, you can make it or use pieces of rye bread. The dish with all the ingredients must be covered with a lid and left covered for 1.5 days.

Fermentation process

After a large amount of foam appears on the top of the mixture, white and tasty kvass is ready for use. It must be filtered, bottled, sealed and placed in a cool place. What remains after straining can be used for the next portion of kvass.

Cooking method

For preparing alcoholic kvass Fermentation of the wort is necessary, so the finished drink contains slightly more than 1% alcohol. For this type of kvass, barley malt, rye flour, pre-crushed rye bread crackers, molasses, raisins and water are used. Using malt, flour and water, knead the dough, cover the dough and leave for about an hour to rise. Then the dough is placed in a mold and in the oven for three hours. During this period, the dough is steamed, kneaded, hot water is added to make it liquid, and left in a warm place for a day.

After this, put it in a bowl, sprinkle with stale bread and raisins, pour in water and knead the dough again. After 24 hours, the wort is poured into another container, and what is left is again filled with boiling water. After five hours the wort is drained once again.

The wort is poured into the mint infusion, adding molasses and raisins. Place in a warm place for a couple of hours, then in a cold place. Then the dishes are closed and put away for ten days, after which the kvass will be ready.

You learned how to make kvass at home yourself, learned what types of this drink can be prepared at home, so that in the warm season you can not only quench your thirst, but also delight your family and friends with this invigorating fizzy drink. Now the choice is yours. You can choose the recipe that suits you. We wish you a pleasant preparation of homemade kvass! Stay with us

Correct kvass

Source:
It would seem that there is nothing simpler than kvass. However, does everyone know how to prepare it correctly, to whom it is useful and to whom it is not? Here are some “general” tips.

Sour kvass should not be abused for chronic ulcers and gastritis, hyperacidity, colitis, gout and liver diseases. To reduce the acidity of kvass, you can add honey to it.

Kvass is prepared in cooled boiled water.

Ready kvass should be consumed within 2-3 days. If stored for a longer period of time, it loses its taste and becomes sour.

The most convenient for making kvass are champagne bottles with dense and reliable polyethylene stoppers.

The container in which the wort is infused must be glass or enameled. You cannot cook kvass in aluminum containers, as it oxidizes.

To prepare berry kvass, only ripe, undamaged berries are used.

Rye kvass is prepared like this. Cut the bread into slices and toast in the oven until lightly browned. Pour boiling water over the crackers, cover and leave for 3-4 hours. Strain the resulting infusion (wort), add yeast diluted in warm water, granulated sugar, mint, cover with a napkin and let ferment for 10-12 hours. After the foam appears, strain again and pour into bottles, putting 5 washed raisins in each half-liter bottle. Seal the bottles tightly with corks soaked in boiling water and leave for 2-3 hours at room temperature, and then put in a cool place. In three days the young kvass will be ready. For 500-700 g of rye crackers you will need 4-5 liters of water, 10-15 g of yeast, 100-150 g of granulated sugar, 10 g of mint, 25 g of raisins.

You can add an infusion of calamus roots to the prepared kvass (1 glass per 3 liters of kvass). The resulting drink sharpens vision and hearing, strengthens gums, calms nervous excitement and lowers blood pressure.

Mint kvass also has a calming effect and promotes sound sleep. Dip a gauze bag with 20 g of mint into 3 liters of drink and add 2 tbsp. honey

If instead of mint you put 100-150 g of grated horseradish and 100 g of honey and sugar, you will get “Petrovsky” kvass. It helps fight chronic nasopharyngeal diseases.

You can add hop cones (50 g per 3 l) to the finished kvass and leave for at least 5 hours. This drink is used in dietary nutrition for gastritis and in cosmetology to strengthen hair as masks.

Juniper kvass is a good remedy for strengthening the immune system, having an antimicrobial and anti-inflammatory effect. When warm, it helps with coughs. To prepare it, you need to add 200 ml of water to a small amount of juniper fruits, bring to a boil and cook for several minutes. Add this broth to rusk kvass 4 hours before it is ready.

Kvass is also made from fruits, berries, oats, wheat crackers and other products.

An old recipe for making berry kvass: wash blackcurrants, raspberries, blackberries, lingonberries or blueberries, mash and place in an enamel bowl. Pour warm sugar syrup at the rate of: 1 kg of berries and 500-600 g of sugar per 4 liters of water. Stir the resulting mixture thoroughly, cover with gauze, and leave for 24 hours at room temperature. After this, strain twice and bottle with several raisins. Keep in a cool place for 1-2 weeks.

To prepare apple kvass, chop 1 kg of apples, pour 5 liters of water over them, bring to a boil and leave for 2-3 hours. Then strain, add 50 g of yeast diluted in warm water, 500 g of sugar, 3 g of citric acid and leave for 3-4 days to ferment.

Kvass at home

Making kvass under economic conditions almost always required tremendous skill. Ethnic cooking knows a large number of various “secrets” of this matter. Unfortunately, the richest skill of the Slavic peoples was not clearly studied at one time and the skill of economic kvass-making was forgotten over time. We inherited only individual articles, records, recipes and descriptions in ancient books and manuals. Below we present more accessible recipes for making various kvass on a commercial basis, first describing an approximate technology.

Making kvass wort. To prepare kvass wort, use 1 of 3 methods: from baked dough; infused; mash decoction Let's consider method 1, because it is possible to obtain the sweetest and most fragrant kvass. It consists of the following: 1 kg of bread products is kneaded into dough with 0.75 liters of water at a temperature of 60-70 ° C. Add bread products in small portions into a bowl of water, mixing continuously and thoroughly. After this, the dough is left alone for 15-20 minutes, after which it is diluted with boiling water. For 1 kg of dough you need 0.75 liters of water, which is added in small portions, spraying it and continuously mixing the dough. The dough is kept for 2-2.5 hours for saccharification.

It is possible to withstand the dough for 1.5 -2 hours, in this situation the wort settles less, resulting in cloudy, dense, although the sweetest and most fragrant and the most nutritious! Good kvass is characterized by its own density, which ensures the fullness of the taste and smell of kvass; as a result, kvass is not filtered. After saccharification, the dough is placed in clay pots or other dishes, a little water is poured in and placed in a hot, properly heated oven or in the oven for 2 - 3 hours. The baked dough is laid out, refreshed, broken into pieces and placed for infusion in a vat of water at a temperature of 90 - 95 ° C. Water is isolated at the rate of 9 - 10 liters per 1 kg of bread products taken. After 1.5 - 2 hours, the so-called “mash” is ready. Subsequently, the clear kvass wort is carefully drained (“removed from the sediment”), mixed according to the recipe, with honey, molasses or sugar, with mint or spices. The wort is refreshed to fermentation temperature (25 - 30 °C), bread starter or yeast is added and fermented. With all this technique, only the first wort is fermented. To make less extractive kvass, you can add hot water to the grounds, let it brew and create a second wort. Before fermentation, color or toasted rye bread crackers are added to the wort to obtain the most intense color.

Fermentation of kvass wort. To transform the wort into bread kvass, it is fermented with bread leaven of yeast and lactic acid bacteria, baker's and brewer's yeast, wine raisin yeast and by yeast-free (spontaneous) fermentation. With yeast fermentation, kvass becomes tasty, although less stable in storage, and with spontaneous fermentation, it becomes sour, although the most stable. Wort can be fermented using 2 methods: aerobic (open), in which the fermenting wort is not separated from the atmosphere and is saturated with air oxygen; anaerobic (without air access) - in sealed bottles. It is believed that kvass works better when fermented in bottles. After fermentation, the kvass is kept in bottles, that is, stored in freezers or cellars until consumption. When using compressed baker's yeast to produce kvass, the required amount of yeast is weighed out (at an approximate rate of 15 g of yeast per 100 liters of finished kvass), they are crushed and mixed with ten times the amount of kvass wort, into which 8% sugar syrup was first added. The diluted yeast is kept at a temperature of 26-30 ° C for 3 hours. This yeast starter is subsequently referred to as “liquid yeast.” It is also possible to use liquid wine or brewer’s yeast.

When making kvass on a commercial basis, you must have the following equipment: utensils for kneading dough - preferably enameled; not a very large wooden vat for infusing the wort; not a very large tub. The infusion vat must have a lid, a false bottom and a tap. The false bottom is a metal mesh stretched over a hoop with holes of 2-4 mm; the hoop is placed on a wooden cross. The tap for decanting the wort is installed between the bottom and the mesh. The wort should be fermented in enamel containers, glass bottles or a strong oak barrel, properly steamed and washed with hot and frosty water.

Homemade kvass recipe

Kvass helped everyone out. Have you tried real kvass? No, not purchased, but economic? Almost no soda can compare with this magical drink. The recipe for kvass in commercial conditions is my present for you. Although in the early days there is not a lot about kvass.

Since ancient times, kvass has been widely preferred in Rus'. For more than a thousand years it has been considered a national drink and food at the same time; try to remember everyone’s favorite okroshka. In the old days, many dishes were prepared with kvass: botvinya, tyurya, which are now a curiosity for us. The kvass was tasty and sour, berry, fruity, honey. How is kvass made? By fermentation and infusion of bread, sugar, water, yeast and malt. Since you drink kvass, you are not at risk of vitamin deficiency, you will not get tired. It is also an excellent bactericidal agent. No wonder in the old days it was issued in military hospitals. Kvass can be prepared in any way. The base remains constant, plus various additives: lemon, raisins, herbs, which make it possible to feel the taste of this excellent drink. The best way is to do it in person.

I offer simple recipes for kvass in commercial conditions.

Bread kvass. You will need: 1 brick of rye bread; 3 liters of water; 1 cup of sugar; twenty grams of yeast; 2 tablespoons raisins. Production: 1. Slice the rye bread and dry it in the oven. Place in a saucepan and add boiling water. Leave to cool. Strain through cheesecloth. Add sugar, yeast, mix. Leave for 10 hours.

2. Pour the kvass into bottles, add raisins, cover tightly, and place in the freezer. After 2 days the drink is ready. I assume you know that the drink is bottled in 2 one and a half liter bottles and each bottle contains one tablespoon of raisins.

Honey kvass. 5 liters of water, 400 grams of honey, 1 lemon, 400 grams of raisins, 8 grams of yeast, 1 tablespoon of rye flour.

To prepare honey kvass according to this recipe from Russian cuisine, add lemon to honey, cut into thin slices, and pour 4 liters of frosty boiled water into the raisins, in which yeast and flour are mixed. Well, after a day we add 1 liter of boiled water. And as soon as the raisins and lemon float to the surface of the water, filter the finished liquid through a sieve. Pour the kvass into bottles, close it, putting 1-2 raisins in each bottle, and store it in a cool place. Well, after 2-3 days, honey kvass is ready for consumption.

Making kvass on a commercial scale requires great skill. Unfortunately, the considerable and rich skill of the Slavic people was not clearly studied, and the skill of economically brewing kvass began to be forgotten over time. We know only individual records of recipes and descriptions in ancient books and instructions. The first mention of kvass was discovered in 988. As soon as the baptism of the Kievites took place, Vladimir ordered food and drinks to be distributed to everyone; among the drinks, honey in barrels and bread kvass were served.

Although, if you want to respect the brewing of kvass, then read the work of Dr. L. I. Simonov, published in 1898. He wrote that brewing kvass flourishes in our country in the same way as bread baking. It is brewed by all men and merchants, boyars, in monasteries and in soldiers' barracks, in hospitals and clinics. Well, in megacities there are kvass factories where kvass is brewed for sale. Medical workers consider kvass a necessary drink, not only for patients, but also for healthy people.

You can drink kvass with fish, I quite prefer it that way, and I recommend it to you too. I will be quite happy if these recipes will be used by you in your commercial kitchen. And you will delight your own household and guests with this kvass. I understand that those readers who prefer kvass will appreciate these recipes. And it will be great if they ask you to give them the recipe as well, then more people will know this kvass. Consequently, more people will have fun, and eat and treat the guests.

How to make bread kvass

Our ancestors also knew how to prepare bread kvass. And they especially knew about the healing properties of kvass, which perfectly quenches thirst, can help restore strength, and increases hunger. Nowadays, scientists have discovered scientific confirmation of these precedents and explain the therapeutic effect of this drink by containing an original combination of amino acids, enzymes, lactic acid and vitamins. Bread kvass has refreshing properties and a pleasant sour taste. It is saved for a long time. Everyone has the opportunity to prepare kvass, because... Products to achieve the desired result can be found in any home. Although almost all progressive people have no idea how to prepare the bread kvass of the building. But as.

Cut half a loaf of rye bread into simple slices, then cut them into a number of pieces. Place the pieces of bread on a baking sheet and place it in the oven over medium heat. We dry the bread properly, although we watch it so that it does not burn, since this bread will make the kvass bitter. Dry the crackers for 10-15 minutes, then turn off the oven, leaving the baking sheet in it. After drying, slices of bread should be pliable inside.

Place the finished crackers in a regular three-liter jar. Add almost 3 liters of boiled water that has already cooled to body temperature. Place 3 tablespoons of sugar in a three-liter container and stir thoroughly. Pour half a packet of dry yeast “Saf-moment” into the water. This is about 25 grams. Mix all the contents of the jar thoroughly again. Then cover the jar of bread kvass with a lid and leave it in a warm place for 2 days.

During fermentation, which proceeds vigorously over the next 2 days, the sugar in the wort will be converted into alcohol and carbon dioxide by the action of yeast and into lactic acid by the action of lactic acid bacteria. At room temperature, kvass will be ready in 2 days. After this period, filter the infusion through a fairly small sieve in order to completely isolate the grounds. We put the grounds into a separate jar.

Add 1-2 tablespoons of sugar to the strained infusion and mix thoroughly until it dissolves. In addition, add a properly washed handful of raisins and leave the kvass infusion at room temperature for another half a day. Then we pour our bread kvass into plastic bottles and carefully tighten the lids. We put the bottles of ready-made bread kvass in the freezer, and after a day you can use it.

We do not throw away the grounds obtained during the production of kvass, but store them in the freezer in a glass jar. And this is already a ready-made starter. And in order to prepare a second portion of kvass, instead of diluted yeast, add 4 tablespoons of sourdough to the breadcrumbs. Next, let the kvass brew for 2 days, drain, add sugar and raisins, let it settle again and put the bottles in the freezer. It is better to update the starter.

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.

In the old days, kvass prepared according to this recipe was called “white” 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 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!

There are drinks that were made in ancient times and continue to be made today. The hero of our article is honorary kvass! We will tell you about its benefits and the secrets of its creation, and provide popular recipes for this product.

Kvass kills pathogenic bacteria and improves intestinal function

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

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

Let's look at how to make kvass at home.

Cooking rules

1. Use only natural bread. Without various additives.
2. Use clean water. It is best to buy water in a bottle or get it from a well.
3. Make sure that the crackers do not burn (they should be baked until golden brown), otherwise bitterness will be present.
4. For cooking, use containers made of glass, plastic or enameled steel.
5. Be sure to check the yeast for freshness.

Secrets

• Add zest, they help the liquid ferment and fill it with bubbles.
• Blackcurrant or mint leaves will help make the taste brighter.
• If you are a fan of a strong taste, steep the drink longer.
• You can add your favorite berries, fruits or vegetables to it (the main thing is that they are combined). Conduct experiments.
• Do not wash raisins.
• Dry the crackers without spices or oil.
• Sugar releases carbon dioxide, which creates the carbonation effect.

Storage

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

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

Useful properties of bread kvass

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

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

Kvass without yeast at home

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

Ingredients:

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

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

Step-by-step preparation:

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

You will get excellent homemade bread kvass without yeast. Store it in a cool place for no more than five days.

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

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

Kvass from rye flour at home

Sometimes it is also called “village”. It has a fairly simple method of preparation.

Ingredients for homemade rye flour kvass:

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

Preparing sourdough

1. Add 250 g of flour to the table. spoon of granulated sugar
2. Gently pour in a small amount of hot water, stirring constantly
3. bring to a homogeneous consistency (should look like thick sour cream)
4. throw in some punchlines
5. pour into a jar, then bandage with a gauze bandage
6. leave for two to three days in a dark and warm place
7. a day later, remove the raisins
8. when a sour smell, foam and hissing appear, the starter is ready

Preparation and fermentation of kvass wort

The first step is to update the starter. To do this, you should add a tablespoon to it. flour and two sugars.

Mix everything. Place in a warm place.

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

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

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

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

Carbonation and exposure

• Strain the drink through four layers of gauze and pour into bottles. Leave a few free centimeters to the lid. Close containers tightly.
• Transfer the liquids to a cool place for several hours to allow them to become saturated with gas. Check bottle pressure periodically. If necessary, bleed off the gas to prevent them from bursting.

Homemade bread kvass

Leaven:

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

Kvass for a three-liter jar:

• leaven
• crackers - three handfuls
• sugar - three tbsp.
• handful of raisins

Steps:

a) infusion of water; b) warm infusion; c) straining; d) kvass wort for reuse; e) pouring into a bottle and sending it into the cold; e) ready-made drink

Kvass from oats at home: recipe

This is the favorite drink of many. It has a wonderful aroma and taste. It is better to make it in combination with honey.

We will provide you with a recipe for kvass made from oats and honey at home:

• soak the oats for two hours;
• then fill it with a liter of water with 30 g of sugar and drain it after four days;
• fill 1/3 of a three-liter jar with it;
• pour in 1⁄2 cup honey;
• add 7 raisins;
• fill it with warm boiled water, leaving a little free space;
• stir the resulting mixture;
• cover with gauze to prevent insects from getting inside, leave in a warm place for two to three days;
• place in the refrigerator for 6 hours;
• try it!
  Honey delicacy is excellent in treating a sore throat, only in this case you should drink it warm.

Beet kvass at home

Surprisingly, beet kvass also exists, and we will tell you how to prepare it at home.

Recipe:

• chop large ripe beets and place in a container;
• fill with 2 liters of water;
• dissolve 4 tbsp. Sahara;
• add a crust of stale rye bread;
• cover the neck with gauze and leave the drink to ferment in a warm place for several days;
• then filter, bottle and store in the cellar or refrigerator.
  The drink can be made from other vegetables. Experiment!