U yeast-free kvass there is one significant advantage - the absence of a specific odor that baker's dry or pressed yeast gives. At the same time, the technology for obtaining the drink does not become much more complicated. We will look at how to make kvass without yeast from bread at home, examining all the nuances in detail. Subsequently, the finished starter can be used several times in new batches, which further simplifies the preparation process.

IN classic recipe rye or rye-wheat bread. Lovers of kvass with a light cumin aroma and aftertaste can use Borodinsky kvass, but they need to fry it only lightly or do without frying at all.

The success of cooking depends 80% on the quality of the bread, the more in the composition chemical substances, the higher the risk that the kvass will not ferment or will turn out tasteless. The bread should be fragrant, but after 1-2 days it should become stale. The remaining 20% ​​is the choice of water; only well-purified, spring or bottled water is suitable.

The fermentation container and bottles must be rinsed well (preferably treated with boiling water) to kill pathogenic microorganisms. I do not recommend putting kvass without yeast in containers in which dairy products were previously stored.

Ingredients:

• black bread (rye) – 300 grams (about half a standard loaf);
• water – 2 liters;
• sugar – 100-150 grams;
• unwashed raisins – 25 grams.

Sugar is needed not only for sweetness, but also for carbonation - saturating homemade kvass with carbon dioxide. Raisins are used as a source of natural wild yeast, so the berries are not washed so that the necessary microorganisms remain on the surface.

Homemade kvass recipe without yeast

1. Cut the bread together with the crust into 3-4 cm cubes.

2. Place the cubes in one layer on a dry (without oil) baking sheet. Place the bread in an oven preheated to 160-180°C for 2-4 minutes, until a characteristic aroma and a yellowish crust appears on the pulp. You should not overcook, otherwise the kvass will be very bitter.

3. Place the finished crackers in a saucepan and pour boiling water. Add 50-75 grams of sugar, mix.

4. Cool the kvass wort until room temperature, add raisins. Pour into a jar or other container for fermentation. Cover the neck with gauze or cloth to protect against flies and other insects. Do not close the lid!

5. Transfer the kvass to a dark place at room temperature. After 8-24 hours, signs of fermentation will appear: a slight sour smell, hissing and foam on the surface.

Foam is a sure sign of the start of fermentation

6. After 2-3 days from the start of fermentation, filter through 3-4 layers of gauze. Lightly squeeze the pulp or just let it drain.

The remaining pomace is a ready-made starter for kvass without yeast for the next batches. It is enough to add a handful of pomace to the new wort (the proportions do not change) or pour the pomace with cold sugar syrup with a piece fresh bread for aroma. The procedure can be repeated up to 4 times. The kvass of the second and third batches is considered the most delicious. Store without yeast starter Can be refrigerated, but not longer than 24 hours.

7. Try the drink. If desired, add sugar to taste and stir. Kvass must be at least slightly sweet, otherwise it will not be possible to make it carbonated.

8. Pour the kvass into storage containers: plastic or glass bottles, banks. Leave 3-5 cm of free space. Close tightly. Place for 4-8 hours in a dark place at room temperature.

Don't fill bottles up to the neck

It is better to use plastic containers, the carbon dioxide pressure in which is easy to control. If the bottle has become hard, you can move on to the next step.

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

Homemade kvass contains many vitamins and useful microelements. The drink contains most B vitamins. During the fermentation process, organic acids are formed, so the drink has a particularly beneficial effect on the body of patients with gastritis with reduced gastric secretion. Kvass is also rich in vitamin C. In Rus', the drink was famous as an excellent cure for scurvy and exhaustion of the body.

The fermentation process promotes the production of lactic acid and a number of other equally important acids. Once in the intestines, kvass acts like kefir or yogurt, neutralizing harmful microflora and supporting beneficial ones. It turns out that kvass is a great way to get rid of dysbiosis and intestinal disorders.

Some ancient sources claim that homemade kvass has a beneficial effect on male potency. For this purpose it was used special recipe kvass This drink was given to men on their wedding day in order to produce healthy offspring. Unfortunately, the recipe for the drink has not survived to this day, but any homemade kvass (provided that it is prepared correctly) already provides the body with vitamins, minerals, trace elements and additional energy.

Recent research by scientists has proven that kvass contains high content calcium, which means the drink can strengthen bones and tooth enamel. The yeast included in the composition improves hair growth and helps eliminate acne and boils. Kvass also helps in the treatment of atherosclerosis and purulent bronchitis.

Calorie content of kvass

The calorie content of kvass depends on its nutritional value, namely, on the content of proteins, fats and carbohydrates. Kvass is considered low calorie drink, it can be included in various weight loss and diet programs. 100 g of regular bread kvass contains only about 27 kcal. Kvass contains about 0.2 g of protein (about 1 kcal), 0 g of fat and 5.2 g of carbohydrates (about 21 kcal). The absence of fat in the drink has a very beneficial effect on the process of parting with extra pounds. The low calorie content of kvass makes the drink indispensable for weight loss. Low calorie content allows you to lose weight when drinking the drink for 14 days. After such a course, not only will they leave overweight, but also normalizes digestion. The drink should be taken twice a day - in the morning and in the evening. The effect will be even better if you drink beet kvass instead of bread kvass. The calorie content of beet kvass is approximately the same, but the benefits from such a drink are much greater. Drink beet kvass possible in any quantity. A beetroot drink reduces appetite and promotes the breakdown of fats. According to nutritionists, calories from kvass cannot harm your figure. With beet kvass you can make full-fledged fasting days.

Sourdough for kvass

Good sourdough- a guarantee of the success of delicious homemade kvass. Without preliminary preparation It is impossible to prepare a drink using this base. This sourdough recipe uses yeast, sugar, water and bread.

Required ingredients:

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

Cooking method:

Cut the black bread into cubes and dry it on a baking sheet in the oven (or in a frying pan). Boil water in a kettle. Place the dried crackers in liter jar and pour boiling water over it. The crackers will swell during the infusion process, so you need to calculate the amount of water so that you get a creamy slurry. It’s better to pour less water at first so that you can add more later. If there is too much water, you can add more crackers. Add sugar and mix thoroughly until it is completely dissolved. Cover the jar with clean gauze and leave to cool. When the water reaches a temperature of about 35 degrees, you can add yeast. Yeast is placed only in warm water. Mix everything properly and leave the starter to ferment. Cover the jar with a napkin and not plastic cover, since carbon dioxide is formed during the fermentation process. The finished starter is enough for 10 liters of homemade kvass made from black bread.

Sourdough starter for kvass made from hops

Preparing a hop starter for homemade kvass is very simple. Hop cones can be bought at any pharmacy.

Required ingredients:

• Hops - 3 tbsp. l.;
• Water - 0.5 l;
• Sugar or honey - 1 tbsp. l.;
• Flour - according to consistency.

Cooking method:

Pour 3 tablespoons of hops with half a liter of boiling water. Place the pan on low heat and simmer for about 15 minutes. After which we filter the hop decoction and cool to 38-40 degrees. Add a tablespoon of sugar or honey and mix thoroughly. Then add flour so that you get a creamy mass. Cover the container with a napkin and put it away for 1-1.5 days. The finished starter can be stored in the refrigerator.

Best Recipes kvass at home:

Recipe 1: Bread kvass

Homemade kvass made from bread is very healthy; the drink is especially beneficial before meals. Making homemade kvass is not difficult if you follow a special recipe. Below is one of the most popular options for making homemade bread kvass.

Required ingredients:

For sourdough:

• 2 glasses boiled water room temperature;
• Rye bread - 1 piece;
• Granulated sugar - 1 tsp.

For the kvass itself:

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

Cooking method:

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

Preparing kvass: When the starter is ready, you can start preparing kvass. A cloudy and sharp-tasting liquid indicates the readiness of the starter. Take a 2 liter jar and pour out the starter. Add 2 crushed pieces of rye bread and a spoonful of sugar. Add cold boiled water to the brim. Close the jar with a lid and leave to infuse for 1 day. You can also put dried crackers in a jar. In this case, kvass should be infused more long time. After a day or two, pour the kvass into another container (about 2/3 of the liquid), and pour the remaining starter into a new one. Don't forget to add 2 slices of bread. Cover the jar with a lid and insist again.

Recipe 2: Bread kvass from Borodinsky bread

This recipe uses Borodino bread. The recipe also includes yeast and raisins.

Required ingredients:

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

Cooking method:

Cut the bread into pieces and dry it in the oven. Pour boiling water and leave for 3 hours. We dilute the yeast with flour and add it to the bread. Leave the mixture for one day. We strain, bottle, and add 1-2 raisins into each bottle. Keep the kvass warm for 3 hours, then put it in the refrigerator for 4 hours. Homemade kvass “Borodinsky” is ready.

Recipe 3: Bread kvass with horseradish

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

Required ingredients:

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

Cooking method:

Place the crackers in a jar and pour boiling water over them. Let it sit for 3-4 hours. After this we filter. Spread the yeast and leave to ferment for 5-6 hours. Add honey and grated horseradish. Mix everything thoroughly and pour into bottles. Add raisins to each bottle. Let it set for 2 hours. Vigorous homemade kvass is ready.

Recipe 4: Rye kvass

Homemade kvass made from rye flour perfectly quenches thirst and is suitable for making okroshka.

Required ingredients:

• A kilogram of rye flour;
• Water - 10 liters.

Cooking method:

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

Recipe 5: Sourdough rye kvass

This homemade kvass is made from rye flour using sourdough. The starter from the bottom of the bucket, after drinking the kvass, will do. The drink can be made without sourdough if you use rye flour, water and instant yeast.

Required ingredients:

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

Cooking method:

Take 2 handfuls of flour and 1 glass of sugar and put them in a bucket. Dilute with warm water until the lumps dissolve. Then pour boiling water to the brim, stirring continuously. Leave to cool to the temperature of fresh milk. Then add the starter. We wrap the bucket and leave it for a couple of days. After the fermentation process, the contents can be poured into smaller containers and stored in the refrigerator. Pour the leaven remaining at the bottom of the bucket into a jar. The starter can also be stored in the freezer. From new starter You can prepare kvass by first defrosting it and mixing it with sugar and flour.

Recipe 6: Kvass from rye flour with yeast

Kvass made from rye flour is one of the most common ways to make everyone’s favorite drink. This kvass is prepared with yeast; the recipe also uses sugar and water.

Required ingredients:

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

Cooking method:

We dilute the yeast in warm water and leave for some time until it increases in volume.

Mix rye flour with boiling water and knead the dough consistency thick sour cream. Let the dough cool to 35 degrees. Then add more warm boiled water and sugar. Add the risen yeast. Mix everything and leave to ferment for one day. Afterwards, strain and put in the refrigerator for 2 days.

Recipe 7: Kvass without yeast

A very simple homemade kvass recipe that uses only bread, water and sugar. It’s very tasty to cook okroshka with this kvass.

Required ingredients:

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

Cooking method:

Crumble the bread into a one and a half liter jar. Add sugar and fill the jars with warm water up to the shoulders. Cover the vessel glass lid or saucer. Leave to ferment in a warm place. After 2-3 days, the kvass can be used. Drain the kvass and add a little more sugar and bread to the mixture and refill it.

Recipe 8: Kvass without yeast with wheat and honey

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

Required ingredients:

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

Cooking method:

We wash the wheat and fill it with 10 cold water. Then drain the water and rinse again. Cover the bowl with a wheat towel and leave to germinate for 24-48 hours. The time and speed of germination will depend on the temperature in the room and on the grains themselves. If wheat germinates for a long time, it must be periodically washed and the water renewed so that the grains do not sour. The readiness of wheat is indicated by the appearance of small sprouts on the grains (about 2-3 mm). Grind the sprouted wheat grains in a meat grinder. Pour warm water into a five-liter jar (not completely). Place rolled wheat in a jar. Pour in sugar and add kvass wort. Mix everything thoroughly and add water (if there is room left). Cover the jar with a napkin and leave it for two days near the radiator or in a basin with hot water. Homemade kvass will be ready when a cap of bubbles forms on the surface, and the drink tastes carbonated.

Recipe 9: Russian kvass

Ancient recipe homemade Russian kvass. The drink is prepared from crackers, barley malt, rye flour, stale rye bread and molasses.

Required ingredients:

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

Cooking method:

Mix malt and flour with three liters hot water. Knead the mixture into a dough, mix thoroughly until all lumps are separated. Cover the bowl with the dough with a cloth and leave for one hour. Then we transfer the dough into a refractory cast iron bowl, cover with a lid and put in the oven to evaporate. Mix the reduced dough, scrape off the sides of the dish and add boiling water. After a day, transfer the dough to a large vat, where the kvass will infuse. Pour in 16 liters of hot water, add crackers and bread. Mix everything thoroughly and leave to infuse and lighten for 10 hours. When the grounds have settled, pour the fermented wort into a clean, steamed barrel. Pour 15 liters of hot water into the remaining grounds. After 3 hours, pour the wort into a barrel, mix with mint infusion and leave to ferment for 1 day. The barrel is then put into the glacier. When fermentation becomes less strong, add molasses (1 kilogram per 30 liters of kvass). We seal the barrel. In 3-4 days the kvass will be ready. This kvass can be stored for several months in a cold place.

Recipe 10: Kvass from wort

Homemade kvass from wort is very easy to prepare. The drink perfectly quenches thirst in the heat and gives the body energy. The drink is prepared using kvass wort. You can purchase the ingredient at a bakery or grocery store. The wort should be thick and almost black. You won't be able to make kvass from liquid wort.

Required ingredients:

• 1 tsp. raisins;
• Half a teaspoon of dry yeast;
• 150 g sugar;
• 2 tbsp. l. kvass wort;
• Three liters of water.

Cooking method:

Dissolve the wort and sugar in half a liter of water. Pour into three liter jar and add the remaining water. Then add the yeast, mix, cover with a lid and leave for 48 hours. Kvass needs to be tasted periodically. When the drink reaches the desired state, it can be bottled and add 1-2 zests to each. The bottles are capped and left until carbonated. When the bottles become hard, they can be stored in the refrigerator. After a day, homemade kvass from the wort can be consumed.

Recipe 11: Beet kvass

Beet kvass is a real healing balm. The drink is especially useful for hypertensive patients. Beet kvass cleanses the body of waste and toxins.

Required ingredients:

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

Cooking method:

Wash the beets, peel and grate coarse grater. Place the beets in glass jar, add bread crust and sugar. Fill everything with boiled water. Cover the jar with gauze and leave the contents to ferment for 3 days. Then we filter the kvass, bottle it and seal it tightly. We put the drink in the refrigerator.

Recipe 12: Kvass from birch sap

Kvass made from birch sap is a very tasty and healthy drink that nature itself gives. This is what kvass does to the body beneficial effect and has mass useful properties.

Required ingredients:

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

Cooking method:

To prepare the drink, it is better to use glass or enamel containers. Birch sap is carefully filtered through several layers of gauze. Then raisins and sugar are added to the juice and left to ferment for 3-4 days. Ready homemade kvass from birch sap is filtered again and bottled. The bottles are corked and stored in a dark, cool place. You can store kvass for a long time (until autumn).

Recipe 13: Bolotov's kvass from celandine

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

Required ingredients:

• 3 liters of spring or well water;
• 1 tsp. sour cream (no more than 15% fat content);
• A glass of sugar;
• Half a glass of pure celandine herb (dry or fresh).

Cooking method:

We boil water and cool it. Dissolve sour cream and sugar in water, stir until completely dissolved. Pour the solution into a three-liter jar. We tie the celandine grass into a clean gauze bag and sink it to the bottom of the jar using a weight. We wrap the neck of the jar with gauze in three layers. Every day the contents of the jar must be mixed and mold removed from the surface. On the fifth day, a precipitate should appear. Pour the kvass into another jar and discard the sediment. Add water to the previous level. on day 14, the kvass will begin to foam a little. That's how it should be. On day 14, the kvass will be ready. Pour out a liter of kvass for consumption. Enough drink for 3 days. You can store it on the bottom shelf of the refrigerator. Add the same amount of water to the jar instead of poured kvass. After 3 days the drink will be ready. You can pour and top up kvass 4 times. After this, you need to use new grass. Taking kvass from celandine: start taking kvass with 1 tbsp. l. three times a day (half an hour before meals). If there are no unpleasant sensations, the dose is increased to half a glass per dose. The course lasts 2 weeks, after which kvass is taken for another month, once a day, to consolidate the effect.

Is kvass ok for pregnant women?

Kvass can be classified as low alcohol drinks, therefore, pregnant women are always faced with the acute question of its safety. The opinions of doctors here are strongly divided. Some believe that pregnant women should absolutely not drink kvass, but most experts believe that small amounts of the drink are not capable of causing harm. to the expectant mother and the baby. A little kvass is even beneficial, as it contains many vitamins, microelements and other useful substances. In addition, kvass perfectly quenches thirst and has a pleasant, refreshing taste. Undoubtedly, it is better to give preference to kvass rather than carbonated drinks containing a large number of dyes and preservatives.

However, kvass is different from kvass. It is highly undesirable for pregnant women to drink store-bought kvass. It's about not only about store-bought kvass, in which the fermentation process is achieved chemically (which means it contains many unnatural components), but also about the draft drink too. The quality of barrel kvass is often questioned. In addition, during its production, hygienic and sanitary standards. The greatest danger is represented by kvass, which is sold in small barrels on the market. Pumps and taps are rarely washed; these items are usually stored in dirty, dusty drawers and boxes where harmful microorganisms actively multiply. There are always a few drops of kvass left in the tap, and what could be better than such a medium for the growth of bacteria? With each glass of such kvass, the risk of these bacteria entering your body increases significantly. It is especially dangerous to buy kvass in bottles provided by sellers - little is known about the storage conditions of the container. If you really want a cold, refreshing drink, it is better to buy it at a stationary point, and not at the market or along a dusty road. Such places often sell expired or spoiled drinks.

The characteristic taste of a drink unsuitable for consumption is pronounced sour, giving off bitterness. Perfect option for pregnant women (and for any other person) - homemade, fresh kvass prepared with your own hands.

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 is 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 of interesting recipes for 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 do bread kvass, then 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 don’t need to wash the raisins before storing, as you will wash away the so-called wild yeast, which are 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; accordingly, a balance of nutrients and vitamins is maintained, which makes it useful 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; there is no need to make yeast starter, but otherwise we prepare it 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 sour cream is thick, add 5 - 6 raisins. The grounds should stand for a day at room temperature. The presence of bubbles on the surface and a 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. Bring the remaining water to a boil and pour it over the 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. I have already talked about its beneficial properties, as well as the method of preparation; 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 kvass, 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.

In the summer, perhaps the best drink, which quenches thirst, gives strength and refreshes, is natural kvass. It is impossible to say exactly how it affects our body. Some say better and more healthy drink can not found. Others say the opposite.

Kvass. Benefits and harms

We can talk endlessly about the benefits. ethnoscience with both hands for introducing this drink into the diet. This is explained by the following useful properties. For example, the natural yeast contained in the composition has a beneficial effect on overall health, as it contains a large amount of microelements and vitamins. Kvass has a good effect on nervous system, helps strengthen hair, nails, and also improves skin. This drink not only perfectly quenches thirst, but also effectively fights loss of strength and anemia. It will also help those who suffer from insomnia and poor appetite. However, in addition to all the above beneficial properties, kvass also has negative qualities. In general, any specific product has certain contraindications for use.

For example, it should be borne in mind that kvass, prepared at home from rye bread, contains about two percent alcohol. The concentration is quite low, and, in fact, does not pose any harm to health, no matter in what quantities the drink is consumed. However, alcohol is still present in it, so it is not recommended to give it in large volume children. In everything you need to know when to stop. Its use should also be limited to persons who have alcohol addiction. Those who suffer from chronic diseases of the gallbladder, liver, and pancreas also need to be careful. This also includes various colitis, gout, liver disease, as well as the presence of allergic reactions to products that contain gluten.

This is what he is, kvass. Benefits and harms, of course, are relative, combined in one drink. However, if you follow all the warnings and recommendations, it will only bring health.

Preparing kvass

Many families traditionally prepare kvass at home from rye bread. It is the simplest and therefore most common. To prepare this drink you will need the following ingredients: water (ten liters), one kilogram of rye bread, 25 grams fresh yeast and a glass of sugar, maybe a little more. Boil the liquid. The bread must be sliced ​​and then the crackers dried. It is desirable that they acquire a dark crust. It is thanks to this that a slightly smoky aroma appears in the drink and spicy taste. Next, you need to pour boiling water over the prepared crackers and let them sit for about five hours. Then the liquid must be filtered and pre-dissolved yeast added. Next, pour in a glass of sugar.

In the case when kvass is prepared from rye bread with dry yeast, it should be taken at the rate of one 5 gram packet per 25 grams of fresh yeast. In principle, there is no difference in what form they are added. Therefore, you need to choose the option that is more convenient. Once the yeast and sugar have been added, mix everything well but gently, cover and let it ferment for about five hours. After this time, the kvass should foam, then it needs to be strained again and after that it can be bottled. You can also add a few highlights to them. Then the drink will become unique spicy aroma. This is exactly how kvass is prepared from rye bread with raisins. Its taste is more intense and rich. After this, the bottles are corked and refrigerated for a couple of days.

Why does mold appear?

Many of those who have tried to make bread kvass on their own complain about the appearance of mold during the infusion process. This can happen for two known reasons. The first of these is if the containers where the kvass was brewed or poured into were not clean enough. To avoid such troubles, it is best to sterilize the dishes. The second reason why mold may appear in a bottle is the presence of air, which creates a favorable environment for the proliferation of fungal colonies. Therefore, when pouring kvass into bottles, it is better to close them with a lid with a hole. A tube is threaded into it, with the help of which air is extracted from the container.

"Boyarsky"

The following recipe for rye bread kvass is very similar to the previous one in terms of the amount of the main ingredient used. You need five liters of water, 1.3 kg of sugar, 50 g of fresh yeast, one glass of wheat flour. This kvass is called "Boyarsky". In this case, you will need to pre-prepare the starter. It is done as follows. Fresh yeast is dissolved in a glass of warm water with the addition of small quantity Sahara. Then the container can be further held over steam. Heat and a small amount of sugar effectively activate the yeast. This rye bread kvass recipe calls for mint petals.

Dried leaves must be steamed with boiling water. Rye bread can be crushed and poured with hot water. You can also use crackers instead. You can prepare them yourself by cutting slices of bread into cubes and drying them in the oven at low temperature. But if you already have ready-made ones at hand, then it’s very convenient to use them. After soaking the bread or crackers, the infusion must be cooled to 30 degrees and the starter must be added to it, mint decoction, sugar. All ingredients are thoroughly mixed. Next, the liquid must be filtered. After this, it can be poured into bottles or any convenient glass containers that can be sealed. The refrigerator is best for storage. A few days - and the drink is ready to drink.

"Russian"

Kvass from rye crackers called “Russian” has a rich and dense taste, for which many people love it. Thanks to these qualities, it can be called satisfying. It is truly capable of quenching not only thirst, but also hunger. Which is not typical for drinks of this type. Also, thanks to the combination of ingredients, it is distinguished by its subtle classic aroma. How to cook rye kvass using crackers? Everything is extremely simple. You need to take about a kilogram of rye crackers and immediately pour five liters of boiling water over them, then leave for about 5 hours, not completely covering them. Meanwhile, 50 grams of fresh yeast should be dissolved in one liter of warm water.

To get the starter, you need to add a little sugar. If the yeast is not activated after a few minutes and foam does not appear, then it is advisable to put the solution in a warm place, you can even cover it. This recipe kvass made from rye bread also contains raisins. Best used for cooking dark variety. This will give the drink not only more rich taste, but also a dark noble color. You will need about 50 grams of raisins. After the time has passed, the infusion, starter and another glass of sugar must be mixed and left for about a day. After 12 hours, the liquid must be filtered and poured into containers. The kvass will be infused in them for the next few days, so washed and dried raisins are added directly to the bottle. The drink matures best in the refrigerator, and its best taste qualities appear on the fourth day.

Kvass, familiar from childhood

It is also impossible not to remember traditional version preparing kvass, which many have become accustomed to since childhood. It will only require a few slices of dark bread; Borodino bread is best. You also need a handful of raisins and a teaspoon of dry yeast, as well as a glass and a half of sugar.

The bread needs to be slightly dried and browned. To do this, it is better to place the slices in the oven, heated to 140-150 degrees, for about 20-25 minutes. After this, the resulting dark crackers should be placed in three liter bottle. This is where you need to pour specified quantity sugar, add raisins, and yeast.

Then everything is filled in plain water room temperature. After this, you need to mix everything thoroughly. It is necessary to ensure that sugar crystals do not remain undissolved at the bottom of the jar. Next, the container should be loosely closed and left for about a day. After which the liquid is filtered. It can be bottled or returned to an already clean jar and allowed to brew for at least another day. This will give the drink a richer and more seasoned taste. Kvass can be consumed even after the first day after infusion. He's already ready.

The benefits of kvass prepared without yeast

Traditionally Russian is a recipe for kvass made from rye bread without yeast. The question immediately arises: what causes fermentation to occur? The fact is that it copes with this task perfectly yeast-free sourdough. It is prepared very simply. The crackers, together with the crusts, are soaked in water with the addition of a small amount of sugar. When the mixture begins to ferment, wort is formed - that same yeast-free starter. A drink based on it is considered very healthy and nutritious. Rye kvass contains many useful microelements and vitamins. The benefits from it are about the same as from regular use fermented milk products. For example, kefir, yogurt, fermented baked milk and others. Beneficial bacteria, arising during the fermentation process, help improve intestinal motility, and also normalize the functioning of everything gastrointestinal tract. In addition, the drink has a powerful anti-inflammatory effect.

Step-by-step recipe for kvass without yeast

The process of preparing kvass on rye bread without adding yeast is conventionally divided into two parts. At the first stage, it is necessary to prepare a starter, which will act as a fermentation activator. To do this, you will need a couple of slices of rye bread along with the crust, one teaspoon of sugar, and two glasses of warm water. Before you mix it all up, there's one more thing to consider. important point. The bread slices should be slightly toasted.

This can be done in the oven or in a frying pan. After this, they must be placed in a half-liter jar, covered with sugar and filled with water. Next, cover the container with a towel and place it in a warm place. Thus, after a day at a suitable temperature, the wort will be ready. If the container with the starter is in a cooler place, it will take at least two days for fermentation. The readiness of the wort can be determined by the sharp sour smell and the cloudy appearance of the liquid itself.

Second phase

Then you can proceed to the second stage of preparation. To do this, prepared and ripened wort is poured into a three-liter bottle. Toasted crackers and two tablespoons of sugar are also sent there, then the container is filled with water to approximately the level of the neck. The jar must be covered with a towel and placed in a warm or sunny place for several days. After time has passed, the liquid must be filtered. You can do this not with the entire volume, but only with its upper third. Since the sediment sinks to the bottom when at rest, the middle part becomes almost transparent. A characteristic foam forms on top, which should be removed.

After straining, you can add sugar or honey to the finished kvass to taste. One or two spoons per three-liter jar will be enough. You can now enjoy the drink. But gourmets are advised to bottle it with a few twists added to each bottle. The part of the kvass that had to be strained should not be poured out. It will be useful for preparing the next batch of the drink as a starter. The remainder should be about a liter in volume. To prepare new kvass, add a handful of crackers and a few tablespoons of sugar to the starter. After which the volume is adjusted by adding water to the initial mark of three liters.

The process repeats again. Properly prepared starter can be used up to three times. If already on the second try the drink did not seem as successful as the first, then the preparation cannot be used.

White kvass

Among other recipes, the one according to which white kvass is prepared from rye flour is also known. You will need three liters of water, a slice of dark bread and sugar. And of course, the basis of the drink is rye flour. You will need about 300 grams of it. To prepare, take a container of about five liters, into which you need to pour flour, and then pour in water at room temperature. The pan must be placed on low heat. The liquid should be constantly stirred and brought to a boil, then immediately turned off. In this process, the formation of lumps from the dough is possible.

To avoid this, flour should be mixed with sugar beforehand. Next, you need to dry a slice of bread, preferably until a dark crust forms. It is more convenient, of course, to use ready-made crackers. Add them to the liquid and leave to ferment for several days. When the process calms down a bit, the kvass can be strained and bottled. It is better to store it in the refrigerator. The sediment remaining at the bottom can be used as a starter for preparing the next kvass.

Conclusion

Now you know the recipe for kvass made from rye bread. This drink can be consumed separately, but do not forget that in Slavic cuisine Many cold soups are prepared on its basis. For example, refreshing okroshka. What could be better in the summer heat!

Hello. It's going to be hot very soon. I would like to at least hope so) And what best quenches thirst. For me it's kvass.

Therefore, in the summer we always try to make it at home. True, I appointed my husband to be responsible for this, he does it well.

And today I will tell you several ways how to do delicious kvass, including for everyone’s favorite, the recipes of which you can see on my blog.

There are no difficulties here, it just takes time for fermentation. But still, I prefer to make it at home rather than buy it in a store.

In the store, most often it’s just a carbonated drink with the taste of kvass. As a rule, all sorts of flavorings and dyes are added there.

Since there is never too much kvass, I immediately indicate the ingredients for 2 three-liter jars. And for infusion you can use a bucket. The drink turns out quite strong.

Ingredients:

• Borodinsky bread – 1 loaf
• Boiled water - 6 liters
• Yeast - 60 gr.
• Sugar - 0.5 cups
• Rye flour - 1 cup
• Raisins - 2 teaspoons

1. Place the pieces of bread on a baking sheet and place in the oven until slightly browned.

2. Then transfer the crackers into water. The water should be approximately 30 degrees.

3. While they are soaking, let’s make sourdough. Take yeast, add sugar and pour a glass of water.

4. Stir the yeast a little to disperse, and pour in a glass of flour.

5. Stir and leave for one hour.

6. In an hour it should rise as in the picture.

7. Pour it over the breadcrumbs in water.

8. Stir and leave for 10 hours. After this time, take out the crackers, squeeze them out and throw them away, and leave them for another day for good fermentation.

9. After pouring it into jars, add 1 teaspoon of raisins and 2 tablespoons of sugar diluted with water. Close the lid and leave to ferment for 10 hours.

And then you can drink it or pour it into okroshka.

Kvass recipe for okroshka from crackers

There are very interesting recipe preparing this drink specifically for okroshka. It is not so sweet, but it contains additional products who do cold soup even tastier.

Ingredients:

• Rye bread crackers - 200 gr.
• Water - 1 l.
• Fresh yeast - 10 gr.
• Horseradish root - 25 gr.
• Honey - 1 tbsp
• Flour - half a tablespoon
• Raisins - 30 gr.
• Sugar - 1-1.5 tablespoons

1. Place well-toasted crackers in the oven in a three-liter jar, pour boiling water (1 liter), tightly close the jar with a lid and leave to steep for 3-4 hours.

2. After this time, dilute the yeast. Add some flour and warm water to it, then stir well until the yeast has dissolved. Leave them for 10 minutes.

3. Strain the water with breadcrumbs through cheesecloth and squeeze out.

4. Add dissolved yeast there.

5. Add sugar and stir. Cover with a towel and place in a warm place for a day to ferment.

6. After a day, grate the horseradish root on a fine grater and add to the pot.

7. Add honey and steamed raisins there, mix well.

8. Pour it into jars and can be stored in the refrigerator for several days.

Tasty and aromatic kvass is ready. Drink, add to okroshka and enjoy.

Method of preparation without yeast with raisins

This is my favorite way. I tried to describe it in as much detail as possible, because there are many nuances.

Ingredients:

• Rye bread - 250 gr.
• Sugar - 180 gr. (a little less than a glass)
• Raisins - 20 gr.
• Boiled water - 2.5 liters

1. Put the water to boil.

2. Cut the bread into pieces and place on a baking sheet.

3. Place in a preheated oven for 10-15 minutes to dry and brown.

4. Pour sugar into hot boiled water and dissolve. Then let the water cool to about 30 degrees.

5. Place the crackers in a three-liter jar.

6. Then add raisins to it.

7. And fill in the cooled water.

8. Cover the top with gauze. You can secure with an elastic band and leave to ferment for 2 days in a warm, dark place.

You cannot close the lid tightly, otherwise it will not ferment, but will simply sour.

9. And this is what he looks like two days later. Leave it for another two days in a warm place.

10. After the elapsed time, drain the kvass through a sieve with cheesecloth into a saucepan.

11. The remaining bread is a ready-made starter for a new portion. You can put it in water, add all the other ingredients and the drink will come up much faster. Or you can put it in the refrigerator, where it can be stored for a long time.

12. Add sugar to our drink and stir.

13. Prepare the bottles and put 5 raisins at the bottom. Using a funnel, pour our drink into bottles, but not completely, leave a little space, about 3-4 fingers.

14. Close the lid tightly and leave for six hours to saturate it with carbon dioxide.

15. After six hours it will become carbonated, put it in the refrigerator to cool because it is more pleasant to drink chilled. And that’s it, you can use it.

On a hot summer day it will be just great. Refreshing, aromatic, moderately carbonated. You will definitely like it.

Video on how to make bread kvass without yeast

Using this recipe, we will make our drink based on sourdough and rye malt.

Sourdough ingredients:

• Rye flour – 250 gr
• Water - 2 glasses

Ingredients for kvass:

• Rye sourdough - 4 tablespoons
• Water - 3 l.
• Roasted rye malt - half a glass
• Sugar - 7 tablespoons
• Raisins - 1 tbsp
• Coriander and cumin (optional) - 1/2 teaspoon each

The fastest recipe with dry yeast

To be honest, I have never heard of such a recipe before. To be honest, I even doubted whether it was kvass. And then I scoured the Internet and found out that it turns out it’s called “coffee.” I tried to make it and I can say one thing, it tastes very similar)

Ingredients:

• Instant coffee - 1.5 teaspoons
• Sugar - 1/3 cup
• Dry yeast - 1.5 teaspoon
• Citric acid - 1/2 teaspoon
• Boiled water

1. Add coffee to a mug, pour out all the sugar and dilute with hot boiling water until everything dissolves.

2. Then add there citric acid, stir and pour everything into a bottle.

3. Then add cold boiled water there, it will dilute the hot boiling water a little.

4. Next you need to add dry yeast.

5. And add more water, but not to the very top, since the yeast will react and gases will escape there. Then close the cap and shake the bottle properly, shake it a little. Leave for 6 hours.

6. After 6 hours it is ready and can be refrigerated or consumed.

As you can see, it cooks really quickly, you can leave it overnight, and in the morning you will have a delicious drink.

Well, we looked at completely different, not similar to each other, recipes for preparing this kvass under conditions. You can try to cook them all one by one and choose the one you like.

Well, now I want to wish you good luck and I will be waiting for you to visit me again. Did you find my recipes useful, write in the comments. All the best to you.